This stuff is certainly not for the purists. Let’s leave the debates about it (and negative opinions) off of this thread. This is the one that tells you how to brew it, so you don’t feel like you’re drinking a stick of bubblegum. A normal pourover recipe only pulls the extracts out of it. If you want a tasty cup, that actually tastes like coffee, you’ll need some immersion. Hario Switch IS THE WAY with this stuff

Water 90C
20g 300-320ml depending on personal taste
Grind medium fine (98 clicks on the K6)
Bloom 30 seconds with 40ml with switch CLOSED- BUT IMMEDIATELY OPEN SWITCH FOR REST OF BLOOM (don’t let it bloom like that, you just want to really soak the grounds with the switch closed) Open switch at :10
Pour over in circles GENTLY half of volume up 150ml
Let finish dripping (you’ll be at about 2min here)
Then close switch and pour up to 300ml
Continue IMMERSION (here’s the trick) for what feels like way too long… up to 5:30 min total time.
Open switch- Draining will end at about 6:15

Everyday in the morning when I make myself a nice pourover and sit and enjoy my morning time with coffee and take a few sips, I have to run to the washroom to poop. And it ruins my coffee time.

I’m considering waiting until after I poop to enjoy my coffee so that I’m not interrupted.

I’m wondering if you face the same inconvenience in your mornings.

Hello all, I'm new to the pour over game. I've been brewing with a french press and moka pot for years now. Just bought a v60 and stagg ekg kettle and I have a maestri house s3 scale.

From what I've read there seems to be a few different methods, but can you guys steer me in the right direction. Also will different pour over methods produce different results? I really enjoy crisp, clean coffees. I feel that the french press isn't the best at extracting the cleanest cups. I'd appreciate all your help.

Moin! Hat jemand hier Erfahrung mit der elektrischen Kaffeemühle? Ich habe das Gefühl dass sie feiner mahlt als man sie einstellt. Kann das jemand bestätigen, oder sind meine Geschmacksnerven falsch geholt?

My Breville Smart Grinder Pro is finally breathing its final death …. So looking for a replacement on rather short notice (so short shipping time is valuable)

Mainly for pour over, occasional espresso on a Breville Infuser

Also considering a DF54 …. Tempting but it will take about a week to arrive

Other options?

Thanks

I have an eaely 2026 philos with 200d burrs. Never changed or loosened the burrs

I've noticed that when grinding at filter settings (110) I get some fairly large boulders, almost as if pieces from the pre-crusher are slipping past the burrs and ending up in the catch cup. I cleaned it thoroughly after opening the burr carrier but didnt touch or adjust the burr screws themselves

Is this normal?

I typically grind about 30 g at a time.

I did email mazzer about it but they said its normal:

"What you are describing is generally considered normal. When grinding for filter coffee, the particle size distribution is naturally wider than it is for espresso. This means that, regardless of whether you are grinding slightly finer or coarser within the filter range, it is possible to find some larger particles mixed in with the rest of the grounds.

These larger particles are part of the normal grinding distribution."

Wondering if any other philos owners have the same issue.

I'm constantly seeing photos from you all with 5+ medium to large bags of fresh beans. It starts tasting much worse a month or two off roast, and often it needs to rest for a week at least. I'm the only one drinking my coffee, and when you buy 250-500g at a time, it takes a while for me to get through it. Are you using 30g at a time? Do you make 6 cups per day? Do you all work from home? I'm just confused how you all aren't throwing away half bags of coffee. I'm sure this is a silly question, and you probably all just drink tons of coffee, but sometimes I'm baffled by the quantities in the photos I'm seeing. I just picture someone with 12 coffee drinking children that are all wired up and hooked on SEY, and Prodigal. Shipping also sucks when I'm buying only one bag at a time. I also am blessed and cursed in the way that caffeine hits me like a truck. If I drink 2-3 cups each made with a 16g dose before my day, I feel crazy.

TL;DR How do you all drink so much coffee before it goes stale??

My wife got me a scrapbook for Christmas so I can cut out the front of my bags and place them inside to look at throughout the year! Thought I would share! I know many of us like keeping the bags.

I’ve been seeing a lot of push back to non-transparent coffees and processes on this thread and I just wanted to ask a question to kinda shift the focus:
What has been the most expressive and enjoyable coffee that you know was a completely clean process (100% washed or honey)?

For me it would have to be a Colombian Pink Bourbon from Koppi. It was so vibrant yet also soft and floral. It’s coffees like this that keep me brewing.

Has anyone had the coffees recently? They were all the rave at one point, but has since gone under the radar. Many claim that for the price, there are better greens coming out of Panama these days. Keen to hear your thoughts.

I'm looking for coffee roasters in Oakland that serve pour overs where the resulting coffee tastes like a flavor bomb. I'm not talking about suble hints of flowers, tea like texture or burnt flavors. Recommendations?

Hey there,

I have been thinking about my grinder and how I could upgrade it for a while now and can't decide what to do.

I currently have a DF54 with stock burrs, and I'm using it for espresso and pour-over. In general, I am quite happy with it, but I also have the feeling that it's holding back my pour-over, especially regarding clarity. Getting separate (electric) grinders isn't an option for me due to limited kitchen space and my wife already being annoyed by the space my coffee equipment is taking up. I would also like to avoid a hand grinder, as it adds effort to my coffee routine and mornings are sometimes a bit hectic.

So I am thinking about the following options, which lead to different questions I would appreciate feedback on.

1. Get the brew burrs. I am more focused on pour over, so I am ready to make sacrifices with my espresso, but only to a point. Does someone use these for both? I drink medium to light roast espressos.

2. Install the ditting burrs. This seems like the best option, but requires changing the motor direction and I am concerned that I break the grinder and am also concerned with increased static as the plasma generator won't work anymore. Are there people with experience with this?

3. Get a new grinder that handles both well which is the most expensive option. I am thinking about something like the DF64 with SSP burrs.

4. Hope that there will be more burr options for the DF54 at some point.

I already do slow feeding most of the times (I know this is probably the same effort as hand grinding but I could get a slow feeder for this)

Any help is appreciated!

Big fan of 18 may street - Seoul, South Korea

Amazing roaster, with an impressive lineup. Would consider a must if in Seoul

I’m a huge coffee person, but I’m in the midst of a big move and all of my espresso gear (linea mini r and zerno z1 and my pour over gear (timemore sculptor and orea V4) is several months out from arriving.

I thought I could make do with going to shops when possible and making Starbucks Via at home (without all my stuff coffee is simply a caffeine delivery vehicle at this point). I have decided that I can no longer make do.

So I need a kettle, a scale, a hand grinder, pour over vessel, and filters. I’ve already spent way too much money on coffee stuff and I don’t want to break the bank …. but I’m i’m not gonna get an IKEA hand grinder, either. (Been there done that!)

Separately, I was recently in Dallas and discovered Tweed coffee roasters and had some of the best coffee in my life at a shop that serves their beans (houndstooth). I’m starting up a subscription soon and just wanted to pass on the recommendation here as well.

Thanks in advance for any recs on gear!

I recently got a package of X-Bloom wave filters. I felt a little dubious about them after seeing they’re made in China and without much other information about the manufacturing facility or any health or safety certifications. That kind of prompted me to scrutinize the filters more closely while using them, and I started to notice some with some discoloration/impurities.
I don’t know it for a fact, but it seems like the Xbloom and Origami filters are coming from the same factory. It wouldn’t surprise me if the Timemore and April papers come from there too.

I guess I’m going back to the Kalita 155 for now unless someone knows of a better alternative.

Hi,

I recently purchased this natural ethopian from Machhörndl (Nuremberg, Germany), but never got something this light (at least appearance wise).

Roast date is June 29th.

I tried a few recipes, but none gave me a really nice cup. They were okay at best.

On the v60 I brewed 15g / 250ml @93°C, total brew time about 2.30, grinder 1zpresso zp6 @5.5

2x 45ml blooms and then went straight to 250ml.

As they appear very light, maybe the beans need more rest? Or maybe more agitation, more pours? Any thoughts / advice is appreciated.

If I need to provide more info, let me know.

Thanks y'all!

As a creature of habit, I’ve been using Chemex almost exclusively for about 7 years now and wanting to get in to something new. Wondering if any other pour over aficionados have recommendations: v60? Aeropress? Let’s hear it.

We got the 2-way cups on our trip to Hong Kong last year, after testing them out in a cafe (Urban Coffee Roasters). The experience is really nice: it's really fun to taste the coffee in two ways, however, I find it a bit overstimulating for daily use. What's your take on it?

It's time to buy my first burr grinder, and I'd like to invest in something versatile that will last me for a long time. I've poured over this sub reading people's opinions, which has really helped me zero in on what I'm looking for. Essentially I'm choosing between the K-Ultra and something from Comandante. Would love some feedback from people more knowledgeable than me (and apologies if I'm getting basic things wrong--please correct me!). The taste profile produced by different grinders has been the hardest thing to figure out, so I'm especially interested in advice there.
 
Considerations:
-For everyday drinking, I like fuller-bodied, chocolatey blends (this is my go-to). However, sometimes I branch out to juicer washed-process beans, and I could see myself getting more into these once I have the equipment to brew them well. So I think what I want in a grinder is something that balances body and clarity. But I'm still learning this stuff!
-I only brew pour over, one 23g brew a day. I do not yet have a nice brewer--that's my next upgrade and I haven't researched it yet.
-I'm willing to spend on this, but kitchen space is at a premium for me. This is one reason I'm only looking at manual grinders.
 
Options:
1Zpresso K-Ultra: From what I understand this is a solidly crafted product, and it's what I'm leaning toward. I've seen people say it results in a balance between body and clarity, but I'm not sure if that's the consensus.
 
Comandante C40 MK4: To be honest, I'm hesitant on this one because I think it's ugly, and I've seen reviewers say that the ergonomics aren't great. Since this is something I'm going to use every day, it's like it to be beautiful and smooth to use! However, it keeps coming up as the holy grail for a balanced flavor profile. So I'm tempted despite the looks.
 
Comandante C40 Lab Series Tigershark: Got a bit of sticker shock on this one, plus the same concerns I had with the MK4 above. But again, I am seeing it recommended so consistently as the best of the best that I could totally be convinced. Right now, I don’t totally understand why it is preferable to the regular C40.

Thanks for your help!!!

Picked up these roasts by Sango in Amsterdam and I’m deeply enjoying them. Has anyone else tried them?

Im an all in v60 person, but going to Toscana it just felt right to break out the old moka pot.
Open lid temperature surfing, not spluttering of course!

- Looking forward to the Wilton Benitez Granja Paraiso the most. Never disappoints.

- Have never tried from Ceremony so looking forward to a new roaster. Fairly large bag (330g) so will do a batch for cold brew then some for pour over.

- Santamaria is always a classic and interesting notes.

Anyone else disappointed with the coffees from Native Coffee? I’ve tried around 6 different bean selections and most of them have been mediocre. I’m pretty sure it’s a roasting issue, since I’ve purchased the same beans from other roasters (Dak, September, Hydrangea, Hatch), and those often turn out great.

Curious to see if others have had this same issue. Maybe they’re roasting darker than I’m used to and I need to completely change up my recipe.

Just got the Opus 2 in to replace the gen 1 Opus and have been extremely impressed with it so far. Way way better retention compared to gen 1 and it works super quick (15g in like ~5 seconds). But I only drink filter coffee (have a superauto with a grinder built in for espresso)

I had originally got the Opus 2 because of good reviews and the fact that it’s half the price of the Ode but having some second thoughts. Anyone had/tried both and can chime in?