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Mexico Brew Notes

Spencer's Brew Notes
Brew Notes: Sweet Dark Chocolate, Almond, Graham Cracker. Amazing mouthfeel – buttery and smooth – big round body. Low acidity – super drinkable and complex enough to interest those with more discerning palates. As it cooled – more notes of milk chocolate and caramel. Would be great as a single origin offering on a pour over menu – I imagine you could also get some use out of it as a single origin, higher priced espresso option as well – would make for some great caps or macchiatos/cortados. Preparation Method: Beehouse Drip Pour Over, Grams of Coffee: 23.7, Grams of Water: 380, Grind Size: 15, Grinder Type: Baratza Encore, Pre-infusion: 30 seconds, Final Brew Time: 2 minutes 55 seconds Trader: Spencer Ford
Laurel's Brew Notes
Brew Notes: Bittersweet chocolate, walnut, molasses, dark chocolate. Mild acidity, full body. This is a very smooth, easy drinking coffee. Enjoyable alone or with milk. Espresso contender Preparation Method: Pour Over, Grams of Coffee: 25, Grams of Water: 425, Pre-infusion: 30 seconds, Final Brew Time: 5 minutes 30 seconds Trader: Laurel Wirth
Jeri's Brew Notes
Brew Notes: Plum nectar, dark chocolate, round full body, high viscosity Preparation Method: Hario 02 Pour Over, Grams of Coffee: 1.5 heaping tablespoons, Grams of Water: 1 cup Trader: Jeri Idso
Peter's Brew Notes
Brew Notes: Milk Chocolate, candied walnut, maple syrup, graham cracker. Incredibly clean and smooth coffee, low acid with good body. Very easy drinking coffee. Preparation Method: French Press, Grams of Coffee: 31.4, Grams of Water: 473, Grind Size: 28, Grinder Type: Baratza Virtuoso, Final Brew Time: 4 minutes Trader: Peter Radosevich
Caitlin's Brew Notes
Brew Notes: Cocoa powder, kinda flat, light red apple, light carbon Preparation Method: Chemex with Able Kone, Grams of Coffee: 20, Grams of Water: 300, Grind Size: slightly coarser than medium, Grinder Type: Breville, Pre-infusion: 30 seconds, Final Brew Time: 2 minutes 30 seconds Trader: Caitlin McCarthy-García
Max's Brew Notes
Brew Notes: Intensely chocolatey. Baker’s chocolate hot, turning to milk chocolate as it cools; Body and sweetness driven: round mouthfeel, nougat, marshmallow; medium lactic acidity: tangy like full-fat greek yogurt. Very balanced overall, each flavor component very-well integrated; probable crowd-pleaser coffee. Preparation Method: Melitta Trader: Max Nicholas-Fulmer
Jennifer's Brew Notes
Brew Notes: Dense fudgy brownies, toffee, deep caramel. As it cools, I got baked apple, hint of cinnamon, dulce de leche. Preparation Method: Melitta, Grams of Coffee: 38, Grams of Water: 600 Trader: Jennifer Huber
Amanda's Brew Notes
Brew Notes: High cocoa content chocolate, maple walnut candy, low acidity, malt, syrupy mouthfeel, chocolate pudding & baked apple as it cools. Very pleasant, but not super complex. Preparation Method: Fellow Stagg Pour Over, Grams of Coffee: 30, Grams of Water: 480, Grind Size: 24 setting (medium-fine), Grinder Type: Baratza Virtuoso, Pre-infusion: 30 seconds, Final Brew Time: 2 minutes 30 seconds Trader: Amanda Amato
Peter's Brew Notes
Brew Notes: Nutella on sourdough, green apple acidity, bright caramel, zesty with medium body and very crisp Preparation Method: Bodum French Press, Grams of Coffee: 40, Grams of Water: 500, Grind Size: 28, Grinder Type: Baratza Virtuoso, Final Brew Time: 4 minutes Trader: Peter Radosevich
Brandon's Brew Notes
Brew Notes: Tastes a lot like coffee. Roasted marshmallow, baker’s chocolate, heaps of cocoa, slightly dusty, slightly grassy, mealy apple, brightens as it cools, hint of butterscotch. Pleasantly bitter like 90% cacao chocolate. Preparation Method: Moccamaster, Grams of Coffee: 36, Grams of Water: 600, Grind Size: 18, Grinder Type: Baratza Virtuoso, Pre-infusion: 60 seconds, Final Brew Time: ~4 minutes Trader: Brandon Thiessen
Brandon's Brew Notes
Brew Notes: Fudge brownie with walnuts, Baker’s chocolate, dark cocoa, pithy apple, Tootsie Roll. Burnt marshmallow finish. Loads of sweetness, big body, med-low acid, super consistent through cooling Preparation Method: Pour Over, Grams of Coffee: 18, Grams of Water: 300, Grinder Type: Timemore, Pre-infusion: 45 seconds, Final Brew Time: 2 minutes 45 seconds Trader: Brandon Thiessen
Amanda's Brew Notes
Brew Notes: Dark chocolate ganache, fig, anise, black tea, roasted hazelnut, peppery Preparation Method: Fellow Stagg Pour Over, Grams of Coffee: 30, Grams of Water: 480, Grind Size: 24 setting (medium-fine), Grinder Type: Baratza Virtuoso, Pre-infusion: 30 seconds, Final Brew Time: 2 minutes 30 seconds Trader: Amanda Amato
Alex's Brew Notes
Brew Notes: Arnold Palmer made with Meyer lemon lemonade, white pepper olfactory opening component that highlights the upfront sweetness with Eucalyptus. Premium Mezcal-like tendencies. Delicious. Preparation Method: FETCO, Grams of Coffee: 200, Grams of Water: 3000, Grind Size: 10, Grinder Type: Mahlkonig, Final Brew Time: 7 minutes Trader: Alex Mason
Max's Brew Notes
Brew Notes: Graham cracker, oatmeal, shredded wheat; body-driven, very full, textured, chewy; low-acidity. Some vanilla, praline; as it cools it retains its sweetness; notable lack of vegetal, woody, or fibrous flavors developing; remains very sweet and full bodied until totally cold. Strong rec as espresso base or bass-note component for a medium to light roast blend not seeking to highlight ultra-high acidity coffees. Preparation Method: Melitta Trader: Max Nicholas-Fulmer
Rosi's Brew Notes
Brew Notes: Lingering molases, cardamon, orange marmalade sweetness, tropical fruit as it cools. Preparation Method: Melitta 4 Cup, Grams of Coffee: 40, Grams of Water: 660, Grinder Type: Rancilio, Pre-infusion: 20 seconds, Final Brew Time: 4 minutes 30 seconds Trader: Rosi Quinones
Rosi's Brew Notes
Brew Notes: Strong aroma of macadamia nuts and caramel, bittersweet chocolate. low acidity, depth, herbalness. apple struddell as it cools and mellows away. Preparation Method: Melitta 4 Cup, Grams of Coffee: 40, Grams of Water: 660, Grinder Type: Rancilio, Pre-infusion: 20 seconds, Final Brew Time: 4 minutes 30 seconds Trader: Rosi Quinones
Bob's Brew Notes
Brew Notes: Medium to low acidity, smooth clear refreshing texture. Medium to light body. Cacao nib, dried prune, dates walnut. An economical coffee. Good blending potential, could take a the edge off high East African acidity without blocking the citrus and sweet notes. Might work well in espresso. I don’t usually feel caffein, but this coffee gave me a buzz. Preparation Method: Melitta 4 Cup, Grams of Coffee: 40, Grams of Water: 271, Grind Size: drip, Grinder Type: Ditting, Pre-infusion: 15 seconds Trader: Bob Fulmer
Jennifer's Brew Notes
Brew Notes: Walnut, crust of a good levain, raisin, date, cocoa powder. Acidity comes out of its shell as it cools, along with some notes of light plum and red grape. Cocoa powder and dates stay strong the whole time. Evangeline’s notes: bad, hot Preparation Method: Melitta 4 Cup, Grams of Coffee: 39.5, Grams of Water: 1634 Trader: Jennifer Huber
Alex's Brew Notes
Brew Notes: Quaffable, low acid, smooth, hint of citric zest that rounds out to the sweetness of almond croissant filling. Preparation Method: FETCO, Grams of Coffee: 200, Grams of Water: 3000, Grind Size: 10, Grinder Type: Mahlkonig, Final Brew Time: 7 minutes Trader: Alex Mason
Jeri's Brew Notes
Brew Notes: Dry, paper, woody, light vegetal, astringent, cocoa powder Preparation Method: Hario 02 Pour Over, Grams of Coffee: 1.5 heaping tablespoons, Grams of Water: 1 cup, Grinder Type: Mahlkonig Trader: Jeri Idso
Spencer's Brew Notes
Brew Notes: Cocoa, golden raisin, light astringent finish, body is a touch thin. Getting some light green apple notes as the coffee cools. Nice organic blender, nothing to write home about – could add some character to a daily batch brew blend, but will need a more acidic/bright component for complexity. Preparation Method: Beehouse Drip Pour Over, Grams of Coffee: 24, Grams of Water: 380, Grind Size: 15, Grinder Type: Baratza Encore, Pre-infusion: 30 seconds, Final Brew Time: 2 minutes 50 seconds Trader: Spencer Ford
Laurel's Brew Notes
Brew Notes: Bittersweet cocoa powder, graham cracker, nut. Slightly harsh finish initially but dissipated as it cooled a bit. Mild but balanced… a ‘coffee’ flavored coffee. Medium body. Easy to drink but not particularly interesting on its own. Preparation Method: Pour Over, Grams of Coffee: 25, Grams of Water: 425 Trader: Laurel Wirth
Bob's Brew Notes
Brew Notes: Deep full syrupy texture, a pleasing mellow balance between low-to-medium acidity and rich bittersweet chocolate and prune juice sweetness. Yum. Preparation Method: Melitta 4 Cup, Grams of Coffee: 40, Grams of Water: 271, Grind Size: drip, Grinder Type: Ditting, Pre-infusion: 15 seconds Trader: Bob Fulmer
John's Brew Notes
Brew Notes: Deep Chocolate black cherry background, crisp in front with a creamy finish. Sweet honey caramel with no bitterness Preparation Method: Kalita Pour Over, Grams of Coffee: 2+ scoops, Grind Size: 7, Grinder Type: Ditting Trader: John Cossette
Caitlin's Brew Notes
Brew Notes: Dark chocolate upfront, buttery, round body, dusty cocoa finish Preparation Method: Chemex with Able Kone, Grams of Coffee: 20, Grams of Water: 300, Grind Size: slightly coarser than medium, Grinder Type: Breville, Pre-infusion: 30 seconds, Final Brew Time: 2 minutes 15 seconds Trader: Caitlin McCarthy-García