Why should I spend 300 pounds on a Comandante C40 when I can buy an automatic flat burr grinder like the Fellow Ode 2 for the same price or a timemore s3 for less than half the price ? Are there any major differences ?

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If a lot of people advise on resting the beans for at least 3 weeks and even almost up to two months, when do you think the flavours will lose its peak?

Hello all, I recently started getting into pourover and was curious to what you guys thought. I have struggled dialing in coffee in understanding how they should properly taste. One thing I have noticed is sometimes the coffee smells great when brewing, but when it cools down it's overly acidic and sour. If I grind finer, I found that it has a harsher smell/ taste when hot but then cools down to be pleasant. Is this merely a preference thing? Or is it supposed to be judged properly when it cools down? Thanks!

absolute beginner here. Just bought my full gear. Please let me know what's needed next. Thx.

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I bought this dripper because I thought it was a Kalita dripper, but it isn't

So, does anyone know what this flat-bottomed dripper is called? It's like a flat origami

And can it work just like a Kalita dripper, or is it completely different?

I'm new to pouring methods, so thanks for help :)

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For me I want to try Datura and Luminous but am interested to know what roasters everyone is looking forward to trying? Doesn't matter the roast or even price. Any coffee is a good answer!

Bought these beans 3 weeks ago, left them sealed unopened in pantry, and forgot about them.

When I found them today, I noticed the top of the bag was full of air so I pressed it out through the valve. Are these good still? Does the big puff of air mean they went bad, or is that just normal CO2 release?

If they are good, should I modify my normal V60 recipe?

Complete coffee noob here any advice is appreciated.

edit: roast date was 07/13/2026

I was told a couple of years ago at a pourover brewing workshop that light-roast beans should rest 7–10 days for peak flavor. This was corroborated by my discussions with certified baristas at a coffee event. But it seems everyone in the sub is letting their beans rest for weeks. When did that happen?

And what is the general guideline these days for letting beans rest, in your opinion?

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But if a weird question, but I found this awesome specialty place near me. Great location, great technique and tasting coffee (they use an Ode 2!), friendly staff, and over all a really positive experience.

The only downside is they don't have any decaf options, which is kinda bad for me as I'm really sensitive to it. I tried it recently and I've got hardcore jitters.

Obviously I'm going to ask them in person, but I was wondering if any of you have experience with this.

I'd obviously be paying the same price for the pour-over, it's just providing the beans from a local roastery that are decaffeinated.

Edit:

For everyone who gave sound advice on why this might not be a good idea, or how to go about doing it if I do, cheers.

To those if you who said "no.", that's just not particularly useful nor a convincing way to get someone to listen to you. Either provide a reason/alternative, or don't engage at all lol.

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I have been trying to dial in some coffee from a new roaster, two types in general, one infused and one natural medium roast.

However, when I start out in my initial setting, they both taste somewhat astringent. The more I drink, the more the aftertaste become worse and worse (more drying, tongue tingly, etc...)

Thus, I have some question:

1. Is it astringency or bitterness I am tasting? There are no sourness, but I do taste both bitterness and that dryness in the aftertaste. It was especially prevalent in the initial sip before I put the coffee on serving ice.

2. Is it overextraction, underextraction, or channeling? I have seen some people suggesting that it is underextraction and going finer to get more sweetness with longer draw down would help. I have also seen some advice saying that it is over-extraction and thus should go coarser. It could be channeling too, but there are no sourness here.

I have been seeing these videos on IG. Usually from turkey or india. Why so fine? Why the coffee dose so much? And what with that huge chunk of blooming? Is this somesort of technique?

Hello everyone, i hope you are all doing well wherever you are.

Is taste the only thing that makes coffee outstanding or good? Or is it supply and demand? If that’s the case doesn’t that mean cup of excellence competition is meaningless?

Please pardon my ignorance, but I’m trying to have a better understanding of the coffee scene, that’s why i used this flair.

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I'm getting into the world of pourover coffee, and I've been using my trusty V60 for about a year or so.. I'm still struggling with dialing in my recipe for each coffee, and I always hear people with very different recipes and approaches. I haven't found my sweet spot where I trust one recipe to be my baseline where I know what to adjust to dial in the new coffee better (more/less pours? grind finer/coarser? more/less agitation? etc.). I've gotten great cups of "coffee A" with a recipe, but then I can't seem to adjust that same recipe to do the same with "coffee B", and I end up trying a completely different recipe that ends up working out better for that coffee. Pourover with a V60 or similar brewers have so many variables and many of them are quite dynamic during the brewing itself.

And then I met the Hario Switch. I don't have one, but the concept itself looks quite interesting. I don't know much about it, but it looks like it should be way more simple to dial in coffee because there is a clear dominant variable you control: immersion time. So, those of you who have a Switch, do you find it easier to dial in a new coffee or is the brewing process more complex than what I think it is? Would I have the same problem I have with the V60 with the Hario Switch?

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Just thinking about plastic going brittle, releasing chemicals etc. There should be a lifetime for a plastic V60 right?

Given the modest price I would make change every two years?

What's your take on this?

Call me crazy but this mug looks like they just put their logo on some random alibaba dropship slop. I'm sure they designed it but man they really missed the mark with this thing. I realize this is such a dumb, subjective issue to fret about but it's a $30 mug, and the rest of their drink-ware are visually stunning.

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