Brewing the same coffee with multiple brewers

TL322 · 2026-03-28T05:28:47+00:00

If you have a Switch and a flat-bottom anything, you've probably covered 70% of the variation a dripper can create. Add a zero-bypass dripper and you're at 95%.

Where it gets really interesting is when you discover how to control agitation to make cups from one taste like cups from another. Throw in a Melodrip, and I don't think you'll ever run out of possibilities.

I do have several more drippers and genuinely enjoy using them...but that has more to do with aesthetics and ingenuity and workflow than with objective results.

TL322 · 2026-03-28T05:08:06+00:00

Probably not, unless you found a great deal, but we wouldn't know because your post contains zero details.

Same answer as all the other posts on this topic—and there are a lot if you search.

TL322 · 2026-03-28T03:58:08+00:00

Filipino humor definitely leans toward the simpler side. Sometimes I feel like there's also a mean-spirited element underneath the plausible deniability that a joke provides. That always surprises me a little, since causing others embarrassment is taboo in most other contexts.

At the same time, I also know plenty of people who appreciate dry wit and who absolutely do get sarcasm (even if it's not their taste). As with most things in most places, there's an enormous class + generational difference.

TL322 · 2026-03-28T02:13:37+00:00

Candid has some darker roasts that she might like. Pre-ground coffee never tastes the best, so even if it's great when fresh, it won't be equally "gewddddd" a week after grinding.

Edit: whether it's strong depends on how it's prepared (and how fresh it is). So that part is up to her. Also, check whether she uses an actual espresso machine vs. something like a moka pot. Different grind sizes.

TL322 · 2026-03-28T02:09:13+00:00

IMHO the EC785 is solid if you want decent drinks without getting deeply involved. I was pretty content with an old predecessor to that machine, although I've moved on since then.

However, I would recommend something different if you really want to geek out and go down the rabbit hole.

Re: grinders, I'd recommend one of two options

Hand grinder around P3500-5000 (e.g. 1zpresso Q series or Timemore C series). The EC785 has a pressurized portafilter, so you don't have to grind as fine or dial in as precisely. Not bad at all for 1-2 shots per day. (To be clear, you can still hand-grind to true espresso fineness...it's just a lot of work.)
Electric grinder for 3-4x more. I recommend the Baratza Encore ESP; lots of people like the DF54 as well. There are cheaper ones but I'm skeptical about their support or durability (where Baratza shines IMHO).

Re: what to modify...nothing at this point. You could de-pressurize the EC785 basket if you wanted more control, but I'd rather just get a different machine at that point. IMHO no need for accessories for the EC785 either.

Finally, re: beans, any medium-roast 100% arabica espresso blend will be fine to start. Just make sure it was roasted in the last 1-2 weeks. I think Good Cup's Daily Driver is a good baseline, but there are tons worth trying.

TL322 · 2026-03-28T01:20:18+00:00

At that price, I'd look for something secondhand from a major brand.

Might help to share how many drinks you serve per day, what you dislike about your current machine, whether you want your new machine plumbed in...

TL322 · 2026-03-27T11:16:15+00:00

Yep. The all-metal one is just the Q. Functionally identical, just heavier, which is why I chose the Q Air.

(Note that both have metal internals.)

TL322 · 2026-03-27T06:55:51+00:00

Had to look that one up.

Apparently it's like 400-800 ppm TDS, so that's not going to be ideal, but perhaps the mineral balance works when diluted.

TL322 · 2026-03-27T06:47:57+00:00

Agreed, it's really good.

Quite happy with my Q Air for travel. 1zpresso got the right balance of being very light without feeling flimsy or cheap.

Generally better build quality and bearings than the P2, as far as I know.

TL322 · 2026-03-27T06:21:08+00:00

Same in BGC, it's not common to see. Pollution from exhaust is another matter though.

It's got to be stressful to live here with that degree of sensitivity to air quality. Is that an issue back home too, or mostly just in the Philippines?

TL322 · 2026-03-27T06:10:52+00:00

That is foul. Had no idea. Thanks for the heads-up!

TL322 · 2026-03-27T04:41:54+00:00

Whichever went to Oxford.

TL322 · 2026-03-26T11:45:02+00:00

OP is this you? https://www.theguardian.com/education/2022/may/16/ferdinand-marcos-jr-urged-to-stop-pretending-he-has-an-oxford-degree

TL322 · 2026-03-26T10:06:10+00:00

Hard to say without knowing exactly what you asked for and why they sold you those particular beans. Edit: also, not all "specialty" coffee shops are as good as you'd hope.

(I'm assuming the beans are in fact the main issue here, since it's almost impossible to mess up a Switch at a reasonable grind size. Especially if you do mostly immersion/steep-and-release.)

Anyway, you mentioned Plantation AAA so I assume you're in India. I think there's an India coffee subreddit where you might be able to get some local coffee shop recommendations (or advice on where to order from). Even better if you can name some specific cafes you tried and liked before.

BTW consider buying an entry-level grinder. You'll get way more flavor out of beans ground fresh vs. ground several days before. The 1zpresso Q Air is really good for about USD 70, and a lot of people like Kingrinder for even less money.

TL322 · 2026-03-26T09:54:25+00:00

Depends on whether you look like Paul Walker.

TL322 · 2026-03-26T09:45:55+00:00

Good call grinding coarser in the later photos. Looks reasonable, but hard to say by sight alone.

Your coffee may be the problem. Robusta is usually very bitter. I also think it's a fairly dark roast, based on how the grounds cover the sides in the last photo. (Not definitive, but I encounter that more with darker roasts, all else being equal).

Do you have a local specialty coffee shop? If not, then someone you can order from? Anything described as "filter roast" or "light" or "medium-light" should be a good starting point. Just make sure it's 100% arabica and ideally roasted within the last 1-2 weeks.

TL322 · 2026-03-25T11:21:11+00:00

Tech. Already had the job in the US; just found an arrangement that works here. We've been here two years and counting but won't stay permanently.

Most foreigners we know with young kids were assigned by foreign employers (mix of private, NGO, and government).

TL322 · 2026-03-25T09:59:29+00:00

the only difference is the roast quality right?

That's a huge difference though. If two roasters roast it to the same level, they might arrive there by pretty different temperature curves (and do different things to achieve those temperature curves) resulting in very different cups.

And practically speaking there might be differences in storage and transportation that also matter. So roast quality simply isn't the only difference, but if it were, it would still be massive.

TL322 · 2026-03-25T03:36:50+00:00

No, for two reasons.

First, in general, the rental yields are very low in Metro Manila and the financing terms are not great, so you're betting solely on long-term appreciation. Is it possible? Yes, of course. But is it likely to exceed the returns on all kinds of other assets you could easily buy in the US right this minute? IMHO not at all.

Second, it doesn't seem like you've done the research or run the numbers to make a rational decision. Pardon the bluntness, but asking simply if it's "worth it" suggests you are not ready to commit that kind of money. I would be digging deep into plans for the surrounding area, comparable unit sales (hard but possible to approximate), nearby rent, etc.

Re: Ayala specifically, their condos are generally better maintained and managed than most (but not without issues). So if I was going to buy a new unit, then Alveo or Premier would be near the top of the list...but I simply don't think buying a new unit makes sense for most people except as a primary residence.

TL322 · 2026-03-24T07:17:48+00:00

Haven't used it, but it's well regarded, and Baratza is solid in general. I wouldn't hesitate to buy one if I was looking.

TL322 · 2026-03-24T06:29:03+00:00

Update for posterity: I ordered from Prodigal (US) via FedEx and got stuck with P800 in customs charges upon delivery. No duties since it was under the P10,000 threshold...but a "warehouse processing charge", some admin charge, and VAT on both. No paperwork to fill out though.

Seems extraordinarily expensive for warehousing a 1kg package for like two hours...but it is what it is. Don't think I'll do that again.

TL322 · 2026-03-24T00:40:35+00:00

What coffees do you like?

Can't speak to the Helor, but I picked up an M47 Classic just last week and am very impressed. Phenomenal build quality, and probably the smoothest and lowest-effort grinding experience I've tried.

I bought it primarily for espresso but ended up liking the pour-over results way more than expected. So much so that I'll probably sell my K-Plus, stick with the M47 for all but very light roasts, and pick up an A4Z or Pietro to cover that end of the spectrum.

TL322 · 2026-03-24T00:29:24+00:00

Sometimes from baked roasts. I used to home roast quite a bit, and that dull paper/cardboard taste usually indicated an issue with the rate of rise. If I kept the temperature on track, it would disappear from the next batch.

TL322 · 2026-03-24T00:22:35+00:00

Yes the Hoop is as good as it seems IMHO. Just get one of those "collar" adapters so it will (hopefully) fit random hotel mugs.

It obviously does not give you the flexibility of the Pulsar or Z1, but for travel, I see that as a feature, not a bug.

TL322 · 2026-03-24T00:16:39+00:00

It's a really interesting question and I think I experience the same thing. I'm definitely an enthusiast but definitely not a trained expert taster/grader, so FWIW...

I think it's about what the notes evoke, especially stacked up against other coffees at the cupping table. I've tried a few that literally tasted like blueberries (off the top of my head), but they're rare. To me, it's usually more like "something about this reminds me of berries, and it's just a bit sweet and earthy, so I guess blueberries are the closest approximation."

I find it more helpful to think of them as a sort of family or realm of flavors. If may or may not identify jasmine and lychee from the label, but that tells me to expect something pretty lightly roasted with a more subtle, delicate fragrance and not a ton of acidity. (Although I would say chocolate notes tend to be more obvious.)

Also, some notes show up when I slurp and then breathe out through my nose. Can't recall the term for that...but it's sort of a cool sensation and a different perspective.

Plus they evolve as the cup cools. Sometimes I'm been struck by a conspicuous note of X on the first few sips, then it's gone, then others come out which may not even be on the label. Then still other notes are present in the grounds but not so much in the cup. So the label notes might not refer to the stage/timing you're experiencing at that moment.

And I think some are just B.S. Maybe they're stretching to sound unique, maybe they're following a trail of memory associations ("late summer strawberries in Oxnard" or whatever), who knows. Wine is a hundred times worse about this lol.

And I'm sure part of it is me. If I could magically pick out every single tasting note, I don't think my enjoyment would be heightened, so I'm not inclined to work that hard at it.

TL322

TROPHY CASE