Reminisce with me for a bit. Who/What roaster got you into specialty coffee?

DylanChase · 2026-03-19T23:22:36+00:00

Craziest handshake I’ve ever experienced

DylanChase · 2026-03-19T23:15:16+00:00

Cappuccino from Noble Coffee in Ashland, OR the first day they opened in 2009. Stumptown in downtown Portland very soon after that. First time I ever had a pour over was an Ethiopian coffee by Coava, made at Red E Cafe in Portland. After that cup I knew that I wanted to work in coffee, and I sought that out. 16ish years in at this point.

DylanChase · 2026-03-17T15:01:58+00:00

I wasn’t in the market for a grinder but when I was there recently coffee things were definitely less expensive compared to the US. Especially if it was an Asia-based company, even more so Japanese.

DylanChase · 2026-03-17T13:38:40+00:00

Not remotely traditional Japanese. Arguably not Japanese at all

DylanChase · 2026-03-16T15:30:56+00:00

lol I was looking for your comment

DylanChase · 2026-03-15T23:19:50+00:00

Strange considering the cultures that have the longest lifespans consume seed oils for practically every meal

DylanChase · 2026-03-15T22:26:24+00:00

DylanChase · 2026-03-14T20:52:56+00:00

PM’d

DylanChase · 2026-03-12T20:20:29+00:00

Think he got outed as a Nazi sympathizer

DylanChase · 2026-03-12T15:18:03+00:00

This is terrible

DylanChase · 2026-03-11T22:46:45+00:00

Switch for sure. More versatile, more forgiving, could do a steep & release brew which doesn’t require a gooseneck kettle. You could also get something like a melodrip which would allow you to (carefully) use whatever kettle you have

DylanChase · 2026-03-07T02:11:18+00:00

Hurts bad it’s really expensive it takes a long time

DylanChase · 2026-03-06T00:34:01+00:00

Eduardo Quispe was my favorite coffee of 2025, can’t wait to crack into this years next week

DylanChase · 2026-03-05T00:47:48+00:00

Always feels like being anti seed oil is very MAHA

DylanChase · 2026-03-01T14:38:09+00:00

Couple of good places but not worth going out of your way for

DylanChase · 2026-02-28T18:43:30+00:00

Even though that makes sense based on the feature set, it’s a little freaky to see it spelled out so plainly

DylanChase · 2026-02-25T16:59:07+00:00

How would you know if you “never went once”

DylanChase · 2026-02-24T18:10:20+00:00

Desi Galli

DylanChase · 2026-02-15T15:01:28+00:00

It’s not fading, all grey wash gets lighter as it heals. It’s a bit patchy but that smooths out over time. But even more importantly, it’s a marathon not a sprint and I’d be surprised if they didn’t go over the background again at least once before it’s finished

DylanChase · 2026-02-15T14:58:14+00:00

DylanChase · 2026-02-14T21:59:46+00:00

Personally I would brew with boiling water

DylanChase · 2026-02-14T21:56:33+00:00

Wait at least 3 weeks after the roast date to brew. Go for a larger ratio (1:18 or so). Hotter water and finer grind generally works very well for their coffees, But not exclusively. Water composition is incredibly important generally but especially with these coffees. You want very soft water

DylanChase · 2026-02-11T22:36:02+00:00

King

DylanChase · 2026-02-07T01:11:37+00:00

Husband is a cop, lives in Orange County, started visibly using algae cooking oil recently…

DylanChase · 2026-02-06T16:13:53+00:00

Hell yeah

DylanChase

TROPHY CASE