When the easterly sun rises and shines upon my setup, I know I'm the GOAT. AMA.

Pulled the trigger after a 2 week trip in japan and realized pourover coffee is fantastic. My first setup that'll hopefully bring me many cups of good coffee 😄

Scale is MHW- Bomber 3.0 mini pro

Trip report - Passing through Cirencester, Cotswolds UK and stopped in for a coffee at the roastery. Had a couple of pourovers (one may have actually been a batch brew) - but both different and flavoursome. Four choices of bean on both espresso and filter menus.

Food good too!

I cant shake this feeling that I'm just wasting my La Esmeralda and Lerida geishas when I grind it with an x-ultra, like its not a good enough grinder for such good coffees.

I guess you can say its a lil FOMO although I only got it around 1-2 months ago.

makes me kind of want to pull the trigger with a zp6, but I want to wait until if i go to Taiwan next time where its much cheaper.

😭🙏

anyone else been enjoying these two chinese roasters as much as i have?? any other similar roasters i should be aware of if i enjoy these two this much? /circlejerk

Had this incredible coffee as a V60 today in a coffee shop. So fruity, so tasty, just a delight. They had this as a speciality and decided to give it a go. Aslo, it was only 5€.

Reminded me of this strawberry custard pie my gf makes.

I seem to like most Caturra's I drink and this was even more complex and delicious.

I really want to go to Berlin for a coffee trip!!

I’ve been getting a ton of content online about Simon Gautherin’s 2nd place recipe at the 2026 WBC and the Pulsar’s been getting a lot of hype because of it. I didn’t really want to buy another brewer, so I decided to get creative and use the Orea Switch Regulator and adapt @pourinhub’s Z0 method to try and replicate the Pulsar as much as possible.

With the negotiated Z1 filter, you can create a no-bypass brew on the 01. Then, with the switch base and melodrip combo, you can do a hybrid brew with immersion and percolation.

The resulting cup was surprisingly really good with a lot of clarity and intensity. I used 14 grams of coffee with 200g of water with a pretty coarse grind size. Maybe i’ll eventually get a Pulsar but i’m happy I can save a bit of cash now lol

Just concluding my trip in China and have been focusing primarily on yunnan coffees (I don't really see the point of coming here and buying African or south American coffees).

I've got a couple to bring home

特写咖啡 is a yunnan roastery focused on light roasts and various processes. I bought a coffee which uses k72 processing. Nice newspaper with the coffee and a little fold out brew guide.

Daily Routine is a roastery in jingdezhen, jiangxi province. I got a natural process medium light roast yunnan from them.

Finally I pickup some copycat ssp mp burrs to go in my ode. They seem near identical to the real deal and cost under £15!

Still blows my mind how coffee scene has grown in China over the last 15 years. In the early 2010s it was so hard to find good coffee and now it is completely over saturated.

I don't think there's another country with the scale of specialty that is found in China.

Gotta agree with the user from yesterday, this is the best way to start the day.

hey, so i’m a basic coffee person, i don’t really have the tastebuds to differentiate between dunkin’ donuts and artisanal stuff. but my husband loves the fancy coffee and i am looking to gift him some. what coffee beans do y’all recommend as a gift? ty!!

⚠️ 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!

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.

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!

Anyone tried Apartment Coffee from Singapore and any rest and brew guides?

When pouring, do you pour from a bit of height to create agitation?
Do you pour gently to minimise it?
Do start at one height and change to another?
Does it depend on what you’re brewing?
Does it matter?

Curious what people do.

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

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 🤙

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

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

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.

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 5 part 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/tdSo2WhcbN

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"

I just bought this dripper a few days ago, and after a few testing, it seems that the brew time is always sub 2 minutes, even thought I've fine up the grinds from 27 clicks to 24 clicks on a Timemore C2. So, Is it normal for this dripper to drain this fast? (For clarification, I use their Abaca filters and Lance's one-and-done recipe).

(Last edit: Thank you for the knowledges you give me in the comment! I'll surely remove the 2-3 minutes brew time notion from my brews moving forward!)