Log each cup. Remember the beans, the grind, the ratio. Over time, the patterns show up — and you start chasing them on purpose.
Yesterday — Pour overEthiopia Yirgacheffe, washed, single origin
18g → 300g, 3:10 total. Bright, lemon peel, cleaner than the last one. Grind a notch finer next time.
Three days ago — EspressoHonduran blend, medium roast
Double shot, 36g out in 28s. Chocolate, a little too sweet. Back off the dose by 0.3g.
Last week — Cold brewColombian Huila, dry-processed
Steeped 14 hours. Full-bodied, plum and dark cocoa. Second pour from the same grounds — passable but flat.
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