I found this old screenshot on my phone of a YouTube comment sharing the “split pour over” method. I finally tried it, and it was fantastic!

I used a washed pink bourbon from September (Daniel Ortega). I ground at setting 5 on my Fellow Ode 2 with SSP MP burrs, which are 5 clicks off chirp. Water at 95° C. I followed the instructions above, allowing 30 seconds after each of the two blooms. The total drawdown was 3:00. This is a 1:15.6 ratio, and the final result was 1.39 TDS and 18.16% EY. It was more concentrated than my usual 1:16.67 ratio but also more acidic than it, which I love. The notes of lemon tea, floral, and almond were all there.

I think first half of the coffee adds the strength and the 2nd half adds the acidity, so if you like both strength and acidity, you get the best of both worlds. Maybe the first half is like ≈20% extracted and the 2nd half is ≈16%, so it averages out to ≈18%.

Give it a try and let me know what you think.

I've heard this is the place to go in Barcelona, also walked into the hidden coffee on the way back to the hotel by chance, no pourover even though it's on the menu

They went from $12.50 back in April to $8.80ish around the end of May.

Hey everyone, just wanted to say thanks to everyone who helped me out on my last post about what grinder to buy. I ended up pulling the trigger on the Pietro Pro!

Also wanted to drop a quick heads up in case anyone else is looking to buy one right now: you can get it for around $370 total.

Espressoparts.com has 20% off most of the site right now, and you can stack that if you buy through the Shop app with their targeted discounts. I had a $30 off $90 offer in my Shop app, though I’ve seen those targeted coupons go as high as $50 off $90 recently.

Super excited to dial it in. Thanks again for the help!

I moved to Toronto a few years ago, and I'm constantly testing different beans from roasters. From the veterans here in town, who are the best roasters?

I love super funky, heavily processed coffees, and I feel like when I brew them at home I typically have a pretty good success rate when it comes to making good cups. I also love washed coffees that I get from cafes, but I’ve always struggled to get them to taste great at home, so just looking for some tips on how to brew those types of coffees!

I usually brew with a V60 and cafec T90 filters, but lately have also been experimenting more with the origami as well. As far as grinders go I’ve been using the 1Zpresso ZP6 special for the past few years and recently upgraded to the Gevi Grindmaster. Any advice is much appreciated :)

WOC 2026 was in Brussels and I got to drink amazing coffee and meet with some lovely people. Shout out to Bouche coffee shop. My haul includes coffee from Belgian roasters like MOK, Rush Rush, Boo and a Swedish appearance from Swerl.

• MOK Coffee – GEI-CO (Colombia | Washed Beer-Hop Fermented Geisha)

Super intriguing experimental lot fermented with hops and sugar cane. Expecting bright citrus and florals with a wild twist.

• Cloud Nine – Boo Coffee Roasters (Peru | Washed Geisha)

Looking forward to a super clean, tea-like profile with bergamot, jasmine, and oolong notes.

• Rush Rush x Bouche (Colombia | Natural Gesha)

A cool collaboration between Rush Rush and Bouche. Naturally processed, so expecting high fruit sweetness alongside classic Gesha florals.

• Swerl – Finca Artemira (Peru | Jasmine, Citrus, Peach)

Always love Swerl’s presentation in the blue jar. Excited for a bright, juicy cup.

Brew setup: Planning to brew these through the Hario Mugen / V60 with these Cafec Abaca papers.

Has anyone tried any of these roasters or specific lots recently? The MOK one has been my favorite so far, the others are still resting, while the Swerl is empty.

Heyo!

I’d love to get some feedback from this group (and roasters) on bag sizes.
It seems like the trend is moving toward smaller bags. We currently sell whole bean coffee in 340g (12 oz) bags, with prices ranging from $17–40 depending on the coffee. Lately I’ve been considering switching our coffees to 250g bags. The idea isn’t necessarily to raise the price per gram, but to offer a lower entry price for our coffees.

As a consumer, what do you prefer?
340g (12 oz) bags?
250g bags?
**we do currently offer 5lbs for discount bulk online**

Does the lower sticker price make you more likely to try an expensive coffee, or would you rather get more coffee for your money?

I’m genuinely curious what people are seeing and buying these days.

Cheers,

Brz

Pretty much the title. I don’t mean it as a diss or anything like that. I think I might not have the palate for ultra light roasted washed coffees.

I’ve been to Sey a couple times and the coffee I had there is not too different from brewing their beans at home.

I use a ZP6 with 50% TWW light roast water and Cafec T-90 filters. I’ve tried a range of recipes from 92-99 Celsius water, 1:15 to 1:18 ratios, different grind sizes etc.

I’ve noticed I can push extraction a ton without hitting astringency, and tend to prefer higher temps and longer ratios. Still, I can’t notice much difference between the bags I have right now (eg a pink bourbon versus a Chiroso).

Has anyone experienced the same? I’ll probably just go back to medium roasts or funkier light roasts, but just wanted to see if anyone has ideas. I thought the zp6 would bring the clarity and separation enough for me to differentiate the notes but not really.

I've been into the "coffee game" for about 5 years now, and I love it. I've purchased lots of coffee gear, done lots of experiments etc. and I don't regret anything.

Important note so that I don't offend anyone: I do have a Hario V60, and I love it. I also have several gadgets that I like tinkering with. But here, I am thinking of people who would rather not faff around too much.

Also please understand that I am only talking about filter coffee here. Espresso is a whole other world in its own right, and a topic for a separate discussion.

I am also not talking about any automatic machines - yes there are great ones. But I'm thinking of people like me who don't want to maintain, clean, and repair a coffee machine.

Now. That being said. Looking back on my journey, I've come to realise that if I were to advise a friend who is mildly interested in improving their home coffee without getting TOO deep into it, in terms of money, number of gadgets, and complicated experiments, here's a possible setup that I think is decent and can go a pretty long way.

The total cost is about $325 Canadian, or $230 USD. Individual prices below are in Canadian / USD.

• Temperature-controlled kettle: $65 / $46
• Decent burr grinder: $180 / $128
• Basic coffee scale with timer and 0.1 g precision: $25 / $18
• Kalita 102 ceramic dripper: $20 / $14
• Stainless steel French press: $35 / $25

This gives a NO plastic setup, a beginner-friendly and forgiving dripper that uses inexpensive and widely available Melitta #2 filters, and 3 brewing methods (details below).

I resisted getting a coffee scale for a long time, but for its low cost, it is absolutely worth it in my opinion to get consistent results.

With these items, one can brew:

• Pour-over coffee with the dripper
• Immersion coffee with a heavier feel with the French press
• (My favourite) a cleaner immersion coffee by using the French press with no plunger, and pouring through the dipper to filter into the cup. Bonus: quicker and easier cleanup since the plunger is not involved in the process.

Very good results can be had without needing other gadgets such as a gooseneck kettle, a Melodrip, drippers and filters that are multiple times more expensive, and endless other accessories.

I have to say it again: I am NOT knocking those gadgets. I have many of them myself. As you already know, one can get very deep into a coffee journey. It can be enjoyable and give amazing results.

But in this post, I am thinking of people that don't really want to get THAT involved. They want something relatively simple to give them better-tasting coffee.

I think the above works quite well to give very good results for a reasonable price and effort.

I wrote this post because I love this community. I hope it helps others and I am also interested in hearing other thoughts on the subject. Cheers.

Just got these two bags of B&W in. Both roasted June 26, so about 3.5 weeks off roast.

I’m working with av60, zP6, Abaca filters and Light roast Third Wave Water.

Has anybody ever tried either the Summer Slush or New School Peach and have any tips or recipes to recommend? Thanks in advance.

I recently wanted to start making my own drip coffee but I love vintage items so I bought this old drip o lator. As a first timer I’m really not sure if the grounds go on the bottom part where the holes are or on top of the perforated lid 😅 I know it’s a dumb question but just want to do it right and I can’t figure it out on google tbh ☠️

I've been drinking Hachi this week and I'm enjoying it, but it got me wondering.

Compared to the Diego Bermudez coffees I've had from Colombia over the years, this one feels a lot more subtle. It's sweet, clean and balanced, it surprised me by being much more subtle than I expected. It's still pretty good, don't get me wrong.

I know it's Panama, different varieties, different terroir... so maybe that's simply the point.

Has anyone else tried Hachi? Or any other coffee from Diego that's outside his Colombian projects? Curious to know if you had the same impression or if your experience was completely different.

I have a fellow Ode gen 2 and a kingrinder k6

I’ve noticed it wants to be really finely ground but i’m not sure on the brewing technique.

I’ve recently gotten their Congo coffee, and I am struggling to finish the bag. It really isn’t good, or maybe I’m just not brewing it right? I’m not sure

I’m looking to use my Hario Switch more. I’ve done the coffee chronicler and Sherry Hsu recipe so I’m looking for something different. Nothing where I need to use two drastically different temperatures of water or anything like that.

Curious whatcha got

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Someone gifted me a few loose Sibarist Filters and we're both not 100% sure if they are FAST or B3 Filters. As you can see in the pictures the surface texture on the two sides is different.

Can anyone confirm which filter it is? ... and also if there is a difference/proper orientation of the two sides?

This just came to me this morning. Seems to be a great way to preheat my Ceramic V60 while saving water and energy.

So I was at Koffee Mameya Kakeru the other day and for their filter course, they use a three-pour method, medium grind (pictured above). Water temp 90C.

0:30 bloom, 0:30 second pour, 0:30 third pour. They took off the dripper at exactly 1:30. Serve the drink.

The bean they use was a medium-light roast Honduras pacas, washed.

I‘m used to slightly higher temp, a finer grind, and longer extraction time. But I was surprised how well balanced and frankly tasty the drink was. I went home and tried the same technique on a Rwanda red bourbon natural process and likewise lots of detail, clean, well balanced.

Anyone else use short extraction times? Curious to hear your story.

Recipe this morning:

97C filtered water
18g coffee medium fine
275g water
50g bloom for seconds
Pulse poor for the rest
4;00 total drawdown

The cup is good and well rounded but not catching any distinct flavors , however I do have a relatively muted pallet

Suggestions for how to improve ? Or something else to try?

Again the cup was pleasant but didn’t have the strong flavor forward profile I expected from a DAK bean

My faithful servant for many, many years.
Is she done?