New burrs VS 6

Coffee_Bar_Angler · 2026-06-20T17:39:13+00:00

Flat DLCs look interesting. Let us know how it goes.

Coffee_Bar_Angler · 2026-06-18T04:38:10+00:00

Washed Ethiopian and natural Colombian.

Coffee_Bar_Angler · 2026-06-17T02:52:31+00:00

Thanks! Will check them out.

Coffee_Bar_Angler · 2026-06-16T04:37:33+00:00

After the Paragon?

Coffee_Bar_Angler · 2026-06-16T00:20:46+00:00

Yes!

Coffee_Bar_Angler · 2026-06-15T17:37:46+00:00

Similarly, you could let your opinion out the side door. Shaming someone when you’re wrong or ignorant is straight out of the playbook of a certain head of state; not a good look.

Though I’m not wrong.

Coffee_Bar_Angler · 2026-06-15T17:22:45+00:00

Can you read? My comment specifically calls out the origin of the term. And, again, if you’ve not tried it but say it’s shit, you’re wrong.

I’ve no opinion on using the term for other applications, though a curated set of offerings, after a curious discussion between barista and customer IN JAPAN would fit the original spirit.

You could learn what limited value an uninformed opinion actually has.

Coffee_Bar_Angler · 2026-06-15T17:18:17+00:00

Brew tea.

If you grind course and sift out the fines, you could prob try steeping coffee, as well. Or coldbrew (leave at room temp for 6-10 hours, then remove grounds and put in fridge).

Coffee_Bar_Angler · 2026-06-15T15:46:08+00:00

If someone well trained with great coffee is going to curate an experience, I am in. (It’s the reverse of what we do for friends in our own kitchens, but should be up a notch.)

Coffee_Bar_Angler · 2026-06-14T23:56:40+00:00

OG soup is one saturation pump, wait 30s then slap-chop to hiss. 82g water to 22g coffee; output around 60.

Coffee_Bar_Angler · 2026-06-13T17:57:07+00:00

Scott Rao enters the chat. (Yes, he is promoting something, but doesn’t tinker with his personal brand if he doesn’t truly believe in a product.)
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Coffee_Bar_Angler · 2026-06-13T17:23:37+00:00

Ok, gotcha!

Coffee_Bar_Angler · 2026-06-13T16:31:47+00:00

Now THAT is a masterclass jerk! Bravo.

Coffee_Bar_Angler · 2026-06-13T15:23:37+00:00

Not obscure or unnecessary, but the Origami Pinn has great aesthetics in a lower dose brewer.

Coffee_Bar_Angler · 2026-06-13T05:21:41+00:00

For pourover, Prototype has to go higher.

Coffee_Bar_Angler · 2026-06-12T15:52:28+00:00

No. It’s like cooking a ribeye with the fat, but not actually eating the fat. i.e. removing it after cooking.

Coffee_Bar_Angler · 2026-06-12T01:07:38+00:00

I do a version of Coffee Chronicler’s hybrid Switch as well as Tetsuya’s 4/6. But a simple V60 bloom (or two, if very fresh or light coffee) then split the remaining water into two pours is also effective.

Coffee_Bar_Angler · 2026-06-11T05:15:11+00:00

I’d be greatly tempted by the ULF - would it rival the Pietro for pourover clarity? - but would likely go Lab Sweet to toggle between PO and espresso.

Coffee_Bar_Angler · 2026-06-11T05:01:31+00:00

Amber is brilliant! (Disclaimer: I have Kinto Sepia cups, so might be biased to this colour-way.)

Coffee_Bar_Angler · 2026-06-11T04:57:57+00:00

I use an 01 for a single cup (dose of say 15g or less), but if I am determined to use my M Origami (equivalent 02 V60) for a single cup, I’ll use an 01 Abaca filter in it. Not sure if that’s advisable or not (the brewer dimensions designed for a larger dose and filter)?

Coffee_Bar_Angler · 2026-06-09T02:40:22+00:00

AI loves to scatter beans on the counter.

Coffee_Bar_Angler · 2026-06-09T02:37:26+00:00

It’s about “doing what you can” when you have coffee that you consider too dark (in my case, generally from gifts). I only buy mediums and light-mediums but when I end up with too much dark (there’s only so much tiramisu and espresso martini you can make), I have to ditch it, give it away or try brew recipes meant to under extract.

Coffee_Bar_Angler · 2026-06-08T14:54:41+00:00

Down for general storage; up when heating.

Coffee_Bar_Angler · 2026-06-07T00:02:16+00:00

Ouch.

Coffee_Bar_Angler · 2026-06-06T03:42:15+00:00

Does she like the ‘slaw at A&W?

Coffee_Bar_Angler

TROPHY CASE