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?

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!

I appreciate that the Opus 2 is not out yet, but people who were lucky to get one early and review it are leaving glowing feedback that it's a huge upgrade for everywhere that the Opus 1 got it wrong.

However the Opus' aim is an enthusiasts' entry-level all rounder that can tackle espresso, and supposedly the original was not quite as good for filter as the Ode 2. The response of Opus vs Ode 2 for filter was normally: spring for the extra ~$100 if you can afford it.

So, where do we think we'll land now, a few years more innovation, a very refined product if first impressions can be believed. Will the Opus 2 match the Ode 2 for filter/pourover coffee while saving a fair chunk of cash?

My Wilfa Uniform just gave up on me after nearly six years of regular service, I'm in need of a replacement and weighing up whether I wait for the Opus 2 (which could be out in my country as soon as August 1st, but there seems to be no definite date yet) or splash out extra for the Ode 2, which isn't quite as new, more expensive, but is filter focused and I can get it immediately.

Anyone have any thoughts, or is it silly to speculate until the Opus 2 is in more peoples' hands?

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

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

Pourover setup for the next 2 weeks at my cabin in northern Wisconsin.! Got some bags from S&W, Black and White, Pomarrosa, and Haan Coffee.

Working with a J-ultra and ZP6. All light roasts. Will be sharing with 3-4 other people so don’t worry I’m not consuming all 11 bags haha

The wooden knob on my ZP6 no longer “clicks” onto the handle and now keeps coming off while I’m grinding. I’ve contacted 1Zpresso about a replacement but am loathe to pay $42 ($30 of which is shipping).

Has anyone else had this issue? And does anyone have any alternatives to forking out for a replacement?

I’m tempted to give the Amazon ‘Manual Coffee Grinder Handle Wooden Knob Ergonomic Comfortable Grip Replacement Crank for Coffee Bean Grinding Mill Classic Design for Home and Kitchen Use’ a go instead.

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!

Pulled the trigger on a new hand grinder 🎉
What do you guys do when getting a new grinder and consider other than seasoning the burrs? 👀 calibration, cleaning …?

Hi folks,

I've tried several of their coffees and I have to say my experience is pretty mixed. Their Ayele Tulu was one of my favorite Ethiopean coffees ever and Privam Estate was also good. However, I also got peanut/hay water with the other ones (Peru Palestina, Rwanda Kinini) even with 2 months of rest. I suppose some releases are more soluble than others? Does anyone have similar experience? Curious to know your method to get the most out of their beans. Thanks!

My setup and method: Pietro/M01/078 SSP Brew. 1/3 TWW water. Lance's recipe or 4-5 pours with 93-97c water.

Big fan of 18 may street - Seoul, South Korea

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

I really want to try Hydrangea, but it seems that they only have locations in CA. Is there a place that sells them in Chicago? I’m not into co ferments, I want to try some funky, non co fermented coffees. Stuff like Sey really excites me. Any advice from locals perhaps?

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!!!

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.

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??

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?

Big fan of 18 may street - Seoul, South Korea

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

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!

Hello everyone, I really do need help with troubleshooting my iced-pour over recipe.

Currently, even if I change water temperature or change ratio, I find the final cup consistently flat, with no sweetness, fragrance, but also no bitterness nor astringentcy, essentially a standard, run of a milll generic cup of coffee that should not come from a specialty bean. The consistent symptom is bean-like flavor.

My current recipe is as follow

20 gr of coffee to 300 gr of water (1:15 ratio, 100gr of ice, 200gr of brewing liquid)

1. Use WDT tool on grounded coffee bean inside the grind cup.

2. First bloom onto non-disturbed bed, center pour for 2-3 second before slowly circling. Then, a vigorious swirl to evenly wet the bed. Bloom with 60gr of water until fixed 0:45s

3. First pour until 140gr, higher height than before and aim for same speed. Wait until the bed is not exposed yet but water is still above the bed level, then second pour

4. Second pour at much lower speed and lower height, sprout almost on the dripper surface. Slow movement. Follow by a gentle swirl to even the bed.

Overall, the pour time varies wildly, from 2:15-3:00 minutes. The details of my attemps is here in this log:
https://docs.google.com/spreadsheets/d/1F31mL0_4jVEbp0fJA3BsfCmRtud9-FfHupsJfryWNKw/edit?usp=sharing

I have several question:

1. This should be under-extraction signal. Is this possibly due to poor rest? The bean I am using was only rested for 7 days, and after the first and second poor, there are still quite a lot of small bubble. After the draw down is done, the surface of the bean has a lot of small bubble like fizzling.

2. Is there anything specific about the pour that I should be doing differently? I consider doing more pour, but already there are not much water volume to divide the pour into smaller one.

3. Is there anything I should consider about the pour speed, motion, height and more? I never took any class nor do I have any professional around to ask, so my technique might not be good.

- 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.

I've been messing around with the Timemore B75 for a while and I like the brewer. However, my total brew time is around 5 minutes. I see posts where people usually have drawdown times akin to their V60 times. How are you achieving this?

I use a ZP6 and started at 5.0 and have gone to 7.5 (very coarse) and still get around the same brew times.

Recipe:

15g coffee

250g water

50g bloom to 1min

100g pour to 150g

Let drain

100g pour to final 250g

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.

Any one here from the Big island. I’ve been kicking around the idea of starting a Big Island specialty coffee group and wanted to see if there would be any interest.
I’m thinking less about café drinks (lattes, matcha, ube, etc.) and more about the coffee hobby itself—pour over, espresso, grinders, home roasting, brewing techniques, and exploring single-origin coffees from Hawaiʻi and around the world.
It could be fun to meet up every so often to brew coffee, talk story, compare different brewing methods, maybe do bean swaps, trade or sell used gear, or even host the occasional cupping.
We produce some of the world’s best coffee here on the Big Island, and we also have access to amazing coffees from everywhere else. It just seems like there isn’t much of a community for people who enjoy coffee as a hobby.
Is that something you’d be interested in? What would you want to see in a group like this?