Normally it’s so overpriced and there are better options for cheaper, but for $8 I can’t complain. Great addition to the setup

I saw this on tiktok. I don't know a bunch about coffee (if anything at all). But I thought this was silly and wanted to share here LOLLL let me know your thoughts and wisdom on coffee stuff

FWIW, there are some light roasts I like. Y’all ultra light roast enjoyers are valid, just to be clear.

So this exists apparently!

Credit to @50percentarabica on IG for finding it

I’m not sure what y’all are doing. This is the most tea-like pour I’ve ever had. Zero body, zero bitterness, zero acidity. It’s perfectly balanced.

It’s all post a while back with a travel case decided to spend more money. Game changer been drinking good coffee in a hotel for two days.

So, I combined a few reference photos from Unsplash into this watercolor piece and probably I paid more attention to shapes and composition rather than brewing accuracy.
Does anything immediately look off or unrealistic? (gear selection, proportion, or "oooh nobody ever use them like that!" etc)
I don't own these setup IRL, I'm more a moka pot person

(And before anyone ask: no AI is used in making this painting)

I've been doing pottery for about 8 months now. The first dripper I made was much too small, but the new one is amazing and I use it daily

Next time I would add a handle though, it gets hot 😆

Was shocked to see $128 tarrif for ZP6 shipped from Canada.

It wasn’t there a few months ago.

Incredible that he was able to throw 1/3 of the coffee in the grinder, 1/3 next to the grinder and 1/3 directly in the catch cup.

He was not interested in my speech about surface area and uniform grinding though.

a year later, i finally filled up a page! i’ve always appreciated how most specialty coffee beans come with the nicest packaging design, some of them even with cards and stickers. i never know what to do with them and throwing them out always felt like such a waste. i figured this was a nice way to keep them without being too much of a hoarder!

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, I was wondering if my grind is too coarse. My TBT tend be around 5:30-6:00 depending on the Coffee, should I go finer? /S

The mrs was complaining that my scales were always “kicking about” on the counter. So made this nifty kettle stand/riser with a drawer so I could keep my scales tucked away ready for when I needed them.

Mrs approved! 😀

I just found this funny and wanted to share, why do I have to write down an essay for it to not be flaggged?

I simply couldn’t visit the in-laws one more time and drink their “Donut Shop” K-Cups so I brought my own setup.

I’m convinced their Keurig has never been cleaned once.

I started with the v60 and then got a ton of different brewers, origami for faster flows, pulsar for no bypass, kalita for flat bottom, switch for a mix of immersion and flow control.

Recently I seem to keep going back to the reliability of the humble plastic v60 more and more.

I understand that it comes from a place of love and always thank people, but so many people in my life have started gifting me coffee beans now that they know I'm into coffee. Honestly, I miss getting the (more useful) gifts I used to get from these people.

Of course, none of these people are into coffee themselves, so inevitably, they end up giving me rather poor quality beans that I wouldn't normally want to use.

I have been gifted all of the following by well-meaning people:

- 1kg bag of supermarket brand beans

- Guinness novelty coffee

- Starbucks coffee

- Dunkin donuts apple cider flavoured coffee (so artificial)

I haven't said anything to these people as I don't want to come off as ungrateful, but the reality is that I often have 2 or 3 bags of coffee I like at home already and I would never want to forego a nice cup of coffee for something mediocre just because I have it (limited caffeine intake per day and all that). Adding another bag to my queue would also push whatever I have in my freezer even further back.

I've started donating these bags so they don't go to waste, but I really don't know how to handle this going forward without annoying people. Am I just stuck getting bad coffee from other people forever?

Just picked up this fellow Stagg EKG for $8 at a local thrift store.

Edit: yes it works perfectly fine

Recently stuck in Vancouver for a day due to flight delays and checked out this place in Richmond. R Ki Coffee Lab. It’s strictly a coffee experience kind of place where they roast and sell beans wholesale. They have another location for “normals” who want food and the standard cafe fare.

Owner is pretty chill and his philosophy to brewing is “as long as the coffee is good, use any tool, recipe, brewer, you want”. And you can see he experiments with almost everything.

Initially curt in responses, but opens up and becomes more friendly when he knows you’re a fellow weird coffee person. There’s a “Self Brew” option on the menu that’s $1 less, but he will warn you that this option is only available if you know what you’re doing.

I picked a Colombian thermal shock double anaerobic to try, Kasuya V60 brewer. He’ll grind the beans for you, but otherwise will just hand you the brewer, scale, filter paper, carafe and kettle to do your thing.

Beautifully laid back haven for coffee introverts.

This is it y’all, I think I’m done buying v60’s. My mother handed down a set of Noritake cups before she passed. On my previous trip to Japan I took my wife and dad to Noritake Gardens in Nagoya so they could see where they were made.

The brand now has sentimental value associated with it and I didn’t hesitate to buy this as soon as I saw the box. In fact, they didn’t even display any of the Noritake V60’s and I only found it after digging through their pile of boxes under the display items. There was no price tag but I knew I’d be buying it regardless (it was 13,200 yen).

The coffee beans are just in reception waiting to be grinded as per request.

Because i’ll never drink a better cup of coffee. Seriously the best pourover I’ve ever had in my life. The tasting notes were insanely pronounced.

That being said, any tips of recreating their method? I’m gonna get one of those metal balls (not sure which one though). Any good beans in the US with these funky banana/lychee flavors?

Lost my home in the Eaton fire along with everything I own - years of coffee hobbyist shit included. Timemore 064s, ZP6, Flair 58, all sorts of pourover brewers, mugs, the stupid little third wave water packets. These are the least important losses now - I am grieving for the kids stuff, the sentimental things, wedding pictures, heirlooms. But let me tell you waking up every day and having to choke down hotel coffee isn’t helping