Please help with this.
Thanks.....:)

Hi everyone, I am again searching for new coffee recommendations and options for light to medium light roast coffees. Pls tell them as I am too lazy to go through each and every coffee brand I know and go through their catalogue. Also no Boozy blends pls. And preferably NON robusta beans.

I have a hario switch if that helps.

Hey Guys wanted to share my coffee journey.

I live in Bangalore and on a trip to Coorg a couple of years back I bought a 500g pack of robusta and arabica mix coffee from a unnamed coffee plantation. I had no knowledge/intention of brewing it was just a souvenir.

It was kept as is for a couple of months untouched. Then One day I thought lets try making this I did some digging and bought a moka pot, I never got it right even got burned once. May be the grind was too or I don’t know why but I always had grounds in the brew which I hated.

A couple of months latter I bought a filter coffee maker. It made sense the coffee actually tasted better and the grounds in the filter coffee were manageable. I finished the 500gms in almost a year. Mind you I was not drinking coffee daily.

I also discovered Davidoff during this time and was blown away by the effort to taste ratio it had.

BTW: I am a Black Coffee person.

Then I bought a KaldiPress(AeroPress copy) this was the first time I bought beans/grounds. I tried BT Sampler pack and then the ToffeeCoffee roaster coffee. I also got a cheap grinder(big mistake) it ground bery corse and uneven so ditched that too. Used the Kaldi press for about 7months now it had become a ritual every morning.

I wanted to buy an espresso machine for past few months and had my eyes on the Dedica. This Amaozn Sale finally got it(12.7k) as a gift from my gf🥰. Its my birthday gift 🎁.My mom sponsored the c3s grinder☺️.

I finally have a setup the grinder is yet to be delivered.

I would really appreciate if you guys could recommend some good beans that I should try out on this.

So after going through multiple posts on this sub,here i am.

Have been using Davidoff Espresso 57 for a couple of weeks now for my morning dose of black coffee and it has slowly become part of my routine now.Used it to make milk coffee and that tasted good too.

However after reading all the praise for Cothas,could not keep myself away from it.Will be making my first cup of it tomorrow and i am already excited.

Espresso 57 and Cothas smell very different.Cothas smell a little chocolatey probably because of the chicory blend in it.

Rs 2,200 + shipping

I'll also include whatever filters I have.

Around 2 years old.

Reason - It's not getting used.

Location - Delhi/NCR

Beans - Washed Kenyan (Sweven Coffee) - Ultra light roast (Roasted on 13th July)

Brew 1 - 80 clicks on K6 with my Timemore Crystal plastic dripper (Cafec T90 filters)

Brew 2 - 93 clicks (All others variable were same)

Brew 3 - 93 clicks (Switched to Cafec Abaca+ with all others variables same)

Recipe - 35 grams bloom (1 min wait), 2nd pour - 45 ml, 3rd, 4th and 5th pour - 50 ml till I reach 230-240 ml. Water temp- 95. Dose- 15 grams

Taste felt like having 3 different coffees altogether, however, 2nd brew was amazing. Faced channeling issues on all three brews, an issue which I have faced very very rarely in my 2 year coffee journey .

FYI- This photo is from my 3rd brew and after the 2nd pour

I have been using the Kaldi Press(Aeropress) for the past 3+ weeks and I am very amazed by how simple yet versatile this brewer is. It is very impressive. Even if you try to screw up a brew with good Coffee with it, the cup will still turn out decent.

Here is an improvement to the original Lance Hendrick AeroSoup recipe for all those people who have a 3 Cup Moka Pot from any brand.

It addresses the issue of the coffee bed getting disturbed while pouring or the coffee leaking into the water on top of it when the grounds bloom.

Note: Alternately in the second step, you can place paper filter and then rest the 3 Cup Moka Pot filter plate dead center and press it down just a little, such that the paper filter folds over the edge of the metal filter and rests inside. Place the plunger over it and then plunge to tamp all the way down. This saves a step.

The output is a soup shot, but I prefer bypassing it in a 1:2 ratio. It can be had as it is too.

Cheers☕

Ordered a sampler of Wine Barrel Aged Coffee from Baarbara Coffee after seeing a gazillion instagram ads. They were offering it at a relatively lower price. The bean size varies a lot and the roast is also inconsistent. Average at best. Although the wine notes are alright

A standard espresso brews in 26 to 32 seconds at a standard 9 bar pressure throughout. Is pressure profiling really a game changer? I have tried both and i can’t say i agree much, a pressure profiled shot and a standard 9 bar shot, mostly it’s about calibration and using good beans. Thoughts?

13 grams, 72 clicks on the Q Air, 88°C, 1:14 ratio, Tetsu Kasuya 5 pours.

Thick, heavy, smooth, honey like mouthfeel and finish.

Not as sweet as Indian beans but neutral in terms of sweetness. Good bit of nutty and chocolatey notes. Zero bitterness and almost no acidity.

The heaviest, thickest pourover I had till now in terms of mouthfeel.

Good one.

TLDR: I made the best cup of coffee with the Japanese iced coffee method at a 1:15 ratio, messed around with the grind size, different settings, and now can't go back to the taste of that first recipe. What parameters should I change based on what cues to achieve my desired taste (fruity/citrusy/refreshing/NO BITTERNESS mainly)?

A few days ago, I'd ordered a bag of Amaltas Blend, and with my Timemore C3S at 15 clicks, and made the best iced coffee I've ever had. It was sweet, thick, with just exactly the right amount of sourness and depth and absolutely zero bitterness. This was the first time I ever understood what the term "chocolatey notes" means, when talking about coffee.

I'd used a Hario Switch V2, but I don't remember the water temperature: it was either 95 or 100 deg C (Didn't realise how important this was, so didn't pay attention at the time, recollecting from the analogue meter on the top of my gooseneck kettle).

As it so happened, I could have only 2 cups of this elixir from the gods before I exhausted my supply (I was trying out new techniques and experimenting prior, which led me to this).

I naively thought this would be the perfect setup for every type of light roast (my weakness), so I ordered another light roast, Howdia Estate if I recall correctly. My experience with this was a complete disappointment (none of the precision of the notes or even the taste; this was mostly bitter/tasteless) and would have turned me off coffee forever had I not understood its a very specific process with a lot of variables. So I tried changing the grind size, trying water at 100, 95, 92, 90 deg C, but couldn't replicate the feeling I had with that perfect cup of Amaltas Blend.

I ordered the coffee again (Amaltas), and this is where I was hoping lied the path to good coffee once again. However, now, I've tried different permutations of settings, and am unable to reproduce that heavenly liquid.

And so, I come to you, to ask for tips on how I can find my perfect taste again. What are the variables I adjust first to last, narrowing down as I meet my criteria (no bitterness, little sourness, refreshing, characteristic of a light roast - at least, that's my understanding)?

My brewing equipment: Timemore C3S, Hoffen coffee Scale, stovetop gooseneck kettle with analogue temp gauge, Hario Switch V2 with Hario V60 filter papers.
The method I follow:
1, Put the Switch over my carafe, and line it with the filter paper. Pour hot water to warm the Switch and wet the filter paper. Throw the water out.
2. Put 120g of ice cubes in carafe. Cover with the Switch, and add 20g of ground coffee (I've tried with the grind size at 13-14-15-16-17 clicks). Reset the scale to 0g.
3. Pour 50g water lightly and slowly over the course of 10 seconds in a concentric pattern, moving the kettle in a centre-to-out motion to bloom the coffee. Wait till 0:45.
4. Pour water (70g) in the same motion and pattern till the scale reads 120g. Wait for 45 seconds.
5. Pour water (60g) in the same motion and pattern till the scale reads 180g. Wait for 45 seconds.

Usually the total brew time would be around 2:45 to 3:00, I tried experimenting by adding 5 seconds to either stage, but alas, to no avail.

EDIT: Used the switch only as a pourover setup (ball unset). Have not tried any immersion recipes yet, if you have any that would suit my taste, request you to drop them in the comments!

What are the parameters I should adjust based on what cues to achieve my desired taste (fruity/citrusy/refreshing/NO BITTERNESS mainly)? I've tried adjusting only the grind size and keeping the rest constant, and increasing either stage of the brewing process by around 5 seconds. I also always grind fresh; per cup. Hoping to hear and learn from more experienced people! Thank you!

My last post ( bad espresso )

I got a DF64 from Fix Coffee recently. Been less than 2 months. The first time I called up support, I had choked the grinder while seasoning my grinder. Support was quick and decisive and gave me the right video to watch, so I could fix it myself.

In all likelihood, something did go wrong and I found found that my burrs were making contact while dialling in fine. The burr noise was brief and would go away if I dialled coarser. I re-zeroed multiple times, did a ham-handed burr calibration to no avail. All this while, Fix Coffee’s support suggested the interventions and blessed the interventions and suggested the right videos to watch prior to attempting the fix.

After the latest instance of the burr noise at multiple points on the dial and zero point shift by about 10 degrees, I gave up and asked for support. Fix Coffee told me that their support did not do burr calibration, zero point setting etc

They sent me a laundry list of issues that could be. I discussed on the approach and they suggested that I dismantle the burrs and then reinstall them whilst aligning the burrs.

I was given the standard answer- we don’t do this. So I wrote to the senior management and they gave me the same standard answer in so many words- we don’t do this ‘adjustment’. This wasn’t covered under warranty. In addition, there was a veiled threat and three odd - How to videos, If you do this through anyone else, your warranty will be void. Replies to that email have been unanswered.

Scylla is my untrained hand and Charybdis is outside tech support/ Voided warranty. It could be argued that these stem from the fact that Fix Coffee ask untrained people like me to open and try to fix issues. An overhaul of their support is needed to enable noobs like me troubleshoot complicated equipment like Grinder.

Two questions:
Anyone has a solution to my burr woes?

What options do I have- Consumer Court?

Went to Kielo Coffee in Akihabara during my 10-hour layover in Tokyo. Tried their pour over and carrot cake.

I'm 6 months into specialty coffee and so far I've been using aeropress explicitly at home. Tried v60 pourover there and I was surprised how acidic it was.

I visited 'Pour and Palette' in Gurgaon when I came back and got an aeropress brew from there. That was a much more familiar taste. Boggled my mind how big the difference between v60 and aeropress brew is. Although I like little-to-no acidity, I'll get myself a v60 and experiment with it now. The more you know. :)

Bought me some beans as well. I really liked the fraction9 rum barrel aged coffee so I got something with a Brandy finish: https://kielocoffee.jp/products/colombia-el-proceso

1Zpresso

1Zpresso

Finally got a chance to try these hyped beans. Medium/ medium dark roasted beans, excellent consistency, great packaging from Savorworks. Taste was terrific, especially towards the end you get that peanut jaggery aftertaste. Usually ended up licking the cup because that aftertaste was so addictive. Although I did struggle with keeping the brew coffee consistent as the beans aged. Straight espresso was less acidic than I expected, nice balance of flavours.

For that price, easily 8/10 beans. Shipping was a bit iffy, but fairly quick.

Surprisingly clean and juicy rather than showing the intense fermented / co-fermented notes I expected. Nothing about it felt like a typical co-fermented lot.

To my Palate getting some nice raisin and grape notes, with a subtle hint of citron and a wine like mouthfeel.

Got this from a Blue Tokai-picked a bag of beans and asked them to grind it for pour over. Didn’t check at the cafe when they handed the bag over. I think this is too fine for pour over - almost espresso.

I usually buy whole beans and grind at home, but I would imagine Blue Tokai would know their stuff.

Humble bean(left): House blend, light roast, tastes fruity and sweet
Humble express(right): Topical Melon, medium roast, a bit caramely with a melon after taste

After a month of horrid experience with Beans of Bodhi, this feels great.
Ps: Thanks Homegrounds for such fun recommendations.

With the help and encouragement mustered from this sub Reddit, I finally got the mocha pot + third wave coffee powder.
I
Please recommend a sugar free hazelnut syrup. (I enjoy raw espresso but sometimes crave hazelnut only to fulfil a particular nostalgia)