SORE DRIPPER

1.Reciepe 1
Method : Pour over method
Coffee : 13gr
Ratio : 1:16.15 (210ml)
Temperature : 93°c
Brewing Water : TWW 70ppm
Dripper : Sore Dripper
Paper Filter : Cafec Trapezoid 102
Sensory Cup : Loveramics Floral
Grindsize : 1zpresso Kpro 7.5rot (medium coarse)

Note :
- Comandante Normal 28 clicks
- Comandante Red Clix 55 clicks 
- Kinu M47 Classic 3.0 rot
- Timemore Chestnut Slim 21 clicks
- 1zpresso Q2 2.5 rot

Water:
Thirdwave Concentrate water : Cleo Water 1.5lt (12ppm) + 1 sachet TWW = 322ppm
Brewing Water : 1350ml Cleo Water (12ppm) + 160ml TWW Concentrate (322ppm) =
1510ml (70ppm) resting a week
.
Divided 3 phase : 40/100/210
Pouring Time
- 0.00 - 0.06 : 40gr Gentle circle pouring
- 0.45 - 0.50 : 60gr Gentle circle pouring
- 1.35 - 1.45 : 110gr Gentle circle pouring
Total Brewing Time : 3.40
.
Has a smell of plum, tangerine, vanilla.
.
Taste : tangerine, plum, mango. Smooth, bright, juicy. Rum raisin after taste. Blackcurrant
when cooled down. Vanilla when really cold. Hint blueberry
KALITA
1. Reciepe 1
Roaster : @smalldosecoffee
Farm : Fazenda Santa Ines
Varietas : Red Bourbon
Process : Natural.
Method : Pour over method
Coffee : 13.5gr
Ratio : 1:16.6 (225ml)
Temperature : 93°c
Brewing Water : ACB 54ppm
Dripper : Kalita Tsubame 155 stainless
Paper Filter : @bennylovescoffee 155
Sensory Cup : Tulipa 02 old batch
Grindsize : Kinu M47 Classic 3.2 rot (medium coarse)
Note :
- Comandante Normal 30 clicks
- Comandante Red Clix 60 clicks
- Timemore Chestnut Slim 23 clicks
- 1zpresso Q2 2.6 rot
- 1zpresso Kpro 8.0 rot

Water:
@aquacode_brew Concentrate water : Cleo Water 1.5lt (12ppm) + 1 sachet ACB = 315ppm
Brewing Water : 1350ml Cleo Water (12ppm) + 150ml ACB Concentrate (315ppm) = 1500ml
(54ppm) resting a week
.
Divided 3 phase : 40/125/225
Pouring Time
- 0.00 - 0.07 : 40gr Gentle circle pouring
- 0.40 - 0.50 : 85gr Gentle circle pouring
- 1.05 - 1.28 : 100gr Gentle circle pouring
Total Brewing Time : 1.55
.
Has a smell of sugarcane, oolong tea, jasmine, and chamomile.
.Taste : oolong, red apple, chamomile. Rounded, smooth, balance. Hint smokey roasted nut after
taste when hot. Poached apple cinnamon when cooled down. Sweet caramel after taste.
.
Medium body, smooth and balance

https://www.instagram.com/p/CZvwiqAJBB6/
V60
1. Reciepe 1
Roaster : @titiktemu.roastery
Origin : Garut, West Java
Varietas : Yellow Bourbon
Process : Natural Lactic
.
Method : Pour over method
Coffee : 13gr
Ratio : 1:16.15 (210ml)
Temperature : 94°c
Brewing Water : TWW 72ppm
Dripper : Mhw 3bomber
Paper Filter : Hario 01 box
Sensory Cup : Clayonmind
Grindsize : 1zpresso Kpro 8.0 rot (medium Coarse)
Note :
- Comandante Normal  clicks
- Comandante Red Clix 50 clicks
- Kinu M47 Classic std 2.7 rot
- Timemore Chestnut Slim 18clicks
- 1zpresso Q2 2.0rot

Water:
Thirdwave Concentrate water : Cleo Water 1.5lt (12ppm) + 1 sachet TWW = 322ppm
Brewing Water : 1350ml Cleo Water (12ppm) + 175ml TWW Concentrate (322ppm) = 1525ml
(72ppm) resting a week
.
Divided 4 phase : 40/100/150/210
Pouring Time
- 0.00 - 0.05 : 40gr Gentle circle pouring
- 0.40 - 0.50 : 60gr Gentle circle pouring
- 1.10 - 1.16 : 50gr Gentle circle pouring
- 1.40 - 1.45 : 60gr Gentle circle pouring
Total Brewing Time : 2.20
.
Has a smell of plum, dried apricot, currant, apple slightly.
.
Taste : blackcurrant, apple, plum. Smooth, buttery, round. Bergamot when cold with sugarcane.
Brown sugar after taste.
.
Medium body, smooth and round
2. Reciepe 2

Roaster : @titiktemu.roastery
Origin : Garut, West Java
Varietas : Yellow Bourbon
Process : Natural Lactic
.
Method : Pour over method
Coffee : 13gr
Ratio : 1:16.15 (210ml)
Temperature : 94°c
Brewing Water : TWW 72ppm
Dripper : Mhw 3bomber
Paper Filter : Hario 01 box
Sensory Cup : Clayonmind
Grindsize : 1zpresso Kpro 8.0 rot (medium Coarse)
Note :
- Comandante Normal  clicks
- Comandante Red Clix 50 clicks
- Kinu M47 Classic std 2.7 rot
- Timemore Chestnut Slim 18clicks
- 1zpresso Q2 2.0rot

Water:
Thirdwave Concentrate water : Cleo Water 1.5lt (12ppm) + 1 sachet TWW = 322ppm
Brewing Water : 1350ml Cleo Water (12ppm) + 175ml TWW Concentrate (322ppm) = 1525ml
(72ppm) resting a week
.
Divided 4 phase : 40/100/150/210
Pouring Time
- 0.00 - 0.05 : 40gr Gentle circle pouring
- 0.40 - 0.50 : 60gr Gentle circle pouring
- 1.10 - 1.16 : 50gr Gentle circle pouring
- 1.40 - 1.45 : 60gr Gentle circle pouring
Total Brewing Time : 2.20
.
Has a smell of plum, dried apricot, currant, apple slightly.
.
Taste : blackcurrant, apple, plum. Smooth, buttery, round. Bergamot when cold with sugarcane.
Brown sugar after taste.
.
Medium body, smooth and round
3. Reciepe 3

saatseduhdirumah
Auromar Geisha Lot 5
Roaster : @coffeex.roastery
Origin : Monte Lirio, Piedra Candela, Chiriqui Panama
Varietas : Geisha
Process : Natural
Elevation : 1600 - 1700 masl
Producer : Robeeto Brenes
Thank you @coffeex.roastery and team for sending me this coffee sample
#ssdrcollabreviewproject
.
Method : Pour over method
Coffee : 10gr
Ratio : 1:17 (170ml)
Temperature : 93°c
Brewing Water : TWW 72ppm
Dripper : Timemore CE Optical 01
Paper Filter : Hario V60 01
Sensory Cup : Tulipa 02 Old batch
Grindsize : Comandante Red Clix 60 clicks  (medium coarse)

Note :
- Comandante Normal 30 clicks
- Kinu M47 Classic 3.2 rot
- Timemore Chestnut Slim 23 clicks
- 1zpresso Q2 2.7 rot
- 1zpresso Kpro 8.0rot

Water:
Thirdwave Concentrate water : Cleo Water 1.5lt (12ppm) + 1 sachet TWW = 322ppm
Brewing Water : 1350ml Cleo Water (12ppm) + 175ml TWW Concentrate (322ppm) = 1525ml
(72ppm) resting a week
.
Divided 3 phase : 30/100/170
Pouring Time
- 0.00 - 0.04 : 30gr Gentle circle pouring
- 0.40 - 0.53 : 70gr Gentle circle pouring
- 1.20 - 1.33 : 70gr Gentle circle pouring
Total Brewing Time : 2.10
Has a smell of jasmine, bergamot, raspberry
.
Taste : jasmine, bergamot, raspberries, white grape finish. Smooth, light, and juicy. Tangerine
when cooled down. Lavender when cold. Round when cold.
.
Medium body, delicate and juicy
.
This is a delicate Panama coffee
4. Reciepe 4

saatseduhdirumah
Auromar Geisha Lot 5
Roaster : @coffeex.roastery
Origin : Monte Lirio, Piedra Candela, Chiriqui Panama
Varietas : Geisha
Process : Natural
Elevation : 1600 - 1700 masl
Producer : Robeeto Brenes
Thank you @coffeex.roastery and team for sending me this coffee sample
#ssdrcollabreviewproject
.
Method : Pour over method
Coffee : 10gr
Ratio : 1:17 (170ml)
Temperature : 93°c
Brewing Water : TWW 72ppm
Dripper : Timemore CE Optical 01
Paper Filter : Hario V60 01
Sensory Cup : Tulipa 02 Old batch
Grindsize : Comandante Red Clix 60 clicks  (medium coarse)

Note :
- Comandante Normal 30 clicks
- Kinu M47 Classic 3.2 rot
- Timemore Chestnut Slim 23 clicks
- 1zpresso Q2 2.7 rot
- 1zpresso Kpro 8.0rot

Water:
Thirdwave Concentrate water : Cleo Water 1.5lt (12ppm) + 1 sachet TWW = 322ppm
Brewing Water : 1350ml Cleo Water (12ppm) + 175ml TWW Concentrate (322ppm) = 1525ml
(72ppm) resting a week
.
Divided 3 phase : 30/100/170
Pouring Time
- 0.00 - 0.04 : 30gr Gentle circle pouring
- 0.40 - 0.53 : 70gr Gentle circle pouring
- 1.20 - 1.33 : 70gr Gentle circle pouring
Total Brewing Time : 2.10
.
Has a smell of jasmine, bergamot, raspberry
.
Taste : jasmine, bergamot, raspberries, white grape finish. Smooth, light, and juicy. Tangerine
when cooled down. Lavender when cold. Round when cold.
.
Medium body, delicate and juicy
5. Reciepe 5

saatseduhdirumah
Sunset Toast Aceh Gayo
Roaster : @coffeesantino_id
Origin : Gayo, North Sumatra
Process : Anaerobic Fermentation
Elevation : 1200 - 1400 masl
Thank you @coffeesantino_id and team for sending me this coffee
.
Method : Pour over method
Coffee : 12gr
Ratio : 1:15.83 (190ml)
Temperature : 91°c
Brewing Water : ACB 54 ppm
Dripper : Hario V60 Plastic 01
Paper Filter : Hario 01 box
Sensory Cup : Clayonmind mini
Grindsize : 1zpresso Q2 2.5rot  (medium)
Note :
- Comandante Normal 28 clicks
- Comandante Red Clix 56 clicks
- Timemore Chestnut Slim 21 clicks
- Kinu M47 Classic 3.0 rot
- 1zpresso Kpro 8.0 rot

Water:
@aquacode_brew Concentrate water : Cleo Water 1.5lt (12ppm) + 1 sachet ACB = 315ppm
Brewing Water : 1350ml Cleo Water (12ppm) + 150ml ACB Concentrate (315ppm) = 1500ml
(54ppm) resting a week
.
Divided 2 phase : 40/190
Pouring Time
- 0.00 - 0.06 : 40gr Gentle circle pouring
- 0.40 - 1.08 : 60gr Gentle circle pouring
Total Brewing Time : 1.35
.
Has a smell of dark cherry, grapes, blueberry jam
.
Taste : dark cherry, red grape, mix berries  smooth, round, and sweet. Cadburry berries when
cole. Grapes when really cold. Silky and buttery
.
Medium body, silky and buttery
.
This is a silky Gayo coffee
//Saat Seduh Di Rumah//
.