Brewer and filter: Hario V60 02 ceramic; Cafec Abaca 02
Grinder, burr and calibration: 1Zpresso K-Ultra; 48 mm conical burr; 7.1 from zero
Bean, roaster, process and roast date: Peru Cajamarca decaf; local specialty roaster; EA decaf; roast date 2026-08-18
Dose and water mass: 16.0 g coffee; 256 g water
Temperature and water profile: 94°C; filtered tap water, about 85 ppm TDS
Pour/agitation schedule: 56 g bloom for 40 s, then three pours; no stirring after bloom
Drawdown time: 3:05
Expected and perceived flavour: expected clean citrus and tea-like finish; perceived cup is bitter in the finish
Changes already tested: tested 2°C lower water temperature; same grind and pouring schedule
Longer-term note rather than first-impression enthusiasm. I kept the setup stable and repeated the comparison until the novelty wore off. That changed my answer.
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