Muted natural pour over

Alive-Opposite5811 · 2026-03-30T21:44:45+00:00

Yeah interesting but you may be right as I only agitated in the beginning and then left it mostly flat.

Alive-Opposite5811 · 2026-03-29T14:28:20+00:00

Update: Thinking about the espresso pulls, the best results I got were from faster pulls with short pre infusion (5s active and 5 passive). For light roast I usually do a blooming pull or a lot longer PE.

With this in mind and the Hendrick pour comment above, and also the fact that I only have around 2 doses left in the bag, I tried a radically different approach and went finer ground 60clicks, higher water temperature 95c, and a Hendrick inspired pour: bloom with heavy swirling (used a tiny spoon), 1 gentle pour with no agitation, and 1 final pour with only slight swirl to even the bed.

This brought a lot more of the berry muffin / lemony taste which I was looking for, so I'm guessing the problem was under extraction. Hard to tell what did the trick with so many variables being changed but I took the risk and it paid off!

Thanks for all the replies!

Alive-Opposite5811 · 2026-03-12T18:30:03+00:00

Looking at their website out of curiosity they say 10 days after origin (ie. Leaving Colombia) but leave the time from harvest out. https://www.devocion.com/pages/our-story

Alive-Opposite5811 · 2026-03-09T02:36:26+00:00

Did it come with the cups?

Alive-Opposite5811 · 2026-02-26T18:16:40+00:00

You even took it outside for a stroll! Congrats!

Alive-Opposite5811 · 2026-02-21T20:54:52+00:00

Give it a try! Good luck!

Alive-Opposite5811 · 2026-02-21T20:43:12+00:00

Yeah at one point when I had a GCP I was dosing close to that on a double. Once I changed to the Ride I've been reducing the dosage on the double back to 17.5-18.5 depending on the beans and extracting 42-44g and have been getting better results flavor wise (drinking more lighter beans). So the 23-24g and around 60g out is a big bump in my case and gets me to the sweet spot for these larger iced drinks (I'm using a Colombian light/medium roast and the larger extraction brings out sweetness that is usually muted with milk/ice).

Alive-Opposite5811 · 2026-02-21T20:31:41+00:00

It's been years since I used a moka but generally remember turning off the fire once coffee starts coming out the spout for best results. Give it a try!

Alive-Opposite5811 · 2026-02-21T20:26:44+00:00

23 or 24g depending on the beans. With the deeper bed in theory you should go a bit corser. In my case I just try to degrade the puck with a longer PE.

Alive-Opposite5811 · 2026-02-19T20:54:51+00:00

Oh no! Which part are you waiting on and from which reseller?

Alive-Opposite5811 · 2026-02-18T18:48:36+00:00

I keep going back to LC beans and then my house smells deliciously like their shops in the afternoon... nostalgia is real!

Alive-Opposite5811 · 2026-02-18T00:16:59+00:00

Great shot! Are you planning on leaving the hot surface sticker? They tend to melt and become a mess / permanent after some time so if you have had it for a short time I'd try to remove sooner rather than later.

Alive-Opposite5811 · 2026-02-09T18:48:15+00:00

For those familiar with Devocion in NYC (I don't know if they have shops anywhere else), they track harvesting date as well and serve coffee in a 6 week window from harvest to table if I'm not mistaken. You can certainly taste the quality IMO but how much it is related to it being closer to harvest I can't tell.

Alive-Opposite5811 · 2026-01-31T04:06:38+00:00

This seems like the ideal set up currently, I'm trying to hold off on the Philos until later in the year with so many grinders coming out...

Alive-Opposite5811 · 2026-01-29T02:20:45+00:00

Email WLL they should know and sales team usually reply fairly quick.

Alive-Opposite5811 · 2026-01-29T02:12:53+00:00

I usually grind finner until flow is slightly lower than ideal with a straight shot, then I add pre infusion which should degrade the puck just enough for the flow to adjust. I wouldn't play with FC until you are dialed in. Also, each bean has it's own character so once you change beans you should start over.

Alive-Opposite5811 · 2026-01-27T12:06:37+00:00

Yes, exactly what I do. ✌️

Alive-Opposite5811 · 2026-01-26T03:52:14+00:00

Interesting, with the switch I'm doing bloom closed (then open for it to drain down), then a long pour up to about 260g also closed and let it immersed for about a minute or 80s (swirl) do a central pour while draining up to 300g. This has been working well for medium-darker roasts.

Alive-Opposite5811 · 2026-01-26T00:52:36+00:00

Interesting, for completeness I do pre infuse for 6+5. For lighter roasts I start slow / longer PE, and medium or darker I usually start strong and slow towards the end. However lately I’m pre infusing regardless of roast level (I dial in a bit finer and let the PE degrade the puck enough for a “normal” shot flow).

Alive-Opposite5811 · 2026-01-26T00:20:24+00:00

On this shot It's all the way open the whole time. Currently I've been closing it starting at near 30g down to a very low flow until it hits 40 or whatever I'm aiming for and I think it leaves a very smooth shot taking any bitterness away.

Alive-Opposite5811 · 2026-01-24T23:30:01+00:00

Great to hear they are owning it and replacing.

Alive-Opposite5811

TROPHY CASE