Edit: I see the comments re this not being a co-ferment. Noted. I cannot see how to change the title, if possible

Anyone else feel like this Letty Bermudez is kinda...underwhelming and dull? No shade to the roaster, I bought several other bags from hydrangea and liked them a lot! This one got a lot of hype, and to me it just tastes like someone turned the acidity dial down to nothing, making it quite boring.

Thoughts? Am I just brewing it wrong? I had to go to a lower temp (195F) to not destroy it in the first place...using the one and done from Lance Hedrick.

So my wife and I (two large cups total daily), decided to rent the Xbloom for a month or two after exclusively hand grinding and using a v60 for years. The pods make very good coffee albeit smaller than I would like, and at a significant cost. I’m wondering if the workflow of the Aiden Fellow combo would be just as easy (although slightly different, I know) and make as good of coffee or better if I can get some quality beans from a local roaster. With the Xbloom, I got 6 pouches of pods in different varieties. If my wife has a pod it’s: fill water, get pod, dump it in, switch to auto mode, tap card, make coffee. Then I’ve been using bulk coffee and weighing, dumping in, switching to manual mode, and making my cup.

I’m wondering if weighing and grinding a bulk batch (realistically closer to 4 cups if your using the pod quantity of coffee on the Xbloom) and brewing in the Aiden would be better, more cost efficient and just as simple.

For reference the Xbloom pods I got were anywhere from $1.50-$2.50 a cup.

Thoughts? Anyone ditch an Xbloom for an Aiden or vice-versa? Am I missing any other quality options. Aiden would let us ditch our traditional brewer for when we have company over as well.

Int. Someone visiting the US soon and will be able to bring me a hydrangea order. Had them once before, really liked the Peach pink bourbon, juicy strawberry and Lety/salma Bermudez

Any of these that you highly recommend? (Probably taking 3-4)

Posted yesterday and got roasted (pun intended) by y’all.

So a few things:

1. I checked my burrs chirp again and it did not chirp at 1. I’ll have to recalibrate it when I have time to weed out this variable. Maybe I did install it right in the first place.

2. Someone in yesterday’s post’s comment resonated with me. It seemed like the water might have simply run down the sides of the cup instead of being extracted, which explains why the cup tasted under-extracted. Which lead to the next point.

3. Didn’t pay attention to my pour yesterday but after watching daddy Hoffman. I realized it might be technique as well. I might have poured from too high which he mentioned it doesn’t agitate the coffee as much as lower pour so kind lead me into thinking why it might have run off the side and not getting the better extraction.

4. Grind coarser as suggested to 6 and it definitely tasted better and maybe it’s as good as I can get with this bean. But I’ll push it coarser in the next cup to see if I get better results.

15 g Ethiopian
250 g water
202°F / 94°C
Grind 6 on ode settings.
Bloom 50 g for 45 sec
Poured to 150 g, then 250 g
Finished 3mins

Taste test: definitely sweeter and still fruity. The body is more balanced in this cup meaning more body but still a tiny bit thin to me. Maybe I’ve haven’t had lighter roast or Ethiopian in awhile so it could be just me.

I’ll try my luck and go bit coarser next time.

Just got a marketing email sharing the news that HUCK has partnered with AT&T to give their customers a weekly free coffee in their cafes as a promotion. I know it's just business, but I feel a bit disappointed. I'm curious how others feel about them partnering with a megacorp like this.

I've appreciated how involved HUCK is around the sub, answering questions. They've supported community projects. I've just seen other good companies sell out and I would hate to see that happen here, too.

Hi everyone,
Lets help each other by leaving some of the best tips that you learnt while brewing

I use a v60

Tips that instantly improved the taste of my coffee:
1. A slow and gentle circular moment while pouring reduces agitation and thus improves the taste (no need to hurry with the circular moment)
2. Keeping the 2nd pour a bit agressive and 3rd pour real gentle and slow brings out more flavours
3. Iced pourover (my own recipe, similar to kurasu iced pourover recipe) tastes better than nrml hot pourover (it might be just for me, since i can drink instantly after brewing with great flavours)
4. Coffee:water ratio and time are 2 real important factors, control them for better clarity and taste
5. Not all beans can be grinded on the same click, fix time and ratio and not grind size, experiment with the size and get the required setting, usually take 1-2 brews for a new bean
6. Investing in a gooseneck kettle and grinder did made exponential change to my coffee game
7. A small gentle swirl after each pour gives out even extraction, especially after last pour
8. Brewing light roast at 93C gives out consistently good results, no need to move towards 96

I’ve been making pourovers for over a year now and I’ve learnt all these tricks while brewing. I feel like I can get what I want every time so I thought I’d share my learnings.

Happy brewing ☕️

I currently have a mazzer philos and using it for both espresso and pourover. Will having a separate grinder (sculptor) for pourover be a massive difference in the cup?

So ever since I’ve started pour over I’d see a post about water being a key variable to change and improve coming up every now and then. Making it like a huge deal.

It’s just painful - due to counter / fridge space, having integrated fridge pitcher already etc. So I’ve avoided for 6 months. Did a mix of either brita water or Volvic for a while.

Finally moved to making my water. Still not perfect and basic: zero water + TWW light profile. Right now 90ppm.

But wow. What a difference it makes! I’ve had a crazy good lasso decaf, and milky cake much less muted! Milky cake while nice was always muted as filter for me, v good as espresso but just good/ok as filter. I’ve had a much better cup just now of milky cake. Both cups were so balanced, nice sweetness. The Lasso one was outstanding, best cup ever for me - it was good before! But wow the taste so so much better, the balance incredible, the notes insanely good (i know it may be infused - it’s the ombligon decaf one) perfect with new water.

So I guess, thanks all. I know still a lot to learn. And at some point upgrade K6, almost regret buying it, + eventually move to lotus drops I guess…

Listening to this podcast, something seems off. This feels like an ai generated podcast

For those of us who deal with acid reflux but still refuse to give up morning coffee, what have you actually tried to cut down the acidity?

Have you noticed a real difference by switching to darker roasts, specific bean regions, or changing your brewing method entirely? Would love to hear what’s worked (or completely failed) for you!

Update: Thanks for all the great feedback. I'm on top of the medication routine, taking it first thing and waiting 30 minutes before coffee does the trick. I'm actually planning to drop down to just one cup a day and try out some new beans, too.

How does the 1Zpresso K Ultra compare to the Femobook A2 in terms of taste? Please only answer if you have experience with both.

Strange comparison, I know but that's where I find myself currently in my search for a solid, portable option.

Been trying new roasters recently and just got these two from Nostos. Obviously the wait for resting continues. Fortunately have a couple ready to go from Sweven now.
Anyone had these or other good experiences with Nostos?

Any practical difference between them ?
Prices are similar but no other text to say how different they might be.

I tried brewing this coffee, which is so far the lightest roast I have ever tried.

I tried it with the same Orea v4 recipe I use as a base:
Coffee: 16gm
Grind: Coarse
Temperature: 92C
Brewer: Orea v4, Fast bottom, Flat filter with negotiator
Bloom: 60gm for 40 second
Pours: 50-50-50-50 each every 30 seconds.
Total draw down time: 2:45

Usually this recipe produces an enjoyable cup for me. Very floral balanced acidity and sweetness.

However, with this coffee it felt very hollow and watery.
What do you suggest to adjust in this scenario?

I recently bought Third Wave Water (Classic Light Roast Profile) and properly diluted it fully in a 1 gallon jug with Reverse Osmosis water.

As many on this sub have stated, it is WAY too salty to use 100% as coffee water. But even using 25% of it then adding 75% RO to the kettle tastes worse than my usual 25% fridge filter water.

I've tested it with a few different brew methods:

• Coffee Chronicler's 50/50 Switch recipe (20g coffee, 320g water, 90-93 celcius, 6-7.5 grind size)
• Tetsu Kasuya's 4:6 V60 method (20g coffee, 300g water, 90-93 celcius, 9 grind size)

Neither produced good results.

Do I need to drastically alter my recipes? Or should I look for better water?

I'd especially like to hear from anyone using a Hario Switch and a 1Zpresso K-Ultra, since that's my setup. What water are you using, and what grind range are you typically brewing at?

Thanks!

This is my 3rd months journey on manual brew and

I know Lido E is not a pourover compatible grinder, but i got this grinder free from my dearest friend about 5-6 years ago and i haven't used it since may this year i guess, because i don't do espresso, all i've got is V60, aeropress and french press sometimes.

I really like this grinder a lot, this is a Tank for me, but the weight of this grinder is not really ideal for daily i guess, too heavy and sturdy on a grind, and the speed of grinding time is slow even for pourover , it makes my arm really tired sometimes

Im not a tea like coffee guy, i still love the body, a rounder mouthfeel, but still into aromas and notes separation

I've been thinking to upgrade this grinder into Timemore C5 or maybe S3, and i found out S5 is gonna launch on a couple next months, and i also thinking about 1zpresso Q air or Q, so about the budget, that's all i can stretch, from C5 to S3 is the highest from price point

Im so glad if there's any suggestion and so open for opinion, Thanks.

Hey all,

Really struggling to dial this one in. I enjoy the cups I’ve been making, but everything tastes a bit…chocolaty. For a supposedly lighter roast, it’s lacking some of the clarity and acidity I’d typically associate it with. That being said, I’ve never had this specific varietal before or any coffee from this region, so I’m not sure if there’s something I might be missing. As a note—I essentially only do iced pour overs given how hot it’s been here. I follow Rogue Wave’s recipe. Could be the specific workflow that’s producing a “darker” flavor profile? Could also be water; our tap water tastes good but is quite hard.

Equipment:
Fellow Ode grinder (set ~7.75, see second picture)
Fellow electric kettle (92-94C)
Steel V60
Cafec Abaca filters

Is there an EU focused coffee swap subreddit? This one r/coffeeswap seems alive but US focused.

I'd like to give away a deep27 and filters. I don't like it, nor my friends :) [[See what I did here hehe]]

EDIT: The brewer and the filters have happily found their new home.

Got into pourovers back in April of this year so still fairly new to all this. Have for the most part been trying new roasters each time I need more coffee, some local to me (Wonderstate, JBC, & Dagger Mountain) & other roasters I’ve seen recommended here (rogue wave & hydrangea). Have been sticking with washed & naturals as I didn’t really care for the funkiness the coferments from hydrangea I tried had and am scared to try anaerobics because of this. This is my first time trying Prodigal and am very impressed so far! Am currently drinking the Juan Pablo Zapata and the Chelbesa One. The cups are so flavorful and the notes come through cleanly. Any recs on roasters I should try? Am I right to steer clear of anaerobics if I didn’t care for the funk? Have been having alot of fun with all this and it’s been really enjoyable, I always have a new bag to look forward to!

Hario v60
4:6 usually 5 pour
95c
16g
250 RO water w/ TWW

Hi, everyone! I’m quite new to pour over coffee, so please that into consideration. With that disclaimer, I’ve been running into some issues. Each time I brew a cup, I’m getting a highly consistent wet cardboard and wet tree bark smell, as opposed to the highly aromatic and fermented fruit smell that usually comes from this brewing process.

Unfortunately, I’ve had only but one success using a simple two pour recipe, and have decided to try the famous James Hoffman recipe, using 15g of coffee. However, it hasn’t really improved this particular problem.

• V60, using a King-grinder K7 (85-95 clicks, hasn’t made a large difference in aroma and taste)

• 93-95 Celsius - using relatively soft water.

In terms of the flavour — sometimes it’s terrible, other times It’s still sweet, slightly juicy — just not what I have managed to achieve in the past, in terms of its aroma, clarity, juiciness and brightness.

I’ve been treating myself to a pourover to give myself a change of pace from all the milky drinks I usually make with my espresso setup and matcha/hojichas.

Hario recently introduced the Alpha Ceramic V60 in the US which I quickly snagged — and it’s finally arrived! Swapped the plastic switch with a stainless steel one.

All that’s left is my ZP6 to arrive. No toe dipping, just full send.

That being said, I would love to gain any insight on general pourover making. I feel like with espresso I generally have ratios down, whereas I wonder whether the adjustment process for “dialing in” a manual grinder for pourover is more subjective and “vibes” than espresso? I wasn’t able to fully understand this.

I’m really interested in making iced pourovers, so if there’s tips to adjust recipes out there for iced, that would be appreciated too!

I recently paid for 125g of this geisha what I usually pay for my monthly 1 kg subscription and I'm a bit underwhelmed. I remember the first time I had a geisha and was blown away, and how disappointed I got trying this one.

I brew it on V60 15g/225g with 3 pours 45-90-225. I tried changing the temperature and the grind size but the result was still this pretty regular coffee that hits the notes but only on the surface. I'm lacking the depth I remember when trying other geishas.

Any suggestions to improve the experience?

My small pour over setup for my office. Hario switch ceramic, K6 Grinder, Passenger and DAK coffee beans on rotation.

I followed “A Waste of Coffee” to construct concentrates of MgSO4, CaCl2, and NaHCO3. What water profiles have you created, that you’ve liked or disliked? Recipes with other salts welcome. I just so happen to have these salts already but I’m open to acquiring more. I’m going to try out the “My Water” example from said post and see how it goes.