r/pourovercirclejerk

These days coffee subs are just grown-ass adults hating on fruit lol

On a more serious note I feel like there are 2 types of coffees, 1 chases the idea in your mind of what coffee is, whether an Italian dark roast, or the perfect expression of what you believe the terroir of a Panama gesha should be, while different, both chase an imaginary concept you have in your mind ,kinda like a genre of music you enjoy and listen to lots, you understand where to find meaning in it because you understand the context.

Type 2 coffees rely instead on subversion of expectation, hence often lacking refinement more like experimental music that you might listen to an album of, be inspired, but then you might not keep coming back and re-listening as it would be a bit too much but it doesn't kill their value

Producers are trying new things, if this didn't happen I honestly feel like coffee would start getting stale, there would be nothing to talk about....

What you like is your opinion, let people know, but don't put others down otherwise you end up looking like a snob which you kinda are tbh (not a good thing), just enjoy your coffee and help others to enjoy theirs when they can.

So, I combined a few reference photos from Unsplash into this watercolor piece and probably I paid more attention to shapes and composition rather than brewing accuracy.
Does anything immediately look off or unrealistic? (gear selection, proportion, or "oooh nobody ever use them like that!" etc)
I don't own these setup IRL, I'm more a moka pot person

(And before anyone ask: no AI is used in making this painting)

Why don't we see double scale setup more often? specifically by influencers making recipes?

I know that waiting 10s and pour another portion of water is good enough, but every beans are different. Wouldn't waiting until idk 2/3 pass through be more exact a stable for universal recipes?

(Of course for everyday brewing it's a bit inconvenient)

[Edit:] Explanation: It's for the brewing. With simple math you can tell, how much water is left in the dripper between each pour. So you can pour a certain amount, instead of measuring certain time. For example if you have 5 x 50ml with 10s (after bloom ofc) delay recipe. You can brew instead of after 10s after 30ml came through.

Yeah, it’s for some matcha whisk or something but this HAS to go somewhere.

This was revealed to me in a dream, though it won't work but it does. Mugen gives it sweetness and slows the brewing down while origami gives it more juiciness/sourness while speeding brewing up. it produces a lovely sweet&sour brew at a very slow&quick drawtime.

Out with the old, but not without a nod to its performance and longevity. My place is too dusty not to have a lid. One guy in Ireland sells a 3D printed one. Then it hit me.

For those interested, the Femobook A4 is a great grinder for both pourover and espresso. The clicks are different than the more expensive and less capable A4Z. The A4Z's 150 -170 clicks for pourover (it can't grind for espresso) is the A4's espresso range. A4 pourover recommended clicks are 260-300 clicks from 0. It's producing fabulously clean cups, but of course my palate is not as sophisticated as an A4Z owner's.

The most notable thing is the weight to size ratio. It really feels like a 5.8lb/2.6kg dumbbell. I disassembled it and adjusted to 0, following OCS’s excellent video instructions without issue. I’m not into guns, but every Glock owner would probably enjoy the Femobook. It’s put together that well.

I can pour beans from my Subminimal scale without spilling any, but it takes a little more care than the A2, which has a wider hopper. Of course it’s about twice as fast as the A2, but the catch cup is smaller. That's 25g in the pic. A very nice piece of kit as they say.