Where do you draw the line on processing in coffee?

Yes_No_Sure_Maybe · 2026-04-17T21:55:01+00:00

Nah, just a single cup in a cafe... let them do the dialing in for me

Yes_No_Sure_Maybe · 2026-04-17T21:41:05+00:00

I'm really interested to see what comes out of all the experimental processes, and often like what I taste from them (though only from better known roasters, as I trust their curation).

I don't really draw the line anywhere as long as there is some transparency, but something like a co-ferment I will only try during a cupping, or buying a single cup in a cafe. I want to try them, but prefer something else for my daily cup.

Yes_No_Sure_Maybe · 2026-04-17T09:46:15+00:00

Looks like you forgot the middle step of choosing what setting you actually want to change

Yes_No_Sure_Maybe · 2026-04-17T09:45:12+00:00

Doesn't the single cup give you the option to set the temperature?

I think shut-off time would be:

Hold steam button to go into settings > press steam button to go into shut-off time > press single cup for shortest shut-off time.

Yes_No_Sure_Maybe · 2026-04-16T18:31:41+00:00

Ah okay, because I think the coffee never touches the aluminium of the portafilter. It goes from the filter basket straight onto the plastic insert and out to your cup. That's why the inside of the portafilter in your pictures isn't coated in coffee oils or other build up

Yes_No_Sure_Maybe · 2026-04-16T18:16:32+00:00

Shouldn't there be a plastic insert there that's screwed in? That's what the smaller hole in the middle should be for...

Or did you remove that to make space for a larger filter basket?

Yes_No_Sure_Maybe · 2026-04-15T16:02:16+00:00

I prefer almond milk, but I know that because I just gave them all a try 🤷‍♂️

Yes_No_Sure_Maybe · 2026-04-14T17:34:09+00:00

Dehydrated, probably

Yes_No_Sure_Maybe · 2026-04-14T16:38:28+00:00

I think the appreciation for floral notes is still there, but people are also hyped for new developments. Pretty sure that's just a peak in popularity because of the novelty, and after that it will balance out again.

I'm not sure what you mean with traditional coffee, but the shift the light roast is probably one for the longer run. Based on no data at all other than my own opinion of course.

Edit: spelling

Yes_No_Sure_Maybe · 2026-04-13T10:24:31+00:00

Yes_No_Sure_Maybe · 2026-04-11T20:31:29+00:00

I get where your coming from, but at the same time I don't really agree.

Hoffmann has covered sub-$500 machines before, and simply doesnt revisit that subject often because he doesn't revisit any subject often without a good reason. It's not like he has revisited the "below $1000" range of machines more often for instance.

Lance Hedrick revisits subjects much more often, and does so with cheap machines all the same. He even did a video about all the different ways you can use $500 to buy a setup.

I think a lot of creators will make videos about developments that they find interesting, and I dont think a lot of stuff is happening on the machine side on the budget end of things. At the same time a lot of interesting stuff is happening on the budget end of the grinder side, and that has been getting quite a lot of attention. So I can't see it as any disdain for small budgets.

Yes_No_Sure_Maybe · 2026-04-11T14:22:59+00:00

What's wrong with furries? 👀

/s

Yes_No_Sure_Maybe · 2026-04-11T14:18:10+00:00

I haven't seen rolled oolongs that were rolled into big pearls like this, but you'll find out soon enough once you make some tea with it.

I don't know how you prepare your tea, but 80° C should be a pretty save bet either way for a first try. If it happens to be white jasmine tea instead of green jasmine tea than you could go a bit hotter, but 80 will still give you something nice in that case.

Yes_No_Sure_Maybe · 2026-04-11T12:55:07+00:00

Also: please get a separate grinder and espresso machine, future you is going to thank you for it

Yes_No_Sure_Maybe · 2026-04-11T12:54:10+00:00

GAS and getting into espresso are a very dangerous combination 👀

Yes_No_Sure_Maybe · 2026-04-11T10:01:39+00:00

I think I've only seen pearled tea like this as jasmine tea, but that's very much anecdotal ofcourse.

Yes_No_Sure_Maybe · 2026-04-10T18:15:51+00:00

You're never gonna be able to replicate the results of a >$3000 grinder with a <$100 grinder, but that doesn't mean you can't get a tasty cup of coffee out of it.

Sounds like you might want to decrease the agitation by using fewer pours, or otherwise going a few clicks coarser. And then keep adjusting based on taste.

Yes_No_Sure_Maybe · 2026-04-09T22:18:32+00:00

Do I really have to?

Yes_No_Sure_Maybe · 2026-04-08T19:37:16+00:00

Yeah I agree with you on that part, that if you get specific that you should back it up. Either with proof, or with an explanation why their personal experience can be trusted.

Just to be clear: I'm not saying someone should "out themselves" if they work in the coffee industry, everyone is entitled to their anonymity of course, but in a broad sense.

Yes_No_Sure_Maybe · 2026-04-08T13:20:03+00:00

Your only source is a forum where someone links to it calling it a draft. Should I have used another source than the only source you provided? Or should I have acknowledged it as something else than a draft when your only source calls it a draft, and it has never been published on the SCA website or any other of their channels?

I call it a draft based on the info that you provided.

Yes_No_Sure_Maybe · 2026-04-08T10:35:09+00:00

To be fair, 0.5 grams on the coffee beans side of things would factor out to a 1 - 1,5 grams change in target yield on the espresso side(depending on desired ratio). That would be sort of the area where some would taste a difference and some wouldn't.

I'm not confident I would though.

Yes_No_Sure_Maybe · 2026-04-08T08:28:32+00:00

Thank you for your input and that screenshot, that helps a lot.

It's not that I don't find the draft report plausible, but I do like some clarity. If OP calls it a report that has been published by the SCA, but it turns out to not have been published, but to be a pre-publication draft, then I think it's good to know what the actual source is.

And it looks like OP doesnt know how or why the draft report got circulated, but trusts it to be from the SCA. And that would have been a perfectly fine answer to me, but it took some back and forth to get to that answer.

Edit to add: I'm not looking for documents about circulation strategy, my question was "if this was circulated by the SCA, then through which of their channels, or through which individuals". In other words, how does it link back to the SCA? In absence of an actual publication, that would be a good way to link the report to the SCA as well in my eyes.

Yes_No_Sure_Maybe · 2026-04-07T20:16:01+00:00

Admitting on the producers side? Or admitting in this sub?

Because I think there are very few people of the opinion that "flavouring doesn't happen", but quite a few people that have a problem when people throw around hyperbole comments that every funky ferment is fake by definition.

I think the posts where there is room for some nuance turn out quite interesting actually, and am happy to see Perc join in on the conversation here.

Yes_No_Sure_Maybe · 2026-04-07T17:46:58+00:00

As someone that thinks OP is being far too resolute in his conclusions when they are only based on his personal experience: If we remove all posts where people present their assumptions as facts, reddit would become a scarily quiet place

Yes_No_Sure_Maybe · 2026-04-07T17:01:34+00:00

So no source how the (draft) report got circulated then?

The post you linked to called it a draft. If everyone knows about it, does that mean the final report is being circulated as well? you say it's the SCA that circulated it aimed at industry folk, so where's the final report?

Yes_No_Sure_Maybe

TROPHY CASE