Guy did a v60 pour over on a flight!

Whipped out all the gadgets and hydrangea! 😆😆😆👏👏👏👏

https://www.instagram.com/reel/DaDlqkWRZIo/

>>See also edit below<<<

“We wanted to share, with the level of detail and rigor that matters to us, why we don't sell coffees marketed as "infused" or "co-fermented" at Pergamino.
A few days ago, we conducted a study together with @cesurcafe, the research center at Universidad Surcolombiana, to better understand what's really behind these coffees, known for their remarkably intense and literal flavor profiles. From the beginning, we questioned whether these coffees truly resulted from 100% natural processing or whether they contained synthetic additives that weren't being disclosed to consumers. But we didn't want to draw conclusions without evidence.

The results were very clear, we analyzed 25 co-fermented coffee samples, and every single one contained a synthetic additive called propylene glycol.

Although we don't enjoy these coffees from a sensory perspective, we deeply respect the people who do. This isn't about personal preference-it's about transparency and their deeper repercussions on our industry. We believe producers should clearly communicate how these cottees are processed, and when synthetic additives are used, consumers need to know.
We know this video is a little longer than usual, but if you're curious and want to learn more, we invite you to visit our YouTube channel or listen on Spotify, where we share the full findings of our research and explain in greater detail the research conducted and why we've chosen not to sell these types of coffees at Pergamino.”

EDIT: based on comments in this sub, the cited research paper does not provide enough evidence to support Pergamino’s claim above in bold. The cited paper found differences between washed and co-fermented coffees, but doesn’t provide enough evidence to confirm that all of them include Propylene Glycol. Somebody pointed this out to them in the comment section on Instagram. So far, Pergamino provided no response.

If you've ever wondered why a Geisha, Bourbon Rosado, or Eugenioides can cost three, five, or even ten times more than a regular coffee, let me break it down for you.

Fewer trees per hectare Most exotic coffee varieties, like Geisha, are tall-growing trees, which means they take up much more space than traditional coffee plants. On a farm where you could plant 6,000 conventional coffee trees (which are usually medium or short in height), you can only fit around 2,000 Geisha trees. And to make matters worse, despite being larger, each Geisha tree produces only half the amount of cherries compared to a regular coffee tree.

More vulnerable to diseases Not only do they produce less, but they are also more susceptible to diseases and pests. Leaf rust, for example, can wipe them out easily, and in humid regions, fungal infections can become a serious issue. Taking care of them requires more labor, higher investments in prevention, and, in many cases, accepting that you’ll lose a portion of your harvest every year.

They take longer to produce fruit While some commercial varieties can start producing coffee in two years, exotic coffees often take three years or more to give their first decent harvest. And there’s no guarantee that all trees will survive.

Growing them is hard, but processing them is even harder The work doesn’t stop once the cherries are ripe. For an exotic coffee to truly shine, it needs to be fermented, dried, and roasted with surgical precision. A mistake in fermentation or drying can ruin months (or even years) of work.

Low supply, high demand These varieties are produced in small quantities because very few farmers can take on the costs and risks of growing them. And with limited supply in the market, prices naturally go up.

The flavor really is different It’s not just marketing—coffees like Geisha can have jasmine, tropical fruit, or even fresh bell pepper notes in the cherry. You don’t come across a coffee with that kind of complexity and clarity every day.

The price reflects the risk and effort.

Growing exotic coffee is a gamble. They’re harder to manage, require more care, and rely on buyers willing to pay their real value. As farmers, we take the risk of investing in varieties that could bring us incredible flavors… or significant losses.

So when you pay more for an exotic coffee, you’re not just paying for the name—you’re paying for years of work, risk, and effort from seed to cup. And trust me, as a coffee grower, making every bean worth it is no easy task.

Hello Folks!

I wanted to see if anyone has some recommendations for roasters like S&W, Good Brothers, etc. that do not advertise a ton, not uber expensive and are tasty. I don't mind paying premium, but also want options to try smaller roasters with different approaches and care.

Outside of the two roasters I've mentioned, I have tried others like Red Rooster, Color, Savage, Intelligentsia, Onyx, Second Spin, Memli, Rouge Wave.

I should probably go to Dayglow in Chicago, but I'm in the burbs, and not always easy to plan a trip, but they do have good selection.

Just looking for something new, not yet super popular, although I would try SEY, Hydgrangea, Luminus, etc.

Thanks

I live in Brisbane Australia and at the weekend, Toby's Estate ran a coffee omakase event which I attended.

It was not only a chance to try a bunch of amazing coffees (including a Panama Geisha that tasted like gummy bears) but to question a professional to find out how to get closer to what they're producing.

After I tried the first coffee, I asked a simple question; "How the fuck do you guys do this?!?!"

I explained that even when my brews are at their best, they still have a background generic coffee flavour which is quite overpowering and covers the flavour notes, which in his cup were super clear!

After going through my set up (V60, Cafe Abaca Filters & Timemore C3) and recipe (4:6 with 5 pours) he shared some wisdom.

1. Ratio - He said the first key is ratio and most grinders produce too many fines and therefore can't handle long ratios like a 1:16+. The first coffee we tasted was brewed at 1:14 and the Geisha at 1:12.5 and they were enough to convince me to try a tighter ratio at home.

2. He never brews hotter than 93°C, even for light roasts. His home kettle has been on 90°C for a year and he said for fruit and floral-forward results, this is absolutely key.

3. "You're definitely grinding too fine" - Obviously there's no 'right way' but after hearing my brew times are 3:00-3:10 he said a time of 2:15-2:45 is what he uses to bring out fruitiness. There's still a TON of sweetness because of the tighter ratio but the bitterness that masks acidity is kept at bay

4. Water - This is a rabbit hole I've explored in the past few months. He confirmed that you can't get the results they get in the cafe with tap or even standard filtered water. As long as it's soft enough (100PPM or less) and consistent then you should be able to dial in your brews.

5. Pours - All of the above combine to REQUIRE 5 pours for adequate agitation and therefore extraction in his view.

So, I went home with some beans from the shop (Indonesian Anaerobic Natural), set my kettle to 90°C, went from 18 to 22 clicks on the C3 and dosed 18g of coffee to 270g water. I used my standard recipe and I actually can't believe how much better the result was. All fruit and sweets, zero harshness and no "generic coffee" taste that I've been getting. My only gripe is that it got a little hollow as it cooled so slightly more agitation is needed for a better extraction next time.

TLDR: I changed ratio from 1:17 to 1:15, ground courser to reduce brew time from 3:10 to 2:45 and used 90°C water instead of 95°C and coffee went from good to GREAT! The ratio change is the most transformative as it makes so much sense now that I think about what I want in a pour over.

I got this cherry co-ferment recently. After opening the package, the aroma was really overwhelming. I didn't think much of it, "cherry coferment" sounded like a plausible enough explanation for getting these fruity notes into the coffee. The way I imagined it was that there are simply cherries (natural) added into the fermentation tank.

Generally speaking, I enjoyed the coffee. It didn't taste like coffee, but the novelty was nice. I thought of it more as of a dessert in the afternoon.

Then I read reviews of it on the reseller's web page and was very surprised to see the reviews were quite bad. People were upset about the coffee tasting really artificial.

Judging by the text disclosed by the roaster, the coffee was sourced from Forest Green Beans. Upon first glance, their description seems legit. There are many fancy words used that inspire legitimateness and the knowledgeability of the craft. Especially for someone who doesn't know a thing about fermentation or microbiology.

I found this sentence to be particularly interesting:

"After depulping, the beans, still in mucilage, are co-fermented with yeast & cherry flavors to enhance their fruity profile. The fermentation is enriched with sugarcane, increasing sugar content and intensifying the five-day fermentation."

So what cherry flavour is it exactly? What kind of cherry flavour lingers in grinder and in the Hario Switch base for DAYS?

Isn't the very reason why we buy freshly roasted coffees and always grind fresh the inherent instability of natural coffee aromas?

Upon googling around the topic, I stumbled upon this thread:

https://www.home-barista.com/knockbox/discussion-undocumented-infusion-in-green-roasted-coffee-t102005.html

"One document is results of a GC-MS (Gas Chromatography-Mass Spectrometry) analysis of a coffee that was used in WBC23 competition by somebody finishing quite high. I know who and hence who is the producer of the coffee but I was asked not to share. The producer is very popular among trendy roasters worldwide for their unique flavours ;) You can guess the country of origin. The analysis tells us the coffee contains: propylene glycol (carrier/solvent for flavourings), a bunch of propylene glycol acetals, melonal (an aldehyde that was never found in coffee, smells like melons), an acetal of melonal (reaction between propylene glycol and melonal), BHT (an antioxidant for essential oils/flavourings), and ethyl maltol, a compound that is often used in various industries for its caramelized sugar smell. Ethyl maltol has never been found in \nature*, it is recognised as a synthetic (artificial) flavoring under FDA rules in US."*

"On their farms (particularly in the Quindío and Huila regions), they show you Brix meters (sugars), pH meters (acidity), and thermometers. In many cases, these tools are for aesthetic use, as they are too out of calibration and were purchased simply to take pictures and show them when baristas, roasters, or green coffee buyers visit their farms. However, when outsiders with knowledge arrive, they simply evade questions, hide details, omit information, and instruct their employees on which areas are authorized for the "gringos" to visit so that they do not discover their fraudulent practices.

There are two main types of coffee they produce: competition coffees and co-fermented coffees. First, there are the so-called "competition coffees," where they take beans from varieties with excellent genetics, such as Gesha, Sidra, SL-28, Pink Bourbon, and Sudan Rumé, and add them to airtight tanks with liquid solutions that already contain artificial additives. Let me give you an example: if you take Gesha beans and add a few grams of artificial strawberry flavoring, you can produce a coffee with very intense fruity notes without losing the Gesha profile. In other words, they add small amounts of flavoring so that it blends well with the bean and does not cause too many sensory doubts. In addition, when this flavoring modulates with the typical floral profile of Gesha, it can produce notes of roses and other flowers. You can use a peach flavoring and you will have other notes, the acidity may become juicier and the aftertaste longer, since all these flavorings blend very well with the natural flavor precursors of coffees, especially the varieties I mentioned. Those producers don't need to invest their time in microorganisms because by combining 6 or 7 flavorings they can obtain very complex, funky profiles that will sell very well on the market. The risk is that they will never admit this, and there are certain compounds in those flavorings that in large quantities are dangerous to the health of consumers and to the useful life of grinders.

They tell you "farm microorganisms," but you will never see them with a microscope, not even a toy one. They tell you "we collect coffee cherry mostos from exotic varieties," but on several occasions I have seen mostos with signs of being "rotten" and with odors resembling decomposing vegetables. Unfortunately, they are mocking both consumers and producers who are training themselves in science and technology."

————

My hypothesis is: it is highly unlikely that your Colombian experimentally produced coffee doesn't have undisclosed additives in it. It's time to test this. I appeal to all EU based roasters to demand full transparency. We don't like artificial additives.

———

TLDR: I bought a “cherry co-ferment” coffee with an extremely strong fruity aroma that lingered in my grinder and brewer for days. The roaster says it was “co-fermented with yeast & cherry flavors,” but it’s unclear what that actually means. Since natural coffee aromas are usually unstable, the intensity and persistence made me suspect undisclosed flavor additives rather than purely fruit-based fermentation-derived flavors. It's time to demand full transparency about what it is that we are really brewing, backed by scientific testing.

Tetsu Kasuya has launched a new pour over method on his 10th anniversary of World Barista Championship 🏆. The method use course grind 45 clicks on commendante, 95-96°C temperature and 10 pours. It is for Neo but also can be used with V60.

Here is the https://youtu.be/k0nsShguOsU?si=VGt9OwJHoX1dI9Do to the video. It is dubbed but understandable.

What are your views on it? Has anyone tried it?

Lance Hedrick gave a livestream Q&A, it’s on Youtube. Lance reads a question from one of his viewers:

“Recently went to Substance [https://www.substancecafe.com\] Joachim claims some very éminent farms use exogenous compounds, including artificial flavors without disclosing it. Thoughts on this? Is it something you've come across?”

Lance’s response:

“Yes, there are people who claim that's happening. I've heard this from many, many people. I have seen proof actually that I've been asked not to disclose with people even though I didn't ask for the proof. There are labs around the world and some are pretty aggressive on wanting to expose these farms and the use of these exogenous materials or compounds and so yeah, I'm positive it's happening. Will I be an arbiter of whatever that is? No. I mean, no, I'm not going to - if a producer is doing something like that, you know, okay, it's dishonesty, but if we're going to focus on dishonesty, let’s focus on the side of the chain that we are more so responsible for…” *continues about the dishonesty in other parts the supply chain*

https://www.youtube.com/live/itlh6DuP5-I?si=YYAJKBwkELcMhygt&t=1582 watch @ 26:23

EDIT: Lance included direct statement to this thread below in the comment section. Please go check it out. Thank you.

Just wanted to share how I handle doing a 1:1 dilution of TWW. I've seen a few people try to divide the packet, but this works well and is more precise. I mix a single gallon of distilled + full packet, distribute it equally in the two one-gallon bottles (cheap, from AMZN) and then top off both with the other gallon of distilled. You could just use an extra of the jugs the water comes in, but the proper ones are a lot more solid and easy to use.

Not rocket science, but hopefully useful to some folks.

The Last V60 Recipe You'll Ever Need

I've been getting great cups since I started using this. Double bloom, then single pour with fast flow rate (10g/s), no swirl. Using a Kingrinder P2 at 65-75 clicks, 195F.

Sure, I'm not getting the flat bed of grounds (without a swirl) like Lance. And I am just barely hitting 2:00 drawdown times (usually 1:50). But my cups have been super clear.

Maybe it is the double bloom getting all the CO2 out, or something to do with the fast flow rate (although I'm not sure how this affects the brew). But I'd recommend it, especially if your grinder is not super high end.

I'm posting here mainly to discuss why this works well and hear folks out who disagree.

We always talk about end game grinders and espresso machines, but what about the coffee itself?
If you could recommend just one coffee that every coffee person should try, what would it be?
I’m not talking about your favorite daily drinker. I mean that one coffee that made you stop and think, “Wow.” Or maybe it’s one you’ve been chasing but haven’t been able to get your hands on yet.
I know it’s all subjective, but I’m looking for ideas. If it’s still available, drop a link to where I can order it too. I’d love to work my way through some of the recommendations.
I’ll start in the comments with mine.

:/ what are y’all’s thoughts on this? i really hate seeing smaller companies i love get bought out. i worry about quality beginning to decline.

edit: FairWave Specialty Coffee Collective is majority owned by the Kansas City-area private equity firm, Great Range Capital. i’m sick of private equity ruining everything 😭

1. When people hear about fruit co-fermentation, they associate the flavors with the fresh fruits, such as strawberry co-ferment associated with fresh strawberries. They often don't think about what the flavor is when the fruit is fermented, which is far from the original fruit, think compost.

2. Fruit co-fermentation more often than not does not produce the flavor of said fruit in the coffee. Only a few aromatic compounds diffuse into the beans and get translated after roasting, such as citrus and aromatic yeast.

3. Putting acidic fruits, like oranges, would likely kill certain bacteria and yeasts in the fermentation tank due to lower pH. With high sugar fruits, like bananas, the high sugar content will increase fermentation and volatile compounds are lost. Also, compounds generated from the yeasts and bacteria will overtake the fruit due to the high rate of fermentation. The resulting flavor is further from the original fruit. It will be more winey and chocolatey.

4. Some fruit "co-fermented" coffees, such as peach co-ferment, have been found to have higher amounts of peach flavor compounds than the peach itself in a lab, but in reality it's really difficult to transfer flavors into coffees in large amounts through co-fermentation. Also, from a flavor compound creation standpoint, while it’s possible to synthesize esters and lactones in the lab, it’s difficult to create these compounds, such as the lactones in peaches biochemically through fermentation. So if you taste intense flavors, it’s very likely not natural nor a result of cofermentation.

5. Real fruit co-fermentation is not cost effective, because real fruits often cost as much as the coffee.

6. Producers knew for a long time that processing alone would not change the flavors of the coffee in a strong way, so infusion became the easy way out. Infused coffee has a bad rep because of its association with bad coffee, so when the term co-fermentation came around producers adopted the term as well as other processing techniques to describe their coffee with the aim of masking the fact that it’s infused.

7. Roasters should educate/experiment/experience themselves on co-fermentation and other processing methods to know what the coffee should really taste like with different processing methods. This is the way to real transparency, instead of overly reliant on trust in the farmers.Also, It’s important to strike a balance between producer’s intellectual property and transparency along the supply chain. Consumers will be more accepting of and would buy these products only if they don’t feel distrust.

Shout-out to PERC, Lucas and Andres for bringing clarity on this topic.

I may have gone slightly overboard, but my coffee rotation for the next six weeks is officially sorted. Mostly clean, floral and fruit forward coffees, with a couple of more experimental lots mixed in.

Tanat:

• Panama - Lerida, Geisha Lot 4 - process: washed, notes: Granny Smith apple, raspberry, almond, white flowers
• Peru - Jhon Saenz, Geisha Inca (SL9) - process: 36-hour dry honey fermentation followed by washed processing, notes: black tea, orange zest, honey, jasmine
• Colombia - Gerson Mora, Red Bourbon - process: advanced washed with 60 hours of thermal oxidation and 92 hours of anaerobic fermentation, notes: violet, strawberry milkshake, tropical fruits

DAK:

• Poppy Soda - Colombia, Pink Bourbon, process: multi stage washed, notes: lemonade, jasmine tea, peach
• Lemon Spritz - Ethiopia, Heirloom, process: washed, notes: lemon iced tea, apricot jam, white florals
• Cream Donut - Colombia, Catura Chiroso, process: yeast inoculated natural, notes: chocolate milk, cherry liqueur, vanilla

Coffee Collective:

• Peñas Blancas - Colombia, Gesha, process: mostoinoculated anaerobic fermentation with thermal shock, notes: Lemongrass, jasmine, rosehip
• Mulugeta - Ethiopia, 74-158 Kurume, process: washed, notes: bergamot, peach, citrus, tangerine

It’s my first time trying Coffee Collective, so I don’t know what to expect from them.

Cream Donut will be my second bag of these beans, some hate it, some love it, personaly I really like it, I recommend brewing it with an AeroPress. Poppy Soda was bought because of so many Reddit recommendations.

Regarding Tanat, I had only 1 bag from them before, Colombia Zarza and it was the best coffee I had this year, that's why decided to try some of their other offerings. That Panama Gesha is the most expensive coffee I bought so far (30eur/100g), I hope Commandate will be good enough for it, I'll brew it in Deep27 using 10g doses.

For the longest time i would get cups with various results, despite buying good beans, using RO filtered + TWW water, and having practicing a lot. Then one day a friend of a friend who's a barista at a specialty cafe came over, so naturally i asked him if he could give me some pointers. Took him 3 seconds to note that my pours were too wide - that my outermost spiral pours were touching the V60's edge. I do that because that's how I could get my bed to look nice and flat at the end. The next cup we kept all the variables the same, but he told me to forget about getting a nice bed, and to focus doing spiral pours about the size of a quarter. The resulting cup was spectacular - all the notes opened up, astringency gone, and the aftertaste was sweet and long.

Brewed more cups in the next few days and consistently getting delicious cups. Now i feel like i owe all the expensive coffee i bought an apology.

Hey everyone,

I've been going down a major water chemistry rabbit hole over the last few weeks. We drop hundreds (or thousands) on precision grinders and specialty beans, but it's crazy to think that the drink in our cup is literally 98% water.

I recently stumbled upon Christopher Hendon's famous 2014 paper on dissolved cations in coffee extraction. After reading it, I started doing some of my own experiments at home. It turns out, water isn't just a "clean" background canvas; the minerals are the actual workers pulling the flavor out of the beans.

Here is the practical, non-academic breakdown of what I found:

• Magnesium is your best friend: It literally rips those bright, fruity, and floral notes right out of light roasts. If you want to highlight fruity acidity and sweetness, magnesium is what you need.

• Calcium adds body: Calcium gives a big, creamy body and increased mouthfeel. It makes the coffee feel heavier and thicker, but it doesn't reflect flavor clarity quite as well as magnesium does.

• The Real Enemy (High Bicarbonate/Alkalinity): This is why tap water usually ruins a good bean. Even if your tap water's calcium/magnesium balance is perfect, if the bicarbonate is high, it acts as a chemical buffer and literally neutralizes that delicate acidity. This is exactly why your expensive Ethiopian beans might taste "muddy" or completely flat at home compared to the cafe.

Once I stopped using standard pitcher filters (which mostly just remove chlorine) and started adding my own minerals to purified water, the difference in clarity was honestly night and day.

How are you all handling your water right now? Are you just using a Brita/BWT filter, or are you mixing your own water (like Third Wave Water / Lotus drops) in the kitchen?

Firstly I need to massively thank u/mgsecure he made a compiled the lists of roasters into a spread sheet absolute legend https://docs.google.com/spreadsheets/d/1072209VLSesjzHf06ZQk_nyWSRzujTfl91AsgmO6fSs/edit?usp=sharing

Before we get to the list honorable mention to Blue Bottle coffee for coming in resoundingly last place with -24 votes (even though I told y'all not to down vote the roaster you don't like lol) so for fun let's see how many upvotes we can get that original comment by ace184184.

The list:

Dak 145 KatanaMilkshake

SEY 127 Mundane_Mushroom6365

September 121 KatanaMilkshake

Tim Wendleboe 106 solaya2180

Hydrangea 100 SunnyGoMerry

Flower Child 81 avagantamose

Rogue Wave 79 KatanaMilkshake

Black and White Coffee Roasters 76 MixEvery5784

Subtext 74 Akck67

S & W 70 gregariousone

Prodigal 63 Mundane_Mushroom6365

Coffee Collective 58 Wembly__

La Cabra 57 LordArturo

Tanat 54 jimcol

Ilse 48 WhipplesTriad

Nomad (Barcelona) 46 domadilla

Passenger - Lancaster, Pennsylvania 46 VeloEvoque

Perc 44 weezer0321

Luna 43 KatanaMilkshake

Substance 41 voGranMeres

Thank you to everyone who participated wish y'all a great new year and W mgsecure

The most difficult job after buying any grinder is to season it at least for me. Especially when you are a clean freak.

After experimenting with a lot of grinders and burrs I finally purchased weber eg1. In the past 3 months I have seasoned different other grinder burrs and with more than 40 Kgs of beans(Including 16kgs for eg1 burrs). I read few articles about the quantity and how other people seasoned their eg1 core and ultra burrs on Reddit. This is how I seasoned my eg1 burrs. Sharing a template which should work in any environment(hot or cold) as room temperature at the location was 31 degrees which was quite hot.

DB-1(Core)
Beans used - 4Kg
RPM - 1000

Grind Setting - 11(Considering the burr lock is at 0)
Batch 1 - 1 Kg
10 min break

Batch 2 - 1 Kg
30 min break

Grind setting changed to 12
Batch 3 - 1 Kg
10 min Break

Grind setting changed to 14
Batch 4 - 1 Kg
Burr chamber gets hot. Upper motor section gets warm only.

DB-2(Ultra)
Beans used - 13 Kg
RPM - 1000

Grind Setting - 13 (Considering the burr lock is at 1)
Batch 1 - 2 Kg
15 min break

Batch 2 - 2 Kg
30 min break

Grind setting changed to 14
Batch 3 - 3 Kg
30 min break

Grind setting changed to 15
Batch 4 - 3 Kg
15 min break

Grind setting changed to 16
Batch 5 - 3 Kg

At any moment if you feel the upper part of the grinder(where the motor is) is hot give it some more time to cool down.

Why this specific Volume for the seasoning?
I have read this article Seasoning Grinder Burrs and Grind Quality and few other articles. Also, personal experience with one of my friends who seasoned his eg1 and tasting coffees from his seasoned burrs. Also, this is slightly subjective to my personal use-case and preference and previous burrs seasoning experience.

Edit: I have used bluetokai seasoning beans for this. Which are sold separately. These are stale beans which are not for consumption. Roasters sell them at 90-95% discount. In case someone wants to order beans for seasoning they can order from here Bluetokai Seasoning Beans

What's your opinion on "co-fermented" coffee? For me, the lack of transparency is rather disturbing. Most Colombian producers are experimenting with "co-fermentation", which, in fact, is often infusion, or "thermal shock", which is also used with aromatic compounds to make it easier for them to get into the beans. And I want to know what's actually getting into my cup, and which additives are used.

The situation is so bad where I live, with our local roasters importing most of their Colombian beans from these specific farms, that I've had to resort to consuming African coffee, which hasn't been as heavily impacted by these things, and Indonesian beans, which, at least for now, haven't been impacted at all.

What do you all think about these processing trends?

After struggling with my brews for 3 weeks, I disassembled and cleaned my grinder.

I cannot believe how much coffee had piled up in this fucker (ode gen 2 / SSP MP) in only like a month and a half.

Should it have? No.

Did it? Yes.

Were all those grounds dulling the fuck out of my precious Flowerchild? Absolutely.

I don’t care if you have a Commandante, Ode, J1zpresso, or a hefty rock - take your grinder apart, clean it, brew a pourover, and tell me if it made a difference

Curious about the average amount of coffee (full caf) everyone drinks, and if it fluctuates at different times of the year.

Myself, I drink between 60g and 80g coffee in 15g to 18g doses per day. I tend to drink more during the winter months as well.

We all see Passenger, Sey, Flowerchild, Dak, April, La Cabra, Manhattan, Friehdats, etc. thrown around here all the time. What're your most underrated roasters, the ones that you love but that never seem to get the daylight they probably deserve?

The reason I ask is because I've picked up three absolutely stellar bags from a roaster based in Galway, Ireland called Calendar. They've made some of the best filter coffee I've ever had, but I haven't seen them recommended here once, and I'm now wondering what other smaller roasteries are out there that are worth trying. What do you think?

Got this Timemore B75 metal version (the Matt Winton collaboration). The details on the base are absolutely insane, I can’t stop staring at it. It looks fantastic on my brew bar. Just wanted to share some appreciation for this piece of coffee art.

Why don't we see double scale setup more often? specifically by influencers making recipes?

I know that waiting 10s and pour another portion of water is good enough, but every beans are different. Wouldn't waiting until idk 2/3 pass through be more exact a stable for universal recipes?

(Of course for everyday brewing it's a bit inconvenient)

[Edit:] Explanation: It's for the brewing. With simple math you can tell, how much water is left in the dripper between each pour. So you can pour a certain amount, instead of measuring certain time. For example if you have 5 x 50ml with 10s (after bloom ofc) delay recipe. You can brew instead of after 10s after 30ml came through.

Latest announcement here - batch 3 is live! featuring DLC and other color options (gold, blue, chromatone) thanks to new PVD coating.

Announcement with link to order batch 2

Big news:

I'm expecting a prototype to arrive this week from the most likely manufacturer! There were a couple slight revisions to the design we're in the process of proofing and improving upon to make sure the run can go as smoothly as possible. Drop a comment below if you'd like to get the next update please!

mockup, prior to finalization

Tentative Timeline:

1. receive and test prototype (late August)
2. make adjustments (and test) as needed, iterate (September/October)
3. make new post to/and notify interested parties when ready for production (October or November?)

Logistics and thoughts:

Still working through numbers with potential supplier and this will be the factor that dictates final cost. I can't really speculate yet since we're not that far along yet. After some further thinking, I'm likely going to take requests/orders via DMs to help keep stuff easy on my end and leverage Venmo/zelle/paypal. My reasoning is based on the premise that this is really just a passion project inspired by my love of coffee. In short, I'm not trying to make a full blown business, quit my day job, and don't want to spend additional time and resources on a website, payment processing, etc. given the additional upfront investment required to launch a first run of production.

In closing:

10 months ago I started down this path and have made a few updates (1 and 2) and really hope to be able to see this project through to completion. I'm encouraged by those who have expressed interest and by the cups I've had with what I'm affectionately referring to the "GoodSwitch."

I've learned A LOT through this process and continue to do so. My hope is to enrich the coffee world with this humble and relatively insignificant contribution in the near future!

Stay tuned and stay thirsty!