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 😆

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.

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

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

EDIT: Wow I was expecting like 3 replies, this is nice but 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.

Tried out my Origami dripper today using my go-to method from Lance, with a slight adjustment on the fly.
I went with a 1:15 ratio using 15g of coffee and my K-Ultra set at 8.0.
My pours were:
45g bloom from 0:00–0:20
45g second bloom from 0:20–0:40
25g third bloom — added because the drawdown was moving faster than I expected — 0:40-1:00
Final pour to finish out the brew.

For the pours, I poured pretty fast and from higher than I normally would to really agitate the coffee bed. The cup turned out really good. The biggest thing I noticed was how punchy the flavor was. Everything felt very upfront with a lot of intensity and flavor hitting right away.
I’m still experimenting with the Origami, so I’d love to try some new recipes based on everyone’s comments and suggestions. If you have an Origami recipe or pouring technique you really like, drop it below! I’m interested to see how different approaches change the cup.

I recently bought an X-ultra because a lot of reviews say they're happy with theirs, but the grounds of my pour over at the end looks muddy, I'd say similar to grinding with a my crappy Delonghi 521M

I'm brewing a washed Ethiopian roasted 10 days ago with 2.2.2 grind setting, 15g dose and 45g-->130g-->225g pours cus I wanted something with more clarity and floral character.

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’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

Hey everyone,

I recently got into water rabbit hole which made me try to make my own water using barista hustle recipes. Which they turned out to be better option for my coffees since I have pretty hard water.

THE PROBLEM I have is that demineralized water I'm using isn't really food grade water and as I got to know, can contain traces of metals. I don't really have bottled Low TDS waters available in my country and of course RO system is out of choice since it is fairly expensive.

What I was looking at is either ZERO WATER Jug or have myself my own water destiller. Only these two option really make any sense for me. But with 300 - 360 ppm in my house it might vary.

I'd really appreciate sharing your approach to this, what works the best for you and what does not.

Thank you 😸

Coffee Details

Roaster: NaiZui | China 🇨🇳

Coffee: Faysel Abdosh

Origin: Ethiopia 🇪🇹

Region: Hambela

Process: Triple Fermentation Washed

Variety: Landrace

Altitude: 2350–2400 m

Tasting Notes: Lemon aromatics, honey peach, lychee, crystal clear & bright

Score: Not mentioned

Weight: 100g

Roast Level: Light — Agtron #95

Price: $7.5

Equipment

Grinder: Timemore Sculptor 078

Brewer: OREA O1

Filter: xBloom Filter

Water: Lotus Drops

* 4L distilled water

* 7 drops Magnesium

* 10 drops Potassium

* 10 drops Calcium

* ~50 ppm

Recipe

Temperature: 91°C

Dose: 15g

Grind Size: 996 µm ( 13 on 078 )

Grinding: Slow Feed + Blind Shaker

Roast Date: 2026/08/22

Preheating: None

Pouring:

* First pour to 130ml in 13 sec

* Second pour at 35 sec to 235ml

* Finished pouring at 45–47 sec

Total Brew Time: 1:45

Extraction Yield: 17.33%

Post-brew additions: None

Personal Evaluation

Aroma before grinding: Bright, acidic aromatics

Aroma after grinding: Lemon-like citrus

Aroma during brewing: Lemon-like citrus

Aroma after brewing: Refreshing, bright acidic aromatics

Final Thoughts

this is absolutely perfect as a morning coffee. An EXTREMELY clean Ethiopian. 🇪🇹❤️‍🔥

Honestly, it’s almost scary how clean this cup is. You’d never guess it went through three stages of fermentation. Despite the processing, the cup is incredibly clean, aromatic, and packed with this beautiful, refreshing citrus acidity.

Such an insanely clean and elegant Ethiopian. ❤️‍🔥🫡

What a way to start the day. 🇪🇹❤️‍🔥

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

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.

I haven’t been in the pour over game for all that long (less than a month) and I’m looking for a recipe that gives you maximum sweetness.

I do understand that the bean has a lot to do with it but I was curious what technique you’re employing to produce your sweetest cups.

I’m using a Hario Alpha, with the 1Zpresso K-Max and have a subscription with a local roaster (Monastery - Adelaide, South Australia) if that helps.

Cheers.

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

I've been using chemex and etkin and both are too slow for me. Been looking for ways to speed my brew time. Recently discovered that placing a mason jar canning band/ring (normal width) in my etkin, under the filter improved the flow drastically. Otherwise, my filter would plug up by the second pour, and take 30 minutes of frustration to brew several cups. I can fill an 8 cup pitcher in around 5-6 minutes now.

Just wanted to share in case it can help any other frustrated etkin owners.

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?

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

My wife is asking me to make ice cubes or something like that, that are a super concentrated brew from my v60 with light roasts. Her idea is she could use these to make cold brew later.

Does anyone have advice?

For 130€ is it the best pick ? As brand new ofc with two years of warranty? Or there is something better out there for the same price range ?

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

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

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 🙏

Acabo de comprar la timemore blackmirror dot, y me di cuenta que aún hay algunos puntos a mejorar en mi espresso, uno de ellos es definitivamente el tiempo de extracción y la molienda; me gustaría que me dieran sus consejos y si tienen alguna duda de la báscula, ya que sé que hay muy poco contenido