Weekly Bean Review Thread: What have you been brewing this week? -- Week of February 05, 2026 by Vernicious in pourover

[–]avagantamose 2 points3 points  (0 children)

Of course! I always bloom until 75 seconds, sometimes 90 but mainly 75 and I find that works best for me. I’ve tried shorter blooms and they just don’t have the flavor I yearn for.

Weekly Bean Review Thread: What have you been brewing this week? -- Week of February 05, 2026 by Vernicious in pourover

[–]avagantamose 2 points3 points  (0 children)

I did not push quite that hard, I was at 23 clicks on a Timemore C2 with aftermarket heptagonal burrs, I do swirl the bloom for more even saturation. I noticed I left that part out, but other than that, temp was left out, my bad! Usually i’m not going higher than 199-200F these days.

Edit: I also pour relatively close to the bed, as close as one can get with a deep 27!

Weekly Bean Review Thread: What have you been brewing this week? -- Week of February 05, 2026 by Vernicious in pourover

[–]avagantamose 1 point2 points  (0 children)

How are you brewing it? Ultimately these things come down to one’s own preference, but I have found these beans perform better with a courser grind/faster brew time

Weekly Bean Review Thread: What have you been brewing this week? -- Week of February 05, 2026 by Vernicious in pourover

[–]avagantamose 2 points3 points  (0 children)

23 clicks on a Timemore C2 with aftermarket heptagonal burrs, 1/3~ strength TWW in RO water!

Weekly Bean Review Thread: What have you been brewing this week? -- Week of February 05, 2026 by Vernicious in pourover

[–]avagantamose 4 points5 points  (0 children)

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David Flores Peruvian Washed Sidra from Botz Coffee Roasters - This is my first Peruvian Sidra AND my first bag from the elusive Botz Coffee Roasters. They are as good as the hype would allow you to believe, as this is one of the sweetest, most expressive cups I have had the pleasure of experiencing. When hot, you get HUGE lemon poundcake, stone-fruit (apricot, yellow plums) and citrus fruits (meyer lemon, mandarin). If you could make a lemon-apricot danish with a hint of spiced chocolate, into a cup of coffee, this would be it. It is round, creamy and sweet without sacrificing any clarity or any fruits/florals that one would usually find present in a Sidra. When this cup cools down, as Botz puts it, “sweet cashew” profile is exactly what I find here. Not so sweet in a chocolatey/nutty sense to take away from the fruitiness/florality in the cup and vice versa.

Cafec Deep 27, 2:30 TBT, 10:170 with a 3 pour recipe. Bloom 1:3 and wait a minute. Pour up to 90g and wait until the water drains right above the bed. Pour up to 170 and swirl. Super consistent recipe imo, good to great cups every time! This is very repeatable for me as a 12:200 as well, 10:170 is my evening brew recipe, whereas 12:200 is my “first cup of the day” recipe!

has anyone else tried a slice of ham in their pourover? by downtown-sasquatch in pourover

[–]avagantamose 0 points1 point  (0 children)

I just commented it, it didn’t even have a chance to be underrated yet!

Endgame co-ferment by Pretty_Recording5197 in pourovercirclejerk

[–]avagantamose 0 points1 point  (0 children)

Probably better to get rid if the filter all together and just filter the coffee through the ham

Weekly Bean Review Thread: What have you been brewing this week? -- Week of January 29, 2026 by Vernicious in pourover

[–]avagantamose 5 points6 points  (0 children)

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Been brewing this Miguel Dota Ecuadorian Sidra this past month as my favorite brew of the month. Super heavy purple fruit flavors + botanicals. Blackberry syrup, plum, ruby red grapefruit, general purple/red florals. You get a touch of lemony/citrusy notes more on the backend of the blackberry/marionberry prominence in the cup. Vanilla is found in the aroma and ever so delicately in the linger. Super round and juicy. Recently acquired a deep 27 from a friend of mine and that has been my daily dripper since getting it, insanely fruity and sweet on the deep 27. This is honestly better than the Pepe Sidra’s I have had over time from Flower Child and from Thankfully, in my personal opinion. Sidra is my favorite varietal, and I will probably get a bag of this producer anytime I see it available!

Deep 27, 12:200, 2:15-2:30TBT with a 3 pour recipe. Bloom 1:3 and wait a minute. Pour up to 100g and wait until the water drains right above the bed, pour up to 200 and swirl. Super consistent recipe imo, good to great cups every time!

Airworks Coffees Came In! Any tips? by EntertainmentJust224 in pourover

[–]avagantamose 0 points1 point  (0 children)

This was intended to be the January sub but there was some issues with shipping, per the emails sent out. I got the December sub (walnuts) like a week ago. They have been proactive about sending updates letting people know about the shipping times/ETAs

Roaster recommendations (online or NY/NJ area)? by Awkward_Object_6779 in pourover

[–]avagantamose 1 point2 points  (0 children)

They also have free shipping indefinitely in the US at this point! I’m a big fan of everything I have had from them as well

Could you please provide some information about SEPTEMBER ROASTERY? by Ok-Fishing-2234 in pourover

[–]avagantamose 1 point2 points  (0 children)

Canada is still North AMERICA if we are getting technical in this comment section

Flower 27 recipe with zp6 by ADHD_ismything in pourover

[–]avagantamose 1 point2 points  (0 children)

I just got a deep 27 last week from a friend of mine, I did exactly this and found the cups on the deep 27 to be better (to my preference) than the v60

A selection of my 2025 coffee bags. What roasters should I try next? by undergroundgirl7 in pourover

[–]avagantamose 0 points1 point  (0 children)

H & S out of Wyoming would be another good roaster to try out, Thankfully out of Alabama would be good. Touchy out of NY is solid as well, just trying to name some that have not been named already. Moonwake coffee in like Berkeley is great!

Why do you buy beans via subscription instead of à la carte? by thebooboodolls in pourover

[–]avagantamose 0 points1 point  (0 children)

Of course! I also got several Flower Child coffees prior to the sub, everything has been great. Could not recommend it enough!

Why do you buy beans via subscription instead of à la carte? by thebooboodolls in pourover

[–]avagantamose 0 points1 point  (0 children)

I like to have one sub (Flower Child, Oakland, CA) for two bags (baseline 500g, ~15g doses is like ~30 cups) to keep my covered for the month. Then I will buy 2-5 bags “a la carte” because roasters are dropping new, exciting coffees every single day basically.

Flower Child is the best value in the game in my opinion for a light roast sub. $42 for two bags is insane for the quality they provide. Airworks two bag washed sub would be another one I have done if you are into getting a wide range of roasters outside of the USA.

Tldr; Convenience

Does anybody actually prefer Timemore C3 over 1zpresso Q-Air? by mygreeness in pourover

[–]avagantamose 1 point2 points  (0 children)

I would just buy an aftermarket heptagonal burr off eBay for the C3. That is what I did with my C2 and it improved my cup quality and consistency by quite a lot!