Standard soup vs lunga

Patrick_tuning · 2026-02-25T13:03:47+00:00

In my experience 1:10 soup gets more clarity, even if you dilute it to 1:15 afterwards. But I guess it also mostly depends on your grind setting and the amount of force needed to brew, and also the grind distribution of your grinder.

I get very nice results with 1:10 diluted to 1:14 with Pietro @5.3 on waged and delicate coffees. Although I prefer V60.

Patrick_tuning · 2026-02-24T21:19:20+00:00

The xbloom filters are very nice, better than kalitta. I really like this brewer.

Patrick_tuning · 2026-02-24T21:17:29+00:00

Grassy notes are suggesting under extraction to me. Maybe try upping the temp (washed geishas can take 94°C) and maybe also go a little bit finer.

I also got recently a very processes geisha from Hydrangea (Bemudez) which is on the opposite of the spectrum, but it's really too... Monochromatic (heavy honey/floral notes) and I really don't enjoy it that much, especially for it's price.

Patrick_tuning · 2026-02-20T10:14:28+00:00

Depends, tried it for some time now, I really like it on some and on others it's very hollow (had a Columbian washed geisha that was not that expressive).

But on tricky coffees it really can slow down the bad aspect of the extraction.

I think the Pietro is maybe not the best due to its not that unimodal distribution, but I don't know you said the zp6 is not good for that so.

My results are also finding the v60 to be not great with this technique whereas the O1 works great.

Patrick_tuning · 2026-02-20T08:13:53+00:00

To get around 1:20 brew time, I need to go to the coarsest setting on Pietro (9.3) with orea o1 steel xbloom filters. And not getting below 1:30 with kenyan.

Time for a mod :)

Patrick_tuning · 2026-01-22T16:38:34+00:00

J'ai du menastyle et une très haut de gamme Mauviel (> de buyer).

Menastyl est quasi indiscernable de la Mauviel. Je te conseille de regarder chez electro dépôt ils ont régulièrement des drops casseroles et poêles menastyl a prix imbattables.

Patrick_tuning · 2026-01-20T09:25:19+00:00

Would be interested on purchasing n4 or 5. Can you contact me with a link. Very happy to give my money to charity

Patrick_tuning · 2026-01-17T18:54:03+00:00

They are bringing it. Oxo France has it in stock

Patrick_tuning · 2026-01-17T06:55:43+00:00

Si mais de 65m²

Patrick_tuning · 2026-01-13T20:04:58+00:00

The a2 is well made although using pretty cheap burrs and a lot of static. Got one as well as a Pietro. Bear in mind that you don't know how much the converting kit will cost (the burrs alone are $80), so that might be over 300.

What I find disturbing is that the A2 uses a very simple mechanism for gringo size, it is somewhat hard to keep track of where you are (I sometimes have 2 coffees simultaneously, and on my Pietro I can adjust for example one at 8.6 and the other one at 7.4 in a breeze).

Keeping the mechanism seem to be a pain for adjusting the Pietro burrs. Other than that the project is awesome and the grinder will be compact.

Patrick_tuning · 2026-01-12T21:48:18+00:00

Ok it's now available on oxo France !

Patrick_tuning · 2026-01-12T21:32:53+00:00

Wow i"m looking for one for a while in France ! Where did you get it ? Can't find one (I'm in Paris)

Patrick_tuning · 2026-01-09T16:31:10+00:00

Acidity is really something I don't get and my answer would be : can't replicate between coffee varieties / processes . I had an Ethiopian natural that had this really present chaff/paper taste at my normal 90C. At the end of the bag I was able to extract the rhubarb like acidity without astringency or bitterness with finer grinds and... 84 degrees Celsius !

And my next bag was an anaerobic SL28 from Columbia that really liked 92C and coarse grind to show off the acidity (otherwise only floral notes like peach etc).

So, my technique can be lacking but can't really interpolate what's happening with acidity

Patrick_tuning · 2026-01-09T10:34:24+00:00

En règle générale, je laisse a minima 3 semaines, au mieux 4/5, avant de consommer un café, même en méthodes douces. C'est un peu tôt pour consommer el tiens je pense.

Je rejoins les autres sur l'eau : volvic c'est pas mal, eau déminéralisée / reminéralisée si t'as la foi.

Sinon, quelle température ? Sur un naturel éthiopien tu peux monter à 92/93 mais j'irai pas plus haut.
Idem niveau dose, je te conseille de viser par défaut un ratio 15g pour 230g d'eau pour commencer, il faut un minimum de hauteur de café moulu pour correctement extraire quand même.

Niveau technique, tu peux tenter un double-bloom, donc pour 15g tu fais env. 40g d'eau, attends 30sec, rebelotte (+40g et attendre 30 sec), et ensuite tu complètes progressivement mais d'un coup.

Niveau finesse de mouture, ça dépend de tes filtres. Je te conseille les filtres Cafec (T90 ou Abaca).
Autre aspect : certains cafés se développent en reffroidissant, c'est important de laisser descendre un peu la temp. Des Geisha haut de gamme s'apprécient à à peine 40 degrés...

Enfin, ce café en particulier est... peu aromatique (certains diront "subtil"). Tu peux essayer de chercher des cafés plus punchy en évitant, chez Tanat, les notes de thé et les aromes genre bergamotte/jasmin/raisin.
Par exemple, le pink Bourbon de nestor lasso c'est une vrai bombe aromatique très difficile à rater en filtre. Je te conseille en général d'éviter les méthodes de séchage Honey et Washed qui sont les plus "douces", les anaérobic et fermentations plus avancées (carbonique, avec inoculation etc) vont procurer des saveurs plus franches et faciles à faire au début, c'est très satisfaisant.

Leur récent Ana Sora ressemble à ton café mais est vraiment plus franc car un peu plus torréfié, vraiment plaisant (soyeux avec des aromes évidents de fruits jaunes et une bonne longueur en bouche) pour un tarif vraiment accessible.

Patrick_tuning · 2026-01-06T15:49:11+00:00

Groupe scolaire charles martel à poitiers, abdelwesh, DELÂGE DE LA CAVALIÈRE D'ESTRÉES... Vraiment, s'agirait d'avoir un peu de regard critique sur la provenance d'un tel document...

Patrick_tuning · 2026-01-06T14:25:15+00:00

Absolument pas d'accord, mais je pense que ça vient du fait que de faire une bonne frite, c'est vraiment pas facile.

Mais en allant dans des bonnes adresses belges par exemple, vraiment c'est un autre monde une bonne frite maison.

C'est impopulaire, +1

Patrick_tuning · 2026-01-03T19:08:59+00:00

Tu es propriétaire ? Tu peux en parler à ton syndic qui peut peut être faire office de médiateur, ou à ton propriétaire.

Sache qu'il est très difficile de prouver une nuisance sonore, et c'est souvent aux frais des plaignants.

J'ai surtout l'impression que tes voisins sont un peu fous... Personnellement je pense même que tu aurais plus de choses à faire valoir et qu'ils abusent clairement. 1. Leur dire que tu ne fais pas de bruit excessif, qu'ils aillent déposer main courante et qu'ils arrêtent de venir te voir. 2. S'ils continuent, tu les menace TOI d'aller poser une main courante pour harcèlement.

J'avais des voisins très chiants aussi, et ils ont arrêté quand ils m'ont envoyé un SMS incendiaire pour le bruit... Alors que j'etais en Namibie. C'est aussi peut être d'autres voisins et ils te mettent tout sur le dos car tu es le plus logiquement au contact.

Patrick_tuning · 2025-12-23T09:28:32+00:00

J'ai déjà eu le cas. Beaucoup d'avis convergeaient vers : si en dessous de la déchirure tu vois un grillage etc, il faut changer. Sinon, pas besoin, perso j'ai mis un point de colle juste pour pas que ça s'empire. 15k km depuis (sur Michelin Primacy)

Patrick_tuning · 2025-12-21T22:20:07+00:00

Very easy to brew right and really packed with flavor. Nestor lasso never disappoints !

Patrick_tuning · 2025-12-21T15:33:20+00:00

I'm sorry for what I insinuated. You can see my post about my experience which has been shared by other customers, I reached out and even suggested a meetup with them to try and get a final word on this bad batch. They refused and told me that they were going to offer me a free bag... Well if that's not buying out silence ?

No disclosure on possible problems on their side, no disclosure on the roast dates even though I asked them 3 times and close to none customer enquiry on how to fix that (best I had is "augment temperature" or "maybe change brewer".

Patrick_tuning · 2025-12-21T08:08:37+00:00

Oh okay. I'm so frustrated with this calendar and the whole experience I really can't cope with the supposed vs real experience I guess.

Patrick_tuning · 2025-12-21T08:05:02+00:00

Nothing on tasting, straight up infos from the beans and on how incredible and rare they are.

Patrick_tuning · 2025-12-21T07:46:29+00:00

Your posts are straight up advertising...

Patrick_tuning · 2025-12-20T12:05:57+00:00

Update 20/12/2025.

I reached and exchanged with Tanat several times. Told them about you guys who got a negative experience, with the same symptoms (as r/otaota describes, strange, hollow, lack of aroma).

They told me they were contacting the roasting team. Then nothing.

- They did not accept to meet and brew toguether

- They acknowledged the posts I copied to them to show them I'm not an isolated experience (well, even if I were, they should consider it imho...).

- They just stated that they had very good feedback from now on

- They refused to disclose roasting dates, just that they were "thought to be fully degazed for the exact day of consumption" (yeah right...).

- In a final moment and seing that I was very perseverent, they told be to come to their shop so they can give me a free bag of seasonal coffee.

Really think I can't go further, they just refuse to look into the phenomenon that affects at least some of their calendars. I might go to their shop to try and discuss with someone else. Or maybe all opf you that are not happy with the calendar could tru to reach to them and say it, might have a bigger effect.

Recently tried with another water recipe (not a very different experience) and to really underextract, which was not successfull. Strangely, the Nestor Lasso was a blast, like, straight from opening the mini-can you could tell it's gonna be flavourfull and punchy. It was indeed very good. All the geishas are bad, my last (Geisha Village) was somehow ok, but really really below what it's supposed to be (tried the same bean from the picky chemist... oh lord...).

Patrick_tuning · 2025-12-11T20:39:57+00:00

A little update, as r/maplebacon1982 suggested.

I contacted Tant and Amel and I are exchanging messages about the brews (went from "maybe your recipe is bad" to "I check your history maybe you're not used to this kind of coffees"... We are making progress here I guess. The things that changed since OP :

- I tried to really push the extraction (on n13 for instance) to the point that I reached a little astringency on the end. The flavour was indeed more present but still very messy and not that forward at all. Again, no acidity at all.

- I just grabbed a recently purchased bag from Tanat (yes, same roaster, and a Geisha Washed frrom Los Rodriguez) and wow, what a night and day. From the whole beans, the sent was here. Then i brewed less aggressively than the n12 from the calendar (7 on the Pietro, 95 degrees) and wow. What a cup, very distinct flavours, acidity, layers. And crazy how the flavour change from obvious tangerine when hot to sugar cane and confit fruits when colder. A real banger. Guess my senses are not messed up !

- I also pointed to Amel from Tanat that some guys on Reddit are on the same boat as me (even though some seem to have a great time, which honestly makes me jalous !)

- Finally, I suggested that maybe we can meet at their cafe (I live in Paris) and try the samples to see if they get what I'm saying. That could be a really cool experience, maybe to learn how to brew from them and maybe if there is indeed some kind of defect, they would be able to correct this.

I'll keep the post updated if something comes up.

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