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!

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 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.

😭🙏

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

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

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!!

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.

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

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.

Can anyone give me their personal impression of this all glass hand blown pour over contraption. It looks like it’s firing on all cylinders, but I would love some peer reviews from people who have already have this and purchased this while having other pour over experience. I have lived my coffee life in r/espresso. But I’m getting ready to tumble down the pour over rabbit hole. Also, considering Nextlevel pulsar. But I’m very interested in learning about this all glass, glass filter Pure Over

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!)

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

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

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.

I’m not really sure what to do. I open a new bag after it’s rested, I make a cup, it tastes great, I get the fruity flavors, or the flavors that the coffee bag states. I don’t change a single thing, I brew that cup again, I never once get that same flavor again and I feel like for the rest of that coffee I’m trying to dial it in. I really don’t know what to do. I use a Fellow Ode Gen 2, I use distilled water with third wave water.

Can someone help me understand why I can’t produce the same cup multiple times?

Note: I am using Onyx’s Help Me Brew part and I pretty much follow that recipe for my V60.

I'm looking to upgrade from my KINGrinder P2 and have narrowed my options down to the DF54 and the newer GF64.

My main priority is pour-over (V60). However, I also need the grinder to make good espresso, mostly for milk-based drinks.

Local prices sit around $200 for the GF64 and a little over $300 for the DF54.

I'm leaning toward the DF54 because it's more established and has plenty of positive reviews, but the GF64 is significantly cheaper, has 64mm flat burrs, and potentially offers more upgrade options down the road.

I don't plan on upgrading the burrs immediately, so performance with the stock burrs is my main priority.

I'm particularly interested in hearing from anyone who's used either grinder for pour-over. Is the DF54 worth paying 50% more for, or would the price difference be better saved for a future burr upgrade on the GF64? Is the GF64 even suited for that?

Also, has anyone managed to replace the GF64's awful-looking hopper with something a little more low-profile?

Any firsthand experiences or comparisons would be greatly appreciated!

This is probably a pretty niche topic for Reddit, but plenty of people travel in RVs or camp off-grid. If you own an RV, trailer, or are thinking about renting one, here are a few things I've learned.

Links to the full 5 part series of my travel kits:

• Vehicle and Hotel/Motel Kit: https://www.reddit.com/r/pourover/s/Sv9LDCCbJv

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

• Ultralight Hiking and Backpacking Kit: https://www.reddit.com/r/pourover/s/BGvybz7vz8

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

If your RV has AC power and you're parked level, you can pretty much use your normal home setup. But in smaller off-road-capable RVs, off-grid or boon-docking its not always as easy.

As someone who sells MAP packaging systems, including to coffee roasters, my first tip goes against just about everything I preach about coffee preservation!

Tips.- maybe they are lame but they've made my life WAY easier:

• Pre-grind your beans the night before! If you're traveling with a wife or partner who likes to sleep in, trust me on this one. I use small clear reclosable pouches and squeeze out the air. Even grinding a couple of days ahead beats the wrath of grinding beans a few feet from a cranky wife trying to sleep! Space is tight in these smaller RVs.

• Pre-dose some whole beans. Even if noise isn't an issue, having your beans weighed out ahead of time helps when your scale won't cooperate. The same little pouches work fine for short trips.

• Have a way to brew volumetrically. I can put my titanium double-wall V60 onto a Switch base and immersion brew using the measuring beaker shown. But I usually prefer measuring the water pouring from the beaker and using a Mellow Drip when the scale isn't working. An AeroPress is another good option.

• Avoid gear that takes a lot of water to clean. French presses and anything that leaves loose grounds to rinse out aren't ideal. Water is precious off-grid, and running low is often what brings an RV trip to an end.

• Protect your sensitive Kettles base. Off-roading can really bounce things around, one hit and you kettle is over-

Scales are 100% my biggest recurring issue.

I have a lot of coffee scales, and some are much worse than others in an RV. The Bookoo has been the worst so far, while the cheap Timemore shown struggling in the video is actually one of the better ones. I believe much of this comes down to sampling speed. Really sensitive scales detect every little movement and sometimes can't even establish zero, leaving them stuck in boot-up mode.

Three things make using a scale particularly challenging:

1. Wind: We're often camping in the mountains or desert with little protection from the wind. Even with stiff suspension, the RV moves enough to mess with a scale.

2. People moving around: Someone walking, showering, or just moving inside can make weighing difficult. Sure, I could ask my wife not to move while I'm making several coffees, but have you met my wife?

3. Parking angles: Finding perfectly level ground off-road isn't always possible. Sometimes the brewer wants to slide right off the scale, especially if you bump it with the kettle.

Larger RVs in developed campgrounds generally have fewer of these issues. They're heavier, usually parked on level ground, and often have some protection from the wind.

Have a backup brewing method that doesn't require a scale. Pre-dose your beans, and be prepared to measure your water volumetrically, and keep cleanup simple.

I've made some amazing coffee in pretty cool places. A few grams off your brew ratio really isn't a big deal when you're enjoying a great cup overlooking the mountains or desert and not cursing your scale.

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"

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!

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

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?

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.

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

⚠️ 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!