u/Plastic_Love4270

I had an awesome experience doing a cupping session with Siri from coffee magic. It was a great opportunity to refine my sensory skills as well as taste some great coffees from around the world. We cupped as a group of 4, including Siri, which was perfect.

The standout coffee for me was Thailand Yosniyom. If you like a funky natural, I would highly recommend this. I’m not seeing it on her site so maybe send her a message.

My first attempt at brewing (full immersion on Hario switch) was a little flat. I’m not quite sure where the misstep was, but the soup shot was so good, I’m not sure I’ll even try a pourover again.

A few things that were non traditional from the soup shot:

1. I ground the beans the night before and stored them in a glass airtight tube (my grinder is too loud to rev up at 6 AM). I could not perceive any loss of flavor (compared to flavor notes when cupping) and it was so nice to simplify the morning routine.
2. I did not use a scale/timer. I have a pretty good sense of how much water fits in the basket so I essentially treated the brew much like I do soup shots on the OXO rapid brewer. Most don’t measure the output or time on the ORB either right? Again, so nice to simplify the morning routine.

Zerno Z1 CV3 burrs at 75 microns
18 g “pre ground”
95C
Apax natural recipe in RO water, baseline TDS 30 (prior to adding Apax drops)
Time: ?, maybe 10s
Output: ?, about 1:3.3

This was my first brew of any ultralight coffee. I received this as a gift via SD Coffee Club. I let it rest for 9 weeks because honestly I was just nervous to brew it given the difficulty some have had with UL roasts. I received some sage advice from an UL enjoyooor and went for it.

Overall this was an enjoyable cup of coffee. I now understand the “tea like” description, because the notes are quite subtle. No real acidity on the front or any bitterness on the end, just a mellow mildly floral cup. I generally brew naturals and make soup or turbo shots, so I’m a fiend for the kick in the face with each sip. This was a very nice alternative to slowly savor.

The sage advice was simple. Water is key and essentially stick with your normal recipe. The UL water recipe from Lotus worked great.

Origin: Colombia
Variety: SL28
Process: Thermal shock
Roast date: 7-19-26

Brewer: Deep 27 with cafatec filters
Dose: 12g
Grind: coarse (750 microns on Z1)
Water: distilled with Lotus ultralight recipe
Temp: 86C
Recipe: Gentle double bloom and slightly turbulent main pour.
Time: 1:30

Was just gifted this and very excited to try it out! Will report back soon.

Been having fun using my bookoo as a whiteboard. Mornings are tough and sometimes you just need the hits right in front of your face.

It’s early days, and they are already running on all cylinders right out the gate.

Beaurista was founded by professional golfer Beau Hossler. They roast beans sourced from all around the world, selling their beans online and at their mobile cafe.

The cafe is based out of a decked out trailer, usually stationed at the Del Mar golf center just off the 5 at Villa de la Valle. For anyone truly into coffee, in particular espresso, you’ll realize very quickly this isn’t your run of the mill food truck. Front and center is a beautiful commercial La Marzocco, several Mazzer grinders, an auto tamper, as well as an EK43 for their coldbrew and batch brew.

The setup is impressive, and so is the coffee. I’ve had a range of coffees, including an espresso, cortado with whole milk, latte with oatmilk, and their coldbrew. Every single drink was brewed so well. I won’t go into detail about each, but suffice to say their coffee is as professional grade as their gear.

Their coffee bean offerings are pretty diverse, including multiple processing methods, both single origins and blends, and they even offer a decaf. “Drive thru meltdown” has been my favorite. It’s a medium+ roast, washed, from Papa New Guinea and Colombia. It’s so incredibly chocolatey and sweet with some nutty notes as well. I mostly use my OXO rapid brewer to make coldbrew with this, and the espresso is delightful too. My only gripe is that the bags don’t have a resealable zipper. I haven’t ventured into their naturals or more “specialty” selections but I plan to soon enough.

If you’re in the area and want to support a new local roaster, I highly recommend dropping by to get a drink, and definitely picking up a bag.

Enjoy!

First time buying beans from Memli. Is it fair to assume these are generally quite lightly roasted? Jonesing to open up the bag (3 weeks off roast) but assuming another week or two is warranted. Anyone with first hand experience? Thoughts?

[Update]
Website just says “light” and pour-over brew recommendation is at 92C, so maybe not as lightly roasted as I was thinking.

This one cup made traveling with my setup worth it. Been supporting local roasters in big cities (shout out SO coffee roasters in Porto) but can’t beat a home brewed cup in a place like this (Douro). Natural from Brasíl, perfection.

Forgot my melodrip and found this! It’s the top to a shaker.
Tomorrow we 🥣

Nah

First SOUP came out fantastic. Been having trouble dialing in DAK Pink Floyd, and at this point it’s also staling. The soup shot was fantastic. Absolute flavor bomb.

The quality and finish of everything is very nice.

The brewing experience was great, but not perfect. Pre infusion went well, but as soon as I started applying more pressure the plunger would sort of move down quickly, then catch, then drop quickly again. Clearly this didn’t affect the quality of the brew one bit, but it felt a bit unnerving. Next time I’ll make sure I’ve tightened everything very well and see if it happens again. I used a paper filter at the bottom of the basket, the puck screen on top, and then the shower screen. This setup may need some adjusting.
Cleanup was pretty easy. The AP is of course completely clean. I couldn’t knock the puck out for some reason which was mildly annoying, but I also didn’t want to slam the basket very hard since it’s a bit thin.

Overall I would highly recommend Joepresso SOUP edition. I’ve been using the OXO rapid brewer for a while and I found this better in some ways. It of course feels more solid since there is no plastic. Because the basket is narrower than the ORB basket and you can compact the puck more, there is less of concern of the water flowing through prematurely, which can definitely be an issue with smaller doses or a coarser grind. I imagine I could make a small soup with maybe 10g no problem. One thing I do prefer on the ORB is the pump. It’s a bit easier and repeatable than the AP plunger, but I don’t think it improves the brew. Honestly both devices are fantastic. If you already have an AP and want to make soup, 100% get the Joepresso SOUP edition.

Looking forward to hearing other people’s experiences and suggestions.

[UPDATE] Today I used the larger 4 cup basket and made zuppa lunga, which again was extraordinary. This kind of brew can definitely be more of a daily driver over the regular concentrated soup.
No plunging problems today. I went a bit coarser and tamped WAY LIGHTER and this fixed the issue, although a tiny amount of water came through the basket before putting the plunger in.

Grabbed some old beans to experiment. 100g coffee: 300g water. Success!

I’ve been eyeing an AP for quite some time. Going camping and I’ll be brewing for a small group, so no better time to jump in. Got the XL and practiced making the biggest concentrate I could.

Side note. I‘ve been struggling to really get a light roast to shine and it came out amazing this morning on the AP. Already a huge fanboy.

This will be the first specialty coffee for any of my buddies. Let’s see how this goes. Hoping to red pill at least one of them.

[NOTE] One is an executive chef at a very nice restaurant, the other is a passionate wine drinker and connoisseur, and the last is a normee. No one is scared of bold flavors. In fact, I want them to have an experience very different from anything else they’ve tried before.

Just brewed my first anaerobic natural from Huila, Colombia (Switch full immersion, medium coarse, 87C) and it felt like a punch in the face. Definitely mellowed out after the first few sips but damn that was wild. It reminded me of a warhead candy. Ultimately I did enjoy the cup, but was just overwhelmed initially. Planning on brewing next on my Kalita wave, two pours with minimal agitation, to see if I can smooth it out a bit. Would love to hear peoples thoughts.

Ode 2 at 6.6

Soft RO water

Hario 03 filter

20g:300 ml

Steep time 2:30, total time 3:10