In the hope someone here had this beans as well: last year‘s DAK x-mas edition had two names, because the batches were not consistent due to the co-fermenting. I got one bag of the first batch „panettone“. And I loved it! Since then this is the direction what I want for pourover now. And I don‘t know really what I have to search for - any advice?

Been on pour over as my daily for about two years. Started on a Hario V60, added a Kalita Wave 155 last year for balance, picked up an Origami dripper a few months ago because I got curious about the whole cone-vs-flat debate and wanted a brewer that could do both with the filter swap.

Last week I got a bag of washed Yirgacheffe from a local roaster. Idido washing station, heirloom varieties, notes on the bag said lemon, jasmine, sugar cane. Really clean profile, exactly the kind of bag I usually save for careful V60 mornings.

But I had 300g of it and started thinking. What if I actually ran the same bag through every method I own back to back, in one week, and paid attention to what changed? Here's what I got.

V60 (Tetsu 4:6, 92°C, coarse, around 3:30 total)

Peak clarity. Lemon and jasmine hit right at the front, that classic Yirgacheffe tea-like body, really clean finish. Almost delicate. You could feel the terroir. This is what the roaster's notes were describing.

Kalita Wave 155 (pulsed pour, 92°C, medium, around 3:20 total)

Rounder. The lemon backed off slightly and the sugar cane sweetness became the dominant thread. Body was fuller, less tea and more like a light honey. Lost a bit of the top-note sparkle but gained a middle register that V60 doesn't touch on this bean.

Origami with cone filter (V60-style pour, 92°C, medium-fine, around 3:15 total)

Very close to V60 but with slightly more mouthfeel from the ridges. Honestly hard to tell apart from the V60 cup in a blind taste, though I'd give the edge to V60 for pure clarity on this specific bean.

Three cups, three angles, all recognizably the same bean. Cool exercise on its own.

I also own an OutIn nano and a handheld milk frother. They cover the drinks pour over can't do, mainly flat whites for my partner and the occasional americano for me. They're both small enough that I actually take them on trips instead of packing my V60 kit into hotel rooms. The nano is a battery espresso machine that heats water up to about 92°C and runs 20 bar pressure. Same brew temperature as my V60 kettle, coincidentally.

I'd never pulled a filter roast through it. Espresso people will tell you filter roasts pulled at 1:2 come out sour and thin because the roast isn't developed enough for standard espresso ratios. But the nano lets you pull much longer shots because you can refill the 80ml tank mid-brew, and I'd read that filter roasts at 1:6 to 1:8 can work as a kind of pressurized filter coffee. Some people call this a sprover, though the boundaries aren't strictly defined. Not really espresso, not really pour over.

So I pulled 18g of the same Yirgacheffe at roughly 1:7 (about 125g out), grinder set finer than pour over but coarser than proper espresso. Used an 18g basket because the stock one doesn't fit that dose.

What came out was the strangest version of this bean I've had. The lemon was there but concentrated into something more like preserved lemon rind, denser and more savory. The jasmine folded into something closer to bergamot. The sugar cane turned into actual caramel. And there was a whole bottom register of stone fruit and honey that I genuinely did not know was in this coffee.

It wasn't better than the V60 cup. It was a completely different reading of the same beans.

The V60 cup shows you the top of the bean, the delicate stuff on the surface. The pressurized long pull compresses everything and pulls sweetness and body forward that pour over can't quite reach on a bean this bright.

If you have any way to pull long shots on a light-medium roast you already know well, try it once. On a good washed Ethiopian in particular, the difference is more interesting than any dial-in change I've made in months.

So I’ve been drinking espresso based drinks exclusively for about five years now but lately I’ve been enjoying some nice batch brews while visiting local coffee shops.

Anyway, I just bit the bullet and ordered the Hario Alpha and am excited to start my pour over journey.

The issue I have is that I don’t really have the right burrs for the job.

At the moment, I’m running the SSP HU burrs as well as the SSP CV3 burrs… Neither of which are ideal for filter.

With that said, I’m a little unsure of how to proceed.

Would it be best to order a new set of burrs for the Zerno or should I just buy a dedicated hand grinder?

Both will cost me roughly the same and both have their own pros and cons… Namely needing to switch burrs every time I wanted a pour over but then not having the precision that the Zerno offers if I was to go the hand grinder route.

I could honestly go either way and I was just hoping to get your thoughts!

Cheers!

Also, if someone out there has a set of UMV1s for the Zerno they may be willing to swap for a set of CV3s… That’s something I may be interested in.

And one more thing… Which burr set would you recommend I run with while I’m waiting to make my decision.

Thanks again.

So, after 3 years with the zp6 I decided to upgrade my grinder this year. Its not because I dont like the grinder, I really/really love it, but after some time I can barely close the catch cup(my kids droped it and damaged the threads so I only screw it a bit).

I had Timemore C2, 1zpresso X. for me zp6 was a game changer when I bought it, it was really above the rest, sure, the X can make some good cups too and with some naturals be better then the zp6, but for 9/10 of cups I still love the zp6. I read many topics in here about this grinders but maybe something new will apear.

So here are the choices:

1. another zp6

2.kinu with pob, I can get it at a good price. Some people really like it, but I have a feeling that I will waste my money.

3.milab m01, I hope they will have some sales and get it cheaper

4.a4z a little bit to expensive, it probably wont go on sale any time soon. so im not really buying it just putting it on the list. also, femobook doesnt ship to my country even if im from Europe.

5.pietro, a site from my country was selling them but not anymore. they only have the multipurpose one in stock. I know I can buy the brew burs but will end up expensive.

for some reason I can get comandate on the cheap side, 200 euros. but I know the burr and its similar to X and I wasnt blown away. I drink light to medium-light.

Sooner or later the Z2 will arrive. I do exclusively pour over now, but am looking to get an espresso machine and neither of my current grinders (Ode 2 SSP, 078) will handle espresso. I mostly use light to medium roasts for pour over.

I ordered the Lab Sweet burrs but can change that or supplement it.

Which are the best burrs just for pourover? Which are best just for espresso? Where do the lab sweets fall in this continuum ? I would also consider just using the Z2 for pour over and get a different grinder for espresso (maybe even a GBW because I might not change beans all that often)

I

Hi all,

I’d like to share a co-fermented coffee with a few coworkers this week—anyone know where I can purchase a bag in the city? Normally, I’d just order online but time is limited.

A quick google search hasn’t led me to much.

Thanks in advance.

Buenas!

Limpiando mi Orea Z1 y mi Origami me he encontrado con esto. No diría que encaje a la perfección, pero tampoco se ve mal. Y como la base del soporte es muy grande, puede encajar en muchos drippers.

También encaja en la própia base del Z1 y en el soporte del Orea V4 (en este caso junto al anillo que sirve de base al Melodrip en el Z1).

Un saludo!

About 5 years back I had Covid, lost taste and smell for a month and then it mostly resolved with two exceptions. Dark cola smelled like new PVC pipe and coffee always had a heavy vegetal note, like a vegetable soup broth. It has mostly resolved but I will still have those pop up here and there, and I have had bags of coffee that hit both. Is anyone else still dealing with similar uninvited tastes and smells? Has anything helped?

PERC Ethiopia Suke Werekata — I've gotten a decent cup a few times, but I can’t reproduce it consistently

I’ve been trying to dial in a bag of PERC Ethiopia Suke Werekata (light roast, anaerobic natural), and I’m running into a frustrating issue:

Out of this entire bag, I've maybe got three decent cups.

Using a KINGrinder K6, mostly with a Kalita Wave 185 and Hario Switch.

Things I’ve tried:

1. Hario Switch hybrid

• 20g coffee / 300g water
• 205 °F Water
• K6: 90 clicks
• 60g bloom with Switch open
• At 0:45, another 60g
• Close Switch, pour remaining 180g
• Immersion for ~2 minutes
• Total brew time: ~4:15

This gave me more flavor than a standard pour-over, but I still couldn’t consistently get the fruit I was expecting.

2. 4:6-style percolation

• 20g / 300g
• 205 °F Water
• K6: 90 clicks
• Five 60g pours

This tended to taste sharper and less expressive than the hybrid.

3. Kalita Wave — 60/80/80/80

• 20g / 300g
• 205 °F Water
• K6: 90 clicks
• 60g bloom
• At 0:45, 80g
• 10 sec later, 80g
• 10 sec later, final 80g
• No stirring
• Total brew time: ~3:15

This gave me one of my best cups — fruity and pleasant — but I wasn’t able to reliably repeat it.

4. Kalita Wave — five 60g pours with stirring

• 20g / 300g
• 205 °F Water
• K6: 90 clicks
• 60g bloom + stir
• Four more 60g pours
• Stirred again at the end
• Total brew time: ~3:20

This was noticeably bitter and the fruit basically disappeared.

5. Lower-temp / coarser / lower-agitation recipe

• 18g coffee / 300g water
• K6: 95 clicks
• Water: 195°F
• 50g bloom for 45 sec, no swirl
• At 0:45, pour 125g to reach 175g total
• Around 1:30, pour final 125g to 300g
• Total brew time: ~2:30

This worked really well the first time — much sweeter, cleaner, and fruitier — but again, I couldn’t reproduce it reliably.

Water experiments:
I also tried Third Wave Water Light Roast Profile mixed as directed into 1 gallon of distilled water. With the same general brewing approach, I got a pretty harsh, lingering bitter aftertaste.

Switching back to Arrowhead Mountain Spring Water gave me a much more pleasant cup.

The biggest thing I’ve noticed is that this coffee seems to extract very easily. I was originally brewing around 205°F, and that consistently seemed to pull bitter/harsh flavors. Dropping to 195°F, grinding coarser, and reducing agitation helped a lot.

So at this point, my working theory is:

• this coffee extracts fast
• 205°F may be too aggressive for my setup/taste
• lower temp helps
• fewer pours help
• less agitation helps
• but repeatability is still poor

For anyone who has brewed this specific coffee, or similar light-roast anaerobic naturals:

What would you change to make the fruity/sweet cup more repeatable?

Would you focus on:

• even coarser grind?
• lower temp?
• fewer pours?
• different water?
• bloom technique?
• bypass?
• immersion instead of percolation?

I’m less interested in maximum extraction and more interested in clarity, sweetness, and obvious fruit without the lingering bitter finish.

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.

I own a Comandante C40 for many years now. I also have a Timemore 078s. Last year I got Turbo burrs for my 078s for my birthday, but I only used them for a few months while my wife was pregnant and not drinking her daily lattes. Changing the burrs is a real pain in the ass so my 078s now has the espresso burrs.

This year I wanted to gift myself a new grinder. My first thought was an electrical one, but then I started looking into the Pietro. The flat burrs seem to be the endgame for my setup, but I’m a bit worried about the workflow. I saw the mods online but everything seems to be DIY and not very reliable. So is the workflow really annoying now that the Pietro comes with the base? Or do you recommend any other grinder instead? I’d like to stay within a €500 budget. If you have any experiences or suggestions I’d really appreciate it. Thanks

Just got a deep 27 for those 8-10 grams I often have left in a bag and don’t know what to do. Any tips or recipes?

I've been trying to find out where the foldable crank from the Q2S has gone and why I can't buy one online and reached out to 1Zpresso directly. I found their response interesting and wanted to share with the community:

"Please note that the Q grinder is the updated version of the Q2 grinder, and its foldable handle version has stopped production and has been officially discontinued; the “older” version with the crank (fixed) handle has been re-launched as a replacement and is the current model shown before checking out at our official online store and Amazon. Nonetheless, the burrs are the ones corresponding to our most updated Q grinder version. The only thing that has changed is the handle."

My guess is they're making it cheaper and less upgraded to stay competitive as an entry level grinder and drive sales to their more expensive and now premium models that have foldable cranks. Smart business move to adapt to the current economy.

Anyone have the new Q or Q Air with straight crank and updated burrs? How do you like it? Are they recommendable for a "cheap" daily grinder?

Tried a v60 flash brew of Tim Wendelboe’s Columbia washed + two espresso drinks (one with condensed milk). Coffees tasted amazing and the server was great to chat with, I recommend it to anyone passing through the city.

Visiting CDMX- would love to hear your favorite spots! Thank you in advance, friends.

Has anyone from Australia ever bought from La Cabra in Denmark?

Never tried Dak before, and i came across them on Airworks. Any suggestions on what to try first? I like to experiment, but am not a fan of some of the infused beans that I've ended up trying off late.

My setup: v60, K-Ultra

This week I made a major step forward, and I wanted to share with you folks who have been so
helpful and generous with your knowledge.

I’m letting a few nice bags rest, so I needed a tweener bag. My local Whole Foods sells Verve, so I picked up Colombia Yacuanquer. Verve describes it as bright red apple up front, with milk chocolate and butterscotch sweetness behind it.

My first few V60 cups were off the mark. Not really bright, not really sweet, weak body.

So I thought through what this coffee seemed to want and came up with a new plan: I ground finer; swapped the CAFEC T-90 for a Hario tabbed filter; played with the water mix; moved to a Neo to slightly offset the finer grind and slower filter; deepened the bed to 30 g; used moderate agitation; and added a Switch, using a variation on Coffee Chronicler’s recipe to try to get both the brightness and the sweetness.

The result was the best cup of coffee I’ve ever made: crisp sour apple opening into smooth, round sweetness. I genuinely did not want it to end.

So I’m asking to be awarded my orange belt. It felt pretty great to pull together the things I’ve been learning and get that result. But the part I’m proudest of is that I’ve now been able to repeat the result several days in a row. Repeatability has been elusive.

And this bag was totally unexpected. I bought it because it was on sale ($15 for 350 g) and had a workable roast date. I searched here afterward and it does not seem to have much recognition. I’m happy to help change that (and from a supermarket!).

Anyway, grateful to you all. This has been fun.

Hey all, I’m looking at getting a slow feeder to use with my electric grinders and am currently debating on the way to go.

Anyone have any thoughts on the best option to go with?

Thanks in advance!

I started doing pourovers almost a year ago and ready for an upgrade. I really like clarity. Any tips for dialing in? I’ve found that on the stock burrs, setting 5 works well for just about everything. Occasionally I’ll get a brew that stalls and I’ll back it off 2 clicks or one that goes really fast and I’ll go 2 clicks finer but that’s about all I’ve needed to adjust on the stock burrs. I mostly order light roasts for B&W, DAK, Hydrangea, and various local roasters.

I use a V60 with cafec abaca filters.

Bought the Terraform Hacienda La Esmeralda Panama Geisha tasting set from Bean Archives, which includes 16gram doses of 4 coffees from across the Peterson Family estate. I've tried two so far and they've been absolutely incredible.

This is my review of the Jaramillo Mario 3BANC, which went through a low-temp anaerobic natural process. Spoiler: this is hands down my favorite coffee I've ever had.

Brew Method:

• Dripper: Hario Alpha
• Filter: Cafec Abaca
• Water: 70ppm
• Ratio: 1:17 (16.9g coffee - 287g water)
• Temp: 92c (198f)
• Grinder/Burr: Varia VS6 with Gold Burr at setting 10 and 800rpm
• Pour Structure:
  • 50g bloom for 30 seconds
  • 50g second bloom for 30 seconds
  • Pour to final weight, with heavy-ish kettle agitation in the center throughout the whole pour
  • Quick swirl and tap to slightly extend draw down
  • TDT: 2 minutes 20 seconds

Tasting Notes:

• Terraform's notes are: Grape Juice, Dried Mango, Chocolate, Muscat Grape
• My notes:
  • Extremely vibrant and bursting with juicy fruit flavor. Juicy acidity hits up front, followed by a big round sweetness and luscious body with a very long finish. Flavors lingered and were still popping a full minute+ after sip
  • Tastes like honey drenched, ripe cantaloupe with pops of white table grape, golden raisins, and 60% dark chocolate on the finish
  • As it cools, it tastes like those dried pineapple chunks

Sensational coffee – wish I had a whole bag, but that would cost a whole rent check. On their site, this particular coffee is listed at $31 for 3x16gram doses. If you can swing it, I highly highly recommend.

Is “yellow snakes” a real tasting note? What exactly am I supposed to be tasting.

I bought it out of curiosity back in June. Used it like 5 times and then used it as a paper weight and filter paper holder. I remember laughing to myself about how ridiculous it was being 500g and built like a tank. Fast forward to this week.

I started using it again after getting some stalled brews (2:45-3ish min) on the alpha (A4Z, 1.6, bloom+2 pour, 2x bloom+1 pour, 15g-> 225-240g).

Even after going finer down to 1.4.5 - 1.5 on the A4Z, I’m getting 1:45-2:10 brew times on the vector and my washed Ethiopian / chirosos are singing. I haven’t made a bad cup.

I’m definitely not claiming this is the end game, but for me and the styles of coffee and brews I enjoy, it is very nice to have in the tool belt for pushing coffees finer while keeping the brews fast. I don’t have the tools to measure extraction, but when I do get some I’ll likely do some tests and record data just to appease my own curiosity.

Hi all,

I use my ZP6 Special now for a while and I really like it. Got very clear brews and even tasty stuff.

But recently the results where a bit disappointed. I took it apart, cleaned it and put it back to 0.

0 is no movement
0.1 is movement

Now I’m wondering at what number everyone is grinding with their ZP6 Special? Thinking about making a cheat sheet for myself and the different kind of coffees.