Brewer and filter: Orea V4 Wide; Negotiator + Sibarist FAST flat
Grinder, burr and calibration: 1Zpresso K-Ultra; 48 mm conical burr; 7.1 from zero
Bean, roaster, process and roast date: washed Ethiopia Guji; Passenger Coffee; washed; roast date 2026-07-02
Dose and water mass: 15.0 g coffee; 232 g water
Temperature and water profile: 91°C; bottled low-mineral water, about 45 ppm TDS
Pour/agitation schedule: single continuous main pour after a 45 s bloom; one small excavation with spoon only if dry pockets remain
Drawdown time: 2:50
Expected and perceived flavour: expected caramel and stone fruit; perceived cup is sweet but slightly muddy
Changes already tested: tested one brew with remineralized water while keeping the recipe fixed
I can read specifications myself. What I cannot tell from specifications is which difference survives six months of daily use. If you owned both, please lead with that and tell me what actually changed in the cup or workflow.
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