On Sunday, I had an interesting experience with one of my favorite coffees from the past several months, the natural-processed Ethiopia Wondo Bonko Sidamo. This coffee, whose greens came from PT's in Kansas, has that lush bouquet of distinctive fruited notes, both on the tongue and in the nose. I had roasted a batch of this to just a shade past first crack on Saturday afternoon, making it very young in the post-roast sense. I brewed up a batch in the morning using the V60, then did the same in the afternoon. What I found immensely interesting was how different the batches were from one another: the morning brew overwhelmed me with sweet berry and red fruit notes, while the afternoon brew kept bringing to mind fresh, crisp apples. All the parameters were as close to one another as I could make them, right down to the pour technique. What, then was different? Other than the extra seven hours of rest the second batch was privy to, I'm not sure. Were seven hours sufficient to cause that noticeable difference? Did I alter my pouring without realizing it? Which parameters, controllable or otherwise, am I not considering?
At the end of the day, both batches of this delicious coffee made me smile. It seems as though coffee is often like that: dynamic and unpredictable, yet so enjoyable.