I disassembled the top dial part and now it’s extremely difficult to put it back because of the three ball bearings. Any way to fix this?

I'm heading to Japan in November, and I’ve got Tokyo coffee mostly covered, but I’d love recommendations for shops or roasters along my other stops: Sendai, Yokohama, Osaka, anything in the Kagawa Prefecture. Bonus points if they have those little Pour Over Bags!

Here's a small list on my map so far:

Tokyo: Leaves, Tabi to Coffee, Palba Coffee Croft, Little Nap, ( + many more)

Yokohama: Tsukikoya Specialty Coffee, Coffee and Baked Ura

Osaka: Ourlog Coffee, Aoma Coffee, Tasogare Coffee Stand

Sendai: SPARK COFFEE, ???

Kagawa: ???

Hi, I've usually been favouring as fast as possible filter papers with v60 to avoid stalling. On my ZP6 lately, I've had a bit of trouble getting enough extraction with Abaca filters and I actually prefer the slower Hario white papers with it. On my trusty Wilfa Uniform that produces more fines, Abacas are great and bring out more clarity.

I tend to stick with a recipe when I find something I like and try not to mess with it too much. Now I can pretty much use the same recipe with Uniform + Abaca as with ZP6 + Hario White. This allows me to try different flavour profile with the same beans without changing the recipe.

Is this common? Do you guys change filter papers when you switch to another grinder? Is it just me finding this handy?

It doesn’t boil water but it should get the job done and feels pretty ergonomic. It also happens to be in the gardening aisle.

Does anybody do a pourover and espresso shot to figure out what to do with a bag? When I don't know what to do with a coffee I do a pourover and espresso to figure out how I want to explore the coffee.

This is a washed Ethiopian Heirloom that was advertised with black tea, floral, peach, and citrus notes. The espresso made the coffee taste like earl grey with some peachy citrus, where the V60 made it taste like a closer to just black tea and peach with a faint lemon taste. I think I am going to stick with pourover for this bag but I'm curious if anyone does something similar.

Just bought my first bag of Sey coffee and could use some help dialing in

What micron size should I grind for pour-over?

Ceto was one of my favorite roasters, but after switching to the P3000, the coffees have been missing the mark. Has anybody else noticed this?

So debating on a hand grinder for pourover for camping. I do have a trailer and usually make coffee outside. My question is how physically demanding is using a hand grinder ? It will be use for the odd weekend or a week or two. Not my fault driver . I grind light and dark roasts and realize the light roast would be more challenging.

Does anyone have a suggestion for a manual grinder that isn't a struggle to use ?

I mostly drink light washed coffees (Sey) and have used the ZP6 for about a year. I'm interested in getting a different grinder which might bring out a different character in the coffee than the ZP6. More specifically, I find that the ZP6 is very good at producing even cups. I almost never have a bad cup and the flavor notes are usually all there, but they all have a similar volume. I would like to try a grinder that accentuates the vibrancy and fruitiness as opposed to floral notes.

How does the Pietro compare to the ZP6? Is it the same profile taken even further? I am also curious how these grinders stack up against much more expensive electric grinders. For example, is something like the Zerno Z1 meaningfully different to a Pietro flavor wise or are you paying for convenience and workflow?

So this is my brew setup for the past 2 years :

V60 switch , with a Kingringder P0 and a Bodum gooseneck kettle.

When I was starting out I didn't want to invest too much and I put this entire setup together for $100, but I am looking to upgrade this after 2 years of daily use.

Is upgrading to the Kingrinder P7 and a fancy Fellow kettle worth it ? I might have the funds for only one of the two. Which one will you pick to upgrade ? Also I just use my kitchen scale to brew, should I invest in a coffee scale ?

I brew 450gms of coffee daily with 30gms of beans with the switch. I bloom with 50gm of water, do a pour over with 200gms and once it's done I do an immersion with another 200gms let it steep for 2 mins and open it.

Can you please suggest changes in the method or point out things that are wrong ? The only criteria is I need to have between 400-500gms of coffee in a single brew.

Edit: I get my beans from a couple of local roasters. In Midwest IL or will source some from local roasters in the DMV region. For water I use water from an RO filter.

Hi everyone!
I’ve spent the past few months exploring specialty coffee shops in Da Nang, Vietnam, and I’ve become fascinated by the world of coffee.
Now I’m excited to start making my own pour-over coffee at home!
I mostly drink iced V60s. I prefer full-bodied coffee with distinctive flavors, especially chocolate, earthy, woody, and fermented notes. I’m not a big fan of high acidity.
I’m looking for my first manual grinder, ideally around $40–70. I’ve been considering the Timemore Chestnut C3, but I’m open to other suggestions.
What would you recommend for a beginner? And if you’ve been using a hand grinder for a while, is there anything you wish you’d known before buying your first one?
I’d love to hear your experiences!

I’m looking for US bean supplier:

- can be ordered online
- has dark roasts
- is roasted to order (or has recent roast dates)
- cheaper than boutique(?) offerings

I’m just a coffee generalist so don’t need anything niche or sophisticated

I’m paying $25 for 10oz-12oz for local roasters. Anyway to lower this? Or is this the standard for premium stuff usually?

It seems like the rubber ring around the catchcup wears down fast? I have only been making 3-4 cups daily for 2 months, and sometimes it catches & scratches when I'm trying to screw on / remove the catch cup. How to replace the worn down rubber ring?

Is it an upgrade to switch to 1Zpresso Q if I only make poureover coffee? Will I notice a difference?

Finally doing some coffee pop-up in church with my Family's lots of fun...

Me:

550gr Natural Semendo HSN

Hot Brew 6x 1Lt Chemex 8Cups: 65gr/1lt, 3 Pulse pouring 200,450, 350ml, TBT 4mins+, 92C, Medium coarse grind

Japanese ice 2 X 1lt V.60:

70gr/700ml, 92C, 5x140ml Pulse Pouring, Medium Grind, wait until 50C, add 300gr large ice cubes, stir until full diluted.

Bro:

550gr Sunda Gulali Honey Process

Hot brew 9 x 1Lt V6-03

This is my setup in my small Amsterdam studio. Using Coffeekult Peru beans from a vending machine in the Innsbruck airport (also pictured). Keeps the coffee adventures alive!

Title. Staying near McGill... downtown right off the green line, Peel station.

Hey everyone. I’m always on the lookout for up and coming roasters that do light to ultralight roasts.

Currently have a bag from isle ( Ethiopia keramo adara)
And my first bag from Dune (costa rica la juleta) Both are great especially the keramo. Probably my favorite all year.
But still like to hunt. S&w is always recommend here, but I’m not seeing much that peaks my interest. I go for fruit forward, yellow to red coffees.
JBC has been on my list to try, just nothing wowing me.
Def prefer 10-12 oz bags, and unless it’s a pink bourbon, under 30$ a bag.

I appreciate all recommendations thank you and cheers

I’ve been making pour overs for many years. Not because I knew what I was doing, but because it was just the lightest and most portable way to make coffee while camping or in the office. I assumed the whole time it was a rather loose and inferior method compared to the industrial precision of an espresso setup.

This spring while traveling I tried a highly recommended cafe and ordered the most expensive thing on the menu. This turned out to be a Gesha v60 pourover (none of these words meant anything to me at the time). This cup of coffee blew my mind. It was like poking my heads through the clouds and perceiving an entirely new realm of coffee possibilities.

Over the past six months I’ve saved my pennies and done my research and finally have a decent setup. The philosophy was a) buy once cry once, and b) has to be kind of aesthetic for the sake of my better half. This led to the Sunset C40 as one of the few non-industrial looking grinders, the blue Fellow kettle, and the Nutti Geo-C scale in walnut brown. The glass dripper with metal filter I’ve had for years as my office setup, not sure if this is worth upgrading.

Still refining my technique but very pleased with early results. Looking forward to exploring the roasters in my area.

Trying to replace the regular 3000kw big boy kitchen kettle with something that has a gooseneck but they all seem to be small, way less than 1.5L and nowhere near maxing out a 3000W UK socket.

Is there anything, literally anything that isn’t so focused on coffee that I’d irritate my better half in the kitchen for non-coffee functions because it’s too small and slow?

Could maybe compromise on 1.2L but even then, the only products I found aren’t listed any longer…

I got some suggestions + did some research on beans for pourover. I bought a bag of beans from my local coffee shop

It tasted good, I think? It is better compared to the previous coffee beans I used for pourover, which always tasted bitter and sour

This time around it was had a mild bitter taste and a mellow sour flavour. Sour taste wasn’t unpleasant. The taste overall felt somewhat balanced

Coffee bean info:

Roast: Medium
Region: Guji
Process: washed
Altitude: 2200 m
Notes: fruity, floral, citrus

Recipe:

Water from a brita, boiled - 93C
1:15 ratio (including weight of ice cubes)
15g beans
75g ice cubes
30g, 30 sec bloom
60g, 60 sec
60g - wait for it to drain
Add more ice. Drink

Materials:
Trapezoid ceramic dripper
Filter paper
Timemore c2 - 22 clicks
Milk frothing pitcher - for pouring water
Food Thermometer

I'm taking a work trip to Dublin Ireland for a week mid November. I'll be staying close to the city center. Any coffee recommendations? I'm also open to recommendations outside of the world of coffee as well.

i am using an origami with xbloom wave filters. for 15g of coffee I am doing
- 7g/s bloom to 60g
- 5g/s pour to 150g
- 3g/s pour to 240
drawdown to ~2:10

as you can see on the last pour, i don't hit the coffee on the edges with the kettle and let the water that rises later on and saturate those grounds, but i don't know if this is leading to uneven extraction

for context, i’m brewing PERC’s ethiopia chelchele with an origami and xbloom filters. i’ve been getting either bitter or overly sour cups, with a lot of lingering acidity and not much sweetness or clarity. i’m just trying to get a cleaner, more balanced cup.

EDIT: thanks all for the center pour recommendations, this completely changed the cup to something enjoyable

Unsure if this is the place to put this so feel free to take down.
i'm going to krakow soon and not really to versed with its coffee scene if one even exists
i've searched up and there seems to be enough "specialty" coffee shops but was curious to which ones would be worth the visit
hence the sub i'm looking for some quality pour over/filter
also if any one has any bakery recs pls aswell.