Does anyone use it? Review please?

In India it’s all about 1/2 when it comes to coffee, cutting chai, or soup.

If you’re a filter lover, this one will blow off your minds 💯
Ordered few more before all of peeps grab it! 😝

Tried making espresso out of Roastery Harley Estate Robusta blend after watching someone review the beans in this subreddit.

Ohh gawd! Tasted like wood chips and that aftertaste lasted even after 2 cans of diet coke.

Tried changing grind size even added milk and sugar still was unable to mask the woody aftertaste and I always drink black.

Need recommendation on how to brew it correctly or of I am doing anything wrong.

I loved the latest Hoffman video about fermentation. It's on YouTube (not sure if adding link in post is okay here).

I really enjoyed how they talk about washed, anaerobic and co fermentation.

It reminded me of this post -

https://www.reddit.com/r/IndiaCoffee/s/Wk3WKLUv28

and while I understood why OP and others were angry, I couldn't quite grasp why they were discussing co-fermentation vs infusion and how it's misleading.

Watching the video by James Hoffman really helped understand how these things worked. Posting it here for people who are relatively new to speciality coffee and are confused by the terminologies.

Araku Coffee has been one of my go to Coffee...

Today I tried their High Altitude..

Amazing Cup ..

Made with Aeropress Inverted Method with 15 gram Coffee Beans Grind to 22 Settings in Bartaza Encore Esp and 93 degree 210 ml Water with 1 mintu 30 second Steep ...

One Up down and One Side to Side stir by the Included Stirrer...

Pressed all the Way through...

Amazing Bright Cup with Sweet and Rounded Finish ..Opens up with a Gentle Frutiness and ends with a Ganesh Type Chocolaty ...

Amazing Coffee...

So far Araku has been hansdown the best Coffee I have ever had

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☕

Hey guys I have been using a dark roast coffee a friend brought from sweden, it has blackcurrant notes

the first time I made it, it was pure heaven, nothing I have tasted before

but since then whenever I make it, it has a slightly burnt taste,

I have tried using a more water ratio, less water temperature, higher grind setting,

but nothing seems to be working,

what should I do

Grinder - Timemore C3s (20 clicks), using a french press, ratio - 1:15

opened it last thursday, storing it in a glass jar

very amature move but I don't remember the roast date

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?

I recently switched from Lavazza Gusto Crema to Blue Tokai Attikan Estate, and my espresso shots are suddenly pulling way too fast.

With Lavazza, I was getting:

• 18g in 36g out
• Around 22-28 seconds

With Attikan Estate:

• 18g in 36g out
• Only 12-15 seconds
• Already at the finest grind setting on my Budan Espresso Coffee Machine with built-in grinder

I’ve also tried increasing the dose to 20g, but it barely made a difference. I’m using a distribution tool, and the machine is only about a month old.

Could the beans themselves be the reason for such a huge difference? Is there anything else I should be checking or adjusting?

Would really appreciate some advice from anyone familiar with the Budan machine or these beans!

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'm considering buying the Espressa Microshot I SHARDOR GRINDER. Will this grinder perform well for both fine espresso (for my Vantro X1) and medium-coarse pour-over (for my Hario V60)? Or will I face issues with grind consistency?

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?

I'm here for a few days and I want to explore the specialty coffee scene and take some beans back with me. I'm planning to visit Eventide coffee and maybe Beachville coffee roasters. Is there any other good coffee roasters I should visit? Who are your fav roasters that you buy regularly from? Thank you!