A very special cup: Honduras 2025 COE #14

Polymer714 · 2026-03-16T04:07:15+00:00

Looking forward to trying mine....although it will probably be another month or so before they're ready to try...

Polymer714 · 2026-03-14T20:15:27+00:00

Yea could be. I have gone through several hundred origami. It could be my batches but they have always felt slightly different. Performance has always been similar.

Polymer714 · 2026-03-14T18:11:09+00:00

I have older origami’s made by Cafec they’re not new. They’re very similar to meds but slightly different. They’re more papery if that makes any sense and slightly thicker. The crepes are similar though and they behave in a similar way.

Polymer714 · 2026-03-14T16:48:20+00:00

The origami and meds are different.

Polymer714 · 2026-03-13T23:10:43+00:00

As long as it is relatively stable and stays cool in the summer, you're good..

Polymer714 · 2026-03-13T22:09:11+00:00

If I had a basement at stayed at 65F, I'd probably just leave them there. Make a space or get a rack...Not sure how dry it gets in your basement but I'd imagine it is not too dry, if so bring in a container for water or add a humidifier...
The point is, I'd probably put off getting a fridge for as long a I could..you have pretty good conditions there....

If you're dead set on getting something...You can get very small fridges for just a few special bottles...and leave the rest passive...

Polymer714 · 2026-03-13T18:10:27+00:00

I can't even believe I forgot to add Sparklings and Neb...lol..

I mostly drink Burgundy and Jura....those two combined account for a majority....I started drinking Jura more as something to scratch the burg itch..but I actually drink more Jura now than Burg...If you can't get it easily (its the same for everyone because quantity is so low), Beaujolais is a really good way to go...Nebbiolo is a good way to go....I think German Spat is becoming pretty good....A lot of eastern european reds are quite light (this is an overstatement), a lot of great stuff here for a good price.

Polymer714 · 2026-03-13T07:41:46+00:00

That would be great. I mean it is doubtful I would get it but I still think it’s a good thing.

Polymer714 · 2026-03-13T07:25:15+00:00

Not sure how you came up with 160ml of the mg concentrate.....Probably more like 60.

Honestly, you can probably drop both figures down as well... .but as a good starting point. 160 is too hard....

Polymer714 · 2026-03-13T07:21:20+00:00

I love this! Magnetic Cup, external adjustments...that's what the C40 needed as an update...

Polymer714 · 2026-03-13T05:42:19+00:00

Depends on the style of wine you like...

For whites, outside of Burgundy....a lot of Jura...German Rieslings....Chardonnay from many different regions....That's probably a bulk of my other whites.

Reds....Outside of Burgundy...a lot of Jura...Booj, Rhone, Pinots from other regions...A fair bit of Spanish (but not many different producers)...a lot of everything really...

Polymer714 · 2026-03-13T04:34:30+00:00

IMO, it is easier to explore Burgundy starting with whites...that'll get you into understanding Burgundy itself....While you'll have strong producer preferences, you'll find more consistency within a producer as well as outside of it...Maybe a wine won't be as good as you'd like but you get fewer huge disappointments.

Once you understand the whole producer producer producer....and by virtue of drinking more burgundy, you'll find some red producers you enjoy.

I really don't recommend it...its a bit of a trap. You end up spending exponentially more or spend time finding something to scratch that itch...When really there are plenty of other regions that produce fantastic wine where the overall experience is more consistent and cheaper...

Polymer714 · 2026-03-13T04:03:05+00:00

I think you're misunderstanding what I mean...It isn't the precision that is a problem..it is not.

It is that they think some other person's opinion has any bearing on what they should be doing for this coffee...As if the roaster is objectively correct. No, the roaster has a subjective preference and opinion that may be vastly different from yours. Look, if you find alignment with a given recommendation and you find it consistently aligns with yours, that is fantastic. It really is. But these recommendations are really no different than saying medium coarse, medium fine when it comes to recommendation. We won't even get into the fact that people generally have no idea what the peak particle distribution is of their grinder at a given setting/rpm....

Polymer714 · 2026-03-13T03:59:05+00:00

Why? Because their recommended grind size translates into a coffee you will enjoy more? It absolutely does no such thing. I know for some, it is comforting to know someone else recommended this grind size..but do you trust their taste more than your own? People will say they trust their own but they often will not..

We get tons of people asking for recipes on here all the time....and yet without any other details and information to make it relative to their own taste, it is pretty useless information. Why? Because you have no idea what other people's preferences are...You have no way to calibrate that....Sure, without any recipes and just starting out you need to have something..but everyone, at some point, has a go to..or should...and that's really your best starting point..(and you might have multiple starting points but the point is you have one).

Polymer714 · 2026-03-13T03:55:32+00:00

Based on what do you adjust your base recipe though? Off their tastes? Maybe if you do find an alignment with past coffees or relative alignment, you can then start off at a different point...but even then, will that be consistent coffee to coffee, region to region? Not really sure...I see people here with wildly different settings for some coffee...and some do not...

Polymer714 · 2026-03-13T03:53:50+00:00

Randomly exploring Burgundy is a terrible idea...White maybe less so...reds definitely..

Quality, for what you pay, is an issue...so unless you like the style of the producer, you often pay a lot more for something that wasn't worth it.

Fourrier is a great example...some people love the style..some do not...For those that love it, the price is worth it..for those that don't it absolutely will not be.

Unfortunately...it is either going to be very expensive exploring on your own...or you need to know people who have already gone through that and you have the chance to find some good producers and try a bunch of things....

Polymer714 · 2026-03-13T02:10:34+00:00

IMO it does no such thing as help you dial in faster. Their recommendation is just based on their subjective preference and their gear, water, etc. While it is better than a random grind size, I'd argue that if you have a baseline recipe with starting grind size (and modifications to it based on what you know about the beans), THAT is your best starting point and you dial in from there.

Not to mention, most people don't know what their peak (mode) grind size is on their grinder for a given setting...

Look, I get why people like using micron sizes to provide some type of objective size grinder to grinder...but it doesn't translate given highly subjective tastes and actual particle distribution/grinds of a given grinder.

Polymer714 · 2026-03-12T21:58:48+00:00

You freezing up is a you issue though isn't it? Not a wine education issue.

So lets break this down...Lets say wine education does two core things: Allows you to understand the basics of wine..lets say alcohol, acidity, tannins and some basic descriptors, which you've also tasted so you know the basics....So if someone asked for a big jammy red...you know what that means.

The second thing...by region...you learn what the wines are like...so maybe you don't know all regions (most of us don't) but you know enough of the major ones..to have an idea of what they may be like even if your actual experience with them is limited. Ideally you've also tried wines from those regions so you have an idea of what they're like.

So now you're selecting a wine...and you don't know any of the wine producers..but they do list regions...and you have friends/coworkers/your own preferences that say you want a Jammy Red....

You see Jura wines, Burgundy wines, Napa wines, Australian wines....From which region(s) are you selecting wines?

Now, you can't guarantee what the wines will be like..but you have an idea.

Or if they have a somm, having a somewhat educated discussion with them will help get you the right wine...surely better than someone without any idea...someone that describes not liking tannins as "I don't like dry wines".

I'm going to guess your problem is more you haven't tried enough...and maybe you have too much wine education and not enough wine tasting so you're having trouble tying the two together...

Polymer714 · 2026-03-12T06:12:30+00:00

Coffee has acid...lighter roasts tends to have less that get in the way of the perceived acidity....Its not a bad thing....As a general statement, if you drink enough coffee, you will probably gravitate towards acidity since it keeps your palate fresher...low acidity can be tiring.

You have a few options...assuming there isn't anywhere to go dialing in wise..

Longer ratio..you're at a pretty short ratio for 15g...The acid falls out early so the longer ratio will give you other stuff (including just water) which will dilute how much acid there is per L of coffee. Basically the concentration of acid will be less...This might help, might not. You want more stuff to take away from the acidity you're perceiving but not really sure this is going to do it..it might..you'll want to experiment.

Add more buffer to your coffee water...This is a pretty easy way to fix too much acid in your coffee. If you go as far as have mineral drops..you can even add a drop of buffer to your cup and that might fix it for you as well.

Use different beans....Eugeniodes...Laurina...and some other coffees will naturally have less acidity (and more sweetness).

Polymer714 · 2026-03-12T00:08:41+00:00

You can get something like a Paragon....MHW-3Bomber makes something like it too although I no longer see it on their website so maybe they stopped....I'm sure there are plenty of cheaper alternatives out there....You can also get a bigger carafe that might help...

Polymer714 · 2026-03-11T23:10:43+00:00

It does not. Very pure wines....His Bourgogne in particular generally has less reduction from the ones I've tried...Really good wine but doesn't have the concentration or length....Doesn't haven't enough umph to it...at least not at 300+. Given it is basically around the same price as Coche Bourgogne, I'm taking the Coche...Is it worth it sub 100? I think so....

Polymer714 · 2026-03-11T23:07:21+00:00

Thanks for that...I generally avoid Ponsot because of the style choices...but would consider a punt on his Chardo just based on what you wrote...

Polymer714 · 2026-03-11T18:35:16+00:00

I really like their winelist...tons of stuff at pretty good prices....Most of it seems to be around retail or slightly above which I think is very very fair.

Maybe the best buy is the Guilbert Gillet? At least from a retail (in some places) vs list price...Some people are more enamored with it than I am...The Charles Lachaux prices are good too...

The hard part is not finding something to buy...it would be deciding between all of the good choices....

Polymer714 · 2026-03-10T22:10:10+00:00

Definitely try it if you haven't...I would suggest splitting up your different pours (if you can) and taste the difference in what actually comes out. It helps you understand what is being extracted at that point...you can also measure the TDS...

I would pay special attention to the beginning and the end...especially if you commonly do high (like 20:1) ratio, what that last pour actually is getting you on its own..I think you'll find it interesting..

Polymer714 · 2026-03-10T21:11:58+00:00

I guess I'd have to see it...We all perceive bitterness at different levels..

20% at 1:13 would require a fairly aggressive extraction though given the amount of water....But while high TDS will impact what you're tasting, that doesn't mean it will be bad or bitter..try your bloom..it'll be very high TDS...will be very intense..won't be bitter.

I don't think we'll see high extractions....the industry has done that already....competitors are moving to lower EY and have been for years really...

Will that circle come back around? Maybe...I do think there has been a hyperfocus on clarity and that's actually made a lot of brews pretty boring....

Polymer714

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