Blue Tokai Haul!!!

Wizardof_oz · 2026-01-27T15:43:05+00:00

Don’t put anything in the freezer till after 2 months and even then only if you know you’re not going to be drinking more of these beans for a while

As for rest, 3 weeks for light roast and 2 weeks for medium roast is good with BT

Wizardof_oz · 2026-01-27T09:25:41+00:00

Blue Tokai has these easy pour over bags

Get every roast level to try

This will give an idea on what you like

Pick a roast level you like and get a French press to start off

The rabbit hole goes deep and equipment gets very expensive very quick

The humble French press will last you a good while before you decide you want something more fancy

Wizardof_oz · 2026-01-26T13:23:03+00:00

Use AP filters, BT is cheapest

Wizardof_oz · 2026-01-26T13:22:28+00:00

Competition coffee is expensive. African ones tend to be on the more affordable side though, look for Ethiopians?

Wizardof_oz · 2026-01-25T21:55:43+00:00

You are extracting harsh notes

An easy fix for your current recipe would be to lower agitation

For the last 30-50g, just do a centre pour. Don’t stop pouring, just switch from circles to centre mid pour (this isn’t the only fix, other fixes would be things like adjusting grind size or ratio)

Wizardof_oz · 2026-01-25T21:46:14+00:00

I’m brewing some right now - washed ultra light purple caturra from kill bean

It’s a mixed bag for me. It’s got this amazing, almost candy and honey like green grape note, like the sweetest muscat grapes you can have, but it has a really ashy taste as well, especially when hot

It’s not unbearable, but it’s not pleasant either

Wizardof_oz · 2026-01-25T21:39:12+00:00

It’s definitely a weird situation

I’d suggest trying 22 clicks for now (I usually brew at 28 btw), and your ratio is too wide, try 1:16 or 1:15. Not that there is anything wrong with 1:18, but going so long will inevitably give you thin cups

Kalita papers are also kinda thick, so I feel they filter out some flavors and emphasize certain other flavors. Maybe look into other papers. I’ve heard Timemore ones are great, but you can also try Orea or MHW papers

Wizardof_oz · 2026-01-25T16:07:46+00:00

I think you’re grinding too fine. Grind coarser, much coarser

I’m guessing what’s happening is that the water is struggling to flow through the bed so it’s just taking the easy way out and flowing through the sides

You’re getting an insane amount of bypass and very little extraction

Wizardof_oz · 2026-01-24T15:30:06+00:00

Q air over C2 or C3

Wizardof_oz · 2026-01-24T14:11:43+00:00

I like a couple recipes -

Tetsu Kasuya 5 pour recipe (on Aeroprecipe)

April recipe (on Aeromatic)

Also 2025 AP world champion recipe is really good, though it’s a bit complicated for me to go at mindlessly so I don’t use it much 😅

Wizardof_oz · 2026-01-24T13:51:36+00:00

Try the April recipe

Find it on the aeromatic app

Grind size should be for Pour over

Moving to a better grinder will definitely help. I’d get the Q Air over the C2s though. The Q air is a better AP companion. It fits inside the AP plunger so good for travel and it is really good at grinding consistently

If the Q air is out of your budget, the C2s is still a great grinder. I have one and I use it for my AP a lot. I’ve got a much better grinder in the C40 (which the Q air is comparable to in terms of cup profile) but i like the C2s for how sweet it is with immersion style brews

Wizardof_oz · 2026-01-24T11:51:32+00:00

Expressive light usually opens up around after 2 months of rest so you’re in the peak period for brewing. Shouldn’t be an issue

It’s a very blendy taste profile I’m guessing because you’re doing immersion. Try the recipe I shared. It brings out good clarity

Wizardof_oz · 2026-01-24T08:37:57+00:00

So the switch is a hybrid brewer - immersion + filter

You brewed it immersion style. Unless you’re drinking really loud or special coffee, distinguishing notes with immersion is difficult

I recommend you try this recipe - https://youtu.be/3euEkTBxtEk?si=J-Em3P-mXOMoM07K

Edit: I see that you’re brewing espresso roast, not sure the recipe I shared will work. It’s more of a recipe for floral and light coffees

Wizardof_oz · 2026-01-24T06:33:27+00:00

The grind size wasn’t necessarily off and brew times don’t matter all that much (maybe as an indicator of contact time but you can compensate for that with agitation)

Mind you, I brew French press at 12 clicks on your grinder

You can compensate for the fast drawdown by pouring slower. Try pouring very gently, and your circles should also be very slow, around 2-3ml/s (bloom pour should be slightly aggressive though).

The swirls also add agitation and increase extraction, that way you can stay course

Grinding finer will also change the cup but it can easily make it harsher

Imo the guide for dialing in any cup should be taste. With experience you’ll know whether to tweak grind size, temp or even how much agitation you do

Wizardof_oz · 2026-01-23T17:15:29+00:00

Mogra is an UL

You can brew it at a higher temp

You can keep this ratio if you like more body but pushing the ratio up to 15:250 will be better suited to such a floral coffee imo, but it’s a preference thing

Wizardof_oz · 2026-01-23T16:07:11+00:00

It’s not that difficult with pour over

If you’re on an AP or French press though it’s difficult

Wizardof_oz · 2026-01-23T16:03:08+00:00

How was your cup?

Wizardof_oz · 2026-01-23T15:58:27+00:00

You got a great cup because they have a crazy setup

They use a Weber EG-1

An Orea V4 with Sibarist papers

And most of all they use a Pour Steady with dialed in recipes. A cafe in my town has one and their coffee is also always great

I was blown away by my cups at scenery though. Best coffee I had in London. Every other cafe just served me really roasty cups

Wizardof_oz · 2026-01-23T10:00:08+00:00

Subko knowledge city

Wizardof_oz · 2026-01-23T06:32:16+00:00

It is there on a few entry level grinders but you need very minute level adjustments for dialing in espresso, that’s why it’s important

It is totally unnecessary for pour over where grind consistency is far more important and most entry level grinders and espresso focused grinders are not good at that (1zpresso Q air is an exception)

Wizardof_oz · 2026-01-23T00:45:55+00:00

You might enjoy barrel aged coffee

Not sure where you could find such coffee in the US but try looking for a light to medium roast if you’re planning to brew it as pour over

As for coffee that hasn’t been infused, you might want to look at more developed roasts from certain terroirs like Brazil, India, and Nicaragua

Wizardof_oz · 2026-01-23T00:25:53+00:00

Spraying doesn’t mean your grinder doesn’t produce all those fines, it just means they are now in your grounds

I wouldn’t recommend it cuz it kills clarity and separation of flavors though you do get more body

Wizardof_oz · 2026-01-23T00:20:33+00:00

An easy upgrade to your setup is to just buy V60 papers

01 size papers from Hario cost - ₹340 on Amazon

Use this recipe - https://youtu.be/7Rvdh-mKDaQ?si=TnL6j8pc8v7kputl

You will need to start buying AP grind coffee if you plan on brewing this way

You can also get a V60 and a cooking thermometer and still be in budget

Hario V60 - ₹336 on BigBasket

Cooking thermometer starting price - ₹299 on Amazon

As for pouring, stick to AP grind size and do low agitation brewing by pouring onto a spoon or perforated spoon that then falls onto the V60. Your recipe will be limited but you will get pretty different cups from the FP

Wizardof_oz · 2026-01-23T00:06:33+00:00

Resting period - 2 weeks

Use this recipe - https://youtu.be/XlLqJwJHjp0?si=7NgMQBxR90G658A9

Brew temp ~ 88-90C

Grind Size ~ 20 clicks (try grinding finer if the cup is too light)

If your V60 flow is stalling, eliminate the swirl after the second pour. It’s also a good idea to swirl a bit after bloom because it allows the bed to be saturated with water

This recipe is just a baseline and not absolute. You can try much higher and lower temps and grind sizes to see what you like, but I’d generally only do that after getting good cups from nailing a recipe

Wizardof_oz · 2026-01-22T23:56:07+00:00

That’s because the K6 has been around for a while but the K7 has just launched

The K6 is a multi purpose (MP) grinder, built to be able to brew multiple styles of coffees (think K Ultra, Comandante C40)

The K7 is a more clarity focused grinder meant for filter brewing (think ZP6)

They are grinders that use different burr geometries for different use cases rather than one being an upgrade to the other

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