"Official" tasting notes and background information.
The dominant nose on the beans is acidic, which was not what I was actually expecting, there is a bit of sweetness coming through as well, but very very little and I had to really concentrate on detecting it.
Brewing Method AeroPress
I am following James Hoffman's "The Ultimate AeroPress Technique". 11 grams of coffee and 200 grams of water. Steep 2 minutes, then swirl and let settle for 30 seconds before fully pressing it through.
Curiously the dominant note when smelling is actually sweetness, not the acidity I got off of the bean. This continues when actually sipping. Light, somewhat floral aroma forward with some bitterness following in the tail end (After looking at the notes: Yeah, def. Milk chocolate, though I didn't make the connection at that time). As I sip more a bit more complexity is coming through as well, def. getting a bit of vanilla.
Colour starts with a reddish hue that turns towards orange as the coffee cools down.
Overall, a very pleasant cup that is quite enjoyable.
Brewing Method AeroPress (Coarse Grind)
For the second preparation today I decided to use the AeroPress again. This time though with a coarser grind.
The most notable difference was a much redder brew. Quite a bit more pronounced than in the previous extraction. Nose is very similar though.
Interestingly enough, the overall flavour profile is much more muted. I would have expected a shift, but instead it all seems to be a bit more even (less extraction?).