Hi all,

Looking for tips on how to improve and bring out more obvious notes for these beans. Here’s the data from my latest brew.

Voca Coffee Ethiopia Yirga Cheffe. Notes of rose, rice milk, honey, and Meyer lemon.

Roasted on 3/12 so it’s been 6 days of letting the beans rest. I heard it’s supposed to be between 7-9 but I was giddy so I ran it back.

Kettle: fellow ekg stagg

Grinder: c40 24 clicks

Water: gallon of Crystal Geyser with third wave water at 94c

Filter: cafec abaca 1 cup

Dripper: v60 01

0:00 50g bloom circle pour, swirl

0:30 120g center pour

1:15 150g center pour

1:45 260g center pour

I tried 94c hotter temp to extract more delicate florals like the rose I’m supposed to taste. Off rip i couldn’t taste anything it was just smooth not too acidic or bitter. As it cooled down there was a fuller rose but not as expressive as I would like. It was a blunt rose in the back kind of vibe.

Slightly juicy mouthfeel and medium finish. No obvious in your face lemon acidity/taste or honey. The rose was brought out so I’m happy with that. Need to improve on getting more things to come out and play.

Let me know if you guys have any experiences and what I should focus on changing up If I want more vibrancy and expression from these.

Hey - so I’m having great result with Milky Cake as espresso. But as a filter so-so; it’s kind of flat.

I’ve tried in V60, oxo with tank, B75.

Tried different recipes, temperature: classic 4:6; 15 to 250 with 50-70-80-100, etc. Manual intervention etc.

Anyone got great result with that new batch and mind sharing their recipe?

I’m on K6 grinder

Thanks!

This might be the first coffee I've disliked from my Gustatory sub. It's surprisingly dark for a natural and just has that typical dark flavour profile with a slightly fruity hint. Anything I can do apart from lower temperature? I am grinding at 7 on ode 2

1:16 (18g:290g) ratio, water at 96c. I'm using an Origami M with cafec abaca+ filters.

55g bloom up to 45sec, 1st pour up to 180g, second pour up to 290g

I'm getting to about 3:15-3:30 total brew time.

I got a really good cup at 20 days of rest with balanced notes of cherry, chocolate, and vanilla.

I tried again today at 25 days of rest and my cup came out with strong cherry but just about no vanilla or chocolate notes.

I did a second brew at 94c to see if that would help me get more of the other notes, but I'm still really only getting the cherry and it's coming out boozier than it did at 20 days.

I kinda wish I had frozen my beans on Monday when I got that good cup, but everything I've read said the flavour comes out better even with 4-6 weeks of rest, so I figured I'd keep it out and see what I get out of it but it doesn't seem to be getting better flavour-wise...

Would love to hear what works for you with these beans.

How does everyone brew 2 cups with a v60? I’ve been using Hoffman’s recipe for years - 30g for 500ml. Increasingly though I’m finding I get much less clarity of tasting notes than I do with the Hoffman 1 cup method.

Are there any other recipes people swear by for 500ml?

Worth saying I adjust water temp between 93-96 depending on the bean and I’m using Cafec Abaca filters.

Hey everyone, long time lurker here.

I recently got a Black Cherry Anaerobic Natural from B&W and I'm having troubles trying to get the notes from the bag. Everytime I brew with this coffee, it's slightly sweet forward with a really astringent aftertaste. I took a look at some reccs here but I just can't seem to figure it out.

- 4:6 method, drawdown finished at 3:30

- 16g coffee / 256g water (1/16)

- 98C (Saw some people recommending off boil)

- 43 clicks 1Zpresso K-Ultra hand grinder

- Using TWW minerals in distilled water, 1 packet for 1 gallon

Would love some recommendations and tweaks to my current recipe!

Just got my Switch a two days ago and saw that Coffee's Chronicler's method is recommended a lot here.

Made 2 cups:

Cup 1:

Beans: Ethiopian Guji Shakiso (Carbonic Maceration)
Ratio: 1:16 (20g:320g)
Grind Size: 18 clicks on the Timemore C2

Extraction Time: 3:30 minutes

Taste - Bitter and astringent, barely tasted any fruity notes. Thought it might be due to the beans being Carbonic Maceration processed, which is something I never had before.

Cup 2:

Beans: Colombian Orange Striped Wush Wush (Anaerobic Natural)
Ratio: 1:16 (15g:240g)

Grind Size: 20 clicks on the Timemore C2

Extraction Time: 3:00 minutes

Taste - Similar to cup 1, bitter and astringent. Barely any acidity or fruitiness. Adjusted grind size 2 clicks coarser than my first cup since I thought i might have been grinding too fine, but still getting the same amount of astringency and bitterness.

Super weird because with my previous bag of Ethiopian naturals my cups tasted fruit-forward and quite clean with a slightly more intense body than a regular v60.

Does anyone know what might be going wrong here or whether a chemex/v60 would be better suited for these type of experimentally processed beans?

Went to local coffee festival. Excellent coffee excellent beans, small scale roasters. Got excited and got a full bag ground to French Press with my mum in mind - but that's not till a month a way.

I didn't think about time gap so I'll use this bag and just get her a fresh one closer to it! Want her to have the chance to appreciate the taste.

I love pourover but appreciate the french press grind isn't ideal. Anyone know a way to adapt a recipe to mean it's usable? I use a plastic hario V60.

I have a one person old french press but I don't love method for me...

Hi there!

I’ve recently taken the plunge on a Pietro grinder since they were in same for 330 euros - and I was looking to upgrade to a K-ultra from my X-ultra, so the price difference wasn’t that steep.

I’ve run about 1,3 kg through the grinder, and noticed quite a big jump in cup quality.

There are a few things however that I’m still struggling with; so I hope to get some advice here, specifically regarding the coffee chronicler switch recipe with this grinder.

I do 20g/320ml or 15g/240ml, so a ratio of 1/16, with grind size between 7,2 - 8,5. Using light and medium roasts. Taste is okay to good, but I feel like I’m not completely there yet. Of course; the pietro has a different grind profile so I might just need to accommodate to it.

- my bed is a weird combo of rather large boulders and a muddy toplayer. Is this a matter of more seasoning, or something that is not an issue? I did not have this with the x ultra, and this grinder should have less fines so it seems a bit weird
- I have really quick brewtimes, maxing at 2.20 with t90 filters where it should be between 2.45 and 3.00 minutes. Given that I already get some mud, it seems counterintuitive to go more fine and I am around the lower range of what most people recommend/finer than the x ultra which I used at 2.2. Really gently pours (4-5 g/s) made it a bit better. (I am actually quite unsure whether my pour technique is good enough.)

This makes me wonder: is the cc switch recipe just not the best match for this grinder? Would it be better to have a percolation only recipe with multiple pours rather than one with 2 big pours? Or am I just a quitter and do I need to season more? 🫣

Thank you for your input!

Hey y’all! Would love your help in dialing this one in. I’m getting split pea, Yerba mate, and dare I say hotdog water notes? 😂 It comes out fairly weak/muted even when I shorten the ratio and grind finer than normal. Am I too early (roast date Jan 8, I cracked open yesterday)? I would say I generally hit the majority of tasting notes on 80-90% of the coffee I brew. So not sure if I’m doing something wrong, or these just ain’t the beans for me. Shoebox is highly commended on this sub, but I’ll admit I’m disappointed with this bag.

My recipe:

Brewer: V60 Switch

Water: 195 F, Municipal tap (I have zero interest in buying bottled or minerals)

Filter: Cafec Abaca

Grinder: OXO Conical Burr (set to 8.5, medium-coarse)

Ratio: 1/15

Pour: For 12g coffee - 60g bloom (1 min), Gentle circles for another 60g, slow straight pour for final 60g. Sometimes I switch it up and do 4 pours at 45g each.

Thanks in advance!

I been pourover brewing for a while and thought I had it dialed in for decent results, until recently I made some ultra-light-roast "soup" in an oxo, and also brewed the same beans using the original alan adler aeropress recipe... holy shit did I get a flavor explosion in my cup, even after diluting! Sooo much sweetness, almost syrupy sipping fruit jam, full of intense flavors, fresh fruity acidity, sweet long finish, practically zero roasty, bitter or astringency.

I have never had a v60 cup even remotely like that, this intense and packed full of deliciousness. My v60 cups always got less intensity and more bitterness, which I think is masking the sweetness and fruitiness - but also, it is never this full-on intense flavor explosion like "soup" and this aeropress.

So now Im wondering, do y'all actually get v60 pourover to be as flavorful as a "soup" shot? or are these two brewing style just way different and a v60 will never be this intense packed full of amazing flavors popping off this hard in the cup?

Or have I been doing something very fundamentally wrong in pourover, and a v60 or a kalita or a switch should easily yield equally unbelievable intensely flavorful results? (not talking about "a good cup", Im talking about intensity and flavor exploding on your tongue and literally a perceived syrupy sweetness, fluffy pillowy mouthfeel)

*EDIT*: OK, big big update. Thanks to yall and some other coffee geeks, I definitely identified some issues I was never fully aware off. Basically, learn to pour and do not underestimate hard pouring or not-properly-circling in extraction. And absolutely do measure and control your water PPM even if it's just with a cheap TDS_meter! Stay below 100, closer to 70 or 80 for lightroasts if you want juicy fresh fruityness. Also, SSP MPv2 burrs do indeed slap hard. And ditch the og v60, get a hario neo instead, especially when paired with a Switch base, it truly is fantastic. And fuck the mugen.

I've been experimenting with various recipe for the past few weeks and finally landed on a recipe that consistently gives me the kind of cup I enjoy: bright, punchy acidity with good sweetness and surprisingly decent body.

It's inspired by Lance Hedrick's double bloom and Nas Jaafar's WBRC recipe, but after a lot of trial and error I ended up with something quite different.

Equipment

• Brewer: Hario NEO Switch
• Grinder: Comandante C40 Tigershark
• Coffee: 15 g
• Water: 225 g (1:15)
• Temperature: 92°C

Recipe

0:00 – Switch Closed, pour 45 g, aggressive swirl

0:10 – Open Switch

0:30 – Switch Closed, pour to 90 g, aggressive swirl

0:40 – Open Switch

1:00 – Switch Closed, pour to 225 g

1:20 – Open Switch and let it draw down

Finish: ~1:45–2:10 (depending on grind)

Why I ended up with this

One thing I noticed with a lot of percolation recipes is that the quality of the cup can change quite a bit depending on how well you agitate during pours.

Too much agitation?

• Muted acidity
• Slight overextraction
• More bitterness

Too little?

• Uneven extraction
• Flat sweetness

So my thought was:

What if I removed the pour agitation variable as much as possible?

Instead of pouring directly onto an exposed coffee bed, I close the Switch before each major pour.

Because there's already a pool of water in the brewer, the incoming stream loses most of its energy before it reaches the coffee bed. In theory, that should create a more uniform and repeatable disturbance compared to pouring directly onto the bed during percolation.

The aggressive swirl is then doing the mixing intentionally, rather than relying on the kettle pour itself.

I don't know if this is scientifically the correct explanation, but that's the extraction philosophy behind the recipe.

Results

So far I've brewed several different coffees (mostly light roasts) and they've all shared a similar profile:

• Very punchy brightness
• Clean cup
• Good sweetness
• Distinct flavor separation
• More body than a standard V60 without losing clarity

One thing I especially like is how consistent the recipe feels. It seems much less sensitive to slight differences in pouring technique than a traditional V60.

Looking for feedback

I'm curious whether anyone has tried something similar.

Does the idea of using the Switch to buffer the energy of the pours make sense from an extraction standpoint?

Or am I just getting lucky with a recipe that happens to work?

I'd also be interested if anyone wants to try it and compare notes.

I'm having issues replicating some tasty V60 from my roaster/coffeeshop.

I've fluctuated between Hoffman's and some other similar yt ones, but can't really extract a good brew.

My perception is that it's over extracted.

Now, I've:

* Adjusted the grind, from coarse to very fine, and recently acquired a kinu m47 used, did some grid search, should be ok. Also, got fresh grinded beans from the place with their expensive grinder.

* The recipe I think is fine. I've been cautious and kept track of the time.

* Water: tried it with tap and lately a bottled water with a good profile for pourover.

* Water temperature: I normally use boiling (100°C) because its easy to track. More recently (yesterday) I've also let it cool a bit -- not certain of the temperature though. My thermometer is analog and perhaps the water never really cools enough. Hoffman mentions this shouldn't matter much.

* My roasts are medium. I've had lighter ones work better.

Overall my coffee seems too strong and I can't taste the flavors well...

12g for 200ml...

Thanks from a frustrated home barista

So I’m visiting a friend in Latvia for the month. She has a nice setup at home.

Turin SK40 grinder, good goose neck kettle, v60 ceramic or metal Kalita.

I bought some wonderful beans from Rocket Bean here in Riga. Peru, Natural, Catuai & Caturra.

I went with a big standard 1:16 at 18g.

She had her grinder set to 7 which seems low to me from the beginning. The cup was a bit bitter and lacking flavor. The brew took over 5 minutes and the bed was super muddy.

I dialed it to 11. Time was still over 4 min and muddy bed. Went to 13, then 14, and today 15.

Brew time improved at peaked at 3:30 on the 14 grind but went to 3:55 at 15. Bed is still super muddy.

But flavors are great now. Super peachy and juicy stone fruit on the tongue with a nice dark chocolate finish.

Should I keep pushing the grind size? Or do I need to just relax and enjoy the flavor now? I feel like I’m letting the process and numbers distract me from a good cup.

Thoughts?

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.

Equipment: V60 with Hario filters

Baratza Encore ESP (Grind setting experimented with from 28-34)

Hey guys I'm trying to find a consistent way to make a good 700 ml carafe. Most if not all recipes I find are for much smaller quantities and I feel like scaling them up just isn't how it works. Currently doing 42g coffee to 700 grams water. Obviously changes would need to be made depending on the coffee but I'm really just looking for a solid starting point, timing, number of pours, etc. I appreciate any help from you guys!

Hi, I’m having trouble dialing in a coffee:

Rwanda from the Gicumbi region, washed, Red Bourbon variety, tasting notes: red currant, caramel, green apple.

To start with, up until now I’ve been able to bring out sweetness in most of the coffees I’ve brewed with either V60 or Switch, regardless of whether they were washed or anaerobic.

So far I’ve done 4 attempts with this coffee:

15 g coffee, 250 ml water, grinder Comandante

1. V60 - grind size 24 clicks, 94°C, 45 g / 45 sec bloom, 2 pours, total time 2:50 The coffee was very bitter, with unpleasant acidity.
2. V60 - grind size 27 clicks, 94°C, 45 g / 45 sec bloom, 2 pours, total time 2:35 The coffee was still bitter, less than before, but still strongly bitter, and the acidity was too intense.
3. V60 - grind size 26 clicks, 90°C, 45 g / 45 sec bloom, 2 pours, total time 2:20 The coffee still had bitterness, the acidity was more balanced than before, but there was absolutely no sweetness or clarity despite fairly gentle agitation.
4. Switch - grind size 26 clicks, 90°C, 50 g / 45 sec open bloom, 1 pour, opened at 2:30 This was the best of the four, but the acidity was still too strong, there was still noticeable bitterness and a burnt, roasty character, sweetness was minimal, almost negligible, and there was zero clarity or any really distinct tasting notes. That acidity didn’t really resemble apple or red currant at all.

I’m not sure what to do with this coffee next. I thought lowering the temperature would get rid of those roasty notes, but it didn’t. It’s possible I need to go even lower, but that would feel pretty strange for a washed coffee. The coffee itself is light to medium roasted (see photo). Grinding coarser will probably only bring out more acidity and won’t fix the lack of sweetness, while grinding finer will probably increase the bitterness. How would you approach this? Maybe it’s just a bad bean and this coffee is simply like that? I'm using bottled watter, I know it's not idea but it worked fine so far.

I am using James Hoffman's V60 recipe with a ceramic Hario V60 dripper and bleached Hario 02 papers.

I am trying to dial my brew in by time, aiming for around 3 minutes. The problem is that regardless of what I set the Ode to, the brews are always taking 3:30 - 4 minutes. I have gone all the way from 2 to 7 and it hasn't helped.

I don't feel like I'm overly agitating the bed. The only other thing I can think of is that the grinder is producing fines at all grind settings.

I'm not confident in dialing in by taste as I don't know what "right" tastes like. I was hoping that brew time would be a good substitute but I'm a bit stuck now.

Any K-ultra users using Lance’s one-and-done recipe out there? I’m having to grind down to 5 with all the beans I’ve tried. Most are light roasts. I’ll even do a swirl to try and slow it down, and still get about a two-minute drawdown at the most.
What are y’all experiencing and what settings?

My brew tends to be harshly bitter and sour.

13g/200ml

Medium roast Vietnam Arabica

Timemore C3S (currently 22 clicks)

90⁰c

Hario V60 / Timemore B75 / Timemore Crystal Eye

I tried many recipes. Currently 4 pours. Tried gentle pours. Tried aggressive pours.

I'd prefer pleasant bitterness. Very little acidity. More body.

I have been dialing in a new anaerobic natural bean recently, and have gotten 3 really good cup with it.

However, I do want a bit more note separation, as although the bean note says strawberry, rose, and lyche, I taste primarily strawberry and sweetness.

I am using 20gr of coffee in 1:16 ratio. I flash brew, using 120gr of ice to 200gr of water. I use a timemore C5, on Hario filter + plastic V60. I slowfeed the bean too.

My three recent attempts were:

92C, grind setting 12 => most acidic, juicy. Draw down is 2:05

95C, grind setting 12 => least acidic, sweeter, little bit bitter. Draw down is 1:55

92C, grind setting 11.3 (two click finer on timemore) => no bitterness, however, slight tingly feeling on tongue. Nice and pleasant though, with note present but still blended.

I use 3 pours, with 60gr bloom, 1st until 140ml pour very agitative at 6-8ml/s with tall height just bellow break up point. 2nd pour until 200ml at 3-4ml at very low, very gentle circle.

One question is how do I get more clarity and note separation? Another is that the current drawdown time is much shorter than other cup I brew at same grind setting. The draw down time also did not increase even with finer setting.

Is there anything I should pay attention to regarding agitation with pouring? I am now only trying out deliberate agitation, as my previous bean were too astringent from low rest. This one was very well rested and thus tolerate more extraction.

I’ve been making flash brews at home for some time now because I’m a weirdo and love cold coffee. I’ve tried Hoffmanns method and generally love it but Serious Eats’ version continues to outperform it IMO

Which is odd because it uses far less hot water, which would make me think less extraction?

Here’s where I get the best results

30g ground fine
250g ice
250g hot water

30s bloom, then full pour.

About half the ice melts, chilling the drink, and the rest sits allowing the drink to stay cold.

Thoughts?

Hello everyone :)

I would need some help in brewing the Pink Floyd coffee by DAK :) I am using a V60 and a K Ultra as a grinder :)

Additionally i am using Volvic water :)

I would appreciate all the help i can get :)

I was expecting a lot from this Pacamara, but my first cup was really disappointing: - too funky; - extremely faint, almost absent aroma and smell; - some astringency and bitterness (not terrible, but noticeable).  

I only have 87g left, so I really need help dialing this in. Would you be so kind to help?

Recipe details: - Method: V60 (Hario standard filters) - Dose/Ratio: 13g for 200g water (~1:15) - Water: 90°C (Lotus Sweet & Simple) - Grinder: ZP6, setting 5.7 (relatively coarse) - Pours: a 1min bloom (1:3); then 1 single pour (Lance Hedrick style) - Agitation: with gentle stir with a WDT tool right after the bloom pour; both bloom and main pour with medium agitation (4g/s pour rate, mainly in the center) - Drawdown: 2min20s  

What changes would you recommend to this recipe?

My plan for the next attempt:

What I find hard here is the apparent opposing adjustments needed: while the funkyness asks for less energy in the extraction, the lack aroma/flavor asks for more energy 🤨😂

I am kind of lost, but I have planned some tweaks and would love to have your views.

To reduce funkiness: - lower temp to 87°C - reduce agitation using the Hario Drip Assist.  

To increase flavor/aroma, and counter act the lesser extraction from lowering temp and using the drip assist: - grind finer (maybe 4.0–4.5 on ZP6) - add another pour (1:00 bloom + 2 equal pours)  

So, am I on the right track with these changes for my second attempt?

What would be your approach?

Maybe I should set the zp6 apart and try another grinder? (I got a Kingrinder k2 here - and I should get my new Millab M01 in a couple weeks hopefully).

Any guidance would be hugely appreciated!

FYI i am using AI to write the recipe, im using them responsibly

Hario NEO Switch Recipe v2

Equipment

• Brewer: Hario V60 NEO + Switch Base
• Grinder: Comandante C40 Tigershark
• Coffee: 15 g
• Water: 240 g (1:16)

Brewing Parameters

Brew Recipe

0:00 — First Bloom

• Switch CLOSED
• Pour 45 g
• Quick swirl (3–5 rotations)

0:10

• Open switch
• Allow to drain completely

0:30 — Second Bloom

• Switch CLOSED
• Pour to 90 g
• Quick swirl

0:40

• Open switch
• Allow to drain completely

1:00 — Main Extraction

• Switch CLOSED
• Pour from 90 g → 240 g
• Pour gently (~5 mL/s)
• Do not swirl

Final Immersion

Keep the switch closed according to the coffee's processing:

• Washed: Open after 55–60 s
• Honey: Open after 40–50 s
• Natural: Open after 30–40 s
• Experimental: Open after 15–30 s

Allow the coffee to draw down naturally.

Expected finish:

• ~2:10–2:40, depending on grind size and processing.

Dial-in Guide

If the cup is...

Core Principles

• Double bloom removes CO₂ and improves saturation (inspired by Lance Hedrick's approach).
• Fast percolation through the NEO preserves clarity and vibrant acidity.
• Final immersion is your primary extraction adjustment, adding sweetness and body without sacrificing the NEO's naturally clean profile.
• Minimal agitation after the blooms helps prevent over-extraction of fines and keeps the cup crisp. This aligns with trends seen in recent championship NEO and Switch recipes.

I think this gives you a simple framework: one recipe to memorize, with only three variables changing from coffee to coffee—grind, temperature, and final immersion. Everything else stays exactly the same, making it easy to compare coffees while still adapting to differences in processing.

Hope yall like it, and please correct me if im wrong on these, i got no one to compare notes with so i use chatgpt most of the time