I’ve had the ORB for a few months, bought because of YouTube, made one drink and wasn’t impressed and left it to sit at the back of my coffee gear. Out of sight and out of mind. Whilst sorting out my coffee station I pick it up and thought I should take another stab at brewing with it. Now I’ll be honest, I can’t remember what I did with that first attempt, so I have no idea of what I did this morning was the same as last time, but am thinking I didn’t. 25g coffee ground on Ode Gen 2 at #3 setting. AP filter, followed by coffee, needled, tamped, another AP filter, light tamp, and then brewed using 160g water at 85°C. Now the reason I think this is different to my first attempt is down to I never brew at 85°C. I’ve read people using two AP filters since my first attempt so this too. Regarding bean weight it’s possible I used 25g before, but the water weight probably not as I think I filled it to the line. Anyway, brewed with single pump to saturate, and let that sit for about 15-20sec, then one slow pump till drips slow down, then another, then a final pump till I heard a hiss. This resulted in 122g, which I then did a bypass of 245g 81°C water. This is roughly 1:16.67 accounting for about 50g water retention for the hydrated coffee. So overall amount of coffee was 367g.
Bloody hell this was a tasty cup. Am drinking a Hermanos Luz Marina (Colombian), Pink Bourbon, Washed with Fruit and Herb Coferment. Tasting notes of Eucalyptus, Guava, Dried Apricot, Cucumber, and yes it tastes of those. This is a beautiful cup. Am impressed, and glad I took another stab.

As the title states, I brewed my first Skylark today. Bette Buna Grand Cru, Ethiopian, varietals of Enat Buna, 74158, 74112, champagne yeast natural process, with a cup score of 90. Well this was a damn fine tasty cup. It was a free taster bag from the London Coffee Festival back in May. It’s been sitting on the side for just over a week having been frozen 2 weeks after the festival. I seem to have been drinking quite a lot of Colombian, Peruvian, Costa Rican coffees lately and it was a great surprise to have this as a palette changer and realising how I do prefer Ethiopian coffees overall. There is only 30g in the bag, and so not much chance to dial it. My first brew was 24 clicks on the C40, 93°C water, with Bright and Juicy water chemistry from Lotus. Brewed with a Purion Clay V60 and T90 papers. Very light, back to tea-esque coffee profile, has quality’s of wine, light and refreshing with sweetness from elderflower. Bloody lovely. Might knock back 2 clicks on the next brew but as there is only 15g left don’t was to mess to much. I have Skylark’s Edison Argote Orange B in the freezer ready to come out and that’s a full box. Looking forward to this now, once I finish off my Summer Blend from Kick Back Coffee.

It’s been nearly a year since I started my pour over journey, so much has been learned, bad habits formed, gear acquisition fomo is real. I had lent my KinGrinder P2 to a friend who was also starting their pour over journey and have just had it returned. I’ve acquired a number of grinders (K6, ZP6, Ode Gen 2, C40, C40 Tiger Shark) over this time, but nostalgia hit me when my P2 returned. So much so, I got my James Hoffmann book out and went straight back to the beginning. Using his recommended water temps based on roast level, his three pour method for 15g:250g water, my V60 plastic 01, and my little old P2, and well these past few days have brewed some really great coffee.

If you’ve still got your initial setups, how many of you go right back to the beginning try to forget all the noise (and I don’t mean that disrespectfully) and make cups like you did at the start but a little better, with more patience?

Don’t get me wrong, I love experimenting and messing around, and will continue to do this. But, just like watching an 80’s film or TV show, a wave of nostalgia is a powerful thing lol.

To note, I didn’t go back to my original tap water. Water chemistry is serious and important, and therefore non-negotiable! 😂

Finally got round to brewing Peachy from Formative and well it’s a stunner. Right off the bat the scent of peaches as you brew is great, and depending on grinder you can get either a chocolate peach cobbler (Ode), or stupendous peach and nectarine jam (Comandante), or peach iced tea (ZP6). Here are the three methods I’ve used if anyone is interested.

Grinders and settings: Comandante C40 (24 clicks); Fellow Ode Gen 2 (5.2); 1Zpresso ZP6 (5).

Base Water using Lotus drops: 1lt distilled water, plus 4 drops of Calcium, 3 drops of Magnesium, 2 drops of Potassium.

Temperature: 91°C

Post Brew Apax Mineral drops: Apax Tonik or Apax Konflux

Brewer: Hario Switch (glass)

Filter: Cafec T90

Ratio: 15g coffee / 250g water

Methods

Peach Ice Tea - ZP6
Switch OPEN
0:00 – 0:40: Pour 50g water to bloom
0:40 – 1:15: Pour 100g water in fast, concentric circles
1:15: CLOSE the Switch
1:15 – 1:45: Pour the remaining 100g of water aggressively right into the centre to create a swirl
2:30: OPEN the Switch to drain
Once drained add 1 drop of Apax Tonik

Peach and Nectarine Jam - Comandante
Switch OPEN
0:00 – 0:45: Pour 50g water to bloom. Give it a gentle swirl
0:45 – 1:30: Pour 100g water in slow, steady circles
1:30: CLOSE the Switch
1:30 - 2:00: Pour the final 100g water gently down the centre
2:45: OPEN the Switch to drain
No post brew drops

Chocolate Peach Cobbler - Ode Gen 2
Switch CLOSED.
0:00 – 0:30: Pour 120g of water smoothly over the grounds and let it steep in immersion
1:15: OPEN the Switch to let it drain entirely
1:45: Leave the Switch OPEN and pour the final 130g of water in very slow, low-agitation circles and let it drain
Once drained add 1 drop of Apax Konflux

Enjoy.

I would like to bring to anybody’s attention a great little roaster called Courtyard Coffee Roasters here in the Midlands/Shropshire way. It’s run by a lovely chap called David. Been in the game for years and produces/roasts some lovely coffees. After watching a video by James Hoffmann who recommended that we support local roasters and coffee I found this place. This is where my coffee journey began on a damp Saturday morning Sept 2025. He brewed me a cup of Ethiopian coffee and we chatted (well I listened) about coffee. I walked away with bags and brewers and have never looked back. He’s coffee is not en vogue like DAK or r Scenery but it is honestly really good coffee.

In a world where there are commenters who scoff at co-ferments, here are some coffee coffees.

Hope you take the chance to try. No affiliation here. I’m just reflecting on my coffee journey and as I’m come close to a year I wanted to share where my journey began.

Hi all, as the title asks are there any recommendations for coffee roasters and cafes in Brighton? Heading down in a weeks time with partner, and looking for somewhere nice with good coffee.

Hi all, wonder if anyone can help with the Frontline Roller contract. I’ve built a tech using 9 pairs of wheels but not managed to complete this. Is there a specific wheel I should be using?