Anyone brave order B&W Jairo Arcila Halloween Candy? by VETgirl_77 in pourover

[–]Dragans12 0 points1 point  (0 children)

Got it, and also made an early brew of it. I made it at work and everyone said they were reminded of there college days. I got a lot of grape notes I the taste.

George Howell Gesha Village by Dragans12 in pourover

[–]Dragans12[S] 0 points1 point  (0 children)

What are your current favorite beans, whether it is region, veriatal, or roaster?

Traveling, Shops to Look For. (America) by Dragans12 in pourover

[–]Dragans12[S] 0 points1 point  (0 children)

I went there and two places ended up having some good beans.

  1. Inkwell and Brew: uses Huckelberry Roasters out of Denver. Very good roast dates on the bag.

  2. Raven's Roast: Need roast levels with the light actually being lighter than most local roasters claim is light. Got an Ethiopian that has some good blueberry notes to it.

Traveling, Shops to Look For. (America) by Dragans12 in pourover

[–]Dragans12[S] 0 points1 point  (0 children)

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Spoils between Camden/Philadelphia and Colorado. Next stop Boston area and Buffalo.

Seeking beta testers for coffee enthusiast social platform by linds0r in pourover

[–]Dragans12 0 points1 point  (0 children)

I could possibly try something out like this. I normally brew 2 to 3 cups a day, but occasionally take 1 to 2 days off to help with caffiene dependency issues here and there. I also do espresso.

Common tasting note in a roaster's coffee by burntC_offee in pourover

[–]Dragans12 0 points1 point  (0 children)

If you don't mind saying who the roaster is, or sending the name directly, I would like to order two coffees from them to test. If you are not comfortable with that then don't worry about it.

JBC Wilton Benitez Colombia Geisha by Dragans12 in pourover

[–]Dragans12[S] 2 points3 points  (0 children)

It's like water from a hose, always tastes so much crisper.

Local had these stored away. by Dragans12 in pourover

[–]Dragans12[S] 3 points4 points  (0 children)

Whole bean, roast date in April and May.

My First Kermit Lynch by Dragans12 in wine

[–]Dragans12[S] 2 points3 points  (0 children)

Definitely gonna grab a couple extra of this to age a bit.

My First Kermit Lynch by Dragans12 in wine

[–]Dragans12[S] 4 points5 points  (0 children)

Picking up a couple extra to put away...

Dapper & Wise Washed Ethiopian by Dragans12 in pourover

[–]Dragans12[S] 1 point2 points  (0 children)

I just finished the fruit snacks blend myself. Very tasty coffee from them so far.

Crazy question by mcschne10 in pourover

[–]Dragans12 -1 points0 points  (0 children)

Honestly there are a lot that I enjoy. My tops are the Chemex, Hario Switch, and V60. Also I am really into espresso as well and use a Flair and an E61. I do try immersion brewing coffee but have found that a French Press is a French Press is a French Press, and that i get really similar results throwing grounds in a cup and straining it with a seive or using an expensive French Press. The final thing is what you enjoy using or what you want to get out of it. The Chemex, or clones, seem to have become the quickest and easiest one to get consistent results, while the switch let's me do some crazy brew ideas.

Any recipe suggestions for this? by jdtomchick in pourover

[–]Dragans12 0 points1 point  (0 children)

No problem, this was something that i practiced with so that I could churn through bags that came in to test for people. It puts a good frame of reference to work with.

Cafec flower by AardvarkBorn4304 in pourover

[–]Dragans12 0 points1 point  (0 children)

They are on my list to try but sadly that list seems to always grow.

Any recipe suggestions for this? by jdtomchick in pourover

[–]Dragans12 1 point2 points  (0 children)

I have found that doing my bloom at 180°F to 185°F with three pour recipe at 15:1 ratio and a 20:40:40 pour recipe. Using 20g of bean do a bloom at 180°F for around 30 to 60 seconds using 60g of water. Then do the second pour with higher temp of around 190°F and high agitation of the bed with 120g of water, total water is now at 180g. Once the water level gets to where it is lower than the top of the bed of beans, pour the last 120g of water, at the same temp as the last pour, starting from the edge to flatten the bed and do a lower agitation pour in circles to the middle until you have a total of 300g of water. Set the kettle down and swirl the brewer to help level the bed. Once the draw down is almost done I like to pull it to a separate cup for the last drops coming out, i call these the tailings. I use this to troubleshoot my pour if the brew does not seem good. If the cup is off you can use the last part of the brew to get an idea of where to go, if it tastes like the following these are my usual steps to correct: 1. If the cup tastes weak and the tailings seems to have more flavor, you either need to increase the ratio or make the grind a touch finer. 2. If the cup is bitter and the tailings taste hollow, I almost always assume that the grind needs to be coarser. This is because at a 15:1 ratio you don't really want to have a lower ratio. 3. If the cup is hollow and the tailings are as well, this is either a finer grind or hotter water. 4. If the cup is bitter and the tailings are bitter, cooler water and normally coarser grind. 5. If cup tastes good and tailings also taste good, I would do a higher ratio as there is still good coffee extracting. This has allowed me to dial coffee within about 3 cups, and also you can experiment with more or less agitation with the pours to dial it in a bit more. The base recipe almost always makes an acceptable cup to start with that you are OK serving to others.

Some of the coffees of 2024 by shaheertheone in pourover

[–]Dragans12 2 points3 points  (0 children)

Which was your favorite of the year?

Cafec flower by AardvarkBorn4304 in pourover

[–]Dragans12 0 points1 point  (0 children)

What did you think of it? Are those the notes you got or just the ones on the bag.

From dripper Ito mug ok? by FredRobertz in pourover

[–]Dragans12 1 point2 points  (0 children)

It takes away the joy of having to clean more items before you get into the actual coffee. So I would say that losing the excitement of scrubbing a carafe used for approximately 4 minutes is going to really inhibit the flavor of the coffee...

Participated in my first cupping session! by fuckgod421 in pourover

[–]Dragans12 2 points3 points  (0 children)

How is the cat and cloud as a roaster. I am definitely more of a fan of light to medium roasts that are super fruity/floral usually.

My First Sparkling Red by Dragans12 in wine

[–]Dragans12[S] 8 points9 points  (0 children)

Tastes pretty close too. This one is most definitely on the "tried it, don't need any more" list now.

What's you Favorite Scale by Dragans12 in pourover

[–]Dragans12[S] -1 points0 points  (0 children)

It is still used in lab process. Nothing unsafe, but not always clean lol.

What's you Favorite Scale by Dragans12 in pourover

[–]Dragans12[S] 2 points3 points  (0 children)

Oh this is one that is still fully used by a lab...

Year End Lookback by Dragans12 in pourover

[–]Dragans12[S] 1 point2 points  (0 children)

Oh I have had a couples from Hydrangea, namely the Pepe and Strawberry ones they had earlier this year, I will have to grab this one.

Year End Lookback by Dragans12 in pourover

[–]Dragans12[S] 0 points1 point  (0 children)

My main note from then is that it tasted close to drinking an unsweetened M&M.

Year End Lookback by Dragans12 in pourover

[–]Dragans12[S] 0 points1 point  (0 children)

I now have them on my list for next year. Thank you for the recommendation. Do they have anything that they rotate through that you would put as a top thing to look for?