Today’s brewing session made me realised that I used to stir every brew that I made. So I tried what I thought was my perfect recipe and it wasn’t good. Kinda harsh, lack of sweetness and lot of bitterness. ⬇️⬇️⬇️ My curiosity brings me to explore a little bit more on how to brew it. There are several things that I knew to get an ideal extraction using stirring method: 1. Pouring intervals 2. Grind Size Both are important variables that affecting my brewing results. So I decided to use coffee that is known to me, such as Ethiopian coffee. It’s relatively easy to brew imo. Featuring this Ethiopian Yirgacheffe from @volcanicacoffee to accompany my today’s exploration with taste notes of lemon, blueberry and blackberry. I found that combining a long single pour with spoon stirring at the end of the brew produces the best cup from hot to warm. ⬇️⬇️⬇️ How I did it: Pour Over Dripper like Origami/V60 20g (Medium to Coarse Grind Size) 300ML // 93°C 2:20 - 2:30 1. Distribute the coffee grounds with #kubomi method 2. Start with adding 100g water, bloom for 30-40s 3. Slow pour another 200g water until reach 300g 4. Give a gentle circular stir using a spoon 5. Should be drained +/- 2:30 with a dome shape Would love to know what you think about this method in the comment section 👇🏻👇🏻 Open for discuss 💭 #ManualBrewOnly