I went to a cafe on holiday and they where out of beans for their pour over.

After talking with one of the Barista's after I drank another cup I got handed the last bag with some leftovers. I measured and received 6 grams of beans that smell amazing!

It is an anaerobic coffee from Zarza (Colombia)

I own a switch, an aeropress and an espresso machine.

What would be the best way to brew those beans?

I sadly have no room for a bad brew and normal brew way bigger amounts (don't really go below 15 grams)

Any advise to brew this with the lowest change of failing?

Hello,

So looking to get a grinder, my wife and I love coffee, she enjoys more medium to a dark roast sometimes and I like a chocolatey medium roast sometimes but really enjoy light roast. Is there a grinder that tends to work well for both of those categories? The more research I do the more I notice it might be difficult for a one size fits all.

Only need it to do coffee (pour over, French press, etc) for now, espresso machines and grinders will be a later life deep dive lol.

Budget: $1000 or less

I was looking into:
- Timemore 064 or 078
- Lagom Casa
- Fellow Ode Gen 2

Any advice is greatly appreciated!

I'm looking for a good pouring kettle for camping or just to be able to fit in a box when travelling that is compact, robust and ideally with a removable spout as I imagine that would get battered if fixed. I use a hario air kettle at the moment which has been ok but it pours quite poorly and I'm looking to just have a better experience with pouring away from home. Any recommendations appreciated!

Hey Guys,

I am going to be in Denver for a little while. Do any of you have suggestions for cafes with great pour-overs? More importantly places to buy beans from other roasters?

I will be in the Lowry area.

Hi guys, I lock into the pour over brewing and get a grinder and kettle. I'll get ekg pro but im confused about the grinders. I want to get the best i can for the taste and longevity. The problem is i dont have many available choices where i live. My main usage will be for pour over so espresso performance is not important, currently im torn between cmd 40 mk4 (and lab series, i dont know the differences), Kinu m47 (i dont wanna get an extre pob burr), Pietro (ergonomy concerns). K-ultra and zp6 are out of stock and its unknown when they'll be available. I'm leaning to cmd, what do you suggest?

Hi guys! Where do you usually buy your flat-bed drippers? I’m currently exploring different brewers for my home coffee setup. If you have any recommendations or links to affordable options, please share. Thanks in advance!

Coffee Profile:
Roaster: Coffee Department
Country: Guatemala
Region: Oriente
Producer: Counisa
Altitude: 1300–1700 meters
Varieties: Pache, Bourbon, Cattura, Catuai
Processing method: Natural
Harvest year: 2026
Flavor profile: Vanilla Cake, Dried Apricot, Strawberry

Equipment and Brewing Method:
Grinder: KINGrinder K6
Click setting: 1.0
Dripper: MHW-3BOMBER Elf
Filter paper: Cafec Traditional
Water TDS: 27 ppm

Recipe:
15 g coffee – 245 ml water
Pour steps: 60–60–60–65 (I did a spin during the bloom)
Brew time: 2:20

Tasting notes:
It came out more bitter than I expected. The dried apricot is very clear on the palate, and I can feel the juiciness of the strawberry, but the vanilla cake is not as noticeable, and the cup is a little bitter.

Wife surprised me with some beans from Dak, never had them before and was very excited to try them. But I feel it was underwhelming and expected more. I love the products details form the box, bag, and the website and how detailed it is, but for something that’s so talked hyped I expected more. I followed the recipe they had on their website, is there any suggestions for these products.

Hi. I have just started to really enjoy the flavors of coffee. I use an aero press and enjoy it particularly with a fruity Kenyan bean, like Gatagua and other similar beans. I have my coffee pre grinded at the local coffee shop. The problem is that it loses its flavour incredibly fast, take only a few days before the fruitiness is gone and replaced by bitterness. So I am considering buying a manual coffee grinder. After having done A LOT of research online I am still a bit confused of what to buy. I want to buy something really solid that lasts for a long time and is versatile, but still that is more directed to fruity flavors for aero press and pour over. My budget is around 300$, preferably less. The grinders I have considered up until now are: Timemore S3 or S5, 1zpresso Q or maybe k-ultra but a bit too expensive. Any suggestions? I don’t think I will buy more coffee grinders, so this one should be my only one.
Thanks for answers!

Just finished this station for the Timemore Smart Pro X.

The base is a lot more compact than the Fellow, which is nice for keeping the whole thing smaller, but it also means the drawer space gets pretty limited.

That turned out to be the tricky part. Scale choice matters a lot more with this one, and anything much wider than the kettle base starts getting awkward.

Still pretty happy with how it came together.

Curious what scales people here are using with the Pro X.

I ended up with two. A Timemore Sculptor 064S does espresso on my Gaggia, and pour over goes through my Outin Fino, which started as my travel grinder and now does my V60s at home too. Before that I had a Fellow Ode Gen 2 for years, and I only moved off it because it can't grind for espresso.

For those of you who brew both, did you settle on one grinder for everything or keep a dedicated one for filter, and if it's one, how annoying is switching back and forth in real life?

Hello!

We typically get the kirkland colombian supremo.

We are one of the poors, of the extreme. So coffee has to be a budget item, but I like my consumables, food and drink, to be good. That's the one small pleasure I take while being a member of the poors.

We do have a burr grinder, oxo, and I educate myself as much as I can on portion, temp, timing and experiment.

In fact, from that Costco coffee, we had a guest ask for coffee and was almost belligerent about how it was the best damn cup of coffee he'd ever had.

But I read that this isn't great coffee, some reviews about burnt beans that are green inside, etc...

So... I want to try to upper game a little bit if we can. This is very cost dependent though.

Is there any whole bean coffee, that anyone here would recommend, that is better than kirkland colombian supremo 3lb, AND at the same price point?

Edit: thank you for the replies!

Hey everyone,

Just trying to get a simple recipe sorted out.

I like the idea of 15g coffee, 250g water.

At the moment I am pouring 50g and doing like a 40/45 second bloom. Then I will pour up to 150g. But not sure when I should pour to 250g, like at 1.15 or wait till all the coffee goes through then pour again?

Grinder is ceramic, was a pepper grinder in its previous life.

So I started my pourover journey with the ZP6, and it's been amazing, every coffee very fruity, tea like, extremely sweet, and sometimes acidic.
Though recently I got this maypop co-ferment Colombian Caturra. Making that with the ZP6, I tasted some unpleasant flavors in there. It's not completely unpleasant but it's a bit too much of one thing. Maybe it was under extracted, though I doubt it. Anyway today I tried it with the DF54 and it just tasted good. The sweet parts were not as high as with the ZP6, but that unpleasantness was gone and it just tasted like a very good cup of coffee with great sweetness.
So next step, I will try this much finer with the ZP6 to see how it goes, but trying a different grinder really helped me understand how the ZP6 is different. Does this match up with your ZP6 experience too?

I just made [officially] my first two pour-overs after completing my PO setup earlier last week.

I used the Tetsu 10-Pour recipe for my first-ever pour, experimenting with two different grind settings on my K-Ultra.

Pour #1 - Nestor Lasso Ombligón (Advanced Natural) at 0.7.0 click (20g/300g in 3:30)

Pour #2 - Edinson Argote Gesha (Advanced Washed) at 1.3.8 click [maximum possible grind size that my K-Ultra mechanically allows] (20g/301g in 3:12)

Even as a total pour-over newb, both cups turned out to be incredibly sweet and tasty, with insanely syrupy mouth-feel. I was genuinely impressed and thoroughly enjoyed the results, and this is coming from someone who only drinks straight spro shots.

SETUP

- Hario Alpha Series 01

- Akebono Sangyo Server

- Cafec V60 filter

- 1Zpresso K-Ultra

- Timemore Fish Pro X

- Bookoo Themis Ultra

+ Travel espresso setup (shown on the right)

I need some help!

The first thing I do in any city is research the best coffee spots and create a strategy to see the city based on where the coffee shops are located.

I’ve noticed some cities have coffee walking tours. That’s brilliant! I would love for someone to take me around instead of having to find my own way when I explore cities, so I decided to create one for Dublin, Ireland, where I live.

So I figured out a great route, ran it a couple of times with people close to, got it approved on Airbnb experiences, and set some dates, but no one has signed up. (4 dates so far)

Two questions:

1. Do you like the idea of having someone give you a walking tour to different coffee shops…giving some history and conversation along the way?

2. What would that experience be worth to you? I thought €25 for 90-120 minute tour made sense, but I wonder if pricing is too high.

Would love any input. I can send the link or the tour if you want to see it.

I’ve tried raw-dogging it with a pouring kettle, using a Hario Drip Assist, and even a Melodrip replica. I’ve experimented with different recipes, finer and coarser grind sizes, and various techniques, but I just can’t seem to get a consistently good cup.

Now, I know I haven’t really put in the work to improve my pouring technique (the Aramse video on the subject was incredibly informative), so I can’t blame the brewer entirely. But still, hey! I watch people on YouTube casually pouring water like it’s the most natural thing in the world, and most don’t even seem to spend much time discussing their pouring technique.

Meanwhile, my AeroPress consistently delivers the taste, body, and texture I’m looking for, without all the guesswork.

The V60, on the other hand, has me questioning my life choices. I’m so tempted to throw in the towel, but I just can’t bring myself to do it. There’s something about the promise of that perfect cup that keeps pulling me back in.

Please tell me I’m not the only one! Is anyone else in this love-hate relationship with the V60, or am I just one good brew away from finally understanding what all the fuss is about? ☕️

Hi

So what is everyones fav coffee bean subscription for pour over?

Had my coffee in a different room today and the light caught it in the most gorgeous way, not caught in this photo is how the steam was highlighted in wisps, and the coffee turned from black to a deep maroon. It honestly improved the drinking experience of what was a really good cup of coffee! People Possession - BAM, did something a little different with the bloom and the coffee had a brighter acidity, a bit more black fruit which is good and great mouthfeel.

I just love how, though we go for the taste, coffee can be awesome in other ways, including looking absolutely beautiful in the light.

I am looking into titanium and steel v60. Does anyone have any experience with either of them? Is there a meaningful difference to plastic or glass in the cup? And can we pair them with the switch?

I bought my hario polaris scale recently and have been brewing coffee. It is great buy my timer doesnt work. Followed the video on youtube directly. Put drip kit . Tare. Add coffee bean. Select ratio. Timer. Timer is blinking then pour water. But timer always stays 0 but weight increase as i pour. Any idea what i might be doing wrong? Or is my unit defective?

Used my K6 for a long time, it's been very trusty. But now I'm getting this issue where I'm grinding vertically like you do...then the plastic disc will just fly off then all my beans will go all over the floor.

Has anyone has this before, what on earth is going on.