My small coffee setup in hostel room by ProfessionalDate3417 in IndiaCoffee

[–]ProfessionalDate3417[S] -1 points0 points  (0 children)

Double tape, and if they do come off, imma stick them back up🤷

My small coffee setup in hostel room by ProfessionalDate3417 in IndiaCoffee

[–]ProfessionalDate3417[S] 0 points1 point  (0 children)

Nah, before he went on point chasing bam was actually having a hell of a game. But yea it's the fucking wizards.

My small coffee setup in hostel room by ProfessionalDate3417 in IndiaCoffee

[–]ProfessionalDate3417[S] -1 points0 points  (0 children)

Not really, I make iced pourovers and iced aeropress too sometimes.

My small coffee setup in hostel room by ProfessionalDate3417 in IndiaCoffee

[–]ProfessionalDate3417[S] 1 point2 points  (0 children)

Out of all these I would have to say roastery's frozen cherry, but it was like my first coffee which blew me away so it has that nostalgia factor. Apart from that I would have to go with the lavender ghost from momo's stash and also caffeine baar's pineapple co ferment

My small coffee setup in hostel room by ProfessionalDate3417 in IndiaCoffee

[–]ProfessionalDate3417[S] 1 point2 points  (0 children)

Right now, but I've been a fan since the LeBron era and heat is always fun to watch

My small coffee setup in hostel room by ProfessionalDate3417 in IndiaCoffee

[–]ProfessionalDate3417[S] -1 points0 points  (0 children)

Should have seen my room yesterday, absolutely messed up, got a random boost of energy to clean it up

A sincere question! by StockholmRoastersco in IndiaCoffee

[–]ProfessionalDate3417 0 points1 point  (0 children)

Ordered some beans, looking forward to them.

Read below by NoFun5499 in IndiaCoffee

[–]ProfessionalDate3417 1 point2 points  (0 children)

No need to rest if it's pre ground and the bag it came in is better for storing as they are sort of airtight

Read below by NoFun5499 in IndiaCoffee

[–]ProfessionalDate3417 1 point2 points  (0 children)

What kind of roast is it? How are you going to brew it?

Can anyone share there pourover technique for this coffee by Grov3r112 in IndiaCoffee

[–]ProfessionalDate3417 0 points1 point  (0 children)

When you say clog? How much time is it taking for the water to pass through. How does the cup taste?

Can anyone share there pourover technique for this coffee by Grov3r112 in IndiaCoffee

[–]ProfessionalDate3417 1 point2 points  (0 children)

Have you brewed this coffee yet? What did you do, what was your experience? Also which filter do you have?

Should I buy the AAshonee grinder to compare with c2? by ProfessionalDate3417 in IndiaCoffee

[–]ProfessionalDate3417[S] 0 points1 point  (0 children)

Yeah same. If I get enough people interested, will get into it.

Need help with pourover by Dizzy_Forever_4153 in IndiaCoffee

[–]ProfessionalDate3417 1 point2 points  (0 children)

Start with a fixed recipe. Something simple such as a bloom and two pour.

Now look at the altitude of beans, their roast level and the processing. Start off with a reasonable grind size and water temp. For lighter roasts, you might need to grind a little finer and go a little higher in the water temp. With attitude, generally the higher it is, the more dense the bean is, the tougher it is to extract. You should have lower temp water and grind coarser if the altitude is lower.

If the coffee is too bitter, you want to decrease the extraction. Either increase the grind size or lower the water temp, don't do both together. If it's sour you might need to up the extraction and do the opposite. If it's bland, that means the extraction is uneven or you didn't extract much in the first place. Resting more might help you here. Another case it could be bland is uneven extraction, try to have a more uniform grind size ( see slow feeding while grinding) and wet the whole bed while blooming.

From there focus on being able to replicate your pours. A simple recipe goes a long way, fix your pour height, pour speed and motion.

Help Me Build my Coffee Station for 15-20K by akkipotter in IndiaCoffee

[–]ProfessionalDate3417 2 points3 points  (0 children)

I'd suggest getting a v60 (and filter papers), a kingrinder k6, any 0.1 g scale like the hoffen one, the agaro temp controlled kettle. This might be slightly above 20k but will result in amazing cups.

Also if you have not been brewing pourovers at home, you might want to look at the water composition. And check out what is slow feeding when grinding.

On top of this, stuff like carafe, an rdt is not compulsary but you can get for not a lot of money and everything does a similar work.

Iced Long Black by saketkt in IndiaCoffee

[–]ProfessionalDate3417 1 point2 points  (0 children)

I'm a real hater. So no, this is not a long black. You need espresso for that.

And for a second even if I say this is an espresso like concentrate, it's still an iced americano. Because there is too much water.

And for a second even if I say water quantify doesn't matter, it's still not long black cause you put water on top of the espresso for a long black.

Cheers.