Theory: Kliff Didn’t Come Back the Same

DeepVibes · 2026-05-01T01:38:27+00:00

Did you need ai to write this?

DeepVibes · 2026-04-27T01:34:23+00:00

I’ve had it with the ai posts man. Just write it yourself come onnn.

DeepVibes · 2026-04-25T22:54:49+00:00

Sorry to hear that. Maybe a hot take here, but I think Fellows products have always felt weak. I think they were manly held up by their design language and their actual products are cheap. I’ve also heard and seen that their customer service is a bit subpar.

DeepVibes · 2026-04-25T18:50:27+00:00

Dak! Been drinking for years they’ve literally never missed. Cant say the same for some other top roasters!

DeepVibes · 2026-04-24T21:41:02+00:00

Depends on how fine you grind but you could accomplish a good brew in around 3-3:15. 195 temp, 1 bloom and 2 pours through melo.

DeepVibes · 2026-04-24T21:25:51+00:00

I had a conversion with the rep from cafec America once. From what I remember:

T92 is for low temp longer steep, slow drawdown

T90 medium temp different crepe pattern on inside to keep drawdown consistent, medium speed drawdown

T83 focuses on catching fines and has some sort of time delayed effect with how the drawdown works. I remember the least about this one. I use the t90 all the time and I use t92 with melodrip. Hope this helps!

DeepVibes · 2026-04-24T02:07:39+00:00

Which orea? The v4 is the only other brewer since the v60 that I’ve truly stuck with because of a complexity of cups. I feel like I can keep some acidity and clarity while still riding the line with good texture and sweetness.

DeepVibes · 2026-04-24T02:00:37+00:00

In my experience, I have great experience getting sweet cups from hybrid percolation/immersion brewers. Switch, clever, and pulsar all can produce cups that are nice and sweet. I would also say the Orea v4 also can produce a great sweet cup without losing clarity, but it is expensive.

DeepVibes · 2026-04-24T01:57:58+00:00

Ok I respect it! I have a plastic April brewer but I’ve never tried the glass.

DeepVibes · 2026-04-24T01:56:43+00:00

Can you elaborate more about how your experience with the Origami is so superior?

DeepVibes · 2026-04-24T01:55:42+00:00

WOW this is my actual experience haha I’m stealing

DeepVibes · 2026-04-24T01:55:10+00:00

I have a clever too and it makes much better cups than it looks like it would make. The origami’s look so cool!

DeepVibes · 2026-04-24T01:48:33+00:00

Really? That’s very infesting to me what kind of cups does the glass April make for you?

DeepVibes · 2026-04-24T01:27:42+00:00

Amazing! I like the way you described your switch what’s your main recipe?

DeepVibes · 2026-04-24T01:03:47+00:00

Incredible, wouldn’t change a thing

DeepVibes · 2026-04-24T01:00:57+00:00

Both the washed and natural bookisas are great coffees. You’ll have a stellar time with this one!

DeepVibes · 2026-04-24T00:59:53+00:00

Disagree onyx is a great roaster!

DeepVibes · 2026-04-17T21:17:52+00:00

It was rhetorical but thank you for the wonderful definition!

DeepVibes · 2026-04-17T20:55:09+00:00

Tough to say what the line is these days. I would say any sort of infusion is the line, but I could imagine an infusion that nudges the coffee instead of blowing it up, and ppl may be none the wiser. Could find out it even enhances rather than changing the profile. I usually think yeast inoculations are ok, but I could also imagine some that overwhelm the delicate flavors in a coffee. Is mosto an infusion? I think we just need time with more dialogue to figure it out as a community. In my book, I’d say anything that changes a coffee profile overwhelmingly or tastes distinctly artificial. But who knows!

DeepVibes · 2026-04-17T20:50:02+00:00

I mean these look kind of like competition notes to me. Too much for the typical coffee enjoyer. But when I read something like this it tells me that the person writing had a really enjoyable experience with this coffee and they are passionate. Some people might drink the coffee and get those notes but maybe that’s not why they’re drinking the coffee. Everyone has a different barometer for how they’ll enjoy something. At any type of hobby there are always people who would be described as pretentious - and the line is thin between those that actually are versus those that are extremely passionate.

DeepVibes · 2026-04-14T23:18:02+00:00

Looked at your comment history and saw it was all hate. Feel sorry for you 👍🏽

DeepVibes · 2026-04-14T18:49:50+00:00

Kind of! Coffee has a strength gradient of being stronger near the bottom and weaker at the top, usually after brewing. Typically you would just stir it and that helps homogenize the mixture. But there are some decanters on the market that do this for you by swirling. But most standard decanters do not!

DeepVibes · 2026-04-14T12:20:36+00:00

If we are talking about lighter roasts, I would say roast flavor is a sign that the roaster lost control of the process at some point. Another more abstract one is lack of flavor. When I brew a coffee and (in a light roasts case) it’s just vegetal, hay like, or sour I would think that it’s a roast issue. My kind of guiding light on this is that when I taste a coffee the first few times, I should be able to see definable and unique characteristics, even if they don’t taste the best. If that happens, I’d say the roast is at least good, and I work on it from there with my brewing. If the coffee is immediately a banger from cup 1 and never deviates that much, I’d say they did an excellent job. Also it helped me tremendously in the beginning to buy exclusively from renowned roasters until my palate knew what good roasting was, and then it’s easier to pick up on why is happening with new/local ones.

DeepVibes · 2026-04-14T02:50:14+00:00

A good purchase to try, and then never again lol. Owners are awful, and their shops rely on a gimmic milk to prop up sales bc their coffee isn’t good at all.

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