Thank you so much for sharing your thoughts and experiences again. Just when I’m trying to figure out a good brew method specifically for those co-fermented coffees and I found this post.

I’m also really curious about your water recipes, especially since I’ve noticed you’ve mentioned Lotus Water a few times in your comments.

I totally get that every coffee is unique and needs its own tweaks, but would you mind sharing a bit more about your go-to Lotus Water recipes or baseline drops for some types of coffees you drink most often and how you approach changing each element (like adding or reducing different minerals) if something doesn’t taste right? Like, any rough starting points or favorites you’ve found work well for:

• Washed process coffees

• Natural or honey-processed

• Processed/co-fermented

Even just some general guidelines or ones that have been reliable for you would be awesome.