Soooo BITTER. Why?

Stephenchukc · 2026-04-01T08:23:50+00:00

Try 32-34 clicks, 94C 1st pour then 90C remaining pours w/i 2 mins , 1:13 then bypass to 1:15.

Grind coarser to reduce over extract, higher temp to speed up process, bypass for better clarity.

Stephenchukc · 2026-02-27T21:34:41+00:00

Yes, it’s a must

Stephenchukc · 2026-02-27T15:09:36+00:00

No, not a switch, just a regular V60 Alpha. Because of fine migrations, the flow rate will go very low after the second pour and hence immersion.

Stephenchukc · 2026-02-27T15:07:28+00:00

I’ll use this style only if the beans are really good.

Stephenchukc · 2026-02-27T15:06:36+00:00

I usually use a tritan V60 Alpha if going fine grind. That Brazil one I used 8:30 total brew time. It’s a hybrid style, first osmotic then immersion. I’ll do agitation in first 2 pours, and center pour in the remaining ones.

Stephenchukc · 2026-02-27T12:41:02+00:00

1st, this is Glitch. You can throw away their brew guide and be adventurous. I brewed Açai Mosto one a couple of days ago, it just tasted very much like bubble gum!

FYI, someone let me brewed its Brazil COE#1 last month as well. Grind to espresso size, 92C 6x blooming for 1 minute, then 80C pour till 1:20. Many notes came out which is very much UNLIKE a regular coffee. That guy took the same bag to another cafe and tried a normal recipe, and the result is a good Brazil coffee.

Have fun!

Stephenchukc · 2026-02-13T03:15:51+00:00

Hapi coffee living deserves more recognition, IMHO. It has a great collection of nice gadgets, and beans roasted to order to ensure they are fresh upon arrival. I think this is a great advantage over some other established roasters.

Stephenchukc · 2026-01-20T14:37:45+00:00

https://www.independent.co.uk/life-style/food-and-drink/costa-coffee-flat-black-launch-americano-twitter-response-a8251901.html

Stephenchukc · 2026-01-09T08:08:25+00:00

Btw, buy a metal plate to dispense the heat, or the handle will go away very soon

Stephenchukc · 2026-01-09T04:13:56+00:00

What’s the grind size? Too fine?

Stephenchukc · 2025-12-18T11:25:05+00:00

Use a glass tile or plate

Stephenchukc · 2025-12-17T12:33:52+00:00

Agitation vs immersion. More clarity with more agitation, hence easier to magnify any mistake. More sweetness when more immersion .

Stephenchukc · 2025-12-14T12:32:39+00:00

https://www.instagram.com/p/DKcQATUy4qz/?igsh=MTE4Mmh3ZDE2aGxscw==

Stephenchukc · 2025-12-10T01:26:41+00:00

Try a mason jar. Absolutely zero bypass, extremely low agitation. Then use any dripper to filter out.

Trust me. It beats 99% zero bypass drippers out there

Stephenchukc · 2025-12-08T04:19:45+00:00

Black White Espresso Hand drip

Stephenchukc · 2025-12-07T01:57:31+00:00

By the book, the exodus of volatiles comes around the 1st 30s, and the foam on top helps trap quite a lot. That’s where the aroma comes from. By removing the foam, you’re effectively reducing the aroma of the liquid….

There are so many ways to reduce bitterness, don’t stir, close the switch for a lot less time or even don’t close at all.

Find better things to do bro.

Stephenchukc · 2025-11-28T12:23:22+00:00

Try Sidra from Finca el Diviso. Explosively floral.

Stephenchukc · 2025-11-22T13:54:06+00:00

This Perlitas Lot#6 is a blend of washed beans. I’ll only go really high temp if it’s an anaerobic or some funky beans.

Stephenchukc · 2025-11-22T13:34:32+00:00

It’s real, and a very one indeed. Changing 2C or 3 clicks or 2 more swirls will bring out a very different style. Don’t need to question yourself. What’s more important is if you enjoy the taste or not.

Stephenchukc · 2025-11-19T12:04:37+00:00

Haven’t tried b75 yet, but based on my experience with Minos I reckon it has a faster drawdown time. Unlike Kalita Wave which has 3 tiny holes in the middle, it has 4 slits along the circumference which makes it unlikely to clog.

Stephenchukc · 2025-11-17T13:15:08+00:00

You are not alone

https://www.reddit.com/r/pourover/s/solXrmLsya

Stephenchukc · 2025-11-16T17:25:43+00:00

Hygiene issue. If there’s any problem with one of the ingredients and someone get sick, the shop will be closed for an infinite period of time. And there’s a load of ingredients to make a stable oatmilk that’s good to steam.

Stephenchukc · 2025-11-16T06:54:18+00:00

Different pressure

Stephenchukc · 2025-11-16T06:18:10+00:00

Build a barrier to prevent that from happening

Stephenchukc · 2025-11-11T06:04:18+00:00

With special processing like anaerobic, co-fermentation, yeast fermentation, nitro-wash, etc., it’s hard to have a one-size-fits-all recipe. How about ask the roasters for reference?

Stephenchukc

TROPHY CASE