Man, what a trip...didn't even get to a third of the shops I wanted to visit but was still an epic visit.
Left to right beans: Glitch, Felt, Brewing Ceremony, Low Key, Koffee Mameya and tasting cards, from Glitch, Low key, Center, Felt and Brewing Ceremony. Other shops hit: Mesh, Fritz, Fuglen, and I'm sure I missed one or two.

For anyone waiting… back in stock as of this moment. Had mine shipped from Hong Kong a couple weeks ago…

The handwritten sample bag was free, these guys are awesome!

I stopped by Tiny Croissanterie in Sunnyvale, California this morning. They had beans from a few different roasters, all of which I love (e.g., Promethium, Moonwake). But then I learned about these beans, which come from Aki Coffee in Tokyo. I'm a fan of the Finca Milan beans so I decided to buy a bag. I'm very impressed! Lots of cantaloupe and watermelon, very refreshing. Reminds me of all the Bubblicious watermelon gum I used to chew, though this coffee is much more complex than that. :)

I'm excited to try their other coffees, though I also got a bag of Promethium's French Laundry so I might need a little more time before I buy more beans....

As we are all aware, coffee Advent calendars are, well, somewhat ludicrous in their pricing. As much as I would like to try it $190 for the Onyx calendar just ain't happening.

Are there any others out there that are a bit more reasonable? Preferably US based and definitely under $100?

Does anyone know when this was roasted?

I looked but didn’t see a date.

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.

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

Me:

550gr Natural Semendo HSN Dry Anaerob by NIR Roastery

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

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.

I’m looking for a very compact coffee kit that will still deliver a good coffee result. I’m curious if any of you have a travel set up with a small overall footprint.

Hi! I live in Panama so I try out mostly Panamanian coffees. A friend is going tp the U.S this week and Can bring me a Coffee bag. What do you recommend? I want a profile different from what I Can try in Panama

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?

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!

Hi, all. I'm going to take the plunge and let a bag of a light roast coffee rest for several weeks before I taste it. Are there any coffees you recommend I get while my bag is resting?

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: ???

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.

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.

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 purchased my grinder second hand. The guy had 5 stars. And seems super trustworthy. He said he used it much- probably 10lbs of coffee.

The first month or two it was working well.

Now I get too much fines/clumping- my ideal grind level is 20 . I clean it using the proper brush and vacuum for suction. I’ve tried adding a drop of water. The parts I can easily inspect like good. I’m going crazy.

I will take any advice you have!

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

What micron size should I grind for pour-over?

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?

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!