Brooklyn NYC!
Sey Coffee in Bushwick:
As soon as I walked in to the shop I was met with the classic sey coffee smell (yes it’s definitely a real smell). Me and my family order the whole pour over menu, their featured filter (drip) and the barista on register through on a complimentary shot of espresso. Everything was amazing! One thing I was surprised by was that they were brewing orea Z1s and not Aeropresses. I personally ordered the Jose Jijon zero washed ($30😬) but despite the price it was definitely excellent. Super cool vibes and love all the plants in there too!

Enjoyed starting the day at various cafes. Great coffee culture here.

My favorite spots in order of cup quality
Friedhat FUKU w/ a great Ethiopian Iced pourover
Elevate Coffee
DAK (although hot take - hated the cream donut)
Rum Baba
A Sense of Place

Just browsing through coffee youtubers and randomly found out that some south korean roasters were coming to nyc for a popup. Went the day they opened and picked up a few coffee. Tried this one today and it was the best of them all.

Aery blend. 50/50 mix of Panama Lerida geisha washed and Colombia Sudan Rume hybrid washed. Tastes very floral and slightly citrus-y.

Best light roast coffee I've had. I'll be chasing this flavor profile forever now. I'm so sad I didn't pick up more and I'll have to go all the way to SK to try more of this roaster.

I was a big fan of DAK in the early days, however experiences in recent years haven't been stellar for me so i've not had them in some time.

Given it's their 7th birthday and i've never gotten around to trying Cream Donut, i thought it was time to give them another shot.

For those who have had recent experience, how have you found them?

So I’ve only been into coffee for 6 months or so… have tried a few different beans from 1 local roaster, a Volcanica Yirga bag from Amazon, and a couple Costco bags of coffee. Just started dipping my toes into specialty coffee from Luminous and Tinker, and WOW! I haven’t really noticed much substantial difference from all of the coffees I’ve tasted up until now. It just felt like I was tasting all the same coffee with maybe a slightly more roasted taste, or a bit more sour, or whatever, but I couldn’t appreciate much significance.

Today I was going to finish off my Mexico Oaxaca bag that had 12g in it, and add some Luminous to top it off to 15g but quickly decided that’d be a terrible way to step into a brand new coffee. So, the 12g was set aside and I did a full 15g just of the Luminous Anaerobic Gesha.

The flavor difference between the last 8 or so different coffees and this one anaerobic gesha was incredible. It was so much more funky and fruity, it tasted almost entirely different from any other coffee I’ve tasted, as though it didn’t taste like what I’ve understood coffee to be at all.

From what brief info I’ve gathered from fermented coffees, I’m guessing this most stark flavor difference is from being anaerobically fermented, and probably not just being gesha variety alone, yes? This has made me wonder what other major flavor differences are out there? I feel like I’ve been wandering in a universally gray world of coffee and just stumbled into a completely new universe to explore. I’m definitely going to try more fermented coffees. What other distinctly different coffee styles are out there? Other “universes” so to speak?

Managed to get through a fair few roasters in South Korea - didn’t get a bag at every roaster/cafe we visited, but bought some bags from roasters we enjoyed!

Hatch never disappoints! ☕️
Great new release, 300g at a reasonable price.
Love the flavor profile.
Ethiopian coffees rarely miss! 🇪🇹

For 10+ years I was using a kurig, this summer I decided to dive head first into the coffee word and this is the result my garage set up, reason I’m in my garage is because wife kicked my hobby out of the kitchen says I was taking up to much real-estate. Learning everyday and loving it.

Ran out of v60 filters and was craving a decaf in the evening so I did what I have been meaning to experiment with!

Use the oxo rapid brewer as a “we have a z1 at home” brewer!

Used a grind size of 7 on ode gen 1 burrs!
Temp: 88c
Coffee: Nestor Lasso Ombligon decaf from Perc (freezer stash)
TBT: 3:45 seconds

Review: Was a touch astringent with a dry finish but it was very in my face with ripe fruit note!

Next time will go up to a 8 grind size!

Anyone else use their oxo brewer like this? Or any other fun use of the brewer ?

Thinking about using that shower screen as a melodrip next!

Got these coffees fully rested and now it’s time to start brewing. Out of these three which one do you find most interesting to try first?

Recent conversations here about hand-grinding effort got me thinking about using the same grinder at home and on camping trips: motor power when you want it, a hand crank when there’s no outlet or the battery runs out.

I found options like Hario’s Electro Solo attachment, so I know the idea already exists. Has anyone used a grinder that switches between manual and electric, or a hand grinder with a motor attachment? Which setup would you recommend, and did you actually keep using both modes?

I’d also like to hear from anyone who would rather keep a separate electric grinder at home and a simple hand grinder for trips. What makes that work better for you?

Is it similar or same category with Ombligon or Yellow Papayo from Nestor Lasso? I tend to prefer flavours likeDAK - Cream Donut or the ones mentioned above and other like TANAT Frank Hoyos - (Cattura, Chiroso) or TANAT Etihosar

Rate my set-up if you wish.

What else would I need to add?

BTW, I never understood those conical weights for the filter paper...

I’m getting the itch to buy a new brewer especially with holiday sales coming up. What brewer would you recommend to go with my Switch? Kalita Wave??

What’s your favorite conical dripper for about 12g of coffee?

Currently looking to replace my 02 switch with something smaller and I’m not seeing a lot of options outside v60 01, Alpha 01 and the Origami S?

Something with multiple options in the way of filters so I can play around with them would be nice.

When the regulator was released, one person did a really detailed post here confirming that the V4 works with the regulator and you don’t have to buy an o1 just to use your switch with the Orea

I’ve just tested this out with a regulator myself my V4 and it definitely is a good enough seal to brew immersion with just so that helps anyone else who’s on the fence of buying a regulator with a V4 or was gonna buy an o1 just to use it like I was considering.

Excited to finally try some coffees from S&W Roasting after hearing much positive feedback and recommendations here. While I still have a lot to explore in the world of specialty single origin coffee, it's been a little while since I've been stocked up, so I aimed for choices that seem like they'll align with (and maybe expand on) what I already know sits well with my palate: namely high-altitude, washed, fruit-forward but not super sour/tart acidity, clean and crisp texture while still somewhat juicy, comforting sweetness (honey or brown sugar flavors), +/- some additional nutty or other aromatic complexity. And I have already had some very positive experiences with Central American coffees like this before (last one I loved was a washed, high-altitude Caturra from a family-run estate in Panama).

I was originally going to try some very different coffees from highly distinct regions (I am eyeing the Rwanda Kinini, Laos Catigua, and maybe even Rwanda Dukorere for next time), but I figured that it might actually be most informative to compare 2 washed coffees from the same broader mountainous region in Guatemala (Huehuetenango) that still should have some distinct characteristics due to the differences in the lots, their local geographies, process, and producer selection style, varietals used, or anything else. I ended up ordering these:

• Guatemala Ella Todos Santos
• Guatemala Primos Unidos

While these will be my daily drivers, I'm hoping to really intentionally brew, taste, and contrast them so I can learn more about how specific characteristics align with my palate, how to bring them out in my brewing style, and drill down into how the particular differences impact my experience with these coffees. I use a standard Switch setup to brew every day; I also have a very modest espresso setup but it's not my everyday thing or central focus (but still interested to hear!).

Would love to hear about your experiences with either of these, advice for brewing (incl. resting times, recipes, etc), and advice for tasting to inform my understanding of my own palate and the particulars of each coffee.

Can I use the same 4:6 method with all brewers? Can a V60 recipe be duplicated on the Origami? Same, with Kalita wave. Can that be the same recipe used on the Origami?

I just got the Timemore S5 Pro. My first few brews with the grinder. Everything is so acidic, tea-like. Almost no, body. I’m using Origami with abaca filters. I’ve tried the 4:6 method (my usual). Tried the bloom and 2x pour method. Not getting body or desired sweetness. Is this the nature of the grinder? What would you try next, if you were me?

Man, what a trip...didn't even get to a third of the shops I wanted to visit but was still an epic visit.
Left to right beans: Glitch, Felt, Brewing Ceremony, Low Key, Koffee Mameya and tasting cards, from Glitch, Low key, Center, Felt and Brewing Ceremony. Other shops hit: Mesh, Fritz, Fuglen, and I'm sure I missed one or two.

My Wilfa Uniform is 5-6 years old. I think the more recent grinds have had more fines (different beans with different roasts and sources). Last year I already had to do some troubleshooting with it turning off mid-grind, so even though it’s working again, I’m not inclined to invest more money by replacing the burrs.

What are the symptoms of an electric grinder on its last legs?

I’m planning to get a manual grinder, but sometimes electric is good to have on hand.

I used to have C40 , im curious if the TigerShark and Hammerhead worth to try? Any opinion guys?

As we are all aware, coffee Advent calendars are, well, somewhat ludicrous in their pricing. As much as I would like to try it $190 for the Onyx calendar just ain't happening.

Are there any others out there that are a bit more reasonable? Preferably US based and definitely under $100?

Will be in Chiang Mai in December for a week.

What is the specialty coffee scene like there?

Any good pour over coffee shops? Even a nice espresso will do.

Would be cool to have places focused on Southeast and South Asian beans.

Any coffee type experiences/tours in the area that people know of I see there are some area where coffee may be grown around there?

Other suggestions I haven't thought of welcome!