Cupped two new beans from Cartwheel - Ethiopian natural and Kenyan washed. Added sample from failed beans as a comparison. Dose was 9 grms to 150 grms of water which equates to 30 grms to 500 grms I use for V60 give or take a gram.
Cups’ crust was broken at four minutes and scum removed. First taste at 8 mins. Temps were 58c. TDS readings were pretty much the same 1.03, 1.05 and 1.08 for the roasty sample.
At 10 mins each was tasted - temps had dropped to 51c. All tasted thinish with no distinguishing features apart from the roasty one which tasted….roasty.
At 15 mins temps were 47c. The Ethiopian and Kenyan were beginning to show some flavour profiles but not markedly so.
At 20 mins temps were 42c. Ethiopian TDS was 1.17 - could just about pick out peach and floral notes. Kenyan was more marked - citrus and brown sugar with TDS of 1.22. In comparison, the roasty bean tasted of burnt elastic bands.
Checking the TDS figures on the VST software showed that initial extraction yields were in the 17% range, i.e. weak and under-extracted. Not surprising nothing stood out.
At 20 mins extraction yield had crept up to near or at 20% which is ballpark figure for me.
All these readings must be taken with a pinch of salt - as I did not use syringe filters for each reading. What it does show, however, extraction yield when cupping rises the longer you leave the coffee to steep - hardly a revelationary finding by itself. Moreover, the coffee develops more mouthfeel the longer it is left to steep.
