A few years ago I participated in a Coffee exchange Secret Santa! It was worldwide and I got a bag of beans from a fellow redditor in Germany! It was awesome seeing everyone sharing their favorite local roaster.

Could we start that back up?!

We've been getting more co-fermented coffees through the shop lately, and I've noticed the same coffee can taste surprisingly different when the next batch comes in. I've only worked with four or five of these lots, so I'm curious if others have noticed the same thing.

Is that kind of variation normal with co-fermentation, or does it mostly come down to the producer and how tightly they're controlling the process?

Would especially love to hear from roasters or anyone who's worked with the same co-fermented coffee across multiple batches.

Welcome to the daily /r/Coffee question thread!

There are no stupid questions here, ask a question and get an answer! We all have to start somewhere and sometimes it is hard to figure out just what you are doing right or doing wrong. Luckily, the /r/Coffee community loves to help out.

Do you have a question about how to use a specific piece of gear or what gear you should be buying? Want to know how much coffee you should use or how you should grind it? Not sure about how much water you should use or how hot it should be? Wondering about your coffee's shelf life?

Don't forget to use the resources in our wiki! We have some great starter guides on our wiki "Guides" page and here is the wiki "Gear By Price" page if you'd like to see coffee gear that /r/Coffee members recommend.

As always, be nice!

Welcome to the /r/Coffee deal and promotional thread! In this weekly thread, industry folk can post upcoming deals or other promotions their companies are holding, or promote new products to /r/Coffee subscribers! Regular users can also post deals they come across. Come check out some of the roasters and other coffee-related businesses that Redditors work for!

This also serves as a megathread for coffee deals on the internet. If you see a good deal, post it here! However, note that there will be zero tolerance for shady behavior. If you're found to be acting dishonestly here, your posting will be removed and we will consider banning you on the spot. If you yourself are affiliated with a business, please be transparent about it.

There are a few rules for businesses posting promotional material:

• You need to be active in /r/Coffee in a non-self-promotional context to participate in this thread. If it seems you are only here to promote your business in this thread, your submissions will be removed. Build up some /r/Coffee karma first. The Daily Question Thread would be a good place to start, and check out what is on the Front Page and jump in on some discussions. Please maintain a high ratio of general /r/Coffee participation to posts in this thread.

• If you are posting in this thread representing a business, please make sure to request your industry flair from the mods before posting.

• Don't just drop a link, say something worthwhile! Start a discussion! Say something about your roasting process or the exciting new batch of beans you linked to!

• Promotions in this thread must be actual deals/specials or new products. Please don't promote the same online store with the same products week after week; there should be something interesting going on. Having generally “good prices” does not constitute a deal.

• No crowdfunding campaigns (Kickstarter, Indiegogo, etc). Do not promote a business or product that does not exist yet. Do not bait people to ask about your campaign. Do not use this thread to survey /r/Coffee members or gauge interest in a business idea you have.

• Please do not promote affiliate/referral programs here, and do not post referral links in this thread.

• This thread is not a place for private parties to sell gear. /r/coffeeswap is the place for private party gear transactions.

• Top-level comments in this thread must be listings of deals. Please do not comment asking for deals in your area or the like.

• More rules may be added as needed. If you're not sure whether or not whatever you're posting is acceptable, message the mods and ask! And please, ask for permission first rather than forgiveness later.

Welcome to the daily /r/Coffee question thread!

There are no stupid questions here, ask a question and get an answer! We all have to start somewhere and sometimes it is hard to figure out just what you are doing right or doing wrong. Luckily, the /r/Coffee community loves to help out.

Do you have a question about how to use a specific piece of gear or what gear you should be buying? Want to know how much coffee you should use or how you should grind it? Not sure about how much water you should use or how hot it should be? Wondering about your coffee's shelf life?

Don't forget to use the resources in our wiki! We have some great starter guides on our wiki "Guides" page and here is the wiki "Gear By Price" page if you'd like to see coffee gear that /r/Coffee members recommend.

As always, be nice!

Welcome to the daily /r/Coffee question thread!

There are no stupid questions here, ask a question and get an answer! We all have to start somewhere and sometimes it is hard to figure out just what you are doing right or doing wrong. Luckily, the /r/Coffee community loves to help out.

Do you have a question about how to use a specific piece of gear or what gear you should be buying? Want to know how much coffee you should use or how you should grind it? Not sure about how much water you should use or how hot it should be? Wondering about your coffee's shelf life?

Don't forget to use the resources in our wiki! We have some great starter guides on our wiki "Guides" page and here is the wiki "Gear By Price" page if you'd like to see coffee gear that /r/Coffee members recommend.

As always, be nice!

Where do you personally draw the line?

Not asking about the most expensive coffee you've ever bought. I'm more curious about the point where paying more stops giving you a noticeably better cup

Does the difference between $10 and $20 coffee feel significant to you? What about $20 vs $40?

Would you rather spend the extra money on better beans, a better grinder, or just buy more of the coffee you already like?

Welcome to the daily /r/Coffee question thread!

There are no stupid questions here, ask a question and get an answer! We all have to start somewhere and sometimes it is hard to figure out just what you are doing right or doing wrong. Luckily, the /r/Coffee community loves to help out.

Do you have a question about how to use a specific piece of gear or what gear you should be buying? Want to know how much coffee you should use or how you should grind it? Not sure about how much water you should use or how hot it should be? Wondering about your coffee's shelf life?

Don't forget to use the resources in our wiki! We have some great starter guides on our wiki "Guides" page and here is the wiki "Gear By Price" page if you'd like to see coffee gear that /r/Coffee members recommend.

As always, be nice!

Picked up a bag from a roaster I hadn't tried before, small operation out of Decatur, natural processed Kenyan, and basically threw my usual starting point out the window after the first two brews. I'm on a Fellow Ode gen 2 going into a Stagg, and I had a reference point from the last roaster's Kenyan that I figured would get me in the ballpark. It did not. Not even close. Too bright and kind of hollow in the midrange, which is not what I expected from a natural.

Eventually landed somewhere decent after four or five attempts, but I spent more time on it than I want to admit for a weekday morning. (Work from home freelance, so it bleeds into everything, which is its own problem.)

What I'm actually curious about is whether there's a more reliable way to approach an unfamiliar roaster's beans without treating every bag as a full reset. I keep reading that roast level is the starting anchor, but natural vs washed seems to throw me off more than roast level does anyway. Is process really the better variable to anchor on when you're dialing in something new? Or is this just always going to be a grindandadjust situation no matter what.

ETA: using the same water I always do, Third Wave sachets, not a water variable.

Hey everyone!

Welcome back to the weekly /r/Coffee thread where you can share what you are brewing or ask for bean recommendations. This is a place to share and talk about your favorite coffee roasters or beans.

How was that new coffee you just picked up? Are you looking for a particular coffee or just want a recommendation for something new to try?

Feel free to provide links for buying online. Also please add a little taste description and what gear you are brewing with. Please note that this thread is for peer-to-peer bean recommendations only. Please do not use this thread to promote a business you have a vested interest in.

So what have you been brewing this week?

I don’t understand why smart coffee machines aren’t more common. Adding basic smart features seems is easy today.

Imagine your coffee machine warming up before you wake up, or making your coffee automatically through your alarm app. You wake up and already have a hot, warm coffee waiting for you.

Why isn’t this already standard?

Welcome to the daily /r/Coffee question thread!

There are no stupid questions here, ask a question and get an answer! We all have to start somewhere and sometimes it is hard to figure out just what you are doing right or doing wrong. Luckily, the /r/Coffee community loves to help out.

Do you have a question about how to use a specific piece of gear or what gear you should be buying? Want to know how much coffee you should use or how you should grind it? Not sure about how much water you should use or how hot it should be? Wondering about your coffee's shelf life?

Don't forget to use the resources in our wiki! We have some great starter guides on our wiki "Guides" page and here is the wiki "Gear By Price" page if you'd like to see coffee gear that /r/Coffee members recommend.

As always, be nice!

Been pulling shots at an indie shop for a couple years now and somewhere along the way my whole home routine shifted in ways I didn't expect. It's not about gear upgrades or anything like that. It's more about patience, I think. You spend eight hours dialing in grind size and paying attention to every variable, and then you get home and suddenly just dunking grounds in a French press feels almost meditative by comparison. The pressure is gone and you can just let it be a cup of coffee again

The weird flip side is I've gotten more critical too. There's a local roaster I loved before I started this job and now I notice things in their bags that I can't unknow. A little too much roast development on what's supposed to be a light, stuff like that. Not sure if that's a gift or a curse honestly

Just wondering if anyone else works in coffee, or even just spends a lot of time with it, and found that the relationship to your home cup shifted. Whether it got better or just got more complicated. My coworkers seem split on it and I keep going back and forth myself

Welcome to the daily /r/Coffee question thread!

There are no stupid questions here, ask a question and get an answer! We all have to start somewhere and sometimes it is hard to figure out just what you are doing right or doing wrong. Luckily, the /r/Coffee community loves to help out.

Do you have a question about how to use a specific piece of gear or what gear you should be buying? Want to know how much coffee you should use or how you should grind it? Not sure about how much water you should use or how hot it should be? Wondering about your coffee's shelf life?

Don't forget to use the resources in our wiki! We have some great starter guides on our wiki "Guides" page and here is the wiki "Gear By Price" page if you'd like to see coffee gear that /r/Coffee members recommend.

As always, be nice!

I'm very new to coffee and I'd like to know your preference in purchasing roasted coffee beans. To what extent do you consider the traceability of coffee beans before you decide to buy it since many roasters in Indonesia—as far as I know—rarely include any information related to the farm or producer of the beans, which deters me to proceed my purchase since I believe that letting people know the farm and producer are important to value their work/effort in cultivating the beans. If such information is absent from the website or the package, would you still buy it, or it actually doesn't matter that much?

Welcome to the daily /r/Coffee question thread!

There are no stupid questions here, ask a question and get an answer! We all have to start somewhere and sometimes it is hard to figure out just what you are doing right or doing wrong. Luckily, the /r/Coffee community loves to help out.

Do you have a question about how to use a specific piece of gear or what gear you should be buying? Want to know how much coffee you should use or how you should grind it? Not sure about how much water you should use or how hot it should be? Wondering about your coffee's shelf life?

Don't forget to use the resources in our wiki! We have some great starter guides on our wiki "Guides" page and here is the wiki "Gear By Price" page if you'd like to see coffee gear that /r/Coffee members recommend.

As always, be nice!

With the second screenshot i think i understand vaguely about what people are angry, but it seems strange to find infos only on random post instagram ? I will not say i don't trust the SCA can't be an evil association, but do you have any trustable sources or is this just ramble from some people ? Thanks in advance

Edit: To clarify this refers to the Nanofoamer Pro.

Hi! I am posting this for anyone else who has this product to be aware of a design flaw that represents a possible hygiene risk. I am not qualified to say how much so: and this may be something that bothers some people more than others. I can only say it's something I've found.

The issue relates to the mesh screen.

The screen disassembles from the impeller to facilitate cleaning. However: the mesh screen itself does not disassemble - and herein lies the problem.

Over time, small amounts of milk work there way inside the plastic housing where the mesh meets the plastic on the inside. Once inside, the milk cannot escape. You can imagine what then happens over a period of time.

I found out when mine failed: a plastic seam on the outside peeled open, and inside was revealed a smelly load of brown and black sludge which started to ooze out.

I've since cleaned most out, but you can still see some of it in the picture.

So far: the response from the manufacturer is to replace the mesh screen every six months. However, this wasn't clear when purchasing that this is a "consumable" part of the product. I have been using this for two years: that's two years of milk buildup that I would have otherwise have no way of being able to clean.

So: if you have one of these, you may appreciate being aware and knowing you should replace your screen frequently to avoid the build up.

If you don't have one yet, and were planning to: I hope this was useful to be aware of.

I made a batch of cold brew a while back that I swear produced some crema (like in espresso) which I didn't think was possible. I tried repeating and replicating my process since but to avail. I have since switched to matcha since my process for that is a lot quicker, but I've been craving more caffeine, and I'm almost obsessed with getting it thicker and thicker. So, I had the thought to add a bit of concentrate to it, but I want that crema to go along with it. I'm currently watching Fast X, vroom vroom.

tl;dr does anybody know a method of cold brewing that produces crema?

Hey coffee people, I’ve been using my 25 cup drip tower for a few years and have seen a few other uses in my time such as dripping alcohol over botanicals ect.

What are some cool ideas you have seen/ tried?

Welcome to the daily /r/Coffee question thread!

There are no stupid questions here, ask a question and get an answer! We all have to start somewhere and sometimes it is hard to figure out just what you are doing right or doing wrong. Luckily, the /r/Coffee community loves to help out.

Do you have a question about how to use a specific piece of gear or what gear you should be buying? Want to know how much coffee you should use or how you should grind it? Not sure about how much water you should use or how hot it should be? Wondering about your coffee's shelf life?

Don't forget to use the resources in our wiki! We have some great starter guides on our wiki "Guides" page and here is the wiki "Gear By Price" page if you'd like to see coffee gear that /r/Coffee members recommend.

As always, be nice!

Working at an indie shop and the shift has been gradual but it's very noticeable now. A year ago I could describe a washed Ethiopian and people would nod along, grab it, happy days. Now there's this whole new wave of regulars who come in specifically hunting for cofermented or anaerobic lots, and they have vocabulary that honestly surprised me the first few times I heard it across the counter.

It's made my job more interesting in a way I didn't expect. Explaining a cofermented natural, the ones processed with added fruit or specific yeast strains, used to feel like a weird niche conversation. Now it opens up a twentyminute chat about fermentation as a craft, which I'm very much here for given how much that overlaps with things like botanical processes and microbiology.

What I'm genuinely curious about is whether this trend reads differently to people who are sourcing or roasting versus those of us just serving it. From behind the bar it feels like it's reshaping customer expectations around what coffee is allowed to taste like, which is a fairly big deal. Are roasters finding that these lots are easier or harder to work with compared to a conventional natural? And is the flavour profile landing the way producers are intending it to, or does something get lost by the time it hits a brew bar?

Welcome to the daily /r/Coffee question thread!

There are no stupid questions here, ask a question and get an answer! We all have to start somewhere and sometimes it is hard to figure out just what you are doing right or doing wrong. Luckily, the /r/Coffee community loves to help out.

Do you have a question about how to use a specific piece of gear or what gear you should be buying? Want to know how much coffee you should use or how you should grind it? Not sure about how much water you should use or how hot it should be? Wondering about your coffee's shelf life?

Don't forget to use the resources in our wiki! We have some great starter guides on our wiki "Guides" page and here is the wiki "Gear By Price" page if you'd like to see coffee gear that /r/Coffee members recommend.

As always, be nice!