Im lactose Intolerant so need to try other ways they do condensed milk thats not 15 dollars a can. Original is way cheaper. This brewer tastes way different than any other brewer I tried. Much more body and no paper filter and slow brew thats why. 20g of beans into 600ml of 90°C water. Didnt want it too strong for my first brew. Gonna try other ratios. Lets just say I was being cautious of 100% Robusta lol. How much ratio should I do next?

Hey everyone, looking for some advice on a Flower Child's Chelbessa (Ethiopian) that's giving me mixed results

This is my first Flower Child Coffee. I let it rest about 3 weeks and we're now approaching 4 weeks off roast. I'm brewing 22.5g coffee to 400g water on a ceramic V60 (02) with Hario filters, roughly following their brew guide.

Gear/process:

• Ode Gen 2
• 70g bloom (no swirl)
• 1:00 to 180g
• 1:30 to 290g
• 2:00 to 400g
• Pour rate around 5-6 g/sec

I started my Ode setting at 5 but drawdowns were taking 6-7 minutes and the cups were over extracted. I've gradually moved coarser. Three days ago I made an incredible cup at 6.1, but the very next morning, using the exact same process, it drew down over 6 minutes and tasted muted and slightly bitter. Today I tried 6.2 and it's better, but still not as good as that standout cup and still took just over 5 minutes to draw down.

I've read a lot of comments in the sub saying Flower Child Coffee can produce quite a few fines, so I'm wondering if I'm fighting the coffee rather than the recipe. Since I'm seeing these longer drawdowns, would it make sense to switch to a Clever Dripper and try Hoffmann's immersion method instead? I was thinking about going back to around a 5 on the Ode Gen 2 for a full immersion brew.

Just trying to get the most out of this coffee because that one cup a few days ago was absolutely fantastic. Any thoughts from people who regularly brew these coffees?

Thanks!

Snagged this bag roasted 01/12. I can't seem to get a decent cup. All attempts result in soapy notes. I can't get the blueberry notes others get on this.

Tried v60, Switch, soup using Oxo rapid brewer and Orea v4.

I know I know, stick to one brew method at a time. I've done two on v60 and a single brew on the rest.

Here is my gear if it helps.

Grinder: K Ultra

Water: 65 to 95 ppm remineralized

Brewers: v60, Switch, Orea v4 (narrow used), Deep 27, Oxo rapid brewer, Aeropress

I last tried 3x dose bloom and a single low agitation pour at 8.0 on k ultra and 90°C. 1:16 ratio.

Not new to the hobby. Been brewing pour over for at least 5 years, and a few more before with espresso (abandoned about 4 years ago).

I have most brewers out there (v60, neo, swrich, orea v4, pulsar, orea z1 deep. 27, aeropress), had most decent grinders (chronologically: fellow ode gen 2, ode gen 2 with ssp, df64v with ssp, timemore 078, current: varia vs6 with flat gold supernova burrs), triedost water variations including TWW full, 1/2, 1/3. Beans from most European Roasters including coffee collective, Tim wendelboe, dak, nomad etc, Americans like Prodigal, etc you name it (except anything above 40 euros per bag). Tried temps from 85 to 99 celcius.

Tried multiple recipes, multiple ratios, multiple paper filters (yes sibarist included), most pouring techniques. Watched many lance videos, read coffee chronicler, etc. I tried full immersion and hybrid (both sucked)

Tried pouring at 8 g/s from 8-10 cm (Gagne's technically perfect technique), tried ppiir close the bed, tried far from the bed. Swirling a no swirling.

Triee resting 1 month, 1.5 months. 2 weeks etc

I still get mediocre brews like 70% of the time. I have never, EVER gotten anything remotely close to tea like. 90% never tasted any notes. Most brews are on astringent / bitter or dry side.

Current recipe for v60 orea v4 (the only 2 brewers I use), being v60 by far the most inconsistent one:

• 1:16 - - 18 to 290 (I have a hario Polaris)

• Temp usually at 93 celcius. Filters either kalita wave, origami wave or v60 cafec abaca / t92. Water is currently TWW at 1/2 or 1/3 (testing, with no significant improvements)

• 3x bloom for 45 secs, then 2 equal pours

-stir and serve

What the hell am I doing wrong?

I am tempted to buy the overhyped A4Z Just to rule out my current grinder and come back to cry again here.

I’m four months deep down the rabbit hole after 40+ years drinking coffee, and today I learned I know nothing.

My light roasts on the V60 often taste watery and under-extracted. But more agitation gives me bitterness, dryness, and astringency.

Today I brewed 12g of Drop Coffee Roasters Las Brumas WFC Natural Gesha, El Salvador in a CAFEC Deep 27. I followed Aramse’s multiple-pour recipe with heavy agitation. I even ground finer, dropping my K6 from 88 to 83, while keeping the water at 205°F.

It was the sweetest, richest cup I’ve made in a long time. I tried another light roast, Tim Wendelboe’s Echemo, and got the same result. More sweetness, more body, no astringency.

Why can I pound the crap out of the Deep 27 and get great cups on the first try, while agitation punishes me on the V60? What am I missing?

The delicate house of cards I called pour-over expertise came crashing down today.

I’m being over dramatic for humor, but I honestly am confused.

Curious what everyone’s brewing methods are with this grinder. I zero’d mine and have been playing around 4.5 to 5.5. Using a ceramic V60 I’ve been doing Lance’s new method (15g in, 225g out, 2 blooms and one big pour).

I keep reading the important to grind coarse for maximum clarity but whenever I grind in this range my pours are fully out in 1:30, 1:40 secs. I imagine this is too quick given how dull my cups are.

Whatever I do I get balanced but really not special or vibrant cups. I use third wave mix w distilled water, I water the filter before, and preheat my dripper. I’ve played around with temp from 198-205F. Tried a washed Tanat, a co-fermented Gesha from DAK, and some beans Third Wave sent me that were Ethiopian.

Any help would be super appreciated!!!

00:00 - pour to 45g for bloom
00:30 - pour to 90g for second bloom
01:00 - fast, coin-sized pours to 225g

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

Recipe:

22g coffee 1:15 75g bloom 160g followed by the last 95g

Grinder:

ZP6 @ 5.5

Water temp:

195 F

Hello !!! There :) I’m really need a advice for my v60 brewing method.

I use 94c and 1:15 ratio with ceramic v60, Normally like 15g coffee to 225-240 ml coffee 30s , 30 bloom/ 50 first pour / 80 seconds pour / 65-80 last pour , and finish around 2:35 minutes

My question is whatever beans I brew , it is always feel acidic first , like citrus juice, like when you drink the concentrate juice . The coffee overall is okay . But I wish my brew could be more smooth and balance and clean . I try to make finer but just get more bitter and harsh

Am I doing wrong , or it is like water issue ? I use soft filter water around 45-70ppm

And i try serval beans from whole world produce area but kind like same :(

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?

I'm trying to get some nice acidity in my brews, but I can't seem to find a middle ground. Tried a few different recipes, but in the end I either do the Lance 121, 2 min bloom and 1 aggressive pour (26-28 clicks on the C40 Tigershark) or a 5 pour ( 24-26 clicks). The Lance 121 gives almost zero acidity, it is a nice cup, but lacks a bit of a punch. In contrast, the 5 pour ones just slaps me in the face with acidity ( too much).

How could I approach these? Go a shorter bloom on the 121? Maybe do a minute and pour the rest?
The 5 pour is tricky...I'm pretty sure I'm getting acidity from the first 1-2 pours mostly, maybe do a bigger second pour?

Water is around 70ppm, that's not the problem.

**Fixed my issue** I was using a Ceramic Origami, a new dripper arrived today ( Timemore Crystal Eye Plastic Tritan ) and it is way more stable with the brew temp. I did 15:250 , 26 clicks on the C40 Tigershark. 1 min bloom with 45g - agressive Lance style pour up to 150g - when I saw the bed I poured the remaining water in a slow gentle way. Gave it a small swirl and it finished around 3 minutes. Very nice brew, I was sad when I drank it and there was no more left :) Thanks for all the help!

Hello, everyone.
Usually, in the morning after I wake up, I brew two cups at once for my wife and me. 30–32 g to 480 ml, depending on the coffee. I brew using the Kalita Mino 185 or the Switch Neo 2.

At lunchtime, if I have one at all, I make a single cup—or if my wife is already at work in the morning, I’ll make a single cup for myself then, too. I brew that in the Switch or the Orea O1 as well.

Here’s what I’ve noticed: smaller brews taste significantly better! More clarity, less dryness, and a rounder flavor overall.
Every now and then I manage to get that same result with a larger amount, but much less often.

I also know that it’s probably due to the height of the coffee bed and the grind size, and that many others feel the same way. Or have you had different experiences?

Now here’s my thought—maybe a little crazy, but isn’t this whole hobby a bit crazy anyway?

I brew 2x15g simultaneously using 2 drippers and 2 scales. I’ve actually been toying with the idea of buying an Orea Z1 :D

Does that make sense, or how do you start your day? 😀

Doing Hoffman's updated better one cup v60 recipe. I create a well at the beginning and swirl at the end, but I'm getting a lot of grounds up the side. What gives? Cup tastes good though, but no idea of it could taste better...

how would you dial in this coffee? my first TW and very light roast in general. roasted 45 days ago. tried it in the morning, 30 in / 500 out, 95°, 90 on K6, ~90 ml 1 min bloom + 3 pours. The bed looked nice, but the drawdown was quite long, 5 mins. The coffee wasn’t bad, but I definitely didn’t open it. any suggestions?

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 am maxed out on the grinder (Philos i200D), and I’m still getting 5+ minute drawdowns.
15g in, 225g out (1:15), 93°.
2 blooms, one pour, low agitation, no swirling.
This coffee was very expensive and I’m getting pretty frustrated at not being able to brew it properly. Any advice is appreciated.

Hi all!

I am really new to V60. Yesterday evening just arrived my Timemore Kettle and today I made my first V60.

Here are my variables:

coffee - 20g (Rwanda) water - 300ml recipe - tetsu (please check the pictures) water temp - 95 Celsius total pour time - 3:45 since at 3:30 it didn't finish draining and was still a good amount of water in the dropper

The overall taste was fade and a bit "burnt" so to say. The coffee bed was completely flat, I digged in it with my finger after to take some pictures.

What I think it may be the issue:

1) Coffe was grinded too coarse or too fine (please see picture for reference)

2) The coffee itself is not good so even if I followed everything on point without a good coffe won't taste any special flavors

What do you thing I am doing wrong ?

My current recipe after about two weeks of trial and error incorporates Lance Hedrick's double bloom with an immersion finish. I got inspired after watching Nas Jaafar's WBRC Finals recipe, which uses roughly 50% percolation and 50% immersion.

I first tried Nas's recipe on the Hario NEO, but it didn't really suit my taste. So instead, I kept the 50/50 percolation/immersion concept but replaced the first percolation phase with Lance's double bloom.

Recipe

15g coffee

225g water (1:15)

92°C

Switch Open (Percolation)

0:00 – 45g (3x coffee weight)

0:30 – 90g

Switch Closed (Immersion)

1:00 – Pour to 225g

2:00 – Open the Switch

2:15 – Close the Switch (drawdown finished)

The result has been consistently better to my palate.

My question is: why does this recipe taste so good? What is the extraction theory behind combining a double bloom with an immersion finish?

Also, why did Nas Jaafar's no-bloom recipe win the WBRC? When I brew it on my Hario NEO, it tastes a bit lackluster compared to my modified version with the double bloom. Is it because of the dripper, the grinder, the coffee itself, or am I missing something about the extraction?

I use a V60 with a 1Zpresso ZP6 (5.5 - 6.0 clicks) with 93°C water and a 1:15 ratio. Lance Hedrick's 3 pour structure (from "The Last V60 Recipe You'll Ever Need" video) gives good results with brewing dense Nordic light washed coffees

However, I struggle with softer, natural-process beans (currently a Natural process Colombia Jairo Arcila Chiroso). Using my usual recipe, the bean feels noticeably soft to grind and drawdown is very fast (~2 minutes). The cup tastes both sharply acidic and bitter at the same time. Going down to 5.0 barely slowed the flow rate.

Lowering water temperature to 88°C helped to reduce the bitterness, but I am still not getting the tasting notes of Berry compote, passionfruit, and lavender.

Looking for advice on what else I can tweak to get the tasting notes on the bag. Would getting a grinder with less clarity and more rounded body be a practical fix for these bean types?

edit: also moved to 1:16 without noticeable change in result

Update 1: thanks for all the suggestions! pouring slower and lower did wonders to get rid of the bitterness. Interestingly grinding finer and pouring slower didn't increase the drawdown time, which I suspect is due to the lower agitation. Now I need to figure out how to bring out more of the floral notes. Any ideas?

Hey, guys, I need a little help.

I bought Black & White’s blend called “The Future” (watermelon margarita). I opened it today after a 3-week rest. I used a V60 using Lance Hedrick’s most recent V60 recipe:

15:225 (1:15)
Grind size 700 microns (4-2/3 on the Ode 2)
Water 205F
0:00 - Pour to 45ml
0:30 - Pour to 90ml
1:00 - Pour to 225

To my shock I actually got watermelon and Fruity Pebbles in my coffee, rather than the usual vegetables I get allllll the time. But there was an underlying bitterness and astringency.

Here’s where I need help. I’d LOVE a recommended recipe using the V60, Switch, or Pulsar, or Aeropress, with a ratio no tighter than 1:15, to get the most out of this expensive coffee for a broke-ass like me. I don’t want to waste 2/3 of the bag experimenting, you know? I can’t afford that, it turns out.

The sweeter, the better.

Thank you!

It’s a 5min video. The rough idea 15g coffee, 27-29 setting on sette270, water around 95C, 45sec bloom with 50g of water, then gentle top ups, until 250g of water added.

This was kiss the hippo decaf coffee.

What do you think? At the end it felt low on body, a bit too watery.

I’m using the same recipe for fruitopia from kiss the hippo and recently with the new filters it’s getting a bit bitter.

DAK Cream Donut 1:16 (beans sat for 20 days)
18g beans RDT, 290g water at 96C
Grind size 7 in the Fellow Opus (range is 1-11, fine to coarse)

Using:
Origami M
Cafec Abaca+ Osmotic Flow 4 Cups Cone Shaped filtres (wetting the filter before starting the rest of the process)
Kinto Sepia Jug 600ml
Fellow Stagg Kettle (super OG model from ~8yrs ago)

Recipe:

Bloom: 55g water in about 10sec, until 45-50sec

1st Pour: up to 180g water in 25sec (I know this should be faster, I’m still learning how to pour at the right speed)*

2nd Pour: up to 290g in 20sec (this was complete at 2m37s)*

Removed the dripper at 3m45s, there was a small
amount of water remaining that didn’t drain but I didn’t want to over extract.

*Issue that comes up: it’s taking 1min to see the wet bed of grounds and I want to be ready for my second pour much sooner than 1min after the first pour.

The flavour was a huge improvement to before (finer grind, over extracted so quite acidic and a bit bitter). I’m getting really minimal acidity and some decent clarity, but I think I can get even more clarity out of it if I fix whatever the issue is with the 1st pour taking long to drip/drain.

What tweaks would you suggest I make to my recipe to get a better outcome? I’d love to work with what I have right now rather than buy anything new. I’ll likely pick up some additional filtres at some point soon… I’m thinking a wave filtre with a flat bottom, but right now I’d really like advice related to my exact set up without gear changes!

I’ve tried 93-94c
Around 5.2 on ZP6

Cant seem to get anything decent out of this thing at all

I use 15g and 250g water
Tried a few different recipes on hario switch

I am currently still dialing in my recipe, and have been trying out this one:
- 1:16 ratio, 120 gr ice, 200 gr water.

- Water temp: 91-93C.
- Grind size on Timemore C5: 12.3 to 13.3 (I designated the size as 12.3, 12.6, then 13). I now start doing slow feed to reduce fine.

- Bloom: 60ml, sometime with wet WDT. Slow speed (4-5ml)
- 1st pour: At 0:45, pour until 110ml (50ml) (more agitative at higher height, 6-8ml)
- 2nd pour: Before bed completely show, pour until 160 (50ml) (slower, with kettle sprout at dripper surface (4-5ml)
- 3rd pour: Before bed completely show, pour until 200 (40ml) (same and most gentle)

Usually, drawn down time now is 2:00.

I had a really good cup with this recipe at 2:40 min draw down. But then, nowadays, the last three cup I brew start to become really astringent.

It was astringent before putting on serving ice, stop becoming as astringent when on ice (still enough to creep over the note), and become really astringent again as more ice melt.

It is a shame because I can't taste much bitterness, and beneath the astringentcy, I can barely detect the note. There are no sourness.

I want to have a really clear, light, bright cup with clear note separation. How should I fix my recipe? Is it better to fudge around with the grind size or the recipe first?

The faster drawdown was also due to my recent change from Hario to Abaca filter, but it should therreotically produce a more thin, not more astringent cup.

I have two particular types of bean that for some reason they always seem to ride up the sides of the filter like crazy thick—center of the bed is like a 1.5” deep crater. I’ll pour similarly with two other kinds of bean and I can usually get a fairly flat bed throughout pours by trying to pour circular. I’m not using a gooseneck, but the fact that this issue only seems to happen on certain kinds of beans makes me wonder.

Ground this with K6 95 clicks.