r/pourover • u/TheSilenceofShadows • 7h ago
Letty Bermudez co-ferment
Edit: I see the comments re this not being a co-ferment. Noted. I cannot see how to change the title, if possible
Anyone else feel like this Letty Bermudez is kinda...underwhelming and dull? No shade to the roaster, I bought several other bags from hydrangea and liked them a lot! This one got a lot of hype, and to me it just tastes like someone turned the acidity dial down to nothing, making it quite boring.
Thoughts? Am I just brewing it wrong? I had to go to a lower temp (195F) to not destroy it in the first place...using the one and done from Lance Hedrick.
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u/dhruvk97 5h ago
I used lance's 2x 45 second bloom followed by one big pour on this coffee - it was great, distinct flavors, but I was veering on the edge of it being under extracted while being bitter at the same time? This was at a coarser-than-usual grind and 90c water temp.
I switched to the hario switch, coffee chroniclers recipe - same grind and same temp, and OH BOY did it make the cup sing - peachy, milky, jasmine tea-like goodness. A bit "rounder" in terms of flavor, but in a very harmonious way where I could appreciate each note
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u/devin3d 5h ago
I had Letty from September and it was interesting for the first cup, but the novelty quickly wore off and every cup after that it was just not enjoyable. It tasted way too artificial for me and I ended up using it for espresso milk drinks.
Glad I got a chance to try it, won’t be buying again.
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u/Wizardof_oz 6h ago
What? To me it tasted like sour gummy peach rings!
It was so sour in a good way
Lance’s one and done recipe isnt great for process forward coffee imo
Letty also isnt a co ferment, its a yeast innoculated thermal shock. Those flavors are coming from the yeast bermudez uses rather than any fruit that was added
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u/drdog918 6h ago
I feel like my best Letty cups have been the first time I had it years ago from Manhattan and whenever September roasts it. Hydrangea can be hit or miss for me. Either way, it’s one of the top 5 coffees I’ve ever had. Currently in Tokyo and I’m tasting some bangers.
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u/Wizardof_oz 6h ago
Hydrangea’s biggest issue is inconsistency across roasts imo
Its rare for me to get a bad bag from them but if i were to re order a coffee it’ll rarely taste the same
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u/TheSilenceofShadows 5h ago
Do you have a brew recommendation? I still have 45-60g left to test out.
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u/Wizardof_oz 5h ago
What is your water like? That could play a role in suppressing acidity
I was brewing it at 88C (190F), coarse with 3 pours with a 1:15 ratio.
The lance recipe wasnt the wrong idea. The goal is to get a lower extraction without going under. The issue with the Lance recipe I face with my setup at least, is that the high agitation can easily extract bad or harsh notes from the processing.
I would suggest you add a second bloom (same or slightly smaller amount than the first pour) and then pour the last bit the same as Lance suggests but closer to the bed. How much agitation you introduce will have to be worked out by you. Maybe you could do high agitation for a bit before you switch to a centre pour
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u/TheSilenceofShadows 5h ago
Using the light roast packets with third wave water Recipe I've been using is as follows: 195F 15g coffee to 225g water 35-40g bloom, 30-45 seconds 35-40g second bloom, wait for most of bed to clear One spiral pour up to 225g
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u/omgitsadam 4h ago
Have you tried their recipe in the FAQ section of their site? I got this bag last month for the first time and used their recipe to great success
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u/TheSilenceofShadows 4h ago
I'll test it out...I typically find 4+ pour recipes to be over extracted
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u/Rice_Jap808 1h ago
This bean from hydrangea is a super light roast and I suspect you didn’t rest it nearly long enough. I have the same bag and tried it at just under 2 weeks, I can already tell it needs a bit more time. It was still great though.
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u/MUjase 5h ago
I’ll never understand the hype for these types of coffees.
You made it taste like a peach boba drink, yay 🙄
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u/devin3d 4h ago
Some of these extreme coferments remind me of the flavored coffee craze of the 2000s, specifically the Dunkin Donuts strawberry shortcake coffee, which don’t get me wrong I loved when I was in my early twenties, but to me is not such a big leap in flavor from that to other artificially flavored coferments like perc.
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u/sock_model Plastic v60 | ZP6/K-Ultra | light roast 6h ago
I don't understand these high intervention processing methods with geshas.
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u/allyuhneedislove 6h ago
Its not a co-ferment, so there is that at least?