Ethiopian Kaffa Anderacha. 100g for 9m20s at 65%. Cracking started at around minute 6. When I was happy, I went to shake it outside in the sieve. I was aiming at a light roast but realizing that it’s not a very even method, I went and made sure even the greener beans had time to get a little tan. I think I’ll use 50g instead next time.

Advice is super welcome.

I just prepared a cup using the James Hoffman daily driver aeropress recipe as soon as it was cool. I know I should let it degas but I wanted to experience the freshest cup possible as a base for later comparison. As is, to my understanding, it tastes planty, caramely and neither too acidic, astringent or bitter. Really nice cup.