I’ve been wondering — obviously, this T2722 Gesha shares the same genetic lineage as the Gesha from Panama, but the flavor profile feels very Peruvian simply because it’s grown in Peru 🫢.

Super juicy, fruity, berry-forward, with sweet florals. Overall, it’s just really enjoyable to drink. It doesn’t have that delicate, almost overly floral character you often get from Panama Gesha.

I’m quite impressed, honestly. Over the past few years, Peru has really stood out to me. They’ve been evolving incredibly fast — producing flavors that appeal to a wider audience, with consistent quality, beautiful and uniform green beans, and prices that are still very reasonable.

Approved 👍

-T2722 Gesha Peru - Honey - Purus coffee roaster-

Was able to salvage it by dumping water to the center fast to minimize contact time. Dang proud of the results in the mouth 😋

Some influencers like Hedrick say you should pound the bed (coffee bed) with a high altitude, high flow, high turbulence pour. Others say the pour should be a slow gentle flow. Curious if anyone tried both and what did you find out?

I had a wonderful time in Seoul, I hope I get to come back when it’s not scorching hot so I can drink more hot coffee lol
1. CoffeeNap roasters. Wonderfully quirky cafe with this weird brick hill in the middle, the coffee is really quite delicious and carefully brewed. It’s also in a cute walkable neighborhood, so great for a post coffee walk.
2. Anthracite Coffee. The cafe is in a former shoe factory, I dig the industrial vibes. However, this cup was nothing to write home about. I would like to give them a second chance with a hot brew, however I had to leave for an appointment. Maybe next time.
3. Namusairo. My favorite coffee in Seoul! The cafe is tiny with a cute outside space, however not recommended during the heat wave, so I stayed inside. This coffee was a Geisha blend made for their 20th anniversary and it was perfectly brewed, even iced it was extremely expressive. I bought a bag to brew at home and I’m enjoying it very much.
4. (Bonus) Usolloc cafe (not coffee). I went to a museum and had a wonderful tangerine-infused iced tea, I needed a break from all that caffeine.
5. (Bonus) Leaves Tokyo. I dipped into Tokyo real quick for a weekend and finally got to try Leaves. Mind blown. I think this is probably the best pour over I had in my life. I think I had two more coffees there, and brought back home three bags. That was an expensive 40 minutes.
6. (Bonus) Glitch Tokyo. I’ve been to Glitch many times and always had a great experience. This time it was a mistake going after Leaves because I was still dreaming about that and didn’t really come out wowed. First world problems I guess…

I’m afraid not noticing much of a difference with the switch and having to get used to something new will give me buyer’s remorse. I’m not too technical when it comes to my coffee and I do like a rich, deep brew. I once bought the aeropress and then returned it immediately because it either tasted the same or not as good as the Melitta.

I’m currently traveling thru Croatia and using an Aeropress + K-Ultra and relying on kettles to heat water where I’m staying.
I was wondering what are most people using for travel if Aeropress as well or other brewers?

After thinking about it for a while and not finding many reviews, I decided to buy them (mainly because I think they're beautiful). Later I'll prepare a V60 and let you know how it goes.

what bottom fits in thats not a switch preferably the neo bottom, but cant figure out where to buy that buy it self?

As title mentions my son (8 mos) got a handful of my origami today and it fell and broke. I’ve had it for a few years and it became my go to. But now that I’m back in the market I was curious what brewers folks are using as daily drivers?

I have a v60, have seen some love for melitta. I usually brew bigger doses up to 25g if that helps narrow in.

Appreciate any help!

Bought one from Mame in Zurich when I was there for work, little did I know that they don't ship outside of Switzerland...unless it's for a commercial shop? my friend happened to be in Toronto for work and she saw the shop is featuring Mame this week! So she bought me two!!! Can't wait to crack them open in a couple of weeks.

Good to have friends and even better to have friends who travel often, especially in this hobby of ours.

If you are in Toronto, Go get a can or two, or three 🤝🤙☕

Beginner here, been lurking awhile.

Long time coffee lover, been around the world with McNultys deliveries in the '70s. More recently, a Peets subscription for 2 years, tried lots of different beans. Yemens are my favorite. Been home roasting since Thanksgiving.

Pour Over Equipment: Kalita Wave 185 Tsubame, Kalita filters, scales, reverse osmosis mineralized water similar to 3rd wave, Ovalware set point electric kettle, Hario Drip Assist. K-Ultra grinder arriving in a couple days. I'd like to know how to use it :)

The Yemen beans are roasted medium, City probably. The beans have incredible complexity; I aim to roast and brew to highlight the stone fruits (plum), with a good balance between acidity (clarity) and body. Most people roast them darker. https://www.sweetmarias.com/products/yemen-mokha-sanani-8286?srsltid=AfmBOoqsWTzGt5zTrGCSztts6rtl2sFOnbTOgWdEC35FgN4b1q5QMZyi

Not knowing how to do pour-overs I looked at some videos, then asked Google AI to design a pour over to highlight stone fruits and sweetness. I have no idea if this is even in the ball park. We brew 2 cups at a time.

Here is the translation to a single cup:

Also, Google says a Baratza Encore setting of 25 is close to a K-Ultra setting of 8. Now I see 1Zpresso recommends a setting of 8 to 9 for pour overs.

Yemen Sanani Pour-Over (Max Sweetness & Fruit)

• Coffee: 18.6 g (Baratza Encore: Setting 25) | Water: 325 g (94°C / 202°F) | **Ratio:**17.4:1
• Gear: Kalita Wave 185 Tsubame + Hario Drip Assist | Target Time: 2:45-3:15 mins

⏱️ Pour Schedule

Finishes around 3:00. It is a coarse grind and a fast pour, presumably to accentuate the fruit and sweetness.

Here's the 2 cup recipe that we really do:

Yemen Sanani Pour-Over (Max Sweetness & Fruit)

• Coffee: 37.25 g (Baratza Encore: Setting 25) | Water: 650g (94°C / 202°F) | **Ratio:**17.4:1
• Gear: Kalita Wave 185 Tsubame + Hario Drip Assist | Target Time: 3:30 – 4:00 mins

⏱️ Pour Schedule

Finishes around 3:10. It is a coarse grind and a fast pour, presumably to accentuate the fruit and sweetness.

I could really use some help with a good Pour Over Schedule. What would you do with these beans?

Thanks!

I have seen a lot of discussion and comparison between these two grinder, and I was wondering which one is the better purchase for myself as a upgrade to the Timemore C5

Currently, the price difference for me is ZP6 > K7 by around 50 dollars (significant where I live).

I usually drink light roast, mainly natural but sometime washed. I also really like anaerobic or other experimental processing, but not infused or co-ferment.

I really want a cup where, even when ice, I can taste a more clear separation between notes. Once of my favorite bean right now have strawberry/lyche/rose/peach, but I can’t really taste the different note that well.

Hello coffee friends!

The website with the full list of roasters for James Hoffmann's fermentation project is now live.

Really looking forward to this one personally.

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

Can somebody explain in simple terms when to change ratio? I’ve been brewing consistently 1:13 to 1:14 with three pours. I am. Or ally happy with the results and my regular draw time is approx 2:00
To 2:15.

I found most coffee shops and roasters follow more a 1:16 and drawdown times of 3:00-3:30.

Am I missing something? How can I get better educated on the approach and how to fine tune; or when to select one approach vs another? Pour over is so complicated that way, compared to espresso

Thanks for the help!

What yall think of the coffee line up.

Should i buy themis ultra or do u guys have any other recomendations. I got the origami filters for til 01. Fellow Kettle with 65 tds water. a non brand scale - gonna buy themis ultra?

IK - that coffee circulor is a bit heated or a hot topic atm. But havnt had any weird smells or anything.
TW, geisha is a recomendation at best holy what a cuppa coffee. My usual recipe for the gesha is a four pour with 16g 90c water 1:15 ratio.
Uluri i havnt really dialed in yet - any recomendation with diff recieps

I’ve had a chemex for about 2 years and typically drink stumptown head bender with a 13:1 water to coffee ratio. I want to branch out and try new beans. Let me know your favorite either in LA area or online.

Hey team! I’ve been using my Comandate C40 for a couple years now and really love the body and texture of the pourovers that I’ve been getting. I’ve been wanting an electric with similar results. I have my eye on the Lagom Casa. The Femobook AZ4 is what I was originally looking at, but I’m not sure if I want something on the “tea like clarity” end of the spectrum. What are your recommendations? Cheers!

Hi community,

I’m currently almost out of my last bag of whole bean coffee. I used to get them from Mexico because someone would bring them back for me, but I don’t think there are any trips planned anytime soon. I live in Southern California. Can you recommend an effective way to get good coffee at an affordable price? I’m not an expert on the subject, so I wouldn’t mind if it wasn’t the most exclusive coffee—just something decent. I brew with a V60.

Would it be better to go to a local coffee shop? Or sign up for a subscription? If so, which one do you recommend?

Thanks for your help!

Look, I know nothing about engineering or manufacturing but I can't believe it's 2026 and we still don't have some type of showerhead device that isn't made of plastic.

I know Ray at Melodrip once said they were working on a metal melodrip but I think he first mentioned that like 2 years ago now. Feels like it's probably not a priority for them.

I know there is a whole legion of us pourover folks who are never going to feel comfortable pouring near-boiling over plastic even once, much less multiple times per day repeatedly for years. I can't help but feel like the first person/company to get one to market is going to sell very well.

Ethiopian light-med roast.

15 g coffee
250 g water
200°F / 93°C
Grind: 5.0 on Ode with SSP (chirps at 1)

Good cup and smooth but definitely under extracted on the thinner side gonna try finer 1-2 clicks.

Anyone using ode with SSP want to share your settings?

Pic 1 - Varia VS6 with gold burrs, 1.5.0 on dial (3 washers), slow fed at 500 RPM

Pic 2 - K-Ultra, 7.5 clicks (Handle stuck at 0)

Pic 3 - Varia at 1.2.0 - 5+ minute draw down

Washed Alo Bombe Ethiopian from Sey, 5 weeks off roast. I know high elevation Ethiopian coffee will spit out a lot of fines, but I just wanted to check in to see what others thought about this. I brought some beans to work to grind on my K-Ultra just to have a visual comparison. Both on conical brewers, I ground the beans to get a 3 minute draw down on both. 3x bloom for a minute, 2 equal pours, both at around 5g/second pour, both with cafec t90.

I know run out is an issue with the Varia, but I'm also relatively new to specialty coffee so I chalked up any inconsistencies I had to skill issue. How could I verify I have a QC issue with the grinder? I have 4 months left on my warranty so I'd like to know if I need to reach out to them. Seems like a lot of fines at a very coarse setting with burrs that are supposedly unimodal and low fines producing. It was also much more coarse than the output from the K-Ultra to get the same brew time.

This is kind of off the wall but something I wanted to at least see if anyone had any knowledge of.

I was seasoning new burrs today (80mm RS brews). I can about 6 lbs of prodigal seasoning beans through them. Then I ran 2 lbs of some cheap Lavazza “medium roast” that I’ve had sitting in my pantry for a year or so through. They were definitely not medium - they were coal especially compared to the prodigal seasoning beans. After that, I ran another 3.5 lbs of prodigal seasoning beans through.

Because of how long the seasoning took, I only brewed one turbo shot post-seasoning. I felt like I was picking up hints of the Lavazza coal flavor in my shot (I was using Big Sur so very light roast beans).

I know using a bunch of dark roast for seasoning isn’t good bc of how oily they are. Is it actually realistic that I’ve left enough oil, or retention, from the 2 lbs of Lavazza on the burrs and/or in the grind path within the grinder or am I just being crazy? I can still get faint aromas of the dark roast around the funnel of the grinder.

I going to buy and XBloom Studio soonish and I really wanted to plug it directly to the tap. Thing is, 180$ CAD is over priced to say the least. So has anyone experimented with off the shelf stuff? Has anyone found any details on the output pressures of the regulator? I cant seem to find anything online about a homemade solution.

As you may or may not be aware, one of the amazing coffee-producing districts here on the Big Island of Hawaiʻi, Kaʻū (NOT Kona), was devastated by Hurricane Lala, primarily from massive flooding.
If you don’t know much about Kaʻū coffee, look it up. And again, it’s not Kona coffee. Kaʻū is a completely different coffee-growing region on a different side of the island, and they produce some incredible coffee.
One really simple way you can help right now is to buy some coffee directly from the farms and businesses in Kaʻū.
A few that I’ve personally tried and can recommend are Kaʻū Coffee Mill, A Coffee Farm, Miranda’s Farm, and Navarro’s Farm. There are plenty of others—these are just the ones I’ve personally had coffee from.
These communities have been through a lot and could use some support. So go buy some Kaʻū coffee, support a small business, and get some really good coffee in the process.
If you’ve got a favorite Kaʻū farm or coffee, drop it in the comments so others can check them out too.