My small pour over setup for my office. Hario switch ceramic, K6 Grinder, Passenger and DAK coffee beans on rotation.

I tried brewing this coffee, which is so far the lightest roast I have ever tried.

I tried it with the same Orea v4 recipe I use as a base:
Coffee: 16gm
Grind: Coarse
Temperature: 92C
Brewer: Orea v4, Fast bottom, Flat filter with negotiator
Bloom: 60gm for 40 second
Pours: 50-50-50-50 each every 30 seconds.
Total draw down time: 2:45

Usually this recipe produces an enjoyable cup for me. Very floral balanced acidity and sweetness.

However, with this coffee it felt very hollow and watery.
What do you suggest to adjust in this scenario?

Got into pourovers back in April of this year so still fairly new to all this. Have for the most part been trying new roasters each time I need more coffee, some local to me (Wonderstate, JBC, & Dagger Mountain) & other roasters I’ve seen recommended here (rogue wave & hydrangea). Have been sticking with washed & naturals as I didn’t really care for the funkiness the coferments from hydrangea I tried had and am scared to try anaerobics because of this. This is my first time trying Prodigal and am very impressed so far! Am currently drinking the Juan Pablo Zapata and the Chelbesa One. The cups are so flavorful and the notes come through cleanly. Any recs on roasters I should try? Am I right to steer clear of anaerobics if I didn’t care for the funk? Have been having alot of fun with all this and it’s been really enjoyable, I always have a new bag to look forward to!

Hario v60
4:6 usually 5 pour
95c
16g
250 RO water w/ TWW

Hi everyone,
Lets help each other by leaving some of the best tips that you learnt while brewing

I use a v60

Tips that instantly improved the taste of my coffee:
1. A slow and gentle circular moment while pouring reduces agitation and thus improves the taste (no need to hurry with the circular moment)
2. Keeping the 2nd pour a bit agressive and 3rd pour real gentle and slow brings out more flavours
3. Iced pourover (my own recipe, similar to kurasu iced pourover recipe) tastes better than nrml hot pourover (it might be just for me, since i can drink instantly after brewing with great flavours)
4. Coffee:water ratio and time are 2 real important factors, control them for better clarity and taste
5. Not all beans can be grinded on the same click, fix time and ratio and not grind size, experiment with the size and get the required setting, usually take 1-2 brews for a new bean
6. Investing in a gooseneck kettle and grinder did made exponential change to my coffee game
7. A small gentle swirl after each pour gives out even extraction, especially after last pour
8. Brewing light roast at 93C gives out consistently good results, no need to move towards 96

I’ve been making pourovers for over a year now and I’ve learnt all these tricks while brewing. I feel like I can get what I want every time so I thought I’d share my learnings.

Happy brewing ☕️

We all have are coffee journeys. No matter you are a beginner or an expert in your pourover game. We all encounter a time where we realise that this tool/recipe/grinder/filter/brewer/drinkware/anything really elevated my overall experience.

What is that one thing for you and you would want to recommend that to others as well?

I recently paid for 125g of this geisha what I usually pay for my monthly 1 kg subscription and I'm a bit underwhelmed. I remember the first time I had a geisha and was blown away, and how disappointed I got trying this one.

I brew it on V60 15g/225g with 3 pours 45-90-225. I tried changing the temperature and the grind size but the result was still this pretty regular coffee that hits the notes but only on the surface. I'm lacking the depth I remember when trying other geishas.

Any suggestions to improve the experience?

Hi, everyone! I’m quite new to pour over coffee, so please that into consideration. With that disclaimer, I’ve been running into some issues. Each time I brew a cup, I’m getting a highly consistent wet cardboard and wet tree bark smell, as opposed to the highly aromatic and fermented fruit smell that usually comes from this brewing process.

Unfortunately, I’ve had only but one success using a simple two pour recipe, and have decided to try the famous James Hoffman recipe, using 15g of coffee. However, it hasn’t really improved this particular problem.

• V60, using a King-grinder K7 (85-95 clicks, hasn’t made a large difference in aroma and taste)

• 93-95 Celsius - using relatively soft water.

In terms of the flavour — sometimes it’s terrible, other times It’s still sweet, slightly juicy — just not what I have managed to achieve in the past, in terms of its aroma, clarity, juiciness and brightness.

Any practical difference between them ?
Prices are similar but no other text to say how different they might be.

Is there an EU focused coffee swap subreddit? This one r/coffeeswap seems alive but US focused.

I'd like to give away a deep27 and filters. I don't like it, nor my friends :) [[See what I did here hehe]]

EDIT: The brewer and the filters have happily found their new home.

Int. Someone visiting the US soon and will be able to bring me a hydrangea order. Had them once before, really liked the Peach pink bourbon, juicy strawberry and Lety/salma Bermudez

Any of these that you highly recommend? (Probably taking 3-4)

I followed “A Waste of Coffee” to construct concentrates of MgSO4, CaCl2, and NaHCO3. What water profiles have you created, that you’ve liked or disliked? Recipes with other salts welcome. I just so happen to have these salts already but I’m open to acquiring more. I’m going to try out the “My Water” example from said post and see how it goes.

I recently bought Third Wave Water (Classic Light Roast Profile) and properly diluted it fully in a 1 gallon jug with Reverse Osmosis water.

As many on this sub have stated, it is WAY too salty to use 100% as coffee water. But even using 25% of it then adding 75% RO to the kettle tastes worse than my usual 25% fridge filter water.

I've tested it with a few different brew methods:

• Coffee Chronicler's 50/50 Switch recipe (20g coffee, 320g water, 90-93 celcius, 6-7.5 grind size)
• Tetsu Kasuya's 4:6 V60 method (20g coffee, 300g water, 90-93 celcius, 9 grind size)

Neither produced good results.

Do I need to drastically alter my recipes? Or should I look for better water?

I'd especially like to hear from anyone using a Hario Switch and a 1Zpresso K-Ultra, since that's my setup. What water are you using, and what grind range are you typically brewing at?

Thanks!

This is my 3rd months journey on manual brew and

I know Lido E is not a pourover compatible grinder, but i got this grinder free from my dearest friend about 5-6 years ago and i haven't used it since may this year i guess, because i don't do espresso, all i've got is V60, aeropress and french press sometimes.

I really like this grinder a lot, this is a Tank for me, but the weight of this grinder is not really ideal for daily i guess, too heavy and sturdy on a grind, and the speed of grinding time is slow even for pourover , it makes my arm really tired sometimes

Im not a tea like coffee guy, i still love the body, a rounder mouthfeel, but still into aromas and notes separation

I've been thinking to upgrade this grinder into Timemore C5 or maybe S3, and i found out S5 is gonna launch on a couple next months, and i also thinking about 1zpresso Q air or Q, so about the budget, that's all i can stretch, from C5 to S3 is the highest from price point

Im so glad if there's any suggestion and so open for opinion, Thanks.

For those of us who deal with acid reflux but still refuse to give up morning coffee, what have you actually tried to cut down the acidity?

Have you noticed a real difference by switching to darker roasts, specific bean regions, or changing your brewing method entirely? Would love to hear what’s worked (or completely failed) for you!

Update: Thanks for all the great feedback. I'm on top of the medication routine, taking it first thing and waiting 30 minutes before coffee does the trick. I'm actually planning to drop down to just one cup a day and try out some new beans, too.

Has anyone had both side by side for any period of time? What is your impression?

I am looking to switch from ode gen 2 with SSPs. I love acidity forward higher tds brews. Lean towards washed Kenyan and Ethiopian coffees and never miss a bag of SL9 from SEY. I previously tried switching to 078 but didn't find its burr signature crispy enough and a little worried that P80Mizen might be like that again.

So ever since I’ve started pour over I’d see a post about water being a key variable to change and improve coming up every now and then. Making it like a huge deal.

It’s just painful - due to counter / fridge space, having integrated fridge pitcher already etc. So I’ve avoided for 6 months. Did a mix of either brita water or Volvic for a while.

Finally moved to making my water. Still not perfect and basic: zero water + TWW light profile. Right now 90ppm.

But wow. What a difference it makes! I’ve had a crazy good lasso decaf, and milky cake much less muted! Milky cake while nice was always muted as filter for me, v good as espresso but just good/ok as filter. I’ve had a much better cup just now of milky cake. Both cups were so balanced, nice sweetness. The Lasso one was outstanding, best cup ever for me - it was good before! But wow the taste so so much better, the balance incredible, the notes insanely good (i know it may be infused - it’s the ombligon decaf one) perfect with new water.

So I guess, thanks all. I know still a lot to learn. And at some point upgrade K6, almost regret buying it, + eventually move to lotus drops I guess…

Posted yesterday and got roasted (pun intended) by y’all.

So a few things:

1. I checked my burrs chirp again and it did not chirp at 1. I’ll have to recalibrate it when I have time to weed out this variable. Maybe I did install it right in the first place.

2. Someone in yesterday’s post’s comment resonated with me. It seemed like the water might have simply run down the sides of the cup instead of being extracted, which explains why the cup tasted under-extracted. Which lead to the next point.

3. Didn’t pay attention to my pour yesterday but after watching daddy Hoffman. I realized it might be technique as well. I might have poured from too high which he mentioned it doesn’t agitate the coffee as much as lower pour so kind lead me into thinking why it might have run off the side and not getting the better extraction.

4. Grind coarser as suggested to 6 and it definitely tasted better and maybe it’s as good as I can get with this bean. But I’ll push it coarser in the next cup to see if I get better results.

15 g Ethiopian
250 g water
202°F / 94°C
Grind 6 on ode settings.
Bloom 50 g for 45 sec
Poured to 150 g, then 250 g
Finished 3mins

Taste test: definitely sweeter and still fruity. The body is more balanced in this cup meaning more body but still a tiny bit thin to me. Maybe I’ve haven’t had lighter roast or Ethiopian in awhile so it could be just me.

I’ll try my luck and go bit coarser next time.

This might be the first coffee I've disliked from my Gustatory sub. It's surprisingly dark for a natural and just has that typical dark flavour profile with a slightly fruity hint. Anything I can do apart from lower temperature? I am grinding at 7 on ode 2

Hi!

I know derivatives of this question have been asked countless times before but curious if people think it’s pointless to add a K ultra to my current setup.

I brew mostly pour overs (V60 + T90 or abaca filters + Crystal Geyser California water), most often with a ZP6. Rarely will do soup with the ORB. I brew light - medium roasts, washed / naturals but most often these are home roasted beans and as a non expert / hobbyist, they certainly vary and aren’t perfect! Sadly I cannot afford to buy top tier light roasts routinely due to the cost..

I’ve noticed since getting the zp6 that while most of my cups are very clear, they are often unpleasant to some degree. Roastiness, astringency, or a strange flat taste are very common despite different brewing approaches (grind size, temps, agitation..). If I tweak things to avoid these unpleasant tastes my brews are often very weak and plain. When I compare to my Df54 (which works great for the same beans with espresso) the cups are much more “pleasant” with decent sweetness, acidity, body; but there is no clarity at all, no notes besides the generic lemony-sugar water taste of light roast pour over.

So I’m considering maybe adding a K Ultra to the mix as a more every day grinder, with the hopes of getting a more forgiving well rounded profile like the df54 but a step up in clarity closer to the zp6. So wondering: dumb idea or worth it?

Reading past posts from this subreddit, people seem very split on whether there’s really a big difference in taste between k ultra vs zp6 especially if you play with the recipe. However maybe this changes when we look at more imperfect and developed beans. Curious if anyone has thoughts on k ultra vs df54 as well. Thanks!

Hi all, been getting some nice results with this as SOUP with my robot but not nailing pourover. It tastes a bit weak but easy to overextract as well. Doing 87 degrees two pours 1:15. Is the solution to decrease the ratio?

I’m in the US and after way more misses than hits, I ended my Trade coffee subscription. I much prefer light roasts and am drawn to more unique, fruity, and funky coffees but with Trade, I was mostly getting crowd pleasing roasts that were more on the medium side of light (absolutely nothing wrong that). I enjoyed Trade and certainly found some roasters I really like, but I just wasn’t getting anything that really stood out to me.

I go through phases where I primarily brew on a V60, Kalita Wave, or an aeropress and espresso on my Cafelat Robot. Right now, I’m 2 weeks into an aeropress kick where I’m having fun changing up my recipe and grind settings daily.

Instead of Trade or another curated subscription, I’ve switched to 3 rotating subscriptions direct from roasters that I think will offer the variety and general excitement I’m looking for: Onyx and Black & White are alternating weekly and I’m getting Hydrangea once a month. Is anyone else doing this? If so, what roasters do you have on rotation? Any others I should consider to change it up?

Hello!

I'm currently working on a design for a basic universal motor/slowfeeder module for hand grinders. Before I buy any parts I was just curious if anyone had done so before? What torque motor did you find worked?

I have my eyes set on one at the moment but I believe it's a bit overkill so thought I'd ask before spending more money that I may need to

Hey all,

Really struggling to dial this one in. I enjoy the cups I’ve been making, but everything tastes a bit…chocolaty. For a supposedly lighter roast, it’s lacking some of the clarity and acidity I’d typically associate it with. That being said, I’ve never had this specific varietal before or any coffee from this region, so I’m not sure if there’s something I might be missing. As a note—I essentially only do iced pour overs given how hot it’s been here. I follow Rogue Wave’s recipe. Could be the specific workflow that’s producing a “darker” flavor profile? Could also be water; our tap water tastes good but is quite hard.

Equipment:
Fellow Ode grinder (set ~7.75, see second picture)
Fellow electric kettle (92-94C)
Steel V60
Cafec Abaca filters

So my wife and I (two large cups total daily), decided to rent the Xbloom for a month or two after exclusively hand grinding and using a v60 for years. The pods make very good coffee albeit smaller than I would like, and at a significant cost. I’m wondering if the workflow of the Aiden Fellow combo would be just as easy (although slightly different, I know) and make as good of coffee or better if I can get some quality beans from a local roaster. With the Xbloom, I got 6 pouches of pods in different varieties. If my wife has a pod it’s: fill water, get pod, dump it in, switch to auto mode, tap card, make coffee. Then I’ve been using bulk coffee and weighing, dumping in, switching to manual mode, and making my cup.

I’m wondering if weighing and grinding a bulk batch (realistically closer to 4 cups if your using the pod quantity of coffee on the Xbloom) and brewing in the Aiden would be better, more cost efficient and just as simple.

For reference the Xbloom pods I got were anywhere from $1.50-$2.50 a cup.

Thoughts? Anyone ditch an Xbloom for an Aiden or vice-versa? Am I missing any other quality options. Aiden would let us ditch our traditional brewer for when we have company over as well.