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the pippa coffee arrived in the normal style of vacuum-seal bag used for coffee beans, though i was unable to figure out how to open it while also retaining use of the attached wire ties to keep it closed. i ended up transferring the beans from the now-shredded vacuum bag into a ziplock bag. the beans have a fruity and somewhat boozy smell, with a bit more earthiness after grinding.
i brewed a pourover. there was minimal bloom with no change in the volume of the grinds and only a couple of little streams of CO2 escaping, suggesting that these beans were roasted more than a few weeks ago. despite this, there are no overt hints of staleness in the flavor. the pourover generally aligns with tales's tasting notes, although i think it's less complex than they implied, perhaps the effect of waiting for too long in fishman's box fort. it is bright, but not overwhelmingly sour. haters of any acidity in coffee will still hate this. i think it leans a little toward grapey/winey on some sips and more toward earthy on others. despite the double fermentation, there's no hint of foulness or horse blanket or the like.
i brewed an (inverted, metal filter) aeropress. the two minutes of immersion here gave a fuller and more complex flavor than the three-minute pourover, and i'm sure the 1:10 brewing ratio also helped here against the 1:15 pourover. the brightness remains, but the chaos is gone. now all of the flavors appear at once. haters of acidity will still hate this, but unlike the pourover, now there's a hint of sweetness to offset it. if you have an aeropress, a clever, a switch, etc. then i would probably suggest brewing it that way. or maybe you're just a lot better at pourover than i am, which wouldn't be setting a high bar.
tomorrow moka pot and espresso.
