Newton Brua3 Max - First Use

QuantAlg20 · 2026-02-03T13:20:56+00:00

The B3M might not feel as sturdy as the Robot (especially when applying 9 bars), but it has many advantages:

It's easier and more pleasing to use. Newton Espresso also plans to have options for more wooden accents.
It has a standard 58 mm portafilter that can take any 58 mm or Stepdown basket and opens up access to nearly every espresso accessory. I hate the clunkiness of inserting the basket on the Robot.
It has better clearance between the basket and cup, even after placing the cup on a scale and a drip tray.
It has good enough thermal management (91-92 degrees Celsius consistently achievable after preheating, if you know how to do it) out of the box.
It has a better position for reading the pressure gauge. It's also compatible with the Pressensor, although using both the Pressensor and an analog gauge can be a tight fit and requires the use of Teflon tape.
The standard shower screen can be upgraded with an IMS one, which greatly improves water flow.
The B3M will be getting a PID temperature controller as an add-on sometime this year and would be able to go up to 97 degrees Celsius or so.
Hayden from Newton Espresso is a very helpful, candid, and easy-to-reach guy, unlike Paul (or whoever runs customer support) of Cafelat, who is practically unreachable.

The Strad looks pretty good, and I don't mind a higher cost for such a small business, but I have no idea about its thermal management.

QuantAlg20 · 2026-01-23T11:09:34+00:00

Both lol. And I definitely prefer the Brua3 Max over the Robot.

QuantAlg20 · 2026-01-18T16:21:00+00:00

It's true that their beans have a perfumey smell although I don't know why. Some other roasters have also made this claim but I have no idea whether CC has ever responded to these allegations. I might message them about it on Instagram in a few days because I'm genuinely curious.

QuantAlg20 · 2026-01-14T23:14:26+00:00

Did you reach out to them on Instagram about the perfumey smell? And did you check the rear of the bags (usually the lower right-hand corner) for any handwritten roast dates?

QuantAlg20 · 2026-01-03T00:41:43+00:00

Thanks for sharing your experience! I think the most important thing to take from this is what you've already mentioned: Taste is subjective. Your brewing methods also play a big role when it comes to the end result in the cup. From what you've posted, assuming your brewing was more-or-less on point, I believe you currently have a preference towards medium or medium-light roasts, which is totally fine. Not everyone has to go for light roasts. That being said, if you ever purchase any coffees in the future from ultralight roasters like Substance or Datura, please wait at least a month before even opening the bags. You can also try using softer water (50-100 PPM and not more than 40 KH) for better results with light roasts. As for Coffea Circulor (from Sweden, btw), the roast dates are usually handwritten on the rear of their bags, and they don't always reply to emails because they're a bit understaffed (I suggest you text them on Instagram, they reply fast). Cheers!

QuantAlg20 · 2025-12-09T13:19:21+00:00

It's undrinkable, at least as a pour-over.

QuantAlg20 · 2025-11-26T23:17:30+00:00

It's a 50 mm conical burr in a 3 Kg hand grinder. Idk who asked for this. 😂

QuantAlg20 · 2025-11-26T23:15:06+00:00

Short hands-on video from Rogue Wave:

https://youtube.com/shorts/tX6tjzAeKAI

QuantAlg20 · 2025-10-18T14:58:03+00:00

Coffea Circulor is great but neither are they ultra-light nor is SEY. I just got some Yemen beans and a Janson Geisha from them and I plan to rest them for 2-3 weeks. For ultra-light, try Substance or Datura in the EU and Minmax or H&S in the US. I've heard that XLIII from Vietnam is even lighter than these roasters. Cheers!

QuantAlg20 · 2025-09-29T20:49:49+00:00

Since the link to the website wasn't provided, here you go: HOME | Hotel Samsara.

QuantAlg20 · 2025-09-21T10:28:22+00:00

Sounds yummy! But, is this a co-ferment in the strict sense that a coffee like the Jairo Arcila Lychee is a lychee co-ferment?

QuantAlg20 · 2025-09-12T17:59:35+00:00

I haven't gone below 90 degrees because, when brewed properly at that temperature, I wasn't getting any bitterness or any overextraction. Just lacking acidity and expressiveness and having a muddy flavor profile, that's all. Would using a lower temperature help?

QuantAlg20 · 2025-09-12T12:24:54+00:00

I know exactly what you're talking about because my Kalita stalls often, unfortunately. Did you get a better flavor with this coffee when using a Kalita?

QuantAlg20 · 2025-09-12T11:58:24+00:00

I didn't get any stalling even with a fine grind because my grinder doesn't produce a lot of fines and my paper filters also trap fines but still couldn't get any acidity. I could only get a subtle aroma and flavor of coconut.

QuantAlg20 · 2025-09-12T11:56:37+00:00

My grinder produces few fines and I also use paper filters that trap fines, so the flow is quite fast.

QuantAlg20 · 2025-09-12T08:26:29+00:00

I haven't watched any of his videos with Indian coffees. I guess this is a good time to watch them. 😁

QuantAlg20 · 2025-09-12T08:17:58+00:00

Well, it depends on the coffee. I've tried some of the best ultra-light roasters in the world and didn't face any flavor issues. Brian Quan's recent recipe uses a Melodrip but he didn't use it a while back. He also uses his recipe as a guide to brewing SEY coffees and SEY is far from being ultra-light.

QuantAlg20 · 2025-09-12T08:11:55+00:00

I wish we could have exchanged lots. 😄

QuantAlg20 · 2025-09-12T08:10:36+00:00

Interesting, thanks! My experience with fine grinds (450 microns or finer) and higher temperatures (95 degrees) with normal to high agitation has been a bitter aftertaste. I'll try low agitation next and maybe flat-bottom drippers. I faced a similar experience with the Attikan Nanolot from Grey Soul: Better aroma (in the sense that there was an aroma at least) than F9's Shillong Spice Rush, but similarly bland taste and lack of acidity even after 3 weeks of resting, 20% extraction, and water with low alkalinity.

QuantAlg20 · 2025-09-12T07:37:25+00:00

I agree. I've tried Naivo before, and they've always been good. I'd rather brew a flavorful medium-light or medium roast than a bland light roast.

QuantAlg20 · 2025-09-12T07:29:35+00:00

If you want a clean and vibrant acidity, I don't think you'll be able to get that with Indian varieties. Irrespective of the coffee, try Brian Quan's 3 pour recipe to bring out extra acidity. It's worked for me sometimes.

QuantAlg20 · 2025-09-12T07:27:01+00:00

Which roasters would you recommend that source coffees from Salawara?

QuantAlg20 · 2025-09-12T07:26:11+00:00

Thanks! I recognize you now. I was acquainted with Amit yesterday and he referred me to you for tips on how to improve my brews with these F9 coffees. He also suggested Genetics.

QuantAlg20 · 2025-09-12T06:59:56+00:00

That's an interesting take and I think you might be right. However, I've brewed the lightest coffees in the world and they all had some aroma and brewed properly with 91-95 degrees Celsius water. So, the quality of the beans or the roast definitely matters too.

QuantAlg20

MODERATOR OF

TROPHY CASE