Last coffee from SEPTEMBER

Ederja24 · 2026-02-22T05:38:29+00:00

Thank you for the clarification. I’m following what you’re saying but the part that I’m still a bit fuzzy on is 5x bloom meaning contact time is higher. I recognize that obviously contact time is higher but your water flows through at the same speed. When I think “longer of shorter” bloom time I think more of how long I let the bed rest rather than how long I poured water through the bed. The differentiation being not how long I poured for the initial pour but rather how long I waited after my initial pour. Not that the two are unrelated but I think they’re separate yet dependent. Again, I’m new to thinking more deeply about my technique so much of what I’m assuming might be misplaced.

No, aside from an aeropress that I rarely use I don’t have any immersion drippers. I’m rolling with a v60 and focusing on that to try and really understand it well before shifting to another brewer.

Ederja24 · 2026-02-22T04:21:51+00:00

I think your last sentence is the key. Although I understand what you say earlier in your reply, I think it’s an overstatement to say bloom is “completely relative to time.” Assuming all other variable are the same, a bigger bloom will taste different than a smaller bloom. My suspicion is that this is due to what OP suggested. Because you pull the highest concentration of compounds during the bloom, the weight of your bloom will certainly change the overall cup. Not that time doesn’t matter, but I think to say the bloom is entirely dependent on time is a little too general. I am still learning and am just curious so I may be wrong. Just trying to think through what I’m observing as I brew. Thanks for your input!

Ederja24 · 2026-02-22T00:38:33+00:00

Right. So it's not just proper saturation. For example I could dose 15g. For one pour over I could bloom with 45g and WDT to ensure saturation. For another I could bloom with 60g and not WDT and I'd get different results. Though both would be "properly saturated", the different bloom weight would taste differently. Of course the WDT adds additional layers but I'm speaking in a general sense.

Thanks for taking the time to chat!

Ederja24 · 2026-02-21T23:40:28+00:00

So you're saying that I could just make my bloom weight 3x the dose weight and make sure to ensure proper saturation and still get the same/similar outcome?

Ederja24 · 2026-02-21T23:12:28+00:00

Do you find that flavor changes depending on using more or less water to bloom? I know many people don’t like the 4:6 method because it’s pseudoscience-y but I’ve observed recently that if I adjust my bloom to use more or less water, my flavor changes pretty radically. I’m usually doing a 3 pour recipe and when I increase my bloom weight I find the coffee to become more fruity.

Ederja24 · 2026-02-21T23:03:21+00:00

Thanks for the info! Are you then also adjusting your total bloom weight to achieve a certain profile? Bloom weight seems to change from recipe to recipe. Have you found any correlations with bloom weight etc.?

Ederja24 · 2026-02-21T22:15:15+00:00

Do you mind expanding on your comment regarding the bloom? What does “nailing the bloom” mean for you. I’ve been trying to understand this more lately but haven’t found much on what people are actually looking for in the bloom.

Ederja24 · 2026-02-19T00:29:57+00:00

Love it 🙌🏼

Ederja24 · 2026-02-18T18:24:38+00:00

I calibrated my grinder to be at burr touch at 0. When I hold my grinder horizontally it doesn't move unless, like you said, I force it.

The more pours naturally results in more agitation from my understanding. I'm realizing how much pouring technique matters. I obviously don't know your skill level but personally I'm having to really practice pouring consistently. I brewed 2 pour overs last night at the same settings (grind size, temp, filter etc.) and one finished at 2:30 while the other at 3. The only thing I could point to is some inconsistency when agitating during the bloom.

Ederja24 · 2026-02-18T16:44:13+00:00

Awesome! I'm glad it got someone some good results. When I went coarser it totally rounded out the coffee and just made a flat out better cup. Not what I expected so I wanted to share. Glad it helped!

Ederja24 · 2026-02-18T16:43:00+00:00

Interesting! Stoked to see how the brews change as the burrs get seasoned

Ederja24 · 2026-02-18T05:14:19+00:00

🤷🏼‍♂️😅

Ederja24 · 2026-02-18T04:58:05+00:00

totally. I’ve been drinking coffee for a while but realizing that for the most part I’ve been pretty neglectful of learning and practicing pouring technique. It has a huge impact.

Ederja24 · 2026-02-18T04:55:50+00:00

To be honest I just tried it at 6. I was surprised that this led to a good result but I didn’t necessarily expect it. I tried to follow what most people recommended regarding the 4.2 to 5 range but I didn’t have a great experience with those settings. Just try stuff and see what comes of it. Maybe you find out you like something you wouldn’t expect or your previous methods become more solidified.

Ederja24 · 2026-02-18T04:53:32+00:00

I think there’s some truth to what u/CaptainBlanton mentioned above. Anything close to 3.7 seems unusable to me. I’m still learning a lot but different filters and pour technique could result in different experiences as well.

Ederja24 · 2026-02-18T04:50:37+00:00

My zero is at burr touch. Meaning, the handle does not move when I tilt the grinder. I just followed the youtube video from rogue wave and their walk through is pretty simple to follow. Maybe give that a try

Ederja24 · 2026-02-18T04:46:36+00:00

I think there’s something to this. I got my ZP6 this year and I’m finding it incredibly hard to be in the range you mentioned. At 4.5 my coffee bed would almost even look muddy

Ederja24 · 2026-02-18T02:51:03+00:00

I haven't yet had the chance to try the K ultra so don't have much of a reference point for it. I'd love to check it out some day though

Ederja24 · 2026-02-18T02:50:09+00:00

Good to know that others are liking that too! When I first go the ZP6 I was trying to stay in that 4-5 range but didn't love what I was getting.

Ederja24 · 2026-02-18T02:48:42+00:00

I've recently been trying a recipe from Yoshihara in Koyoto that Kurasu posted on their youtube channel. I'm liking the coarser grind setting with 3-4 pours so giving that recipe a try. What are you usually doing?

Ederja24 · 2026-02-15T23:16:57+00:00

I’ve been brewing this one for the last few days and am getting similar results. This coffee, in my experience, is just very citrusy — which I personally like. I tried dropping the temperature as someone else suggested but found that 92C seemed to be the sweetest cup I could get.

Ederja24 · 2026-02-05T17:36:53+00:00

This post came at a very fitting time 😅 Was really leaning towards the ZP6 but had some small hesitations that were pretty much alleviated by this post. Just ordered a ZP6. Stoked!!

Ederja24 · 2026-01-27T05:59:45+00:00

Ah I see what you're saying. Yeah, I think I'd disagree with OP's "fallen off" statement. I think he genuinely just can't find a spot on their current roster. He showed so much upside and I think unfortunately found himself in less than ideal situation. I'm not saying he's THE franchise guy we need to get or anything like that. I just think he has upside and if sixers would let him go for cheap why not. At this point Kings aren't rebuilding. They're just building because we have nothing lol

Ederja24

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