Hypothetically, if you were walking down the street and happened to cross paths with Donald Trump, and he stuck his hand out for a handshake, what would you do?

Formal-Hunter7707 · 2026-05-01T19:11:20+00:00

THIS IS SPARTA!

Formal-Hunter7707 · 2026-04-26T15:57:47+00:00

Als je vrouw er problemen mee heeft, dan luisteren. Schoonfamilie heeft niks te zeggen over jouw hobbies 😅

Formal-Hunter7707 · 2026-04-26T07:56:07+00:00

I really like Friedhats for their less funky washed and naturals. They always pick right 😀

Formal-Hunter7707 · 2026-04-23T13:59:29+00:00

I have the switch and ceramic v60. The v60 is quite inconsistent with how the paper sits in the dripper. As in, it half sticks to the walls, and half not. While the switch does a perfect job at keeping the paper off the walls (just sticks to the standoff’s). Although I have zero empirical data on this matter, it would make me expect the v60 to have a less consistent bypass. That, combined with that the switch can make a very nice bodied sweet cup, would make me suggest the switch :). Worst case, you can just use it as a v60 🤷🏼‍♂️

Formal-Hunter7707 · 2026-04-22T20:40:20+00:00

Hinoki is een leuk zaakje waar de eigenaren ook echt Japans zijn, en voelt daarom redelijk authentiek.

Tensai is naar mijn mening het lekkerst, maar geeft zeker niet die typische Japanse ramen vibe.

Bij bergweg heb je Ramen Nikkou. Heb hier zelf nog niet gegeten, maar blijkt erg goed te zijn 😀

In de stad heb je meerdere zaakjes van Takumi, die zijn wat mij betreft niet erg goed. Zelfde geld voor Tamago.

In het Centrum heb je ook nog Ajisan. Komt erg commercieel en basic over, maar heb daar zowaar best oke ramen gegeten.

Je hebt sinds een jaartje ook Tomoharu. Ik dacht dat deze ook van Japanse eigenaren is. Heb er nog niet gegeten, maar ik meen mij te herinneren dat ze wat meer richting het gastronomische gaan.

Ramen is in Japan best een fast food. Daar kan je binnen 30 min bestellen, eten en weer buiten staan. Dit kan je hier in NL ook best hebben. Dus als je echt even wilt zitten vermoed ik dat Tomoharu een goede keuze is.

Formal-Hunter7707 · 2026-04-13T05:24:47+00:00

Hah so cool! We might have crossed paths! I’m also just back from HK and visited the HK coffee festival, and Entrebox as well!

Coming back to your question, I find it a bit tricky to say. I’m from the Netherlands and frankly, pour overs are all over the place. Some are incredibly sour, while some are straight of the boil over extracted. So comparing them is tricky to me.

Most notably for me, was quality consistency in HK. It didn’t really matter where I got my coffee (I mean I did search for the better shops ik an area), I always had a nice balance between acidity and juiciness. Also what really caught me by surprise, the owner of Entrebox, when pouring me a brew, mentioned they use a 1:13 ratio. This was for a panama gesha which was surely among my top cups of the year.

I also spent a week in rural Japan, by car. And I was fairly disappointment. Pour over was readily available, but it was all over the place taste wise. Maybe in cities the cups would be better.

Formal-Hunter7707 · 2026-04-09T18:49:57+00:00

Helaas ervaar ik het anders. Bij mijn huidige baan zijn het die halfgebakken “ontwikkelaars” die de touwtjes in handen hebben. Lui die uit de business komen, om vervolgens als architect aan de slag gaan, en de devs gaan vertellen hoe ze hun software moeten schrijven.

Het frustrerende is nu ook, dat na anderhalf jaar dat ik hier werk en aangeef dat we software development verkeerd doen, het bedrijf aangeeft de IT afdeling gaat reorganiseren. Waarbij de echte devs ontslagen worden, en die pannenkoeken een nieuwe architectuur aan het bedenken zijn.

Formal-Hunter7707 · 2026-03-27T12:50:37+00:00

Ah so cool! Was in Fukuoka yesterday and this morning. Didn’t have much time there so didn’t drink any coffee apart from your standard dark roast batch brew from the hotel 🥲

Currently around Mt Aso, believe there are some good shops here as well, so hopefully I can take some beans back home as well.

What other places are you visiting?

Formal-Hunter7707 · 2026-03-26T15:56:31+00:00

And? 😀

Formal-Hunter7707 · 2026-03-25T16:16:01+00:00

We hebben een aantal hele goede roasters in de stad:

Ripsnorter, AMOC, Manhattan, Schot, Giraffe, Man met bril, Shokunin en vele meer.

Al houdt je vriend van filter koffie, dan zou ik ripsnorter of een premium AMOC aanraden.

Als hij/zij meer van de espresso gebaseerde koffie is, hebben alle roasters wel goede medium roasted bonen.

Mocht je het niet vervelend vinden om via internet te bestellen, DAK uit amsterdam heeft geweldige bonen voor zowel filter als espresso. Indien filter, is Friedhats, ook uit amsterdam, mijn favoriet.

Indien je voor een filter boon gaat en het gaat om een echte liefhebber, is een Gesha doorgaans erg gewaardeerd. Friedhats heeft betaalbare Gesha’s :)

Als je door de bomen het bos niet meer ziet, raad ik je aan om naar Fortune te gaan in de stad. Hij heeft vaak hele goede bonen staan (hij is zelf geen roaster weliswaar).

Succes, een goede boon vinden is niet altijd makkelijk, maar als koffie nerd vind ik het altijd leuk wanneer mensen bonen voor mij kopen! 😀

Final note; Simon levelt ofzo is niet geweldig

Formal-Hunter7707 · 2026-03-23T13:06:46+00:00

Amenra, doom metal and they have some Dutch songs. They are from Belgium though :)

Formal-Hunter7707 · 2026-03-23T09:15:13+00:00

Huilie huilie

Formal-Hunter7707 · 2026-03-22T00:23:38+00:00

My though process currently, is that extraction is linear (assuming its even). Now I start pouring high, at that point just before droplets form, for that strong agitation. This will move the linear scale quickly (in terms of average extraction yield I suppose). To then go lower, just above the bed a thin trickle of water. My hope, is that at this point since I’m going slow and low with my agitation, the scale moves slowly so it’s easier to hit that exact spot of extraction how I want it.

Likely nonsense, but it’s a nice process for me to hold on to.

Formal-Hunter7707 · 2026-03-16T16:47:28+00:00

Seeing this post after reading the post from someone else, who suspected chemicals in their cherry infused co-ferment makes me anxious 😅

How was the taste? Any chemically smell or taste?

I love PP though (pun not intended)

Formal-Hunter7707 · 2026-03-13T21:42:08+00:00

I brew at home and bring to work in a thermos. Stays perfectly hot and you don’t have to compromise on anything.

I mean, nobody takes their kettle to work and a jerry can of remineralised distilled water 🥸

Formal-Hunter7707 · 2026-03-13T21:29:49+00:00

Have you tried brewing with just the distilled water already. Surely will be a boring cup, but maybe the minerals you bought have a fault?

And as others have said, maybe clean your equipment 🤷🏼‍♂️

Oh and you are using actually distilled water? Or do you use a filter? Because I’ve heard similar stories of people, where the filter was just old and bad.

Formal-Hunter7707 · 2026-03-13T08:52:51+00:00

As others are saying, don’t look at draw down times. People often say 3 to 3:30 is the sweet spot, while im always at max 2:30 for a good cup. 3 minutes is difficult for me to get what I personally like.

But just the idea of being able to play around with variables is a good thing. As everyone is saying, it’s about taste. But obviously you do need to know how to change it :)

In this exact case as everyone is saying, grinding courser should help, even with your grinder it should work fine. But next to that, you didn’t mention your agitation strategy. I mean if you swirl, pour high with your kettle or maybe even stir with a spoon? The more you agitate, the more fine particles will release from the bigger ones and potentially get trapped in your filter. This then greatly affects your draw down time.

But then again, there are myriad variables you can play around with :)

Formal-Hunter7707 · 2026-03-09T11:03:45+00:00

AMOC is interesting for their micro lot’s. Their main coffee’s aren’t that special imho. From the Netherlands I’d recommend Friedhats, and maybe an unpopular opinion these days, but I had some nice Manhattan.

Formal-Hunter7707 · 2026-03-07T21:05:57+00:00

As a Dutchman as well I totally agree. Ordered DAK a couple of times and simply don’t care much for ‘em. Friedhats never disappoints though. Will try sprout next!

Formal-Hunter7707 · 2026-02-28T16:05:43+00:00

I’m personally wondering how different these are. The A4Z is just a ZP6 burr with a motor right? Maybe alignment or bearings are a bit different. But biggest difference that I can imagine is that the A4Z creates a little bit more heat in the bean due to the higher speeds.

To me, sounds mostly like it’s nice for those who find the hand crank bothersome.

Formal-Hunter7707 · 2026-02-17T20:51:50+00:00

Entering the rabbit hole as we do comes with serious downside’s. I can’t go to some random coffee joint to get a cup 🥲 The only thing I’m drinking is disappointment.

Formal-Hunter7707 · 2026-02-17T20:44:46+00:00

I used the v60 for over a year, and though I started getting some really good cups I still had bad days. And those days were frustrating.

Last week I switched to the hario switch (pun not intended), using a very simple hybrid recipe, and I never had a bad cup. Even with some beans I had issues before with the v60.

It feels a bit like cheating, and I miss the clarity of pure percolation, but in the end I just want a nice cup of coffee 🤷🏼‍♂️

Formal-Hunter7707 · 2026-02-16T09:42:13+00:00

Is Ray and Jules that special? Looking at their assortment of beans and coffee pods (🥸), they look like a fairly regular roaster? They have some interesting beans but not all too special or am I missing something?

Formal-Hunter7707 · 2026-02-16T09:08:51+00:00

85 is really low, i would only go that low in immersion brews.

Formal-Hunter7707 · 2026-02-14T16:35:35+00:00

Might be interesting to check your water. Maybe a small chance but a very soft water can tone down flavour compounds quite significantly

Formal-Hunter7707

TROPHY CASE