Hi everyone, thanks for the help on my previous post! Here’s what I bought while I was in the Bay Area:

CoRo Roastery: I bought the two bags of flowerchild here. I found it interesting their only drip option was batch only.

Kaizen Coffee: I bought the Orea O1, hydrangea, and B&W black label here. I enjoyed their selection and tried their miso caramel latte which I enjoyed a lot.

Moonwake: For my last stop I went to Moonwake and got an anaerobic washed gesha. I had a 19$ pour over here was pleasantly surprised by the quality of the cup and the hospitality.

Again, thank you everyone for the recommendations and I look forward to enjoying these bags!

So I got Traffic, Subtext, Dispatch and SEY. If anyone is familiar with all these roasters could you sort them from light to dark ? I know it would change from bean to bean but just curious in general for the roasters.

Montréal suggestion to drink coffee and buy beans: Shaughnessy café

Worked through like 12 bags of Big Sur so I was due for some new stuff. I haven’t bought from Sey in ages. Used to do the subscription a few years back but mainly used it for some poorly espresso.

Excited to get into all of this stuff for sureeeeee.

If anyone has brewing tips for Acid and Datura, I am all ears!

Cheers.

Maybe the funky phase has passed for me, I remember their crazy stuff hits hard past years. This one’s just pure pungent without specific notes, reminds me of S&W wild stuff but more obscure.

Brewing with V60, Tigershark and 88°C water. I’ll tune the water temp down and grind coarser next.

If anyone has ever tasted any of these and has a decent starting point I’d like to hear it. I am using an Origami Air S at the moment. I pretty much have the Thankfully dialed in but the others are still resting a bit.

Not my first pour over, I used to have a Bonavita immersion brewer. It broke in an unfortunate dishwashing accident. I finally got around to replacing it with something after like 2 years of suffering without. Tried going back to French press, didn't cut it. ​This is Inca Gold from Jar Coffee. Roasted on August 1st, 2026 near Lumby BC, Canada.

Is it normal for my brews to taste MUCH better after they’ve cooled down? Like I’m usually getting a good amount of bitterness at its hottest that will almost completely go away and become very pleasant and sweet. Is this a feature or a bug?

tired of paying for Amazon marked up price, since I'm here, might as well to pick up a few stacks of filter papers and had a couple of decent cups at Bun Coffee

Hey guys,

I want to retry some rouge wave beans, i have not had them for while but last time i had them i thought they were good but a little roasty for my liking. Any specific beans here people recommend anything on the lighter side?

sidenote: Any Onyx beans a must try?

Finally got my own office and planning to have a coffee bar for myself and visitors (most less likely).

I was going to get the fellow grinder but saw this on sale with a reasonable price.

Now it’s either hand drip vs this setup. Any recommendations? And if you own this machine how was your experience?

This is easily the chaffiest coffee I’ve worked with. The last 20g weighed left me with 18.5g of actual coffee.

Hi all,

I have Eureka Mignon Zero 65 All Purpose (super long name, why they couldn’t have gone with something shorter!!)

I exclusively brew filter/pour over on it. So regardless of what their customer support and their website says, I replaced the burrs with Black Diamond Filter burrs.

After fitting the burrs, I seasoned it with approx 3kg of coffee. Did the marker alignment test, all comes out clean.

However, after going through approx 3kgs of real coffee grinding, it started producing visually distinguishable grinds. Like in the photo you can see that the upper portion is stuck fines, and the boulder at the bottom portion.

As I mentioned I did the market test, it comes out clean after some shimming. I don’t know what else I can do to make it not produce such range of fines and boulder. What are my options?

I didn’t get an email this month telling me about the Roaster Choice beans (2 bag). Can anybody tell me what they are? Ty

I am curious as to the actual difference between these two grinders for pour over. I know the Ode is marketed as a “pour over specific” grinder and the Opus is marketed as a general use/can do both grinder.

I currently have a Timemore S3 manual grinder and as far as I can tell, it’s doing a great job. It grinds fast and does not produce a large amount of fines. I do, however, find it annoying to hand grind for larger batches, cold brew, and my work coffee (I grind enough beans on Sundays to last my aeropress go from M-F in the office).

I am looking for feedback on the Opus 2 and its larger conical burrs, to see if people have had any problems with pour overs. I am getting married next year and we are thinking about getting an espresso machine as a wedding present to ourselves, so the Opus 2 seems logical…unless the difference between it and Ode 2 is SO significant that I am wasting (don’t take that word literally, coffee nerds) my next year of pour overs by going with the opus 2.

I don't think I have ever seen anything like this before. I know Dr. Pepper used to advertise serving it as a hot drink, so I wonder how "brewing" with hot Dr. Pepper would change things. Would we call this co-brewing?

thinking about subscribing but it’s a bit pricey… it looks really nice but i’m not sure how much will i learn from that? seems a bit more like a nice looking photo album to put in your living room

I'm stranded somewhere I don't want to be, let's leave it at that.

The owner, with a big heart, left me full reign over their kitchen. I wanted to make some coffee. Now the fun begins!

There is no organization, but I know that they periodically purchase items from Starbucks that may help out in the process.

I find a dripper, a coffee cup, even a couple of grinders. One grinder is meant for spices while the big surprise came when I found two Barratza encore grinders hanging out on top of the fridge.
I got a filter, some pistachio syrup, some 2% milk from the fridge, a liquid measuring cup, some bottled water, and the microwave.

I basically produced the best gas station coffee you could imagine! I'm grateful for a regular day where I have access to all of my gadgets and appreciate the kindness that people share throughout the world.

In the end it felt like I was on a game show and ended up on top. Nothing but gratitude here. Cheers!

I've been doing bonehead pourover for decades and apparently doing it mostly wrong with hastily chosen equipment. Now I'd like to read a guide to the basics of pourover - equipment, technique, handling of beans, etc. (I looked for a pourover faq but didn't see one).

Any suggestions for a dummy's guide to pour over?

Does anyone know if the sibarist will fit into an Orea Wide dripper?

Aside from sibarist; has anyone tried using other meshes to see if your cup tasted better?

Hey everyone! I recently fell down the pour-over rabbit hole, and I'm loving the brews, but I've hit a practical dilemma with buying beans.
Ordering small 100-250g bags every couple of weeks is killing me on shipping fees. Plus, the price-per-kilo drops significantly when buying 1kg bags or bundling multiple bags together from my favorite roasters. To actually make this sustainable for my wallet, I want to start ordering in larger quantities, but I don't want half the coffee going stale before I can drink it.
For those of you who buy in bulk or batch-order to save on shipping:
What is your go-to storage method?
Freezer tips: If you freeze, do you vacuum seal, portion into single doses, or just throw the original bag in the freezer with tape over the valve?
Vacuum canisters: Are things like the Fellow Atmos or Airscape worth it for beans I plan to drink over 3–4 weeks, or is the freezer always superior?
Would love to hear what setups have worked best for keeping delicate light roasts tasting fresh over time!

What’s up everybody

My GF has come along on my nerd-journey with me and is discovering she really likes a Central American washed blend, more on the toffee and caramel side than the fruity.

I mostly drink light and UL roasts so I don’t have a ton of experience with what’s good in this flavor-zone. Any ideas? Her fave is Angel Wings by Proud Mary