Recipe

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Adjusted standard recipe for more developed or funkier roasts with reduced agitation and more bypass. 5-5.5 grind. Temperature 87-92. Alternate recipe: 3.0 grind, 5x45g, Melodrip.

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50-75-62.5 no agitation. 45s between pours. Finish at 1:25.

Last drops undrinkably bitter.

Interestingly I accidentally diluted this when transferring cups and it made it better. Nice confirmation that a single pour brew or melodrip might help. Alternatively just use this for spro.

Taste

• Aroma — beans smell extremely funky and sweet. Grape like aroma already detectable. When ground definitely smells like a funk bomb and not necessarily in a good way. Immediate burst of grape upon the dry grounds hitting the wet filter, that’s how you know this processed AF LOL. Smells weird in bed. Some petroleum / rubber. Brew smells less strong than expected, mainly grape.
• Flavor — extremely bitter and fruity (mainly grape). Funk also high. Upon cooling the bitterness subsides (but still very detectable) while funk remains strong.
• Aftertaste — bitter and funky.
• Acidity — actually very nice. Mild sparkling grape acidity. Rare to see something like this.
• Sweetness — mild, very hard to detect given bitterness.
• Body — light, definitely not “rounded” or “creamy” like they describe.