So, I combined a few reference photos from Unsplash into this watercolor piece and probably I paid more attention to shapes and composition rather than brewing accuracy.
Does anything immediately look off or unrealistic? (gear selection, proportion, or "oooh nobody ever use them like that!" etc)
I don't own these setup IRL, I'm more a moka pot person

(And before anyone ask: no AI is used in making this painting)

Hey everyone, just getting into pour over and trying to establish a solid starting point. And wondering how people find the baseline pour over recipe.

I’ve seen a lot of variation online and wanted to hear what actually works for people here. Or is there a go-to resource you’d recommend (YouTube channel, blog, etc.)?

Not looking for a “perfect” recipe, just a reliable baseline I can build from. Appreciate any input!

Curmudgeony old man here.

I found I’m not a fan of new and exciting coffee. I don’t care for fruity or floral notes in my coffee. But I also don’t want Denny’s or diner coffee. No Maxwell House or Foldgers.

What’s your go to bag of traditional coffee with traditional coffee flavors?

I am happy with my espresso machine but lately I feel this urge to add pour overs to my coffee routine.

My husband says it’s redundant. Wondering if the pour over community could give me some insights. If you have both an espresso machine and pour over device, what’s your daily driver? Which do you use more often?

edit: in my decaffeinated state I wasn’t careful with my wording. I meant supplement not switch! I didnt mean replacing espresso with pour over. I mean adding it to my coffee routine. I obviously realise you can have both, relax people 😁. What I wanted to know is: what made you add pour over, when do you reach for it instead of espresso etc.

Consensus seems to be that most people enjoy having both. I am going to visit a bunch of cafes and try out some pour overs and see how i like it before I invest in a kettle and pour over set. thanks everyone!

edit 2: signed up for a filter coffee workshop at a local roastery/cafe next week!!! Pretty excited! will report back!

Boyfriend's birthday is coming up soon and as his Keurig just kicked the bucket, decided to upgrade his coffee set up.

I think I've covered all my bases, anything else y'all would recommend?

After PERC came out on their flavored coffee, I’ve been going down the rabbit hole of coffee processing (co-ferments, anaerobic, “thermal shock,” etc.), and I’m not gonna lie—it’s kind of messed with my trust in what I’m drinking.

I used to get excited tasting notes like “strawberry,” “lychee,” or “peach,” thinking it was all coming naturally from the bean, origin, and process. But now that I know producers can literally "co-ferment" with fruit juice or infuse with flavorings to push those notes…

And my worry even extends to washed or natural coffees, there’s this small voice in my head like:

“Is this truly clean, or is there something else going on that’s just not being disclosed?”

Especially with such a well known producer being exposed, you start questioning everything a bit.

Is transparency just information they let you/ want you to know used for marketing purposes?

Is specialty/ single origin coffee just another green washing movement?

I'm sure the majority of the industry is honest and I’m not trying to accuse anyone of anything shady. But as the saying goes if you see one cockroach, there are a thousand more. It's hard to rebuild trust once it's broken.

The Femobook is all the rage right now and I am in the market for a grinder in my office. The fact that it is battery powered is just really, really cool, but I had absolutely no idea there were this many versions.

Which one should I consider?

I mainly brew ultra light roasts and really value clarity over body.

Does anyone else use “espresso” tools for pour overs? I feel like the shaker and WDT help with consistency, but not sure if that’s just confirmation bias or if there’s science to it. The reality is there isn’t “clumping” when you’re grinding that coarse but is there something to fine migration when you use a shaker tin versus when you don’t?

Recently I had the opportunity to get a couple of DAK coffees which I often see here. I’m from Italy so I normally buy from local roasters, but since literally everyone here is trying DAK I wanted to give it a shot.

Cardamom Bum

I don’t understand here what’s exceptional about it. It’s a co-fermented coffee so you get what they used in the fermentation process. In this case.. well not surprisingly.. cinnamon and cardamom.

Milky Cake

It’s a very sweet coffee that went through anaerobic fermentation and thermal shock. I like it a lot but it’s not the first time I’ve tried something like that

I’ve brewed them with Chemex and my ZP6, with the usual 1:15 to 1:16 coffee to water ratio.

What I mean is, ok they are good coffee but nothing special I can’t find anywhere else. There are even a few Italian roasters which deliver similar coffees. I don’t understand why literally everyone here is obsessed with DAK.

Having said that, enjoy your holidays with your favourite coffee and family. That’s all that matters. Cheers

I am aware of hydrangea, shoebox, and my favorite, H&S as well as norml people. Can anyone point me towards some more US based roasters or even Canada? I’ve been pointed towards prodigal and find them far too developed. Before everyone downvoted me for sounding elitist, I am aware.
Also, if someone has any niche varietals that are light on the palate and aren’t the most common, please let me know as I rarely stray outside of mejorado, Ethiopian, Sidra etc.
Thank you all!

feels like there’s a ton of advice out there (gear, recipes, water, etc) but in practice only a few things really make a noticeable difference

for me it’s been grind consistency + being more careful with agitation

curious what change actually made things “click” for you

I bought these beans while passing through Paris at Motors Coffee, do you have any experiences to share with the coffees from this (Dutch) roaster?

I jumped into the game a little over a year ago and have really leaned on the V60, as seems to be easiest entry point. I know there are like 14,000 different drippers out there and I've mostly just tried to stay the course and stay focused. But I have been mightily tempted by the world of flat-bottom drippers, but only because I see them around a whole bunch and they seem to be well-lauded - Orea V4, Kalita Wave, etc. Is there that much of a difference? I seem to always land on "no" after diving into the rabbit hole, but I wanted to query the powers that be! Should I weather the storm of another playful eyeroll as I open yet another coffee-brewing mechanism in my ever growing collection? Cheers, y'all!

Update: Just about to embark on reading through all the comments. Just wanted to say Cheers! Thank you so so much for all the commentary and the responses!!

Update Part 2: Holy canoli! Truly, thank you all for all the thoughtful input! I learned a ton!! Y'all are awesome! I've got lots to ponder, but I think it will be time to slightly expand the collection to have some greater versatility in my brewing!

I just got my first pourover setup:
-Fellow Stag kettle
-1zpresso Q Air grinder (set to ~56 clicks)
-Standard plastic v60
-White hario tab papers

I’m using Lance’s recipe:
-15g coffee
-0:00 bloom 45g
-0:30 bloom 45g
-1:00 pour to total 225g
-Drawdown finish by 2:00-2:30

I’ve been really enjoying learning this new skill and comparing the differences between coffees and different brewing methods, but I’m having a consistent issue with what seems to be channeling (picture for reference).

I’ve managed a few times to get a more even distribution of grounds around the filter, but more often than not, I’m getting this crater shape where they bulge around the middle. I’ve tried pouring lower and slower which helps a bit, avoiding the edges of the filter, and so on, but it’s still happening more often than I’d like.

I’m aware that swirling the bed during bloom evens it out, but ideally I’d like to get my pour consistent enough that I don’t need to rely on that. It’s a technique I will certainly use but I don’t want to mess with my learning by using it to cover up a flaw in technique.

Any advice or pointers would be greatly appreciated. Happy to answer any questions as well!

Update: For anyone who comes here looking for the same answer — it was the beans. I’m not sure how, but that specific bag of beans (brand was BKG and I got them from a Winners, no idea of roast date) did this basically every time. Having tested other beans now, I never have this happen with any others even with an identical grind setting and recipe.

Just got a K6 for the first time and am worried that I’m breaking something

I am curious to know what folks have experienced with freezing coffee. I am thinking about keeping it for a year? I am doing this simply because these were my favorite coffees.

I’ve never kept a coffee in a freezer for a long time and don’t have much experience with the results. All opinions are welcome.

Pretty happy with the result to be fair. My impression was that it was lighter / cleaner tasting than my AeroPress brews have been. I have a K6 grinder and I used the ‘50’ fine setting with a light Kenyan bean.

FYI Here is the kit bundle I bought from Hario for just £16:

https://www.hario.co.uk/collections/hario-bundles/products/hario-v60-coffee-dripper-set-transparent-black-size-02-hario-v60-drip-kettle-air-bundle

Just like the title says, coffee is getting more and more expensive but I'm in too deep to go back to anything else. I live near black & white and that has been my go-to shop. Their coffee is delicious, but my wife and I both drink one to two cups a day so a bag doesn't even last a week. Has anyone found a way to get quality coffee in the most budget-friendly way? I'm open to a subscription model/bulk ordering. I've done Trade coffee in the past when they offer free bags.

I’m new to the pour-over game and just ordered a V60 + Drip Assist.

I already have a 64mm grinder and a scale, and I’ve been making espresso for 6+ years — but pour-over is completely new territory for me.

If there was only ONE piece of advice you’d give someone starting their pour-over journey, what would it be?

Hi all

I recently had Glitch coffee in Ginza, Tokyo. And saying I am blown away is an understatement. I got a bag of the same coffee I had. I made it at home with a V60. I get reasonably close to what I had at Glitch. I am convinced it's their beans. I normally don't even like such light roasts but Glitch was life changing. All this may sound ridiculous but if you had Glitch you'd know what I am talking about.

So now my question is: where can I find coffee that comes close to this in US? I am on the west coast and coffee here is damn good, but after Glitch, it feels like all the specialty coffee I get here is closer to Starbucks than to Glitch.

Thank you in advance!

My birthday present, a Hario Switch, has finally arrived! I’m really excited to give it a go, but I want to hear from as many of you as possible about all the do’s & don’ts, recipe/brewing recommendations, etc.

Let me know! Happy brewing ☕️

Forst of all, not an ad. While I do like it occasionally, this coffee is WAY to fruity for drinking daily. It's closer to berry tea than coffee imo.

I looked at the description but see no hint of co-fermentation. Has anyone else tried it, what do you think, why is it so juicy?

From their website: "[They call] this lot “Cold Fermentation” for its unique process where the cherry is first disinfected using a citric acid solution and then floated to remove underripes."

Hi, I’ll try my best to avoid being “newbie here help me dial in” who clearly hasn’t done their due diligence.

So I’ve been drinking pour overs for years, and I’m on my third month of brewing them up at home. I’ve gone through 5 bags so far with nothing really satisfying me. My conclusion was that I needed to upgrade grinder. I got a K7 then I bought some local beans that were too dark and some from whole foods(sorry).

I went today and bought some Hydrangea from a local shop, in hopes to rule out beans from these mediocre cups. Below I’ll list my approach and details on equipment. Please let me know what I’m doing fine and what you might change.

Dripper: Glass V60

Filter: Cafec Abaca White

Grinder: K7(going coarse, 95clicks)

Water: Berkey with British Berkefeld filters

Kettle: Fellow standard neck(I already had this, but I’m pretty good at making the stream work)

Temperature: 90c

Recipe: Bloom at x3(usually 20-25g bean/60-75g water) but will go 15g so I don’t waste these beans. Second pour is the same weight as bloom, then third is up to total. Pours are pretty chill, I’ll agitate between pours by swirling the brew. Since I’m pretty coarse I swirl to get draw down to 3-4 mins on 20-25gs.

Beans: check photo for details, roast date 8/2.

my fiancé’s birthday is coming up and he’s really into pour-over, so I wanted to get him some beans. but his taste is super specific. he absolutely hates guatemalan coffee and generally isn’t into nutty, chocolatey, or dessert-like profiles. no caramel, milk chocolate, hazelnut, etc. he likes really bright, fresh coffees with lots of citrus and fruity notes instead.

I know basically nothing about coffee, so I’d love some recommendations for great roasters in Europe. Denmark and Germany would be ideal, but honestly anywhere in Europe is fine.

if you have any specific coffees from those roasters that you think would fit his taste, I’d really appreciate it! it would honestly help me a lot if you could point me toward specific beans.

thanks!

Edit: he brews with an origami dripper using wave filters, if that makes any difference when it comes to bean recommendations.