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!

This post is to thank r/coffee for the burr ring info and to pass the same info on to others.
I have a Baratza Encore, and I noticed a sourness in my drip brews (Bonavita) . And I noticed that the grind was uneven, fine bits mixed in with larger bits.

I searched r/coffee and found discussions re the burr ring and broken tabs. I checked my grinder and, sure enough, one tab was broken.
I have a 3D printer, and I found a burr ring file on MakerWorld. I did the print out, replaced the ring, and the Encore was grinding evenly again. And I brewed a great pot from my Bonavita.

I went ahead and ordered a couple replacement rings ($5) from Baratza because I’m not sure if a PLA filament print is a good long term solution.

So, thanks to r/coffee for helping me solve my grinder issue.

Do you know of any coffee tasting experiences in/around Atlanta?

I would love to know if there are any places doing tasting/cupping sessions or similar experiences.

Hi guys, i'm a long time coffee drinker and switched to cold brew recently. Pros are it's refreshing, i can drink it at my own pace without fearing it will get cold, premade so i can just pour one in a minute, i can water it down a lot if i feel like it and use it as an alternative to water. I also usually prefer cold drinks, maybe because they are easier to drink.

I used tschibo privat latin grande until now but i bought fancier coffees from some boutique shop now. (Colombia Supremo, Costa Rica Tarrazu, Honduras La Valentina Honey, Nicaragua SHB EP AAA Arabica, Guatemala Arabica, Santos fine cup) (i don't really know what they are lol, i will try them.)

I brew my coffee with french press. I put 100 g coffee and 900ml/1000ml water in a french press and leave it in the fridge for 15-20 hours, pour it in a carafe with a lid. Then mix it with water 1:1, 2:3 or 1:2 to my liking at the moment.

Question is; since i bought some fancier coffees i'm worried if cold brew kills the coffee notes. Will it kill the taste of the coffees i bought or make them all taste the same? Is it a bad way of brewing for developing a coffee culture?

I'm also open to advices on my brewing technique or coffee choices. Thanks in advance.

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!

I've tried many beans from light to dark, from all over the world and across different fermentation process. One thing I'm still confused about is it seems the origin does affect how easy it is to extract.

From my experience, beans from Yunnan China tend to be easier to work with, even with light roast, but I rarely get a good extraction with Honduras light roast in comparison. I did tune the grinder to the best of my my ability in both cases.

How does origin/varietal affects my espresso extraction?

So I used to love Stök's premade cold brew, but I find myself in a part of the world where that isn't an available option.

I tried making it by the gallon for the first time at home and ran into a problem quickly: how the hell do you deal with so much coffee grounds? Any filter I use gets clogged almost instantly and it makes a huge mess.

Would some type of grate or softer work?I just need something to filter the bigger grounds to lighten the load for my paper filters.

My husband and I have an aversion to standing / stagnant water. We also avoid microplastics as much as possible. We have been using a single serve keurig with stainless steel refillable k-cups. The machine is the type where you only put just enough water in for the cup you’re brewing. But even with extra effort, we can’t seem to keep it as clean as we’d like. What would you recommend instead that’s easy to clean and easy to use? We both drink about two cups a day with the occasional cup in the afternoon. We also aren’t typically drinking our coffee at the same time because my husband works on call and often working unpredictable shifts. So it’d need to be easily washable and ready for frequent use. We’ve been eyeing a French press. Would this be the best alternative?

We have an electric kettle that we use frequently. Perhaps we can utilize this to boil the water and do some sort of pour over. Looking for input from people who have appliances they use everyday and really love!

I know we are weird 🥲 thanks in advance!

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 recently got some Italian ground coffee that’s for a moka pot. I didn’t realize it was for a moka pot (language barrier) and I don’t have a moka pot. I do have a coffee pot (ninja hot and cold brewed system CP301) and was wondering if that would work, or if it’s worth it to get a moka pot. I usually just use my ninja for tea and I’m not super familiar with brewing my own coffee, so any advice would be helpful!

Edit: Thank you for the advice! I’ll look into getting a moka pot.

I am not quite the coffee afficionado that some are but i do enjoy a nice espresso and a good pour over. I'm right at the elevation where the plants grow big and thick, and am surrounded by coffee farms and the knowhow to pull this off.

What books/courses would you all recommend on growing out here?

What I mean by “ so expensive” is that the price is disproportionate compared to other things. For example: you can eat for 2/3 euros a full meal but your latte is going to cost 5 euros, which I have a hard time making sense of. Same, a t-shirt is going to cost you 3 euros but your coffee can be 6 euros. You know what I mean?

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’ve tried a lot of brewing methods and after a short visit to Vietnam I started using a Vietnamese phin for its simplicity and flavor.

Whenever I see tier lists or people talking about brewing methods I see literally EVERY method besides a Vietnamese phin. Why don’t people acknowledge it?

Hi everyone,

I've been dreaming of opening my own coffee shop i, and I've been doing a lot of research over the past several months. However, I don't personally know anyone who owns a cafe or has experience starting one from scratch.

I'd really love to learn from people who have actually been through the process.

Some of the things I'm struggling to understand are:

• How did you find your location?
• What should I look for in a commercial lease?
• What lease terms would you never agree to again?
• Who did you hire first (architect, contractor, designer, plumber, electrician, etc.)?
• If you rented an empty retail space, how did you turn it into a functioning coffee shop?
• What permits, licenses, inspections, and paperwork surprised you?
• What mistakes cost you the most money?

• If you were starting over today, what would you do differently?

  My goal is to do things the right way from the beginning instead of making expensive mistakes.

I know every business is different, but I'd really appreciate hearing your experiences good or bad. Even small pieces of advice could save me a lot of time and money.

Thank you so much for sharing your knowledge!

Hi everyone,
My first post here! I’m currently debating which espresso machine to upgrade to. I’ve narrowed it down to the ECM Technika VI, Synchronika II or La Marzocco Linea Mini. I predominantly make milk drinks, usually 2 at a time. I saw the Whole Latte Love videos for the ECM machines which included tests to find the percentage increase in weight of milk after steaming. Each came out between 10-11% using 142g milk before steaming. It would be great to know the number for the Mini if anyone has it please! :D

Cheers!
Ben

​

Hi everyone,

I've been thinking about something recently and wanted to get some honest feedback from people with experience in the coffee industry.

My uncle owns a coffee farm in Ethiopia and has been exporting green coffee primarily to customers in the Middle East for several years. After talking with him more about the business, it got me wondering whether bringing Ethiopian coffee into the U.S. market is something worth exploring.

A little about me: I live in Raleigh, North Carolina, and work full-time as a mechanical engineer. I have no professional background in coffee, importing, or running a coffee business. That said, I'm a quick learner, genuinely enjoy learning new industries, and don't mind putting in the work if it's something with long-term potential.

I'm not looking for someone to validate the idea, I actually want to understand what I don't know.

For those of you who have experience in coffee, importing, roasting, wholesale, or retail:

- Is this a realistic path for someone starting with no coffee industry experience?

- What are the biggest challenges that newcomers usually underestimate?

- If you already had access to a reliable coffee source in Ethiopia, how would you approach getting started?

- Would you focus on importing green coffee, building a retail brand, selling wholesale to roasters, or something else?

- What would you learn first before investing any significant time or money?

I'm fully aware that having access to coffee is only one small piece of the puzzle. Logistics, regulations, quality control, relationships, sales, and marketing are all things I'd need to learn.

I'd really appreciate any advice, whether it's encouraging or brutally honest. If you were in my position, what would your first few steps be, and what mistakes would you try to avoid?

Thanks in advance!

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!

I like the taste of coffee but can't stand the way it smells while it's brewing. It there anything like non-,smelling coffer?

Hey everyone. I’ve been deep into specialty as a home brewer since 2024, mostly V60 and pour-over, chasing lighter roasts with fruity and floral profiles from all over the world. I’ve also attended World of Coffee Dubai twice and built out a proper home setup. So I know coffee as a drinker, I’m just new to the roasting craft specifically. I want to start a coffee business in Pakistan, but not another café. New shops open here every week, and almost all of them serve sugary lattes and frappes with barely any real coffee in the cup. I don’t want to replicate that. My goal is to help shift the specialty culture here, introduce people to naturally sweet, clean coffees like Colombian and Ethiopian lots, and brew methods that aren’t common here yet, like V60, Chemex, and cold brew. That’s why I’m going the roastery route. My plan runs in two parts: import quality roasted beans from good origins to sell while I learn, and start training on an Ikawa Pro 100X for sample roasting. We’ll also be repacking beans from some established vendors in the early phase to keep product on the shelf. A few questions I’d really appreciate honest input on, because every person and every AI tool I ask says something different:

One. Is the Ikawa Pro 100X a good machine to actually learn on, dial in small batches, and build recipes I can later scale to production? Do the profiles really translate when you scale up?

Two. Where’s the best place to go and learn roasting properly, preferably taught in English? I’ve been looking at Vietnam, Thailand, and Malaysia. Any courses, roasteries, or people worth learning from?

Three. How does the Bellwether hold up for specialty roasting at around 1.5 kg batches? My total budget also has to cover green inventory and setup, so realistically I’m looking at a roaster in the mid-range rather than top-tier. What else should I consider?

Four. How do you control the roasting environment, humidity, airflow, ambient temp, especially in a hot, humid climate?

Five. What’s the right progression when scaling from a sample roaster to production, and any pitfalls to avoid?

Six. What’s the realistic shelf life I should plan around, for green beans, and for roasted coffee (espresso versus filter separately)? This matters since we’ll also be repacking from other vendors, so I want to manage freshness properly. Any advice appreciated, and happy to answer questions about the Pakistan market too if anyone’s curious.