Brewer and filter: Bialetti Moka Express 3-cup; stock metal basket
Grinder, burr and calibration: KINGrinder K6; 48 mm conical burr; 92 clicks from zero
Bean, roaster, process and roast date: Brazil Fazenda Ambiental Fortaleza; April Coffee; natural; roast date 2026-08-01
Dose and water mass: 15.0 g coffee; 255 g water
Temperature and water profile: 93°C; remineralized RO, about 60 ppm GH / 25 ppm KH
Pour/agitation schedule: 60 g bloom for 45 s, then pulse pours roughly every 30 s to 255 g
Drawdown time: 2:50
Expected and perceived flavour: expected floral sweetness and clear acidity; perceived cup is flatter and drier than expected
Changes already tested: reduced agitation; kept dose, water and temperature fixed
Putting this here mostly so I can find it again, but also because I would like other people to try it and tell me where it breaks. The recipe is simple enough that I have now repeated it more than once, which is already progress.
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