Unpacking Coffee

Log in Register

Cupping Details

Rodrigo Sanchez - Candy Hearts from Black & White Coffee Roasters

Tasted by @rbrigleb 3 weeks ago

Flavors Observed

pink bubblegum

jammy

sweet

powdered sugar

confectionary

Tasting Notes

Quite a treat to have this to enjoy on Valentine’s Day… although I didn’t realize when I was grinding it how fresh it was!

Brewing Recipe

James Hoffmann's V60 Ultimate Technique

by @rbrigleb • 5:15

A refined V60 method from James Hoffmann, focusing on consistency and clarity. This technique emphasizes gentle agitation and controlled pouring for optimal extraction.

Ingredients

Coffee	30g
Water	500ml
Temperature	95°C
Grind	Medium
Ratio	1:16.7
Time	3:30

0:00

Rinse filter with hot water to remove paper taste and preheat V60

0:00

Add 30g coffee ground medium (setting varies by grinder)

0:00

Create a small well in the center of the coffee bed

0:45

0:45

Pour 60g water (2:1 ratio) for bloom, ensuring all grounds are saturated

0:30

1:15

Gently swirl the V60 to ensure even saturation

1:00

2:15

Pour to 300g in steady, concentric circles

0:30

2:45

Pour remaining water to 500g total

1:30

4:15

Gently stir once clockwise and once counter-clockwise

1:00

5:15

Allow to drawdown completely (total time around 3:30)

More about this coffee

Rodrigo Sanchez - Candy Hearts

by Black & White Coffee Roasters

Process	Co-fermented and experimental (Strawberry, Raspberry, Cherry, Banana)
Varieties	Bourbon, Caturra
Country	Colombia
Region	Huila
Elevation	1730m
Source	Rodrigo Sanchez Valencia

First noted

Feb 14, 2026

Last tasted

Mar 04, 2026

3 cuppings

jammy pink bubblegum caramel confectionary powdered sugar

Brew Date

Feb 14

Roast Date

Feb 9

Created 3 weeks ago

Cupping Details

Method: Hario V60
Tasted by: @rbrigleb