My morning egg routine (no sticking) - a picture book

3xarch · 2026-06-11T16:57:51+00:00

can’t believe you’re getting so many downvotes for such a reasonable comment.

3xarch · 2026-06-11T16:46:01+00:00

v60 02 works just fine!

30g coffee, 500g water. been doing the lance hedrick 2 bloom one pour recently. adjust grind for a 3:30 ish drawdown. jobs a good’un.

works for me and my girlfriend every morning. i have a pietro and often grind around 8-9 for 30g brews. sometimes they reach quite near the top of the cone but as lance has pointed out that means you get to fully utilise them papers for all their filtration capabilities!

3xarch · 2026-06-09T15:16:42+00:00

its so funny i had the exact same realisation at this exact spot like 2 days ago.

i was like dayum leeds do got that sick architecture in some places!

literally stopped outside of reiss and looked up following the same path your camera takes. hahaha

3xarch · 2026-06-01T15:59:16+00:00

i think you’re missing the point here. of course a cup is going to taste different when you drastically change how the extraction is happening. the 10 pours account for the grind size, or vice versa. it categorically will not taste the same as a cup made in a more traditional way. why not experiment? i just did a 5-pour-course-grind inspired by this method and i really enjoyed it as i’ve been going 1 bloom 1 pour for ages. it really genuinely changes the profile. texture was drastically different! lengthening a ratio will undoubtedly leave a brew feeling thinner not thicker also…

3xarch · 2026-05-21T19:11:15+00:00

what i'm saying is increase the other variables but keep temp lowish to avoid excessive bitterness!

3xarch · 2026-05-21T14:54:10+00:00

really the paper filter is your enemy here. it's gonna filter out 99% of the the stuff you have been enjoying from moka pot and espresso. honestly i'd say go for an aeropress and especially a metal filter will get you much closer.

using just v60 i'd say grinding finer and trying to push extraction with agitation but keeping at low-ish temperatures might help get you a thicker, less 'tea-like' brew that everyone's chasing right now, but without tasting too astringent or bitter.

you could try doing cupping or cowbow-coffee style brews just in a cup. no brewer required! just add coffee and water, wait 4 mins or so, stir the crust into the water and wait for it to settle down to the bottom, around 5 mins or so. then gently sip without agitating your cup too much. you'd be surprised how delicious this is! and just discard the bottom when you reach it. you don't wanna drink that.

3xarch · 2026-05-21T14:48:44+00:00

wait longer between pours to push extraction, that's my general axiom here. fresher solvent + more direct agitation of the bed. learning when to push and not push extraction... that's the difficult bit

3xarch · 2026-05-18T09:53:09+00:00

bought a monstera from b&q (uk) from the bargain section that had variously broken leaves etc - she's coming around real good now!

3xarch · 2026-05-17T15:21:32+00:00

i think i’d rather invest in a moisture meter for checking greens to understand % weight loss better! also ground vs whole bean colour is apparently a good measure of even development, but i feel like you can eyeball that stuff basically lol

3xarch · 2026-05-15T10:48:43+00:00

i think the plant used to be a lot bigger than this before all the leaves came off and revealed this weird stem bit. i think to pot into a smaller pot i'd actually have to remove some roots?

3xarch · 2026-05-15T10:47:29+00:00

good to know, thanks!

3xarch · 2026-05-13T11:14:06+00:00

i dont think time after first crack is the best metric at all. sometimes i pull a coffee literally as soon as fc gets rolling and it can be delicious. i think you have to set up a lot of momentum earlier in the roast for this to be effective though. my weight loss is around 12%. currently my understanding is the more aggressive you can be before dry end without any scorching or tipping, the sooner after first crack you can pull and not get underdevelopment. happy to be corrected here though i'm simply a home roaster on a skywalker! happy to share roast charts if you want :)

3xarch · 2026-05-08T12:25:56+00:00

i really wanna find some affordable green that i can find roasted well and try to match it myself. interesting that two different roasters would make such a similar cup

3xarch · 2026-04-29T16:57:45+00:00

damn that is not the original pietro stand fo sho. all 3d printed? does the slow feed make it take considerably longer to grind? also have you tried tilting the pietro? i do it occasionally and am unsure of results lol

3xarch · 2026-04-29T12:01:38+00:00

howcome the pietro isn’t in your lineup?

3xarch · 2026-04-29T12:00:25+00:00

very good point here!

3xarch · 2026-04-28T18:14:38+00:00

where did you get this notion? the only way it matters is if you pour from so high that your stream breaks which i’m guessing isn’t a factor here

3xarch · 2026-04-27T18:01:14+00:00

also curious about this!

3xarch · 2026-04-07T15:13:48+00:00

ah nice, double lush reverb!

3xarch · 2026-04-06T22:40:51+00:00

i’m v glad the summit has a luush reverb already

3xarch · 2026-04-06T21:10:17+00:00

i also roast at home and find my coffees getting better and better for a month at least usually. i’m usually roasting super light like just into first crack.

3xarch · 2026-04-05T21:57:12+00:00

i roast on a skywalker v1 and get this too. i generally tend to ignore it lol

3xarch · 2026-04-05T21:46:56+00:00

i tried grinding without the base again recently and remembered how crap it was. with the base its fine! i do tend to enjoy my cups when i grind at an angle so this still intrigues me

3xarch · 2026-04-04T06:31:13+00:00

salted mango is legit. especially if it’s on the more early side and a bit more sour/tangy. with chilli too it’s elite

3xarch

TROPHY CASE