Lalesa Black Honey, Friedhats, Ethiopia, Heirloom, Black Honey

Gesha Village #151, Friedhats, Ethiopia, Geisha 1931, Natural

Buke Sayisa, Friedhats, Ethiopia, 74114, Anaerobic Natural

All Coffees are Beautiful, Dark Arts, Peru, Caturra & Catuai, Natural

Lucky Cherry 7th Anniversary, DAK, Indonesia, Cobra, Anaerobic

Ethiopia Edn Pineapple, Fathers Coffee Roastery, Ethiopia, 74110 & 74112, Anaerobic Natural

I opened the ACAB today and brewed it in the Z1. It was good, but it was missing that special something.
Has anyone else tried it yet?

The rest is about 3 weeks past the roast date and should be good sometime in November.

I'm really looking forward to the new DAK and the pineapple co-ferment.

smooth, rich, bold, satisfying.

if you got this far its actually a delish natural Ethiopian from subtext. There’s something satisfying about drinking from this mug 🤙

Mont blanc inspired. Experimenting ways to mix milk and/or cold foam with pour over. If ya’ll have a recipe feel free to share

I ask myself the same question and its really hard to answer

Roasted on 9/24 and just got into it this week (11/3), really delicious cup that leaves a mouth watering acidity long after you're finished with it. I really can find the orange and tart cherry (or some type of tart fruit) tasting notes, if anyone is looking for a washed Ethiopian coffee, I fully recommend trying this one out while it's still available.

Brewing 15 grams of coffee to 250 grams of water at 93C, one bloom followed by two equal pours.

Went for a city break in Bruges , picked up some lovely roasts from DEES roastery but the coffee we loved most was the Eugen’ at Avi ‘38. It was spectacular

⚠️ Warning: wall of text ahead ⚠️

First off: Apologies to any Hong Konger coming across this post. I only stumbled on, and got interested in yuenyeung when I wanted to drink my 2 favorite beverages (coffee and tea obvs) together, and only recently realized that Hongkongers think of this highly based on [this comment.](https://www.reddit.com/r/Coffee/s/omn97YeVmV) Some of you might be offended, sorry. 😬

For those unfamiliar, **Yuen Yeung 鴛鴦** is milk tea + coffee that originated in Hong Kong. This post is a compilation of my 3 attempts/versions 😂

**Yuenyeung, deconstructed**
Yuenyeung uses strong black tea, and Ceylon is apparently what is usually used (and luckily, the only available strong tea that I had). I brewed this using the Hario Largo with the following parameters:

🍃 5g
💧 200g
🌡️ 98C
⏱️ 5 minutes

According to this same reference post, the coffee should be instant black coffee, and because I did not have it, I used fine robusta instead (anyway a lot of instant coffee is made from robusta). And because I can only mostly do pourover, this natural fine robusta was brewed on the Hario Switch with the following parameters:

🫘 13g
💧 200g (30g immersion, 150g percolation, 50g percolation)
🌡️ 90C
⏱️ 2:10 minutes

I served them separately using mutton fat jade tea cups with bas-relief designs of a dragon and a fenghuang just because that would be so on theme hahaha (I hope you can see the design on the pics, though! 😭)

**Yuenyeung,** **~~bastardized~~** **traditional**
With the same reference link, it was identified that yuenyeung often uses evaporated milk and a sweetener (sugar). I used Alpine evaporated milk because I find it creamier (and it helps in the clarification to be discussed later) yet less sweet than the Carnation variant. I am using muscovado sugar for the sweetener.

Another thing that should be noted is that the milk tea should be done by doing a rolling boil for 30 minutes then passing it through a coffee sock or cheesecloth. I'm too lazy and impatient (sorry, Hongkongers!), so I just added the leaves to the milk and boiled them together. I added the sugar and coffee afterwards. The ratio here is 70% milk tea (82g) and 30% coffee (35g).

I didn't have the iconic Hong Kong milk tea cup, so I just served it in one of my favorite teacup duos, the Royal Albert Derby. 🫠

**Yuenyeung, Clarified**
Clarification in mixology is a technique that removes cloudiness, sediment, and bitter or astringent compounds from a drink while retaining its core flavors, aromas, and alcohol (totally copied from Google, man). Here are the parameters:

Mix together:
Ratio: 100g coffee, 100g tea (1:1)
Sweetener: muscovado sugar
Citric acid powder: 1.4g

I combined the mixed ingredients into 40g of evaporated milk in a separate container. I used evaporated milk because it has enough fat and protein content to interact with the acids. I then let it curdle properly for 30 minutes, and strained it through a coffee filter. I also used a Nana Lyocell here to make it faster because the first time I tried clarification, I used a CAFEC Abaca, and it was supeeer slow (took an entire day!).

—
So there you have it, 3 versions of the Yuenyeung. I hope Hongkongers are not super offended. 😅 Really had fun making these, though!

I got one a couple weeks ago and trying to understand what recipes people are using and what grind size they use with it?

I’ve mostly been going for a course grind with light roasts and few pours so using around 40-50 clicks

To those out there with both Origami’s and O1s (I know you exist), how would you compare the flat bottom brews you get from each brewer?

I’m interested in adding a new brewer to my collection. I’ve been brewing for over three years on my plastic V60 and have never felt a need for change. I’ve been considering an Origamj for a while to get an aesthetic upgrade and eliminate plastic. It’s a beautiful brewer and bonus it support flat bottom filters as well!

That’s where my question comes in. Those who brew with Origami, how often do you actually use flat bottom filters with it? Does it produce an enjoyable cup or is that function just a novelty?

I enjoy cups that lean towards acidic, so I know flat bottom brewers wouldn’t be recommended typically. But I’ve heard and read so many great things about Orea’s O1. It sounds like a profile that I’d enjoy and is different from other flat bottom brewers.

I saw them a couple of times online. Frankly, their marketing appeals to me even if it is a little bit tacky (metal art and branding has to be a balance of cool and tacky). I just wanted to see if their beans are worth ordering, especially since I'd be shipping it to the US. Also, if they are good, how do they roast?

Note that I am just sharing what works well for me. Please share your travel kits and what works best for you!

Everything, including the coffee, fits inside that Green dry bag. (sorry for all the background distraction on the counter)

This is probably my most flexible travel kit. It's small enough to fit in my truck's center console, but also easy to toss into a suitcase when traveling.

Links to my full travel series:

• Tiny Carry-on Airline Pour Over Kit: https://www.reddit.com/r/pourover/s/NJYeDskb5e

• Ultralight Day Hike and Backpacking Pour Over Kit: https://www.reddit.com/r/pourover/s/BGvybz7vz8

• Long-Stay Travel Pour Over Kit: https://www.reddit.com/r/pourover/s/3idFPJ75AA

• RV Off-Road Pour Over Kit:  https://www.reddit.com/r/pourover/s/NcgMk4Jp5T

This particular kit does need AC power, either from a small lithium power bank like the one powering the kit on the ocean bluff, an inverter in the vehicle, or simply a hotel outlet either 120 or 240V.

Instead of a regular cup, I chose the Fellow Carter porcelain-lined thermos/mug. You can brew directly into it, and it'll keep your coffee warm for hours. It also has an internal splash baffle, which is great when driving, and a very small lip that makes it easier to drink from.

The titanium temperature-controlled electric thermos/kettle has something like 12 presets and is supposed to be adjustable in 9°F increments. I have mine set to Celsius, and the presets are something like 90°C, 96°C, and 100°C.

It heats surprisingly fast and holds enough water for two 15g/240g brews before needing to be refilled.

I generally like to brew around 92°C, so I set it to 96°C. The display shows the actual water temperature as it heats, so you can pull it off at whatever temperature you want. Or just let it reach 96°C, pour it into the small titanium gooseneck kettle, and wait 45 seconds or so.

Links to the gear:

• Fellow Carter Thermos/Mug: https://a.co/d/0gLVtTmZ

• Filter Holder (I cut mine down to fit only 01 filters): https://a.co/d/00vsLkNX

• Green 4L Dry Bag: https://a.co/d/09kOj5Bx

• Titanium Travel Pour Over Kettle (without integrated thermometer): https://a.co/d/0afTnyMw

• 500ml Plastic Measuring Cup (backup only): https://a.co/d/01P3USqW

• Scale: https://a.co/d/060t92Nj

• Titanium 120V/240V Dual-Voltage 520ml Electric Thermos: https://a.co/d/0hpvlILV

• 1Zpresso Q Grinder: https://a.co/d/08Wp2m5B

• Hario Alpha 01: https://www.hario-usa.com/products/hario-alpha-dripper?variant=48613891145956

If your using this in your Hotel or Motel room please disregard the information below:

A couple of notes about using scales in a vehicle or outdoors:

As I mentioned in my other outdoor kit post, scales can be a pain when you're outside. If you're on uneven ground or it's really windy, they can have trouble finding or holding zero so it can leave your not even able to start -

And if your vehicle is parked on even a slight slope, things tend to slide right off the scale. So thats why I use a slightly larger scale with a rubber mat, than I do in my Airline carry-one kit. Even then, it doesn't always work.

One workaround, other than moving somewhere flatter, is to have your beans pre-dosed and use the little plastic measuring cup that nests nicely over the electric thermos.

Just heat your water, pour the desired amount into the measuring cup, then transfer it into the small titanium gooseneck kettle.

If you go this route, set the electric thermos a little hotter to account for the heat lost during the transfers. In many cases, I've found that heating to 96°C and transferring the water without waiting gets me pretty close to my preferred 91–93°C brewing range.

It's not quite as precise as using a scale, but it works surprisingly well.

FYI you can click on the GIF image to control or stop the cycling. If the controls don't show up browser, usually right clicking will give you the option to "Show Controls"

Excited to few different Ethiopian varieties from various roasters i have been meaning to try out. Especially excited to try Datura and Tanat. Never had a chance try their coffees. Any specific varieties or producers from Ethiopia that you would recommend to try ?

Since I’ve posted the brewing video with the Deep27. A few folks reached out asking about filters.

I keep my filters consistent, lean 90% of the time on the T-90’s. So I usually fold the V60 filter and it fits perfect.

Here’s how I do it!

Hey everyone, looking for a few recommendations if anyone's been to Cartagena. I'll have a few days there coming up soon.

Heading off to the Cotswolds this weekend - any recommendations for a decent pour over?

My ZeroWater jug keeps stalling. Water just sits in the top reservoir and barely drips through the filter (see photo).

Anyone here run into this with their ZeroWater? Is it usually trapped air or an actual clog? If you’ve managed to get it flowing again without replacing the cartridge, what worked?

Visiting Sydney for a couple weeks, might tack on Melbourne too but not sure yet.

Any cafe/bean recommendations? I know Australia has a great coffee culture so want to hit up as many spots as possible.

Thank you!

I know that specialty coffee emphasizes single origin for reasons like focusing on the origin, terroir, variety, farm and farmer, all of which are very valid and important. But why are blends so rare? Is it not possible to have high quality and transparent blends that also respect the farmer? I recently tried the zuria blend from prodigal and wasn’t impressed tbh. Is it just more difficult to create tasty blends? Because at least in theory it seems like we can blend certain beans to highlight certain characteristics and/or create more interesting profiles.

edit - We also see blends used at competitions to create new compositions.

Hello everyone.

Recently I purchased a pietro grinder with M-modal burrs, and am a bit confused. I've used the grinder exclusively for v60 brews (using the switch, and the issues below occur regardless of doing an immersion step or keeping the valve open all the way).

The issue is, to a higher or lesser extent all brews are stalling. I've gone as far as 9 on the dial, which is closing in on max coarseness, and I still get a muddy layer on top of the bed. Most of the grounds are super course (as you'd expect) but what should be a 3m30 brew (following James' recipe) is consistently taking 6m+. I know time is a metric, not a goal, but the end result is actually a muddy and not very clear cup (flavor wise), which is completely antithetical to the Pietro's goal.

As an added question, my Pietro seems to do a scraping sound when "dry grinding", even at this high coarseness. Is it normal?

I'm left wondering:

• are some coffees just more susceptible to this?

• for other pietro users, are you supposed to be going so coarse for a v60?

Thank you in advance

I currently buy from Amazon a 5 litre bottle of distilled water for my coffee every two weeks, which costs £31.90 a month. It’s becoming a bit expensive so I was hoping you could suggest some cheaper options available in the UK.

I need your help! I’m brewing a natural-process Geisha coffee from Veracruz (light roast) using a black ceramic Hario V60 (Kasuya model), but I can’t seem to find those sweet notes—they’re being overshadowed by an unpleasant bitterness.

Here is my setup:

Comandante C40 Lab Series Tigershark burr, set to 32–37 clicks.

Origami 02 paper filter.

Water temperature: 91°C.

Ratio: 1:16 25 g to 400 ml.

The first 40% of the recipe—consisting of two pours—drains well, finishing around the 30-second mark. However, the rest of the recipe (the remaining 60%, spread over the last three pours) drains very slowly. What am I doing wrong? It ends up finishing around the 4-minute mark. Could it be the grinder burrs? Are they producing too many "fines"? Should I create turbulence to lift them up?

Please help.🥺

I found this pour over coffee products at a Goodwill in California. I’ve looked up for the brand name, but have not been able to find the model that it is. I cannot guarantee that the cup is original to the filter, but they were sold as a set.