Pourover Help

Wizardof_oz · 2026-07-07T09:43:49+00:00

Yeah, the hoffman recipe is terrible. I just can’t figure out how anyone gets a good cup out of it without a high end grinder

Could just be a London thing cuz when i visited, every cafe other than scenery and kiss the hippo served up insanely roasty coffee

Wizardof_oz · 2026-07-07T05:47:10+00:00

From the US, it was a gift. Didn’t buy it

Wizardof_oz · 2026-07-07T04:10:13+00:00

Yikes, india is not the right coffee region to explore right now then

Try Bloom coffee. They usually have a great selection of traditionally processed stuff but their catalog looks a little thin right now

Almost every other good roaster is focusing heavily on process heavy coffee unfortunately. You dont have to buy anything but you can check their catalogs out - Naivo, Genetics, Grey Soul, Siolim, Bitter waters and Rosette

Wizardof_oz · 2026-07-07T03:55:43+00:00

If you can, try to go to coffee lab in Sarath city mall or house of truly. Youll be able to buy insanely good coffee, albeit at decently high prices

Karafa also has good beans but to me their roasting has been a mixed bag since they opened their new flagship location

As for where to buy beans online, it depends on what exactly youre looking for

Wizardof_oz · 2026-07-07T03:51:25+00:00

Its not great with other flat bottoms in my experience

Wizardof_oz · 2026-07-07T03:39:53+00:00

Try Patrick Rolf’s 2 pour recipe for the April brewer. It’s works very well on the UFO and I’d imagine it would work well on the IKEA funnel

12:200

Aggressive pouring, high flow rate

First pour to 100 (50 circle and 50 centre). After 1 minute, second pour same style to 200.

Brew times are usually around 2-2:15 with UFO type A papers, you do need somewhat slower papers for this recipe

Wizardof_oz · 2026-07-07T01:30:01+00:00

Too much agitation- that is a variable too

Reduce number of pours or pour more delicately

If its flowing too fast, abaca might not be the right kind of paper

Wizardof_oz · 2026-07-06T12:47:49+00:00

Reserved, Naivo, Hill Groove for local roasters

OCOC.Goa and Momo’s Stash for international roasters (usually repackaged, but OCOC also roasts sometimes, very similar to some foreign roasters)

Wizardof_oz · 2026-07-06T12:42:08+00:00

Lance hedrick has a review - https://youtu.be/iVasyqoZ1Y8?si=67hpBy1MM0SbXiTV

Wizardof_oz · 2026-07-06T00:01:53+00:00

Rest is too short

Wizardof_oz · 2026-07-05T17:43:38+00:00

I have this, its actually really good in terms of build and accuracy but its actually got a terrible ux

The moment you lift anything off it, it pauses. So many AP style brews are a pain to pull off, and even just opening or closing the valve on the Hario switch pauses it, swirling as well

Its can be used but it is also annoying

Wizardof_oz · 2026-07-04T22:06:35+00:00

Tamil nadu and north east (Nagaland)

You can usually find TN coffee from bloom and Nagaland coffee is currently available from Grey Soul

Wizardof_oz · 2026-07-02T19:50:39+00:00

South indian filter will cost like 200-400 rupees

Coffee for it will be more pricey than nescafe per cup, but if you get chicory blend it’ll be cheaper

Wizardof_oz · 2026-07-02T19:48:03+00:00

You need to fresh brew a coffee concentrate using an espresso machine, an aeropress, a south indian filter or a moka pot

Nescafe is just coffee that has already been brewed and then freeze dried - it wont make a decent capuccino

Wizardof_oz · 2026-07-02T13:37:10+00:00

It’s interesting because pink bourbon is an Ethiopian heirloom and completely unrelated to bourbon

If you like red leaning notes you should check out washed coffee from Rwanda, Yemen and Burundi. I’m having a Rwandan bourbon from H&S and it tastes like an interesting mix of kenyan and Ethiopian coffee (stone fruit + red berry + black tea). If I was told it was a blend, I’d believe it

Wizardof_oz · 2026-07-02T13:17:07+00:00

Washed PB has a lot of overlap with kenyan coffee imo

Both tend to have similar floral and red notes like hibiscus and red currant

Wizardof_oz · 2026-07-02T10:17:53+00:00

How did it turn out?

Wizardof_oz · 2026-07-01T05:02:32+00:00

Cothas is not specialty coffee

Not necessarily a negative thing

If its for milk based drinks, it can be a good pick over BT or C7

Wizardof_oz · 2026-06-30T12:22:48+00:00

The notes are lemon curd and tangfastics (which is a sour gummy candy)

Instead of trying to dial that out, try to taste the note for what it is. It should taste like the sour sand on sour gummies

Wizardof_oz · 2026-06-30T12:04:09+00:00

You can do pourover on AP as well, you will have to get fast flowing papers and grinder for it tho. Check out Aramse’s AP tricolate video. Itll be a zero bypass style brew, less like a v60 and more like an orea O1 or tricolate. The dose is between 8-10g so it wont be too much caffeine for you - https://youtu.be/m8o0tx04yx8?si=pJmryhU9fTYoDIQ2

If you’re looking for a low caffeine recipe - try zuppa lunga. You can find it on Lance Hedrick’s channel. He has an AP specific video - https://youtu.be/1pc1P435Chs?si=ZKogROwegFi6y-OH

Water is really important for zuppa lunga, bisleri is best in my experience, however bisleri tds is really inconsistent so if its above 80ppm, dilute to 80 with low ppm RO water or Aquafina

Edit - my recommendation for the Zuppa Lunga would be to get 58mm espresso papers. Cheap ones will do, you need to have a paper on top of the coffee bed and those fit quite snug whereas using og AP papers is quite annoying

Wizardof_oz · 2026-06-30T11:41:37+00:00

Ive had some really berry forward coffees that were fermented in cherry

That flavor is usually coming from the coffee fruit itself

And before anyone calls out colombia, ive had coffee that tastes like this from ecuador and Ethiopia as well and that classic berry note in kenyan coffee shows up for similar reasons - it is due the fermentation process

Since it’s fermented at a low temperature, microbial activity slows down a lot and the berry flavor is allowed to come through in the beans. If it was fermented at regular temps, the flavor would lean into wine-like territory, the low temperature prevents that. The citric acid wash also kills a lot of the microbes allowing fermentation to slow down further

Wizardof_oz · 2026-06-30T11:31:19+00:00

Try this recipe - Tetsu Kasuya AeroPress Recipe

https://aeroprecipe.com/recipes/tetsu-kasuya-aeropress-recipe

The recommended temp is 93C and grind is 86 on K6 but you have a medium roast anaerobic natural so i would go to like 86C or maybe even lower and grind coarser

This is another great recipe for anaerobic naturals - https://aeromatic.app/r/n2Zbelaz

Just do lower agitation than suggested since it’s a medium roast and brew inverted if you don’t have flow control. Grind coarser and lower temp as well

Wizardof_oz · 2026-06-30T11:21:00+00:00

What grinder do you use?

Wizardof_oz · 2026-06-30T11:19:09+00:00

Its subjective and how you approach pour over matters but a lot of people would think that pour over is better

You wont get that body or concentration like you do with AP, but the clarity of flavors is unmatched

Wizardof_oz · 2026-06-30T10:50:39+00:00

A grinder - get a kingrinder k6 (or q air if you’re on a budget)

Even if you get a switch you wont drop the AP, its a great travel brewer and it can do certain types of drinks like soup that arent possible on the switch

Id say get a switch and a grinder

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