The Right Roast: Episode 63-Round Hill Roastery - Follow the Recipe!

Round Hill Roastery came to our attention several years ago with amazing bold, bright and adventurous flavours in their coffee and have been growing yet consistently producing great coffees.
This time we picked two exceptional coffees. A Colombian Veracruz that was fermented for up to 3 days to create a singular sweetness-almost candy! The The Kenyan Kangunu is a full-flavoured fruit bomb without being heavy, amazing.

The Coffees:

VERACRUZ
Origin: Colombia
Region: Finca Veracruz
Process: Extended Fermentation
Varietal: Colombia

KANGUNU AB
Origin: Kenya
Region: Kangunu
Process: Washed
Varietal: SL28, SL34 & some Ruiru 11
Altitude: 1600m

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[klarinetta]

I use 23g of coffee to 350g of water( I always drink 2 cups at a time) for pour over and brewtime around 2:25-2:40 min with the Hario V60. I can clearly see that you are using much coarser grinds than I do so that might be one of the reason for your high coffee dose to water.

For immersion brewing I up the does to 24g

[albertovespignani]

What about using 18 grams of coffee for 250 of water?