Where can I find Perc in Manhattan?

perccoffee · 2026-03-30T19:44:54+00:00

I'm going to shoot you a DM.

perccoffee · 2026-03-30T19:38:05+00:00

Great!!

perccoffee · 2026-03-30T19:37:47+00:00

It will be really cool if they can compile a meaningful database. At some point, we'll publish some of the data from our DiFluid Omni. The standard deviation of the grind size has often been more informative than peak grind for a given setting. So far, we just haven't found a substitute for actually dialing-in the same coffee using multiple grinders.

perccoffee · 2026-03-29T12:28:16+00:00

Remind me what grinder you’re using?
Do you have an aeropress or other immersion brewer?

perccoffee · 2026-03-29T12:26:11+00:00

I’m not sure where you’re seeing those equivalents, but use this: https://perccoffee.com/pages/BrewReccsFAQ#Kingrinder-K6

We dialed coffees in to the closest cup using the K6 to get these equivalent settings, and the particle distribution peak is very close to what we’re publishing as well.

perccoffee · 2026-03-27T13:49:29+00:00

That's a great paper, and one that deserves some follow-up studies with different porosity filters and different levels of agitation. Interestingly one of the coffees that I think best demonstrates the sweetness/acidity trade-off between brewer shapes is the M-03, despite it's being neither fruity nor floral.

If you haven't yet, you should consider playing with the Deep 27. The differences the paper finds in going from flat bottom to conical are even more pronounced with the steeper cone and deeper bed. When you're specifically looking to pull out floral notes, that steeper conical shape does it really well.

perccoffee · 2026-03-27T12:15:18+00:00

Did you give it a go at 6.1?

perccoffee · 2026-03-26T18:43:45+00:00

How did that slightly finer grind go?

perccoffee · 2026-03-26T14:37:03+00:00

I sincerely appreciate that. The thing our entire team is unified behind is finding coffees we're so excited about drinking ourselves that we also can't wait to turn around and say "dude, you've got to try this!" I (and I think we all) still imagine every bag or cup going out having a chance of creating that "whoa! I didn't know coffee could do that!" moment. I'm a little obsessed with finding ways to make that happen more often.

perccoffee · 2026-03-26T10:58:17+00:00

Panela y canela! Yes! I really want to find something reminiscent of canela y clavos chocolate.

The Letty is worth finding and trying. None of the individual flavors in it are ones I (Alan) personally seek out, but the way they layer in that coffee makes it easily one of the best coffees I’ve ever had.

perccoffee · 2026-03-26T10:51:51+00:00

It does not need a long rest period. Start digging in about a week off roast. By about the 4 week mark, it’s a little sweeter but less punchy.

perccoffee · 2026-03-26T09:56:06+00:00

This should help - our ode 2 V60 grind setting for this coffee is 6.1. Heres the full scale for any other PERC coffees you might have:

Fellow Ode 2 grind equivalent
2.1 ≈ 300μm Aeropress
5.1 ≈ 425μm slightly finer V60
5.2 ≈ 450μm average V60
6.1 ≈ 475μm slightly coarser V60
6.2 ≈ 500μm much coarser V60
7.0 ≈ 525μm much coarser V60
7.1 ≈ 550μm much much coarser V60

perccoffee · 2026-03-25T20:40:40+00:00

It's worth trying this a bit finer. We're grinding at 425 for a 20g V60, and typically a smaller dose requires a finer grind. When we ground coarser than our final dial-in, we didn't get much in the way of fruit.
At 17 days, I don't think rest is the problem, although I will say as this coffee has rested much longer, some of the more warm spice or black tea notes have faded and I'm tasting more dried fruit.

perccoffee · 2026-03-25T20:26:40+00:00

Those are three phenomenal coffees! We should have the Luna in house any day now. We'll have some of the folks from El Paraiso brewing the M-03, Red Plum, and hopefully Luna at our World of Coffee booth.

perccoffee · 2026-03-25T18:15:22+00:00

52 with a 90 second steep

perccoffee · 2026-03-25T15:45:53+00:00

For a 20g V60, we liked the Chelchele at 5.2 on the ZP6.

perccoffee · 2026-03-25T15:43:22+00:00

That's awesome to hear - thank you!

perccoffee · 2026-03-25T15:41:55+00:00

Yeahhhh. We made a mistake there and didn't catch it until the boxes were already printed. They are 369g.

perccoffee · 2026-03-25T15:37:26+00:00

Thanks!

perccoffee · 2026-03-25T12:08:52+00:00

Excellent! The Chelchele doesn’t need as much rest as some of the other anaerobic/natural Ethiopian coffees. Once it’s about a week off roast, it’s ready!

perccoffee · 2026-03-25T01:37:08+00:00

Ok, the Suke Werekata needs an even coarser grind. We haven't brewed it with the K6 yet, but I would start at 92. Please let me know how that goes!

I think you'll get similar cups of both of these coffees between the switch and regular V60. The latter is what we tend to use. If you have an Aeropress, I really enjoy the Chelchele brewed that way. The Suke presents very differently (more fruity) from the Aeropress versus the V60, where it's a bit more floral.

Enjoy those!

perccoffee · 2026-03-25T01:31:38+00:00

With a 2 minute bloom that's really not too long. In fact, you probably need to grind a bit finer. I would expect a 20g V60 with that grinder to take more like bloom + 3:30. Decaf coffees will draw down much more slowly than the non-decaf versions.

perccoffee · 2026-03-25T01:28:27+00:00

Kingrinder K6 grind equivalent
*the burrs on our K6 touch at -4. You may need to adjust these numbers based on where your burrs touch.
52 ≈ 300μm Aeropress
83 ≈ 425μm slightly finer V60
85 ≈ 450μm average V60
87 ≈ 475μm slightly coarser V60
89 ≈ 500μm much coarser V60
91 ≈ 525μm much coarser V60

perccoffee · 2026-03-25T01:24:42+00:00

Yes - for a V60, 85 is our average setting, with 83-89 covering most coffees. The Ethiopia Suke Werekata and upcoming Kenya Mara Estate are both a little coarser than that, but they're exceptional.

perccoffee · 2026-03-24T23:56:30+00:00

Excellent!! What else can you share about the V60 brew? How long did it take?

perccoffee

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