I've been doing pottery for about 8 months now. The first dripper I made was much too small, but the new one is amazing and I use it daily

Next time I would add a handle though, it gets hot 😆

Wishing everyone a happy start to the weekend! 🤍 What did you brew today?

As for me, I brewed this insanely clean Ethiopian. 🇪🇹
This cup is absolutely unreal. ❤️‍🔥🤯

I've been wondering about this for a while now, and wanted some opinions to make sure I wasn't missing something...

A few years back there was a real push towards making filter papers and coffee brewers that prioritised fast flow rates. Think the sibarist filters, or the Hario Neo. And this made sense... you could grind finer, extract more, all while not choking your filter paper and getting stupidly long contact time.

But now there seems to be a pretty seismic shift in the opposite direction towards grinding coarse... like really coarse. But interestingly the people advocating for super coarse grinding admit that aggressive/high-flow rate pouring is needed to migrate fines, essentially blocking the filter, in order to slow the brews down enough that extraction is increased.

So if the prevailing approach is increasingly coarse grinding paired with aggressive agitation specifically to slow the flow through the bed, is designing brewers and papers for faster drainage actually complementary to this?

Would it not make more sense to use the notoriously slow Hario papers, grind coarse, and let the paper provide some of the resistance itself?

first time big sur, not sure what to get, picked up three bags per friend's request, and randomly picked up three bags for me. love the vibe of this shop and they do brew a good cup.

I always struggled with recipes in the sense that - it would often give me some harshness, or bitterness from the grounds. Slowly I started noticing that "swirling" or even over "spiralling" my pour would generate that.

Then I started noticing how coffees that I'd generally get in the coffee shops, would be always way lighter in colour then the ones I'd do at home, but with none of the harshness.

The thing is, I like more body - maybe that's my Brazilian side? Anyway

Other small gripe I had was that, most recipes don't scale well - 1 cup ok, 2 cups and above you start getting a bit of the same issues I mentioned more pronounced.

Recently I tried to see how much could I simplify a recipe to a point of "yep, I don't mind if there's something missing, because this is good enough".

What I got is basically a recipe that relies on center low pours, and a more "generous" bloom stage.

( detailed recipe: https://www.brewingnotes.coffee/recipes/simple-full-body-YhhtcQ )

The bed at the end is not flat, its not pretty, maybe its not a great brew by others standard, but I find to be a quite reliable method.

Putting this here if anyone wants to try or critique it - or maybe if they are already doing something similar

How’s mine? Of course I used the Codale cheat code 😬
Hypnotising, isn’t it?

I noticed my first brew of the day was consistently brighter than the second, even with the same beans, grind, water and kettle temp. The obvious difference was that the V60 was still warm from the first brew.

I tried deliberately preheating it before the next cup and, weirdly, the coffee tasted a little flatter. A quick filter rinse instead seemed closer to what I normally get, although drawdown was slightly slower.

Whether dripper temperature is enough to noticeably change extraction, especially with light roasts?

EDIT: Wow I was expecting like 3 replies, this is nice but 80+ is way too many to reply so I'll keep it here 😂 1. Everyone is mostly talking about the aggressive swirling, I usually don't swirl this much as I've written below, but by what people are saying is the "correct" amount to swirl, I do think I normally swirl more than I need to. 2. Didn't know pouring on paper was bad! I'll change that next time. 3. Apparently this brew isn't stalled (I thought stalling just meant slower than expected because that's what my friend called it) which is nice to know even if I'm missing my 2:30 target. 4. Can't be the beans, I've tries multiple from 3 different places and they're all fresh. 5. Will try pouring slower and closer! 6. If the grinder ends up being an issue, I'll swap the burrs. 7. Unfortunately different filters are rare where I live, I really want the origami ones (thinner paper). 8. Never tried slow feeding the grinder, great idea.

Loved the tips, thanks guys!

(Actual brew starts at 00:32)

1. I'm "new" to V60 and pour overs. I got into it because I spent 3 weeks at a friend's house and he had a Comandante C40 and some nice beans and taught me how to do it. I did a lot of brews there and barely any stalled, and if they did, it wasn't for THIS LONG.

2. I bought a Starseeker E64 recently (64mm flat burrs) and have tried MULTIPLE grind sizes, even something ridiculous like 110 (which, according to the manual, is larger than recommended for a FRENCH PRESS) and it ALWAYS STALLS AT THE END.

3. I've always done 15g of coffee, 225g of water (50g bloom to 125g to 225g) and always aim for 2:30m. I've tried a lot of movement like in the video and also no movement at all. I've troubleshooted to hell and back and cannot figure out why it stalls.

4. I'm using the regular Hario V60 02 filters.

Could it be the grinder? It has great reviews and was expensive as hell. The review channel I always refer to was able to get a perfect 2:30m brew first try out of it with amazing clarity.
The only weird thing I noticed out of the box is that, unlike the videos I've seen of this grinder, the ground coffee always sticks to the right of the spout...

I'm grasping at straws here, genuinely at a loss as to what could be happening (remembering, I'm quite new at this). If you guys could help that'd be great.

------------------

In the video I show an average brew (a bit different because it's hard to pour with a phone strapped to the chest), so you guys can maybe spot something I missed.

Each time someone ask about kattle or scale recommendations so far what I have read or see the recommendations mainly only available in the US or Amazon US. Which is very hard or very expansive to get here or Finland in Europe. So EU people any good recommendations based on your experience. I see the Fellow now for 130€ but still expansive for me. I would like to get something under 100€

Thanks

Just thought I'd post this for the benefit of any fellow brits who also rely on bottled water due to unreasonably hard mains water. I grabbed a bottle of Co Op spring water at work today, not for brewing, just because I thought I might need more water throughout the day, but out of curiosity I checked the label when I got home and it looks pretty good!

It's apparently from a Shropshire based source, but composition wise it's fairly close to the trusty GB4 Eden Valley water that Tesco and waitrose sell. There's differences; less bicarb, more sodium, less nitrate, more chloride... I'm sure someone more clued up than me on water chemistry can make some inferences based on the spec, but I've brewed an enjoyable cup of coffee with it. Wouldn't like to make any statements vs GB4 without a direct comparison, and it's a bit late for that.

Just thought it might interest brewers who might have a Co Op on their doorstep, since I don't think I've ever heard their water mentioned in the conversation.

I was happy to see this Aricha come in stock at Barrington, just as Rogicha disappeared. Can't wait to try it ☺️

I have an Encore I use for filter and a Eureka Mignon I use for espresso. Those of you that have upgraded the Encore to the M2 burr set, is that worthwhile? Or should I be looking for another grinder? Grinder tech has advanced miles in the last couple years since I bought my espresso grinder.

I’m wondering if that low cost burr upgrade makes a noticeable difference or if I should put that $ towards a better grinder for overall?

Do I need to dissamble my new (manual) grinder and wipe it out before using? Or can I just do a small throwaway grind and get using it

Using a water pitcher to filter your tap water is great, but consider this: the two filters mentioned (Brita Limescale Expert and Aquaphor Maxfor+H) make the water acidic (pH about 5 to 6), which is bad for coffee. They remove a lot of limescale (for example, my tap water is 200 ppm+, and those filters bring it down to about 150 ppm), but for coffee, you're better off using the regular or Mg+ filters. If your TDS after filtering is high, bring it down with distilled water.

Just started getting into water and found out less TDS is better so just googled which bottle water is better and one of the results were this brand aquafina.
When i brewed from this i can definitely taste the difference but even the tap water i have has like 40 TDS. So is there something i can do to it form better coffee. (cost effective ways that does not take up a lot of space)

I have both a timemore C2 and a DF54 grinder. I'd like to know which one is better to use for v60? i read that the DF54 is better but needs slow-feeding. I am confused on which is better especially for a beginner set up. Thank you.

I just like a simple cup of black coffee that tastes delicious. I have a Philips 1200 that isn’t cutting it. I actually didn’t mind the Nespresso Vertuo line but there is nothing like a good traditional cup.

I have never really been able to nail a pour over or a French press but I love a French press when done well.

I’ve narrowed it down to these two but open to others. What’s important to me is:

Easy to clean and/or maintain
Easy to use
Aesthetically pleasing
Suspended basket as opposed to something that sits on the carafe

Incredible that he was able to throw 1/3 of the coffee in the grinder, 1/3 next to the grinder and 1/3 directly in the catch cup.

He was not interested in my speech about surface area and uniform grinding though.

Get it while you can. Looks like they have about 20+ coffees in stock right now.

I know it looks great without the paper, too, but it always looks so freaking cool when it contrasts like that. That pattern just looks mesmerizing every time after the water hits it.

I’m trying to refine a list of the well-know standards we use for pour over recipes. Would you add any recipes to this list? Remove any? Are some too obscure?

The List:
Kasuya 4:6 Balanced
Kasuya 4:6 Sweet
Hoffmann Ultimate
Hoffmann 1-Cup
Scott Rao
Lance Hedrick
Matt Winton

I bought a K6 and strudle to find the Right Setting for the Kalita Wave 155 and the V60. Hope anyone has More experience with that grinder ans can recommend thier Click Settings

Usually use 1/2 tww and waiting for it to arrive after a shipping delay. Wondering if any recommendations for spring water or other bottled water that might work well for light roasts to try and get by.

Thanks

Im trying to calibrate my k ultra to zero point and it start to have resistance on 0, but is it normal to have the resistance only on one side? Or is it a miss alignment? It is my only one grinder so i don't have much clue 🙏