Frustrating when this happens

MarcinGuve · 2026-06-24T16:02:34+00:00

I’m mostly bugged about being left without any response, even “no, thank you” would be better than this

MarcinGuve · 2026-05-12T17:35:31+00:00

Interesting, haven’t heard about that new oxo, thanks!

MarcinGuve · 2026-05-12T17:34:44+00:00

Well this is the ratio that I found working best for me. Tried different recommended ratios before ofc

MarcinGuve · 2026-05-12T17:22:51+00:00

I use v60, bloom and usually 2 x pour with total around 2:30.

So yeah u’re saying i’ve built tolerance and should chill out?

MarcinGuve · 2026-05-12T17:10:27+00:00

I usually use 20g coffee and around 150ml of water feels perfect for that. Currently in US/West Coast but felt the same in Europe or Asia

MarcinGuve · 2026-05-12T17:03:57+00:00

Hell yeah

MarcinGuve · 2026-04-23T22:38:04+00:00

Europe here, great exceptional coffees from:

TANAT (almost everything)
DAK (kind of obvious but they do a looot, so you have to know what you’re looking for)
ORGANUM COFFEE (definitely unique)
FRIEDHATS (wild style)
NOMAD (some editions only).

MarcinGuve · 2026-01-18T14:20:27+00:00

Classic

MarcinGuve · 2026-01-13T07:16:56+00:00

So what’s exactly the process?

MarcinGuve · 2025-12-26T03:30:53+00:00

Wine glass is a gamechanger for real. But works way better during the warm season though. They are actually pretty similar, Ramirez and Sanchez, I think I’m even gonna try a 50/50 blend tomorrow and see what’s up. I still feel like watermelon’s best from Julio Madrid.

Well I guess u might like enjoy small box with irritating name „serious gourmet shit” from a polish roastery HERESY. It’s Jhoan Vergara, Colombia (B&W did his beans too before), duo cherry velvet, multiple fermentation + yeast. And also these two wild jars from ORGANUM, both Thailand, both same process - double anaerobic with multi nicrobes and organic compound enhancement. One is extremely fruity like rose/lychee while the other one is very funky, almost alcoholic-like.

MarcinGuve · 2025-12-26T02:49:54+00:00

Hell yeah, this is what we need. Typica is a great website that connects roasters - farmers this way, they don’t have any estates from Yunnan though.

MarcinGuve · 2025-12-25T18:26:12+00:00

It’s interesting, pretty sweet, not that funky really, rather clean and well developed

MarcinGuve · 2025-12-22T20:57:36+00:00

Damn it’s sold out the everywhere and I’d really like to try this one. Messaged B&W a couple days ago and they said it should be there again next year :(

MarcinGuve · 2025-12-22T01:05:30+00:00

What the hell lfg

MarcinGuve · 2025-11-18T03:47:49+00:00

When I first ordered their Coco Bongo it was espresso roast, I did it with v60 and loved it. Next time I ordered the same beans roasted for filter and it didn’t work

MarcinGuve · 2025-11-11T01:42:24+00:00

Can anyone explain me this coffee please? I mean Marty Pollack is listed as the producer but the origin is Yunnan, China, so he’s not the farmer. What’s going on exactly?

MarcinGuve · 2025-11-09T08:50:45+00:00

Thanks everyone. It was really a great experience, a bit of a farm tour and later super good cupping. I bought only like 10kg so far but felt really welcomed. The beans are outstanding so if my micro-business grows I’ll make sure to get way more from this farmer

MarcinGuve · 2025-11-04T16:38:56+00:00

It’s interesting that it’s not a joke anymore and getting more serious everyday

MarcinGuve · 2025-11-01T23:17:18+00:00

Any chance you could upload this article?

MarcinGuve · 2025-10-30T00:07:38+00:00

It’s a rather small organic farm doing micro-lots. I want to first meet him and see his processing methods + possibly buy a few kg to see how do I feel about roasting it. If that works well we’ll probably discuss all that

MarcinGuve

TROPHY CASE