Matthew Nelson’s brew
Finally found the stone fruits! Enjoying it with a side of nectarines to enhance fruit flavours, creamy medium body with a subtle hint of tartness.
Brewed with Chemex:
Grind was slightly coarser than medium (2 steps). Method was 30sec bloom of 50g, then 1st pour of 150g over 60secs, topping up with final pour of 100g approx. 2:30 mark.
- 27g Beans
- 300ml Water at 96° C
- 3m 30s Brew time
Matthew brewed using a 9 : 100 ratio of coffee:water.