What's in the cup?

Today it's Ethiopian organic Limu Kossa Farm decaf, mentioned in the previous post.

We tried it for a late-morning cup. I think I may have finally managed to roast a decaf I actually like. I was very pleased with this first try. Sweet, and like most Ethiopian coffees it's filled with interesting flavors that keep changing as the cup cools.

And the December Dripper I bought for brewing pour-over coffee worked great. Pour-over is a fussy process with a lot of weighing of empty cup, coffee, then water. Then repeat for the next cup because I have to do our 2 cups sequentially since there's only one scale.

But the pour-over results were good, so that negates the annoying sequential process. "Learn to love it!"

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