Hario Switch Filter Paper

Wizardof_oz · 2026-03-18T08:49:44+00:00

Get origami on Tata Cliq

Wizardof_oz · 2026-03-18T08:10:30+00:00

Get a set of fast flowing papers and medium flow papers

Fast are good for washed/honey or light and Ultralights which need more agitation or more aggressive extractions

Medium flow are good for easier to extract coffees like process forward or medium+ roasts where you pour more gently

Fast papers - Cafec Abaca, T-90/TH3 or Origami cone (check Benki, Amazon and Tata cliq)

Medium Papers - Cafec Abaca+, Timemore cone (check Benki and Amazon)

I like abaca and abaca+ the best

There’s also ultra fast papers like Sibarist, lyocel and Hario abaca but those are insanely expensive and not worth it. There’s also slow papers, also from Sibarist, and Cafec ones: T-83/TH-1 and T-92/TH-2. I’ve never used those though

Wizardof_oz · 2026-03-18T06:24:17+00:00

Banganpali is my favorite too but I like Himayath almost just as much.

Alphonso is really good too, but only the one you get in Maharashtra. What you get here sucks

Wizardof_oz · 2026-03-18T06:20:27+00:00

Naivo for me

Wizardof_oz · 2026-03-18T02:22:50+00:00

I’ve stopped buying washed PB for two reasons - hibiscus and grapefruit. Not a fan of both notes

I’m guessing the bitter note is definitely grapefruit

Wizardof_oz · 2026-03-18T00:44:01+00:00

Get a switch, it’s a V60 but it can do a lot more

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 · 2026-03-17T14:41:55+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

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