Noosa V60 Coffee Morning

Morning pour-over in V60 at home. This time in Noosa, QLD, Australia. The recipe I used was 20.5g of coffee, 330ml of water at a temperature only the universe knows, quite a coarse grind, and three pours with a total duration of 4 minutes. The coffee: Ethiopia, natural process (Guji Oakato). Roasted by A wide variety of new aromas are perceived; subtle flavours appear that you won't find when preparing coffee with other methods or using a bean that hasn't been cared for. Simply exquisite.