Precursor, I tried searching the site to find a topic on this already and wasn’t able to find anything yet. Although, I didn’t know exactly what to search other than how I’m putting it in my terms. So if this thread has already been started, feel free to redirect me and I’ll get rid of this post!
So the question is simple, what’s your preferred way of figuring out new beans if you don’t have any instructions/recommendations that come along with them?
I am just a coffee enthusiast and haven’t gone to any classes (although I’d love to), so I think experience is critical in how to approach this. I primarily do pourover through a Hario V60, but I also have a good friend with a middle of the road espresso machine. So both sides are welcome here.
Personally, I usually look at the notes and origin to determine grind size and temperature of what I’m working with and use my sense of smell while brewing to figure out the rate at which I pour. Then I just take notes afterwards of what I could do differently (and that’s usually where I may alter the amount of coffee I’m grinding). I’m curious though, because when I read through some people’s recommendations of brewing a pourover between the 7-10 minute mark (albeit quite rarely), I’m really interested in what brought them there. So open discussion on what you look for in how you approach new beans.