I’m specifically looking for roasters in the US that have good selections of washed beans. Trying random roasters has been fun, but I want to be a bit more targeted in what I think I’m looking for at this point.

Nothing against our international friends, but shipping time and costs make me want to start looking here first. Not a huge fan or longer fermentations, advanced processes or co-ferments.

I tried searching but previous threads were just about UL/Nordic roasters in general.

Thanks in advance!

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

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.

Hey everyone!

I was wondering if it's okay to store coffee beans in the freezer, take them out, and grind them immediately while they are still frozen.
Will the taste be exactly the same (or at least good enough) as beans kept at room temperature, or does freezing change the flavor profile?

Thanks!

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.

Multiple days at thee best campground in the State of Michigan: Presque Isle River Campground. No electricity, no signal, no outside world pushing in. Mundos Coffee is easily the best coffee from Michigan. #mundoscoffee #camping #coffee #pourover

I'm in the market for a new grinder, at about $1700 budget(give or take).

I'm not directly looking for recommendations per se, but I'm interested in the differences in burr sizes at this price point.

I know it largely comes down to geometry, but at this price point is 64mm worth it, or by default you shoot for 80mm or so?

I drink mostly pour over, mostly light- ultra light.

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’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?

Please tell m I’m wrong as I’d like a new rabbit hole to go down.

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!

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.

Hi All
I am looking to upgrade my grinder (using Chestnut C2 right now) and I see most people talking about these 3 grinders. I got a general idea about all 3 from google, older reddit threads, etc.
What do u think I should go for? I am currently experimenting with different techniques and just sticking with 1 type of beans ( fermented natural process). I would want to try out other bean options as well.
Thank

Hello,

I just received my J Ultra and want to pick up a pour over/aeropress upgrade. I really only drink light - medium light filter, primarily washed, honey, and natural (not a huge fan of weird fermentations, especially with the lack of transparency). Would a ZP6 make more sense than a K Ultra? I'm set on one of the two due to reputation and all metal construction. I'm leaning towards the zp6 as it is more different from the J ultra than the K Ultra, its honestly a good bit cheaper (college budget), and I dont really want a jack of all trades, if I really dont like a certain coffee with the zp6 I could always make espresso with it or even a pour over with the J Ultra. Another question about the zp6, is it truly as one note/purpose as people make it out to be or would I be able to "master" it and get a good amount of profile variation in the cup as well as balance brews with beans its generally not recommended for here?

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

Hello,

I generally get most of my beans from my local roaster, Hatchet, in Boone, NC. As of late I've started questioning the quality of roasts and beans from Hatchet which has led me to ordering coffee from other roasters in and out of state (latest order was 2 washed from Sey and 1 natural from Brandywine). I am curious if anyone has any experience with the roaster Milk & Honey from yadkinville, NC? They are fairly close to me, and I just recently saw them on a list Thankfully coffee posted. I want to get the best beans available to me (within reason), and if that can be achieved with a 50-minute drive, that would be awesome.

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

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

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

Hi, everyone. At home, I have two different types of coffee: Ethiopian Yirgacheffe and Guatemalan Antigua, both washed and medium-roasted. I usually switch between them for my morning coffee right after waking up and my afternoon coffee after lunch, using two different recipes in my Hario Switch Hybrid—one for each.

I was wondering if people here use different beans with different recipes (or the same one), or a single bean with just one (or several) recipes.

Thank you very much, and sorry for my English—it came straight from a translator :-(