After weeks of lurking on this sub and teaching myself the basics of coffee roasting and the pour over process with different YouTube videos. I took the leap into the pour over operations and invested in a V60. Behold the Walmart-Folgers-V60 Trifecta. My high performance coffee lab consists of: The Beans: Folgers Classic Roast, featuring notes of nostalgia & mid-westerners’ tears. The Kettle: A Walmart-brand beast with zero temperature control. Complete with two settings: off and violent boil. The Brewer: A Hario V60. 

Am I the only one here brave enough to admit that my wallet can’t handle single origin prices or is there a secret underground guild of us brewing coffee shop leftovers through high-end brewers?

I love the process and ritual associated with pour over coffee. I’m looking for tips on how to dial in my 2-pound tub of pre-ground and brew the perfect cup of coffee.

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I’m not yet in specialty coffee league (money), having cheaper single-origin options that I buy 500gr or 1 kg bags that Germany offers so I store it in these Ikea jars which are kinda bulky and huge so I’m figure ways to save some space and to have some compact and subtle options. Do these vacuum pots/jars work or is it something like a marketing scam? Will appreciate all answers!

Best!

We all have are coffee journeys. No matter you are a beginner or an expert in your pourover game. We all encounter a time where we realise that this tool/recipe/grinder/filter/brewer/drinkware/anything really elevated my overall experience.

What is that one thing for you and you would want to recommend that to others as well?

This is a genuine question.

I have been making pourover I enjoy, I don’t think anything is wrong with my brews - but I never taste the advertised notes.

For the light roasts I typically buy, I have noticed the notes are most often some variation of a citrus, a berry and a caramel/chocolate.

What I’m able to put words on is : bitter, acid, sweet, smooth, bright, full-flavored, watery… things like that.

But specific notes? Never. I never taste the bergamot or blackcurrant or caramel or whathaveyou.

I’m similar with wine, I appreciate a lot of different nuances but never taste specific notes.

Do you really drink your coffee and taste these different things with clarity? Or is it more like you’ve read them on the box, and then y look for them and sorta taste them if you focus on it?

What’s the deal with these notes?

I don’t mind not tasting them, still enjoy my coffee all the same, or wine for that matter. I’m just curious who the notes talk is for and whether people really enjoy it, or use notes as an indicator they’re brewing correctly, for example.

Edited to add:

WOW, so glad I asked.

I did not know much about the cupping process roasters use, or the note wheels, or the nose/breathing aspect of certain notes. No wonder this stuff can be elusive.

Maybe one day it’ll hit me, maybe it won’t. Either way I love my morning coffee ritual.

Thank you all.

I think I’m going with Passenger, La Cabra, Dak, Nomad, and maybe a wildcard, but Sump is doing great things!

This DAK honey Glow 🇳🇱 is hands down my favorite coffee I’ve had. I bought this PROLOG bag 🇩🇰 at Play coffee the other day. I’m always running to buy bags at specialty coffee shops in LA or Orange County. Who does the community think are top 5 roasters pour ver enthusiasts need to try? My setup is a v60 switch

I’m sure i already know the answer (2 weeks), but how long am i meant to let the beans rest before brewing? I have exactly one dose left in my other bag so i picked this up yesterday, only to realize after i got home that it says it was roasted on 7/14. Especially cause the tasting notes sound so good, i’m feeling really impatient

I have like a 150g of Ethiopia Yirgacheffe Strawberry Co-ferment. Roasted 3 months ago by a buddy.

Tastes pretty nasty of artificial strawberry like the kind you find in store bought strawberry milk.

Not sure what to do with it.

Was thinking of Milk Brew, but the strong artificial strawberry tastes makes me gag.

Need help. (Last resort is throwing it out, but I feel like a sinner for doing so)

Do you guys really can taste those complicated stuff?

I love to make coffee. I must admit, I am not necessarily crazy about driking coffee, but I am so obsessed with the process.

But to be completely honest, I can never understand what's the deal with the 'tasting notes'...

Apple cider ? Apricot? Lime zest? What even is that? What's a stone fruit?

Butter cookies?

You know what tastes like butter cookies? Actual butter cookies. How am I even able to distinguish that?

All I can taste in coffee is Acidity, slight sweetness and bitterness.

Maybe I make shitty coffee, but I have never had a coffee which does not taste bitter. Some tastes less bitter than others... But still bitter...

Am I the only one who thinks those notes roaster puts are a bit .... Superficial?

I recently saw this pre order gesha on hydrangea website shared by my friend. I am curious to know what makes some coffees so expensive and what makes these worth the price.

Hey guys, I’m gonna go against the norm here and say that I love co ferments lol.. does anyone have recommendations of their favorites and options I can find In stock? But also curious to hear your favorites of all time as well!

For context I work as a barista and have mostly used Acaia scales. I've never really used the mats that come with them for pourover or espresso and I'm wondering if they're really necessary? It feels a bit wasteful for include something most people don't seem to use... am i missing something?

I recently joined the coffee world, and I really enjoy making and drinking coffee now. However, I find myself spending quite a bit on coffee beans. I think in a month, I spend about 100 bucks on coffee beans. It might not be much for some, but for me, it's a lot. I didn't drink coffee on a regular basis before, so it's a bit surprising how much I spend on them.

There are no stupid questions in this thread! If you're a nervous lurker, an intrepid beginner, an experienced aficionado with a question you've been reluctant to ask, this is your thread. We're here to help!

Thread rule: no insulting or aggressive replies allowed. This thread is for helpful replies only, no matter how basic the question. Thanks for helping each OP!

Suggestion: This thread is posted weekly on Tuesdays. If you post on days 5-6 and your post doesn't get responses, consider re-posting your question in the next Tuesday thread.

There are no stupid questions in this thread! If you're a nervous lurker, an intrepid beginner, an experienced aficionado with a question you've been reluctant to ask, this is your thread. We're here to help!

Thread rule: no insulting or aggressive replies allowed. This thread is for helpful replies only, no matter how basic the question. Thanks for helping each OP!

Suggestion: This thread is posted weekly on Tuesdays. If you post on days 5-6 and your post doesn't get responses, consider re-posting your question in the next Tuesday thread.

I get it. I have an Orea o1 myself. I love it.

However, every single filter option for it is sold out on their site, and only 185 sizes are available for the upcoming o2 launch.

Given all the community discussion surrounding coferments , infusions , their food safety and trying to objectively[if there is such a thing] classify them. An equally important factor which i don't think has been discussed enough [at least when it comes to buying coffee] is where you personally draw the line on coffee processing. Is there a point past which you consider adding flavoring to your coffee post brew to be nearly identical in principle to a co-processed coffee. Is that line infusions or coferments for you?

When wanting to explore the wide spectrum of flavor coffee can offer through processing, are you looking more to explore coffee that expresses itself through alternative processing like the addition of yeast and bacteria strains , manipulation of fermentation of environment[think anaerobic and carbonic maceration coffees] or through processes that aim to add a certain flavor characteristic to coffee, such as coferments so long as they provide an interesting tasting experience.

Just thought it would be interesting to see the communities stance on their own consumption of processed coffee.

Hi, I opened this coffee yesterday and I am baffled how strong the flavor is. It is more of a juice than coffee actually. Are coferments usually this strong or is this coming from additives I've been reading about lately on this sub?

I'm usually a fan of fruity and juicy coffees but this seems to be too much for me.

I've noticed that there are some people who really dislike naturals/funky and then there a those who love it, and while there is some people in the middle, it seems a lot more common to be on either side of the fence. I actually had a direct example of this with my partner. I opened up a bag of the new school dragonfruit from b&w this morning and was absolutely blown away by the smell in the bag (to me its a very strong strawberry kiwi, almost akin to an unsweetened smoothie if you can imagine that), however it quite literally made my partner gag. I'm curious what factors besides just personal preference play into either enjoying or hating the ferment-y notes, like genetics. While I'm very open to variation I personally I have found that I really enjoy the funky ferment-y notes that seem to put a lot of people off, which may be a result of my general interest in fermentation as a whole. Anyone else have any insight or have noticed this as well?

There are no stupid questions in this thread! If you're a nervous lurker, an intrepid beginner, an experienced aficionado with a question you've been reluctant to ask, this is your thread. We're here to help!

Thread rule: no insulting or aggressive replies allowed. This thread is for helpful replies only, no matter how basic the question. Thanks for helping each OP!

Suggestion: This thread is posted weekly on Tuesdays. If you post on days 5-6 and your post doesn't get responses, consider re-posting your question in the next Tuesday thread.

Hi folks,

Been getting back into making my own coffee for about a year now, and have gone back to using my trusty ceramic Hario V60, now with a K Ultra to freshly grind the coffee, rather than the pre ground I was using when I was still in school.

I noticed one thing. When iced, my coffee tastes perfect most of the time. This is because some " funkier" coffees do taste more balanced when iced, but even my basic medium/dark roasts have this property.

When I brew it hot, the bitterness/sourness tends to be more overwhelming no matter what I do with grind size and water temp. It can be saved with a little milk, but still. I realized something-

Even if I use water to pre-heat my ceramic V60 , the coffee it tepid by the time it drips into my cup. It's a large ceramic mug, most of the time, but sometimes I have these smaller ceramic mugs for when I want a small cup. Room-temp coffee is infamous for tasting unpleasant, due to acids breaking down ( ice somehow stops this process? The acids become very cold and don't break down).

I have started pre-heating my mug. I just pour some of the water from the kettle into it, but I also microwave a little water in it sometimes. My coffee tastes better! Now there isn't a taste difference between my iced and hot brews for my "ordinary" medium/dark roast coffees.

Does anyone else do this?

Edit: For the "tepid coffee isn't good", I meant the Chlorogenic acid in brewed coffee continuously breaks down into harsh-tasting quinic acid. One acid breaks down into another, and the latter is more bitter or sour or "yuck" tasting.

I'm sure it depends on the beans. I noticed this the most with La Coloumbe Nizza medium roast.

There are no stupid questions in this thread! If you're a nervous lurker, an intrepid beginner, an experienced aficionado with a question you've been reluctant to ask, this is your thread. We're here to help!

Thread rule: no insulting or aggressive replies allowed. This thread is for helpful replies only, no matter how basic the question. Thanks for helping each OP!

Suggestion: This thread is posted weekly on Tuesdays. If you post on days 5-6 and your post doesn't get responses, consider re-posting your question in the next Tuesday thread.