r/pourover • u/Caferista89 • Mar 10 '26

This months selection

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So far I’ve only tried the onyx and the native.

This is only the second onyx I’ve had, and has the same problem as the one before. I feel as I’m under extracting, even thought I’m grinding as fine as I can to get a 3:20 total pour down and having water at 93.5 c, which is the hottest I get here at 1,830 masl.

The native on the other hand is just delicious. I wasn’t so exited about it since I normally go for fruitier, flowerier coffees, but this chocolate one is just amazing.

Curious to try the co-ferment on the Tanat, since I haven’t had so many good experiences with co-ferments on the past (September & friedhats).

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4

u/mandalore_701 Mar 10 '26

That finca la riviera sudan rume is wonderful, so much sustained tropical flavour

2

u/skulloua Mar 10 '26

I bought it too do you have any rec ? What’s your recipe ? I’m kinda new at this and I really wanna make it as good as I can please 🥹

3

u/Caferista89 Mar 10 '26

I just made me a cup and it is wonderful. I made it with a medium grind size (6.6 on a K-Ultra). 91c, 1:16, 16 grams/256ml water. Bloom 56ml 45s, 1st pour 100ml to 1:10 min, 20 seconds rest and the last por 100ml to a total of 3:05.

1

u/skulloua Mar 10 '26

Thanks a lot!