I am in the Bay Area for a few days and I am looking to buy specialty coffee like hydrangea or flower child. Other than moonwake, what stores should I visit if I’m looking for lighter roast? Thanks!
Of course, I preheated the "drip assist" first. I placed it over the steam vent of my kettle.
Hi from Japan 🇯🇵
I’ve worked in coffee for many years, and I’m curious about how Japanese coffee culture looks from outside Japan.
There are many things here that feel completely normal to us, but might be interesting to people from other countries.
For example:
small independent cafés
kissaten
tiny coffee roasteries
hand drip / nel drip
old buildings
quiet spaces
talking directly with the owner or roaster
local coffee culture outside Tokyo and Kyoto
So I’d love to ask:
If you were traveling in Japan, what kind of coffee shop or roastery would you want to visit?
And what would you want to experience there?
It doesn’t have to be a famous place.
I’m especially interested in the small, local places you might hope to discover while traveling.
I’d really like to hear what feels special or interesting about Japanese coffee culture from your point of view.
Thanks from Okayama ☕
Anyone get or try this? I saw another user post about beans from their Costco but from Mexico. Despite always getting expensive beans was thinking of trying this. Anyone recommended? About 18 USD.
Hi,
I've been trying to practice more filter brewing with my Kalita but I always have trouble with the filter paper becoming misshapen as I pour. The Kalita is 185 size and I made sure to buy the same size papers but it really seems like they don't fit nicely in the filter and I have no idea if or how this is affecting the flavour of my coffee.
Image 1&2: I pour water into the middle of the paper and let it climb up the sides. I try to make sure the paper is touching the base of the filter but usually only the very centre adheres to the glass
Image 3: once the paper is settled into the filter I add my coffee
Image 4: as soon as I start pouring, the weight of the wet coffee pushes the paper down and makes it pull away from the sides
Does anyone have any tips to avoid this?
Thanks in advance for any advice
*Repost from r/espresso, but I still thought it was useful for anyone in this sub on the hunt for a 64mm platform*
Recently, I was on the hunt for a 64mm grinder to use as a backup filter/espresso grinder to run a set of 64mm Fiorenzato Pro Brew burrs when I came across the J64V/ITOP CGFL250. On paper, it had an incredible feature set given its price (around $500): brushless 250w motor, 600-1800 adjustable RPM, deionizer, spring-loaded chute knocker, SSP MP clones, 64mm burr compatibility, vertically mounted burrs.
I went through this sub and various platforms to learn more about the grinder, but found that relatively few people had purchased it and even fewer could speak to their experience. I eventually bought a second-hand unit to try it for myself, and its build and design have honestly blown me away.
I've used several different 64mm platforms in the past, including the Zerno Z1, Mazzer Philos, and DF64, and this grinder (J64V) might be one of my favorites, regardless of price.
When I first opened up the grinder, I found that it uses a grind adjustment mechanism reminiscent of the Z1's design. Namely, it relies on an inner "plunger" to push the rotating carrier towards the stationary burr. This contrasts with the wave spring design on the DF64, which uses the upper collar to adjust the distance between the burrs. Because of this "plunger" design, there's virtually zero risk of losing your grind size when removing the front assembly for cleaning, and it significantly reduces the chance of a floating zero, as the threads that hold the front grinder assembly can be signficantly bulkier and shallower. It's not as smooth as the needle bearing design on the Z1, but I suspect the thread pitch on the J64V is very similar to the Z1 (0.5mm), and thus each tick mark on the dial is likely between 5-10 um.
One of the primary reasons I purchased the grinder was to install a set of 64mm Pro Brew burrs I had previously used in a DF64. This required me to remove the stock 64mm MP clones and install the pro brews, which I performed without any additional shimming or alignment. When I redialed the zero and measured the lock to chirp, I found it was only about 3-4 ticks, or about 30-40 microns max (likely less if the thread pitch is truly 0.5mm). Given that I've achieved a lock-to-chirp value around 20-30 microns with most burr sets in the Z1, I was quite surprised that the grinder held its alignment this well, even with non-stock burrs.
What's made me enjoy this grinder so much, however, are its additional features, including adjustable RPM, a bellows, a chute knocker, and a brushless motor. These were all features I wanted in my previous 64mm grinders, namely the Z1, and they've made the espresso and PO workflow much smoother. While I didn't weigh the permanent retention I cleared out from the grinder, it seemed very low when I took it apart, which is consistent with the near-zero retention I get from the grinder when using the bellows+chute knocker.
Overall, my initial impression is that this is one of my favorite 64mm grinders I've used, and it's a no-brainer at its price. While I need more time with the 64mm Pro Brews and stock MP clones to develop a more informed opinion on their flavor profile, assuming the motor and threads hold up, I can't see the point in spending 2-3x more for a Z1 or Philos when I could buy this and put the savings towards an 80/98/102mm platform.
I’ve been treating myself to a pourover to give myself a change of pace from all the milky drinks I usually make with my espresso setup and matcha/hojichas.
Hario recently introduced the Alpha Ceramic V60 in the US which I quickly snagged — and it’s finally arrived! Swapped the plastic switch with a stainless steel one.
All that’s left is my ZP6 to arrive. No toe dipping, just full send.
That being said, I would love to gain any insight on general pourover making. I feel like with espresso I generally have ratios down, whereas I wonder whether the adjustment process for “dialing in” a manual grinder for pourover is more subjective and “vibes” than espresso? I wasn’t able to fully understand this.
I’m really interested in making iced pourovers, so if there’s tips to adjust recipes out there for iced, that would be appreciated too!
I just got my first grinder today kingrinder k6, and upgraded my $5 dripper to the Hario neo and I love it, can’t wait to make more coffee with it.
Any coffee beans recommendations?
Looking into getting a pour over system and have pretty much decided on the Switch size 3.
Every now and then I make a large cup of coffee to go in the mornings by filling up a large 24oz tumbler/hydroflask. Currently use a traditional drip machine for this.
Would this be possible to do with a pour over? I've seen some stuff online about using the switch to start as a traditional pour over, and then switching it to an immersion brew style in order to get produce a larger cup. Does that make sense?
Hey all,
Really struggling to dial this one in. I enjoy the cups I’ve been making, but everything tastes a bit…chocolaty. For a supposedly lighter roast, it’s lacking some of the clarity and acidity I’d typically associate it with. That being said, I’ve never had this specific varietal before or any coffee from this region, so I’m not sure if there’s something I might be missing. As a note—I essentially only do iced pour overs given how hot it’s been here. I follow Rogue Wave’s recipe. Could be the specific workflow that’s producing a “darker” flavor profile? Could also be water; our tap water tastes good but is quite hard.
Equipment:
Fellow Ode grinder (set ~7.75, see second picture)
Fellow electric kettle (92-94C)
Steel V60
Cafec Abaca filters
Been enjoying pourover coffee for years, but have never had the time or funds to truly invest in a home setup. On the cusp of pulling it off now, and I’m wondering if the Fellow Ode Gen 2 is a grinder that I’ll be able to consistently rely on for at least a few years?
I do brew at home in a Chemex but I really fancy moving to a classic V60 (or the Neo?).
I live in Scotland so water quality thankfully is high. Any recs for a good quality kettle that I can set the heat? Is a Stagg still the benchmark?
So my wife and I (two large cups total daily), decided to rent the Xbloom for a month or two after exclusively hand grinding and using a v60 for years. The pods make very good coffee albeit smaller than I would like, and at a significant cost. I’m wondering if the workflow of the Aiden Fellow combo would be just as easy (although slightly different, I know) and make as good of coffee or better if I can get some quality beans from a local roaster. With the Xbloom, I got 6 pouches of pods in different varieties. If my wife has a pod it’s: fill water, get pod, dump it in, switch to auto mode, tap card, make coffee. Then I’ve been using bulk coffee and weighing, dumping in, switching to manual mode, and making my cup.
I’m wondering if weighing and grinding a bulk batch (realistically closer to 4 cups if your using the pod quantity of coffee on the Xbloom) and brewing in the Aiden would be better, more cost efficient and just as simple.
For reference the Xbloom pods I got were anywhere from $1.50-$2.50 a cup.
Thoughts? Anyone ditch an Xbloom for an Aiden or vice-versa? Am I missing any other quality options. Aiden would let us ditch our traditional brewer for when we have company over as well.
Any practical difference between them ?
Prices are similar but no other text to say how different they might be.
What coffee do you reccomened from these guys?
Has anyone had both side by side for any period of time? What is your impression?
I am looking to switch from ode gen 2 with SSPs. I love acidity forward higher tds brews. Lean towards washed Kenyan and Ethiopian coffees and never miss a bag of SL9 from SEY. I previously tried switching to 078 but didn't find its burr signature crispy enough and a little worried that P80Mizen might be like that again.
I recently bought Third Wave Water (Classic Light Roast Profile) and properly diluted it fully in a 1 gallon jug with Reverse Osmosis water.
As many on this sub have stated, it is WAY too salty to use 100% as coffee water. But even using 25% of it then adding 75% RO to the kettle tastes worse than my usual 25% fridge filter water.
I've tested it with a few different brew methods:
Neither produced good results.
Do I need to drastically alter my recipes? Or should I look for better water?
I'd especially like to hear from anyone using a Hario Switch and a 1Zpresso K-Ultra, since that's my setup. What water are you using, and what grind range are you typically brewing at?
Thanks!
I tried brewing this coffee, which is so far the lightest roast I have ever tried.
I tried it with the same Orea v4 recipe I use as a base:
Coffee: 16gm
Grind: Coarse
Temperature: 92C
Brewer: Orea v4, Fast bottom, Flat filter with negotiator
Bloom: 60gm for 40 second
Pours: 50-50-50-50 each every 30 seconds.
Total draw down time: 2:45
Usually this recipe produces an enjoyable cup for me. Very floral balanced acidity and sweetness.
However, with this coffee it felt very hollow and watery.
What do you suggest to adjust in this scenario?
Just picked this up and am terribly excited to use it to dial in some fresh beans. There’s not too many posts about this grinder… will review after a week or two of daily use.
So ever since I’ve started pour over I’d see a post about water being a key variable to change and improve coming up every now and then. Making it like a huge deal.
It’s just painful - due to counter / fridge space, having integrated fridge pitcher already etc. So I’ve avoided for 6 months. Did a mix of either brita water or Volvic for a while.
Finally moved to making my water. Still not perfect and basic: zero water + TWW light profile. Right now 90ppm.
But wow. What a difference it makes! I’ve had a crazy good lasso decaf, and milky cake much less muted! Milky cake while nice was always muted as filter for me, v good as espresso but just good/ok as filter. I’ve had a much better cup just now of milky cake. Both cups were so balanced, nice sweetness. The Lasso one was outstanding, best cup ever for me - it was good before! But wow the taste so so much better, the balance incredible, the notes insanely good (i know it may be infused - it’s the ombligon decaf one) perfect with new water.
So I guess, thanks all. I know still a lot to learn. And at some point upgrade K6, almost regret buying it, + eventually move to lotus drops I guess…
I’m really excited to try out all of these beans. I wish I could order these on a regular basis.