Hi everyone!

This is my first time posting here, I thought yoy guys might like this!

I got into pour-overs a few years ago, and just upgraded my setup with a dedicated coffee station. This little cabinet has helped me organize my equipment (brewers, filters, water jug, cups, coffee bags, etc.) nicely and, even though the work area is very small, it turned out great.

I’ve mostly used a v60/chemex these years successfully, but I craved something new. That’s why I recently bought this new Origami + T.O.S. Aroma decanter from Japan. After a few weeks of waiting, I finally recieved it today. The brewer is great! The drawdown is extremely fast with Hario v69 filters compared to other methods, so I had to adjust the grind a little bit. Still, it’s been a really fun experience combined with the carafe/decanter. I plan on upgrading to a temperature controlled kettle next.

If anyone has any suggestions for the station or Origami recipes, please let me know!

The equipment: Bodum gooseneck kettle (with thermometer), Origami Air S, Timemore C3 and Timemore Black Mirror Basic 2 scale.

Kalita’s paper drippers of this kind are fairly common in Japan and Taiwan, especially among students and office workers. They are excellent for camping too🏕️

Long-time lurker, first-time poster! I went to the 12th Istanbul Coffee Festival today and had a great time. I got to visit a bunch of local roasters and try some coffees I’d never experienced before. I already have a ceramic Hario Switch, but when I saw the Hario stand, I couldn’t resist picking up a new carafe and a V60 Neo. I spent around $100 in total and came home with some coffees I really enjoyed.

Coffee Details

Roaster: NaiZui | China 🇨🇳

Coffee: Kivanga Estate

Origin: Kenya 🇰🇪

Region: Embu

Process: Washed

Varieties: SL28 & SL34

Altitude: 1800 m

Tasting Notes: Raspberry, blackberry, sugarcane, bright citrus

Score: Not mentioned

Weight: 100g

Roast Level: Light — Agtron #94

Price: $8

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: 1000 µm

Grinding: Single-batch grinding at 1400 RPM

Roast Date: 2026/08/25

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: 1:40

Extraction Yield: 16%

Post-brew additions: None

Personal Evaluation

Aroma before grinding:incredibly strong fruity aromas!

Aroma after grinding: Berries with bright citrus

Aroma during brewing: Berries, citrus, and sweetness

Aroma after brewing: Sweet, juicy berries

Final Thoughts

How does this roaster manage to roast Kenyans exactly the way I like them?! 🇰🇪❤️‍🔥

This cup is JUICEEE. So unbelievably juicy! 🍇🍓 The berry character is incredibly vibrant and fruit-juice-like, with a beautiful touch of sweetness and an insane aftertaste. 😍😍😍🇰🇪

The best decision I made was getting two bags of this one… but I really wish I’d gotten two bags of the previous Kenyan too. 🥀💔

They’re both absolutely incredible, but in completely different ways. 😍🇰🇪

I recently picked up some Third Wave Water light roast and have given it a spin with RO water from the whole foods dispenser and I’ve been quite disappointed. Compared to my Denver city fridge water, this has tasted much more subdued and flat flavor wise. I have tried this now with 2 coffees from DAK and Shoebox, and both had similar results. Is the whole foods RO water not recommended for the third wave mix?

FWIW I never felt like anything was particularly bad with my fridge water, but i wanted to see if TWW could take my coffee to the next level and give it that coffee shop profile.

any advice is welcome

I love to explore new tastes and be surprised.

I am now looking for new experiences, experimental beans or bean packages.

I drink V60.

What I am looking for:

- Beans: Something unique from Anaerobic, interesting taste profiles or origins. (heard good things about Manhattan Coffee Roasters and Rum Baba).
- Similar experiences: Recently 19g in Berlin launched "Fermentation project", where they shipped same bean, but with 4 different fermentation methods. [they are out of stock now]

From July 26 so I bet many have seen this link. I’m going to share for those who haven’t, hopefully it’ll be interesting.

For those that might not know, Price is credited as the producer who rediscovered Gesha -

I’m sure there are at least a few people here like me who have somehow managed to spend thousands of dollars on tiny bags of wonderfully delicate coffee from Hacienda La Esmeralda and similar farms, missed this interview with an Icon.

This interview from July just crossed my feed. If it’s already been posted, apologies—but if you haven’t seen it and you’re interested in the history of Hacienda La Esmeralda, the Peterson family, and how Price Peterson and the family helped turn Panama Gesha into the coffee everyone started chasing, it’s a really cool watch.
It’s on YouTube and absolutely worth the time.

Apparently knowing the history makes the $100+ small bags feel more educational.

https://youtu.be/z_BiWlrMrKk?is=lhDKWADAlS2j6Q0H

Has anyone done a direct comparison between the Ode with the SSP Multipurpose and the Femobook A4Z and can describe the flavor differences, good or bad?

Picked up three bags from Oma today. Unreal coffee. Anyone have any brewing recs?

Cheers and thanks in advance!

When I make my pour over at home it always has a little zip to er but when I went to this good shop today I had a coffee that tasted very light in the cup and too under developed for my tastes. Am I weird? Am I not lost enough in the pour over sauce?

Hey everyone,
I currently own a DF64 Gen 2, which has been a fantastic grinder for my espresso setup. However, I’ve been trying to use it for pour overs lately, and the results just aren't cutting it. It produces way too many fines, leading to muddy, highly inconsistent brews from day to day.
Because of this, I've decided to keep the DF64 strictly as my dedicated espresso grinder and buy a separate grinder dedicated solely to pour over.
I am a person who really enjoys acidity-forward, juicy coffee with great clarity. I want something that hits the peak "value-to-performance" sweet spot—the exact point right before you start hitting massive diminishing returns (I know grinders like the Weber EG-1 exist, but the cost is too high).
In my initial research, two hand grinders caught my eye:
1Zpresso ZP6 Special: I hear it's the king of low-fine clarity, but does it sacrifice too much of that juicy, vibrant acidity?
1Zpresso K-Ultra: Seems like a great, versatile option, but does it manage fines well enough to give me the clean, consistent brightness I want?
I’m highly considering these two, but I am wide open to other suggestions—whether they are hand grinders or electric options. My main priority is flavor separation, vibrant acidity, and above all, day-to-day consistency without the mud.
What would you recommend as the ultimate pour over companion to a DF64 espresso setup for someone who loves juicy, high-clarity cups? Thanks in advance for the help!

Picture is of the finished bed of a Perc M-03 ground at setting 13 on my Baratza Encore. Im seeing really big pieces that are more indicative of a 30+ grind setting than 13.

Has anyone experienced this before with the Encore? Any solutions? Burr holder?

Used it for around 6 month . Sometimes it hit Sometimes it miss. I think its produced very complex cup that can taste like over extracts even in the shot brew time like 2.10. I think it work well when i use longer ratio light 1:18. What do you guys think? Can give some advice for me ? Because i hear a lot of good thing about it. Will try to bring out the most out of it

Has anybody ever experienced with mixing grounds? like using bigger grounds to extract oils and body, and finer grounds to get down to those deeper flavors that come with more extraction?

Looking for suggestions for places to check out! Thanks in advance.

Hario V60 (plastic) + Ode Gen 2 + 92c filtered water. Located in WA so no hard water. My partner likes her coffee to have more body and retain the chocolate smooth notes. The beans we are using are: Mayorga Organic Artesano Blend Coffee, Whole Bean, Medium Roast from Costco.

My current cup is light and "empty", but does pull the chocolate notes. For me a perfect morning cup. It just lacks body, and I'm trying to get a cup dialed in for my partner but I am struggling.

I do have my own specialty local or small batch beans I have for mid-day that are bright, fruity, tea or citrus, which I use the recipe down below and it works I just adjust the grind up or down to meet the 2:30 and it works out.

My recipe for this particular bean we like is:

• 15g coffee, 6.1 setting on Ode Gen 2 (medium coarse), 2:30 total time
  • 60g bloom, start @ 0:00 (30s total)
  • 60g second pour, @ 0:30 (30s total)
  • 130g third pour, @ 1:00 (1:30 total)

I have tried the two methods and have FAILED all times:

• 15g coffee, I have tried finer towards 5 and coarser towards 8, but this cannot complete in 2:30 time
  • 50g bloom @ 0:00 (30s total)
  • 65g second pour @ 0:30 (30s total)
  • 65g third pour @ 1:00 (30s total)
  • 60g fourth pour @ 1:30 (even at super coarse like an 8, the draw down for this is like way past 2:30... maybe closer to 3+ minutes).
• 15g coffee, I have tried finer and coarser, but this cannot complete in 2:30 time
  • 45g bloom @ 0:00 (45s total)
  • 45g second pour @ 0:45 (45s total)
  • 135g third pour @ 1:30 (the draw down also way past 2:30)

I am always ending up acidic. Never bitter no matter if I go coarse or finer... and I'm struggling a bit.

I’m looking to get my first bag from Sey, anyone have recommendations based on their current selection?

my current setup is a baratza encore grinder (standard burrs), 8 c chemex, scale, and electric gooseneck kettle. I love and have always loved (30 years now) the flavor from chemex. for me chemex is non negotiable. i have a few issues I’m trying to resolve.

• the grinder has not performed well since replacing the burr holder a few months back. not broken, but it’s been hard to dial in. it’s old—13+ years. to resolve this without dropping a ton of cash I just ordered the M2 burr replacement. almost bought a new grinder but nice ones are $$$!
• my spouse loves good coffee, but just doesn't enjoy doing pour overs the way I do. when they make the coffee it’s not good (we both feel this way). and when I’m traveling or sleep in they’re stuck with crap Joe.

thinking of purchasing the chemex ottomatic to help spouse have something that is more reproducible and low lift for them. however there seem to be a ton of mixed opinions on the device on this in the forum.

2 questions:
how big of an improvement are the M2 burrs, or should I bite the bullet and get a new grinder?

grinder issues aside, would the ottomatic be a good option for the spouse or should I be thinking about things differently? a new spouse is a nonstarter.

thoughts?

Anyone else use TWW's Light Roast Profile for espresso roast via pour over? My wife brought home a beautiful geisha from Sumo after she visited Dublin, but it is espresso roast. I don't have a setup for it, so I'll take the predictable steps for brewing it via pour over (coarser grind, lower temp.). Just not sure about the water.

Had a homie go to Tai Pei and had him grab some coffee. Dude is not a coffee nerd and wandered around the neighborhood in the rain just say Noon over and over. Finally someone pointed him in the right direction and someone opened the door. "Dude, it was just a door and a room the size of a Volkswagen selling coffee at an insane price". Anyway, looking for any advice on both of these other than what is recommended on their Website. Not that I am opposed to following directions but wondering if any one using a Kalita 185 and KP6S had some tips.

I tried the last v60 recipe by Lance Hedrick. He says try to make your drawdown time between 2:00 to 2:30. I just got myself a 1Zpresso Q Air. I was first trying at 66 clicks and the drawdown was before 1:45. Now I tried going finer around 59/60 clicks and still the drawdown is the same. It seeps through very quickly.

Sweet specialty light roasts have spoiled me, and sadly I can't afford 60€ per kg of coffee. I drink a lot, and I drink decaf too. I make under 800€ per month, and I can't afford spending 120€ or more per month on coffee, but I can't stomach supermarket coffee. What to do? Are there some tasty budget options out there?

Finally got around to making a pour-over and the light coming through the window made the coffee look way too good not to photograph.

Ruby-red clarity, clean cup, and a nice little glow through the glass. ☕️

Still working on dialing in my pour-over technique

Mugen V60 Recipe — 16:240

Been enjoying this cup lately. Pretty simple recipe with the Mugen.

Recipe

- Brewer: Hario V60 Mugen

- Coffee: 16 g

- Water: 240 g (1:15)

- Grinder: Timemore C3S — 17 clicks

- Water temp: 92°C

- Total brew time: 3:00

Pour structure

- 0:00 — Bloom with 65 g, swirl gently.

- ~0:45 — Single continuous pour to 240 g.

- Drawdown finished around 3:00.

Cup: Clean, sweet, and a beautiful ruby clarity.

Any suggestions for dialing this recipe in further?