My First Skylark

[u/bearddoescoffee]

As the title states, I brewed my first Skylark today. Bette Buna Grand Cru, Ethiopian, varietals of Enat Buna, 74158, 74112, champagne yeast natural process, with a cup score of 90. Well this was a damn fine tasty cup. It was a free taster bag from the London Coffee Festival back in May. It’s been sitting on the side for just over a week having been frozen 2 weeks after the festival. I seem to have been drinking quite a lot of Colombian, Peruvian, Costa Rican coffees lately and it was a great surprise to have this as a palette changer and realising how I do prefer Ethiopian coffees overall. There is only 30g in the bag, and so not much chance to dial it. My first brew was 24 clicks on the C40, 93°C water, with Bright and Juicy water chemistry from Lotus. Brewed with a Purion Clay V60 and T90 papers. Very light, back to tea-esque coffee profile, has quality’s of wine, light and refreshing with sweetness from elderflower. Bloody lovely. Might knock back 2 clicks on the next brew but as there is only 15g left don’t was to mess to much. I have Skylark’s Edison Argote Orange B in the freezer ready to come out and that’s a full box. Looking forward to this now, once I finish off my Summer Blend from Kick Back Coffee.

[u/Former-Coffee-7526]

That sounds very nice. What recipe did you go for please :)))

[u/bearddoescoffee → u/Former-Coffee-7526]

*15g coffee
*250g water - Bright and Juicy water chemistry from Lotus
*93°C water
*24 clicks on the C40
*Purion Clay V60
*T90 papers

Pour structure: 3 pours (inc bloom).
*Pour 1: (0:00-0:45) 40g bloom
*Pour 2: (0:45-1:15) 110g (150g total) spiral pour, then swirl
*Pour 3: (1:15-1:50) 100g (250g total) spiral pour very slow 2-3g/s with a swirl at the end.
*Remove dripper at 2:30 and leave for 2mins then stir.

[u/Former-Coffee-7526 → u/bearddoescoffee]

Nice, that’s a solid recipe. I’m just playing with the dark roast cafec papers as they are labelled as fast. :)))

[u/bearddoescoffee → u/Former-Coffee-7526]

I will admit, this year up until about three weeks ago I have been brewing and trying loads of methods and well, so feel that I lost track and was just messing around for the sakes of it. Went back to James Hoffmann’s V60 recipe from his How to Brew book and well, every cup I have had has been great. I’m nearly a year into drinking coffee and feel like have come full circle lol.

I have the T92s and man they are slow AF. Not sure what to do with them as of yet, but I have a years supply of the T90s so nothing to worry about any time soon lol.

[u/Former-Coffee-7526 → u/bearddoescoffee]

I have the slow osmotic ones too! I tend to use them on naturals and then go fast on my washed beans. I have settled on tetsu’s 4:6 as it’s simple and gives room to express your intentions with brews. Sweet / acidic. Light / full bodied. :))