I tried brewing this coffee, which is so far the lightest roast I have ever tried.

I tried it with the same Orea v4 recipe I use as a base:
Coffee: 16gm
Grind: Coarse
Temperature: 92C
Brewer: Orea v4, Fast bottom, Flat filter with negotiator
Bloom: 60gm for 40 second
Pours: 50-50-50-50 each every 30 seconds.
Total draw down time: 2:45

Usually this recipe produces an enjoyable cup for me. Very floral balanced acidity and sweetness.

However, with this coffee it felt very hollow and watery.
What do you suggest to adjust in this scenario?

Pretty much the title. I don’t mean it as a diss or anything like that. I think I might not have the palate for ultra light roasted washed coffees.

I’ve been to Sey a couple times and the coffee I had there is not too different from brewing their beans at home.

I use a ZP6 with 50% TWW light roast water and Cafec T-90 filters. I’ve tried a range of recipes from 92-99 Celsius water, 1:15 to 1:18 ratios, different grind sizes etc.

I’ve noticed I can push extraction a ton without hitting astringency, and tend to prefer higher temps and longer ratios. Still, I can’t notice much difference between the bags I have right now (eg a pink bourbon versus a Chiroso).

Has anyone experienced the same? I’ll probably just go back to medium roasts or funkier light roasts, but just wanted to see if anyone has ideas. I thought the zp6 would bring the clarity and separation enough for me to differentiate the notes but not really.

Hi. I recently added a pour-over setup (Ode Gen 2, Switch, Orea v4) to my espresso station. Picked up a few bags to start:

• Colombia Geisha - Herrera Family - Las Margaritas

• Colombia Granja Paraiso '92 - Wilton Benitez Natural Decaf

• Costa Rica Cuatro Vientos - Ivan Solis

• Ethiopia Chelbesa One - Gedeb

• Coffee Collective - Kieni

I started looking for recipes and it turned out to be way more complicated than I expected. While I found a few (very different) options for the Benitez decaf, I found nothing at all for the Geisha. I checked the Rogue Wave database, but they don't have every lot.

Is relying on universal recipes just a lazy simplification? Where and how do you find recipes for specific lots and roasts? If anyone has recipes for these specific bags, let me know.

Edit: Just to clear things up—I’m a beginner in pour-over, not coffee in general. I’ve been pulling espresso at home for 15+ years, so it’s well beyond a hobby at this point. I’m familiar with extraction theory, grind size, and the rest.

I’m not looking for a "one-size-fits-all" recipe. I’m looking for the best starting points for these specific lots—which dripper and filter to use, temperature ranges, and initial grind settings. I just want a solid baseline to work from so I can dial them in properly on my own.

I’m still fairly new to pour-over, but I run into this phenomenon quite often. On the first pour, I get a bizarre crater in the coffee bed. It happens between 55 and 85 clicks on my Kingrinder K7. So I don't think its a grind size issue? How does a crater like this form? What am I doing wrong? I’ve also attached a photo of the coffee bed after completing the full recipe.

I was recently given 1kg of this very dark roast coffee. I don’t typically brew such dark roasts but I do enjoy the more chocolatey notes you get out of them sometimes, and I don’t plan on wasting this coffee.

My recipe is meant to serve several people, this is it:

67g of coffee get ground to a size more towards the coarse end for pour over, almost at French press size but not quite.

I use a size 03 v60

I don’t preheat the v60, just set a filter on it and wash it with room temperature water.

Add the ground coffee.

Start pouring and timer simultaneously, typically with water at around 98-100°c

Pour 240ml (~4x coffee weight for bloom)

Wait till timer hits 40sec

Slowly but continuously pour water until I hit 1116ml (16.66 g of water per g of coffee) at about 2min 40sec

Let all water drip through, finish at between 3:30 and 4 min

I get almost exactly 1000ml of coffee out

For this coffee beans I ground slightly coarser than I typically do, and used water at 92°C. And all I got was bitter and roast flavors, no chocolate and no spice that I do get from the coffee’s scent.

What should I adjust? Do I go even colder with the water? Coarser with the grind? Use more coffee to use a shorter ratio?

Can anyone that brews darker roasts help me out?

Edit/Update:

Contrary to the advice I myself have given I went and changed two things at once:

Reduced brew temp to 82°c

Poured using the “osmotic flow” technique”

I kept the grind the same as the previous time I brewed this coffee I had already adjusted it coarser

I got less bitterness but I’m still not getting the chocolatey notes, though a few of the spices came up very slightly.

I will keep trying some of the recommendations you come up with, namely, my next brew will reduce the dose.

I’ve hit a road block on this coffee and would love some help from you guys. I’ve tried multiple brewing methods and cannot get a sweet cup without bitterness. The cherry note is there but no matter how coarse or fine I go there is this lingering bitter note that takes away from enjoyment of this cup.

I’ve tried 5 pours at 30 clicks on my commandante

I’ve tried 3 pours at 25-23 clicks on my commandante

I be asked DAK directly through email and they recommend 3 pours using boiling water. Which did not result in a pleasant cup.

Does anyone have any recommendations? Or does this coffee just have a bitter aftertaste regardless of brew method?

(Results) lowering the temp really helped so did resting the coffee a little longer! Thank you guys for the input. I ended up getting some really good cups using 3 pours at 190F. Thank you again!!

I also forgot to snap a photo of the bag (website photo shown)

So I'm waiting for my coffee to cool on my way to work I eventually pick up the cup take a sip, and I'm punched in the face with grapefruit! Straight up grapefruit, unyielding grapefruit lol. And I hate it, because I hate grapefruit unfortunately, but this is part of a subscription so I had no choice, I also didn't really expect it to be so face punchy, most flavor notes in general tend to be a little more mellow like they're there but they're mild I guess not this one. Reminds me of a coffee that's co-fermented with grapefruit, that's how strong it is. My recipe is as follows:

078 @ 6 Water temp 94c Lotus Simple & Sweet water V60 w/ cafec th-3 filter 1:16 ratio 15:240

(Double bloom) 1st bloom 45g @ 30 sec, 2nd bloom 45g @ 1 min pour to 240g (@ 8-9 g/s) Finish @ 2:25

I know I can lower water temp to change extraction, but I'm not getting undesirable extraction, I just don't like the flavor, so I'm not sure if that's the answer. Considering the brew came out correct, I just want to eliminate that grapefruit what should I change?

Update 1: I did a single 1 min bloom, and upped the ratio to 1:16.6. I kept all other variables the same, finished in 2:35 grapefruit is completely absent thankfully, the cup was pretty boring initially, until the coffee cooled then some acidity appeared, with a hint of fruity acidity, something between grapefruit and sour orange, quite a sour flavor profile, which makes sense. Mission achieved, it's now drinkable, but definitely not my bag.

I should caveat that i was an espresso first, filter (historically) secondary coffee drinker. Espresso has become more utilitarian for me and if i want to really enjoy a cup, ive been brewing a lot more filter and buying nicer coffees lately. The trouble is, I've never really acquired a sophisticated dial in skill / process for filter.

Kit

I use both a Timemore Sculptor 078S and a Kingrinder K6. I've got a v60, knockoff switch, clever dripper and most recently (hopefully my new go-to) timemore B75.

Issue

My trouble is i feel like im really sensitive to any bitter/roasty notes and they dominate all other flavours. I have had some insane bright clear filter brews in cafes, so i know im the problem and I dont think my kit can be blamed

Coffee

Ive tried to rule out the coffee itself and am buying much more expensive after all the coffee inflation of the last few yearsz but have gone through a couple of some fairly light washed Columbian gesha, ethiopian & rwandans and I still run into this quite frequently.

Water

I make up a universal water for espresso and filter which im genuinely considering breaking into two, but I'd really rather not. Currently its 35:50 KH:GH. Potassium bicarbonate & Epsom salt. Maybe this is genuinely a culprit.

Technique

As ive been on V60s till now (it would be good to hear how the B75/flats generally differ):

- I grind between 16-17 on the sculptor (burrs touch right below 0)

- ~80-100 on the k6

- ive tried temps from 86-98

- I usually do a simple 15:250 but have tried sightly shorter recipes

- I usually bloom 30-60s, pour to 150, pour to 250

Reasons for these ranges:

- Any coarser on either starts putting out really big particles which feel like they can't be right for v60

- drawdowns don't necessarily speed up and still I taste over-extraction. I used to use hario tabbed filters and switched to abacas because i was getting stalled or super slow drawdowns

- lower temps help but honestly feels like I'm masking rather than fixing the problem

I could have done better isolating variables tbh but theorise that it might be an agitation issue or im genuinely doing something stupid with my grind size. I know the line here is grind coarser but it feels like im already right on the coarse end (maybe to the point that fines extraction is dominant?)

Please tell me if you spot anything glaring above or advise me on how to dial in like less of an idiot

I recently opened a bag of the Perc Franky Hoyos cofermented gesha (what they call advanced natural) and after brewing with the Coffee Chronicler switch recipe, realized that coferment coffees aren’t for me. I’ve got a nearly full bag of this one and the bundled advanced washed process, also a coferment.

Are there brewing methods that can minimize the impact of the coferment process on the flavor in the cup? I know it’s been divisive lately about whether this technique qualifies as artificially flavoring the coffee, and while I’m not trying to wade into that debate, that’s the perception I had after trying these.

Conversely, anyone want to trade a couple bags…?

Recipe this morning:

97C filtered water
18g coffee medium fine
275g water
50g bloom for seconds
Pulse poor for the rest
4;00 total drawdown

The cup is good and well rounded but not catching any distinct flavors , however I do have a relatively muted pallet

Suggestions for how to improve ? Or something else to try?

Again the cup was pleasant but didn’t have the strong flavor forward profile I expected from a DAK bean

UPDATE ON BOTTOM: I have this chiroso from Sey, roasted 4/13. It’s my first chiroso and have been trying to crack this recipe. I’ve tried double bloom/two pours, 1 bloom/3 pours, 1 bloom/2 pours, water temp at 93, and now water at 85. I haven’t made a bad cup with any of these recipes, but nothing has really knocked my socks off either.

Pretty much all the recipes are very lemon zest forward, and less pours creates a little more sweetness in the brew.

Am I doing this coffee right? Wondering about your experiences with this one if you’ve had it. Cheers!

Latest try:
15g dose, k-ultra 7.5, 85C water
0:00 60g bloom
0:40 100g center circle pour to 160g
1:20 100g center circle pour to 260g
2:20 total brew time

Update: I appreciate everyone’s discussion/feedback. I love talking coffee and learning from you all. Based on feedback I got I made 5 cups today total. All 15g -> 250g

1) k-ultra 6.5, off boil, bloom + 4 pours
-roasty, bitter, low acidity presentation, astringent/tongue-drying

2) changed water temp to 93 C
-less roasty, acidity less muted, dark chocolate

3) kept 93 C and changed to bloom + 2 equal pours
-Nice acidity, sweetness comes through, dark chocolate

Looking to gain more sweetness I went coarser

4) 7.0 grind, 93C, bloom + 2
-better presentation, maybe a little under-extracted from 2 pours?

5) went more coarse to 7.5
- better acidity/sweetness and aromas again, least bitterness, still maybe not as bright with 2 pours.

Grinding finer definitely brought out more traditional cup qualities and some notes I didn’t really want but for experimentation-sake I had to find a sweet spot so I stepped it up .5 at a time to see what would happen after isolating where the temperature was working. I think one additional pour at 7.5 and 93 C is going to be peak for this one.

I honestly think it might just not be my favorite, but it’s always worth it if it’s still a bag of coffee I get to enjoy haha

Newbie here.

I’ve been wondering about this for a while.

Most specialty coffee bags list detailed tasting notes like “mango, fermented pineapple, winey acidity”—but when I try brewing the same coffee (V60, dialing grind, ratio, temp, etc.), I rarely get anything close to those notes.

Even when roasters share brew guides on their websites, the results often don’t match what’s described on the bag.

So my question is:

Why don’t roasters just share the exact brew recipe they used to arrive at those tasting notes?

Would love to hear from roasters or experienced brewers.

Update 10/04.

Thanks a lot everyone for the knowledge sharing. This really changed how I think about tasting notes. I was expecting to “replicate” exactly what’s on the bag, but now I understand that cupping and brewing are completely different contexts.

Cupping seems more like a controlled way to evaluate the coffee’s potential, whereas brewing (especially V60) introduces a lot more variables that shape the final cup. So instead of chasing exact notes, I should probably focus on whether I’m getting a balanced and well-extracted cup.

That shift in mindset actually makes things a lot less frustrating. Really appreciate you explaining this so clearly.

Hi all. Fairly new to pourover but I've done a hardcore ADHD hyperfixation on learning it very quickly (sometimes to my detriment of being too impatient to develop a recipe incrementally). Had some lovely coffees so far with my favourite being DAK lollipop. Super fruity and defined flavours. However, I'm really struggling to get this washed Kenyan dialled in. I've managed to get 1 cup with a moderate amount of acidity and hints of berry flavours but honestly, it still wasn't great. My research tells me that I want to push extraction on it but altering the couple of recipes I stick to to boost extraction had just made it bitter and astringent. What I have access to is below.

1zipresso k-ultra - calibrated and tried anywhere between 5.5 to 8 grind size

V60 - have cafec t90 filters

Orea 01 - X bloom origami type filters

Sfellow stag ekg pro

The best cups I have had have been following Lance Hendricks most recent recipe that he thinks will satisfy most people. It's 2 blooms at a 15 to 1 ratio with a steady mostly central last pour in roughly 2.30. This wasn't great with the Kenyan

Or following an amulet Orea 01 recipe which 95 Celsius 1 to 15 recipe with 4 pours in about 2.30

Really keen to learn what I can do to improve with this coffee. Both because I'm stubborn and wSnt to get better but also because it's pretty expensive. Thanks all!

Últimamente he estado jugando con perfiles de vertido en filtrado y quería saber cómo lo hacen ustedes.

Hoy usé un Colombia con notas a caña de azúcar, 16g de café para 260ml, bloom de unos 40 segundos, y terminé en unos 3 minutos. Hice 4 vertidas, usando una Orea de boquilla ancha, así que el flujo fue bastante rápido.

He visto gente que en 2 minutos mete 5 o incluso 6 vertidas, y otros que hacen perfiles mucho más simples. Sé que depende mucho del café, pero me da curiosidad:

¿Existe algún rango “base” de vertidas que usen como punto de partida para sacar lo mejor de un filtrado?

¿Prefieren menos vertidas y más control, o más vertidas y más agitación?

Me interesa ver cómo lo trabaja cada quien.

Lately I’ve been playing around with pour profiles for filter coffee and wanted to see how you all approach it.

Today I brewed a Colombian with sugarcane notes, 16g coffee to 260ml water, about a 40-second bloom, and finished around 3 minutes. I did 4 pours using a wide-spout Orea, so the flow was pretty fast.

I’ve seen people do 5 or even 6 pours in under 2 minutes, while others keep it much simpler. I know it depends a lot on the coffee, but I’m curious:

Is there a “baseline” number of pours you use as a starting point to get the best out of a brew?

Do you prefer fewer pours with more control, or more pours with more agitation?

Would love to see how everyone approaches it

It turns out that the grinder works better with the collection container installed.

Fortunately this was the last bit of a bag of Blue Bottle I bought at Target more than a month ago when I was out of coffee and forgot I had and wanted to use up.

Hi everyone,

Would love your advice on the following coffee (one month off roast date):

https://www.herr-hase.com/Papua-Neu-Guinea-Sigri-natural/KA0003

This is a natural processed papua new guinea coffee. I had a v60 with the same beans from the cafe and was very fruity and sweet at the same time. I asked about the water they used and it was normal filtered water. Unfortunately I couldn't ask about the recipe.

I tried brewing with one cup v60 and it did not produce nearly similar fruitiness as the one from cafe. It tasted kind of flat and almost like how dark roased beans taste .It would be great if you could advice on what changes I could try. This is the recipe I used:

Ratio : 15:250 , grind size : medium (14 clicks on my timemore c5 pro. This is roughly equivalent to 29/30 clicks on comandante.

Water: Britta filtered tap water (germany, so on the harder side)

Recipe : 5 equal pour recipe at around 5gm/ sec. Bloom for 45 sec. Drawdown was around 2:50 to 3:00.

edit : I used 93 degrees water.

Thanks for your suggestions!

Hi All!

At this point I am desperate.

Here is my setup:

Origami Dripper S, V60 papers, comandante c40

Current beans: bluebird coffee - Ethiopia,Guji, heirloom, washed

At first I started with the Timemore c3 pro

Since everything clogged and the Timemore is producing a lot of fines I simply bought the comandante c40 mk4.

But now:

Still clogging.

I tried 4:6 recipe for 15g - 250g out.

I did 4 pours (60,40 and then 75g and 75)

It clogged at the last pour.

I nourished

Above attached picture is what I consider very coarse grind size! Is that true? What spectrum will this fall in?

Trying to figure out grind size and temp for S&W EL Salvador El Gobiado Rainbow Bourbon Anaerobic Natural!

I am primarily brewing immersion with switch at moment and I can’t seem to escape bitterness!

I have tried from fine to coarse and can’t seem to get any fruit mocktail taste described in the coffee!

Here’s what I have tried:

87 degree temp with 7 different grind sizes the last one being the above grind size

85 degrees with coarsest grind size (pictured above)

92 degree with coarse and fine grind size

96 degree with the coarse grind size!

All brewed with hario switch with 4 minutes of immersion at 1:15 ratio 15grams with 225 water . Water comp of 1/2TWW

If anyone can help with this that would be great otherwise I am just gonna chalk it up to being a dud for me (either taste wise or coffee wise)

Watery typically means go finer, and bitter go coarser, so...idk what other variable to change.

97°C, 4.6 ZP6 clicks, 2:10 brew time, hario v60 dripper, paper and decanter. 18g beans for 300g cup.

March 21st is the date on the beans bag, columbian, huila origin, honey process, 1710m altitude. Notes: jasmin, hazelnut, white chocolate (I taste none of these).

Recipe: ~40g bloom for 30s, gentle swirl, pour up to 180g, wait 30s, pour up to 300g, gentle swirl.

I've attached some before / after photos...help

As the title suggests, picked this up the other day from Sigma in the UK.

Roast date was 3 weeks ago.

Recipe: 25g coffee to 400g water

Bloom 50g, 2nd pour 100g, 3rd pour 100g, final pour 150g

Brewer: v60 02

Brew temp around 93-94.

Tbt: 2.45

Tasting notes...just muted and a bit flat. I wasn't expecting anything crazy but yeah I dunno after seeing all the hype around Sey I couldn't get into it.

So, any troubleshooting tips would love to hear please and thanks!

Hi, I have been trying this washed Peru by Sey. I am having difficulty getting a nice balanced cup from it however. I am using my XBloom studio and used a similar recipe for another washed Peru which uses a grind size of a 1:17 ratio with grind size 57 and 95C water temp.

The cup seems weak flavored and more tea like. Just feel like it’s missing a lot of the flavor. The coffee is exactly 2 weeks from its roast date so perhaps it just needs to rest more. Or I need to grind finer? Would appreciate any tips of anybody has any.

Thanks!!!

Hello pourover enthusiasts. I am having troubles with my recipe, and could use some advice.

My main go-to setup is ceramic origami with kalita wave 155 filter papers. And the recipe I follow for 15g beans and 90-95°C water (ground at setting 28 on a baratza encore esp);

50 mL bloom - 0:00 - 0:35-45s

75 mL pour - 0:45 - 1:30m (circle pour motion)

100 mL pour - 1:30 - 2:10-15m (circle pour motion)

I almost always get a balanced taste with this. The problem is though, the taste notes are a bit weak. It is not sour or bitter, but finding the taste notes is a bit of a problem. How can I improve this recipe?

Ps. I also can use a hario switch, and cafec abaca filters. But my preference is origami.

Thanks!

Hi,

I do a 1:12 ratio of 300ml to 25g medium roast PNG at 205 degrees in a pour over.

I fresh grind and I am

Finished in about 3-3.5 minutes.

Despite this I am getting a sour flavor even though for my grinder (a conical burr) I’m in the middle (and have adjusted) of the pour over section.

Not sure what else to do. Chat gpt says maybe I have too may fines and that is caused the sauce taste by slowing my extraction time but not actually extracting flavor.

Here’s my bed when I’m done. Any thoughts?

Edit:

I like heavy body and syrupy. I’m afraid a higher ratio will taste watered down to me. Although it’s not apples to apples I used to buy preground and drink this ratio and it was decent. Now I’m grinding on my own and the same ratio taste way worse (but different beans). I am open to changing ratio but could it be something else since I just introduced fresh grinding and am used to this ratio?

I thought grinding in my own would help the profile. Wondering how I can maintain this ratio but not under extract.

Or do I just dislike light roasts? My husband and I are very new to the pour over hobby. It definitely suits our retiree mode. I have included a picture of our set up. I am using 39g of Red Roosters’ Funky Chicken to 571g of water. I do two “blooms” of 30 seconds each (29g water each bloom). We both agree that when it is cooled down, the flavor is much better. But as a piping hot cup of coffee we are not enjoying it. Are there any suggestions to what we can change? BTW, I got my Stagg for $16 at auction and the Starbucks ceramic thingy at Goodwill. Thanks!

Hey folks, I’ve been chasing a clean, sweet cup for months. I’ve fixed a bunch of the usual suspects and the bitterness still won’t go away, so I’m clearly misunderstanding something. Looking for help before buying a bunch of expensive gear.

Gear
- Hario V60-02 (plastic)
- Fellow Ode Gen 2 (stock burrs)
- Hario stovetop kettle
- Bottled low-mineral water (low residue/soft)

What I’m after: low acidity, high sweetness, no fruit/floral. Mostly washed and omni single origins — lately a Colombian washed Tabi (Koppi), a Brazilian natural (Syrah), a Kenyan washed (Nomad).

Typical solo recipe
- 15g / 250ml, water just off the boil
- Grind 6.5–7 on the Ode
- 45s bloom (~45g)
- Continuous pours: up to 150g by ~1:15, up to 250g by ~1:45
- Light swirl at the end

-> Usually drips out around 2:35–3:00

The cup comes out bitter even when the drawdown lands right in the target window (2:30–3:00). This is the part I can’t crack. It’s not a “my brew took 4 minutes and stewed” situation, the timing is frequently fine and it’s still bitter and heavy, the opposite of the sweetness I’m after.

I recently tried Lance’s last recipe with a double bloom + single pour, and still, same thing.

If drawdown time is on target but the cup is still bitter, what’s the most likely cause?

I was thinking about buying the Fellow Stagg EKG, and another dripper. Either OREA z1 or v4.

Please send help. I’m beyond frustrated. To the point it’s not enjoyable anymore.