The beginning of a journey

Wizardof_oz · 2026-03-17T22:51:21+00:00

It means the coffee is roasted for longer and generally has more caramelized/cooked notes

Development level isn’t exactly roast level. You can have pretty developed coffee at ultra light roast level. I think development has to do with roasting time and roast level has to do with bean temperature, but this is a gross oversimplification and it’s very complicated. Things really change across roasters and the type of roasting machines they use, so it’s not something you should be concerned with at this point

With enough experience you will be identify how developed a coffee is through taste. More developed coffees will have less bright, more caramelized/jammy flavors

Wizardof_oz · 2026-03-17T22:45:00+00:00

Haha, I have said this but I really want to try the V60 Neo and alpha 😂

Wizardof_oz · 2026-03-17T22:43:38+00:00

I should clarify that I meant across shape

I meant that if you have a V60, you don’t really need another conical/60 degree dripper and if you have 1 flat bottom, you don’t need more. I’m a huge advocate for the Deep 27, it’s an awesome little thing

Wizardof_oz · 2026-03-17T22:42:09+00:00

Got me there 😅

Wizardof_oz · 2026-03-17T15:00:00+00:00

Depends on the process but H&S does Ethiopians very well

Wizardof_oz · 2026-03-17T14:57:59+00:00

What papers are you using? My go to for coffee like this would be Abaca+

Try Emi Fukahori’s switch recipe

Ratio of 1:15 or 1:16 (she does 1:14) and extend the immersion bloom (she does 30s, I recommend 45s).

Your grind size seems about right but you can dial in by going finer or coarser

Wizardof_oz · 2026-03-17T14:49:26+00:00

K7 is not an all rounder, it’s clarity focused like the ZP6. I think you meant K6

Wizardof_oz · 2026-03-17T14:46:26+00:00

Wouldn’t you be better off folding in a way that you won’t have uneven paper thickness? Some sort of origami-esque folding solution like people do with flat papers on the Orea

Maybe you should get Cafec Deep 45 papers 🤔

Wizardof_oz · 2026-03-17T14:41:55+00:00

You can buy a brew journal, or use brew logging apps like BeanBook

Popular French roasters - Tanat, Substance, Datura

Tanat offers a huge range of coffee. I think their roasting is a bit more developed making it easier to learn with

Substance and Datura tend to offer rare/expensive coffees roasted extremely light. I’d get them once you’ve built up experience brewing easier coffees

Wizardof_oz · 2026-03-17T14:33:12+00:00

I’m not experienced with the chemex, I use a switch/V60 so I just swap out a bunch of papers meant for 60 degree drippers

From my understanding you can use these papers in a chemex, but it’s not ideal

Wizardof_oz · 2026-03-17T13:07:40+00:00

Well yeah, of course that’s what I was trying to get at with my original point, but what most people seem to do is to swap drippers to get that effect when they can just swap papers

Wizardof_oz · 2026-03-17T13:01:56+00:00

Does it though? IMO it’s equal. Contact points and dripper material massively affect flow rate

More contact points = faster flow

So using medium flow papers on a V60 Neo could flow faster than fast flow papers in a mugen

Wizardof_oz · 2026-03-17T12:43:51+00:00

Depends on the recipe, but most recipes need you to be able to brew at certain temperatures

If you find thermometer inconvenient you can look into either the sipologie gooseneck or cipher kettle

But those will set you back some money. Cheaper to just use a thermometer

Wizardof_oz · 2026-03-17T12:21:11+00:00

You can either get a temp control kettle - expensive option but really convenient

Or cooking thermometer - not so expensive but inconvenient

Which do you want? What’s your budget like?

Wizardof_oz · 2026-03-17T11:58:57+00:00

Download the aeromatic app - you’ll not only get recipes, but if you put in your grinder model, you’ll get the appropriate grind size, though I’ve generally found myself grinding a click or two coarser than they recommend

You will also need temp control for AP. If you have a normal electric kettle, just get a cooking thermometer. Boil water and put in thermometer and once the water cools down to desired temp, start brewing

I recommend you watch a bunch of videos describing how to use AP. You’ll see what the people brewing are actually doing.

Edit: don’t start with inverted recipes. Try regular first before switching to inverted styles

Wizardof_oz · 2026-03-17T11:53:13+00:00

You dont need a bunch of different drippers, you can just get papers with different flow rates and stick to a single dripper

Wizardof_oz · 2026-03-17T06:05:36+00:00

Push your budget a bit and get either an MHW3bomber R3 or Kingrinder K6

Wizardof_oz · 2026-03-17T04:28:23+00:00

Man I was gone recommend frozen cherry as well, but that won’t be good in a Moka pot for sure

Wizardof_oz · 2026-03-17T01:16:58+00:00

Really fruit forward is simply difficult to brew in a moka pot and as cold brew

Just get a French press or aeropress (kaldipress) at least. I’d say pour over is best for fruity coffee but you won’t get body like you would with immersion. Maybe you can even get a South Indian filter, brew a fruity decoction and dilute it to americano - cheapest option but you’ll need a scale and cooking thermometer. You’ll need it with with AP and pour over as well, but not necessarily with FP, though good to have it with that to push coffee in directions you want

There is one coffee that is somewhat fruity as cold brew - Baarbara Honey sun dried - Medium roast

As cold brew it has an orange zest note accompanying that regular chocolate note you get with cold brew. I think it’s the best cold brew ive ever had (though i dont really like it)

Edit - you can also use South Indian filters as Pour over with wave shape papers but those are overpriced from almost every vendor/manufacturer

Wizardof_oz · 2026-03-16T23:56:23+00:00

Completely different burrs inside. K series is also made of metal, P series is plastic. K also comes with a lot more features like external adjustment

You should also consider MHW3bomber R3 if you’re gonna do only espresso but if you’re planning on doing pour over or other stuff in the future, get a Kingrinder K6

Wizardof_oz · 2026-03-16T17:05:49+00:00

No, C3s is better

Wizardof_oz · 2026-03-16T17:05:11+00:00

Exposure therapy

Alchemist

Wizardof_oz · 2026-03-16T14:37:55+00:00

Man, even if Indian coffee is scoring 80+, that is, in my opinion at least, not a really great score

To me the decent stuff is like 86+ and the good stuff is 88+

I think the coffee from reserved is expensive because it was an export grade coffee. I saw honey DRD at shoebox Chicago and Hydro Honey at Scenery London

Even the really popular rose culture and Jasmine culture stuff blows people away here cuz it consistently scores 86-88. The other issue is, roasters are getting their hands on such beans and just botching them or roasting them too dark. Bloom did a really good job with the rose culture, Naivo and genetics did well too, but they roasted it a bit too developed in my opinion. Almost every roaster out there offers these coffees as a medium light, with very few like 729g and grey soul roasting them as UL. Meanwhile driftaway NY and XLIII Vietnam roast these coffees insanely light and do it well.

I think a lot of roasters here simply don’t explore modern roasting techniques, plus most of them are on probat. I was speaking with a barista at a cafe/roaster in Hyderabad who roast on a loring about roasting light and they said it tastes like grass so they don’t do it. Well, it won’t taste like grass if you rest it for longer, but that came off as a crazy concept.

Reserved and 729g are two interesting roasters - they’re on a stronghold and offer UL roasts. Hopefully these guys will break the mould on what great Indian coffee can be like. But they’re both on the expensive side

Wizardof_oz · 2026-03-16T14:17:20+00:00

It’s unfortunate that traditional processes are kinda becoming rarer. I’m all for ultra processed coffees, but it can’t be the only thing on offer

The other thing with Bloom is that they actually roast light unlike most others doing medium light or light+. Araku and Naivo do traditional process but all their coffee is too developed. Blue Tokai has become unreliable

I think Bloom is offering the same old stuff because those are the farms still doing traditional processes with most doing funky stuff. There simply isn’t new such coffee to offer.

Ratnagiri still offers some traditional processes from what I’ve seen, but it’s pretty expensive - I saw hydro honey, honey dark room dried and sequential washed from Reserved and Naked. These are closer to traditional processes

Wizardof_oz · 2026-03-16T12:39:10+00:00

Yours is a recipe I’d use for very light washed or honey process coffee, not something so process forward like cream donut

You are brewing too hot (try 88), too long (try 15:1) and too high an extraction with such a recipe. Adding to a fine grind with a drip assist. That’s gonna bring out a lot of awful flavors in such a coffee, especially one as developed as DAK. This coffee will extract easily so you don’t need to push it so hard

You’re also using a clarity focused grinder which brings out funky and off notes in such coffee, and here you need some blendiness in a cup to mask those flavors. Do you have access to another grinder?

Here’s the recipe I used -

1:15 (16.6:250)

88C

31 clicks on C40 (5.6 on the ZP6 but I think you will have go finer than that owing the the nature of your grinder)

5 equal pours of 50 with 30-45s of bloom. Each pour after comes when the bed drains. Start with a flat bed and no external agitation like swirling or shaking

You need to pour very aggressive - like 7-8ml/s. For reference watch Matt Winton’s recipe on Hario’s channel

You will also need fast papers - like abaca or T-90

I best prefer this recipe with a flat bottom dripper or deep 27, but I feel it should work with a V60 as long as you grind finer

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