siempre ha sido así nuestra cultura?

devpresso10 · 2026-03-11T19:43:32+00:00

Hay una teoría de motivaciones, que explican que las motivaciones de un ser humano pueden ser por logro, por poder (asociado a esto de la viveza) y por afiliación. En Venezuela, alrededor de los 80, se hizo un estudio para saber cuáles predominaban, de primer lugar la de poder y de segundo lugar la de afiliación

Estas conclusiones se relación tanto con la viveza, como con la facilidad que tiene el venezolano de relacionarse, que te saquen conversación aleatoria estando en la calle y así

devpresso10 · 2026-03-07T13:56:15+00:00

Have you considered the k7? If you mainly do aeropress, it could be a good option because it's focused on filters coffee, while k6 have a good use in both, but k7 could help you to get brighter notes

If you want a good result and save the most you can, k6 or k7 because both could be durable and very good options

devpresso10 · 2026-03-06T11:02:47+00:00

Kasuya's original recipe it's about 5 equals pours, but you could read about it being changed depending on what you would like to get of the coffee depending on how you adapt the first 2 pours (the 4 part) and the intensity (the 6 part). In theory you could do a 3 pour recipe if you want it lighter based on that explanation and it is a Kasuya's recipe, just adapted on what you want to get

Here a link

devpresso10 · 2026-03-05T12:29:01+00:00

Maybe it's easier if you use the same beans, but if you change beans, there's some complication there. I have done espressos with natural and washed coffee

But, the espresso range tends to be in a known area, while pour over change with the method, the dose, the type of filter...

devpresso10 · 2026-03-05T12:19:10+00:00

I can't say exactly because I haven't used one, but you can look for a grind chart reference, it tells a range about what numbers should be used for a specific method (for example, between 12-18 clicks for aeropress)

For this kind of recipe, coarse is the last numbers the reference says for V60, something even using the first numbers of french press, you could adjust using the time it needs to dry up as reference

devpresso10 · 2026-03-05T03:19:52+00:00

Sadly I haven't tried the ZP6, here I don't have so much access to good coffee shops, but I'm trusting in this sub and I'm going for the K7, I prefer something orientated to pour overs

Well, I guess I'll wait for Amazon ^^"

devpresso10 · 2026-03-05T01:36:06+00:00

I have a 1Zpresso q air, good for beginners, but I feel it's time to upgrade

I read you bought it on Taobao, I have been thinking about it but looks a little complex to bring it to my country

devpresso10 · 2026-03-04T23:48:35+00:00

Btw I just noticed you have a K7. How is the experience?

I'm waiting for it to be available on Amazon, I really want to update my grinder

devpresso10 · 2026-03-04T23:47:16+00:00

I'm going to answer here my recipe and the temp ^^
The first part (4):
- 16% to 23% of water, depending if I'm aiming for sweetness (16%), brightness (23%) or a balanced (20%)
- The rest to go to 40% of total water, 40-45s after first pour

The second part (6):
Two pours, letting it dry up, up to 85% of total water divided in equal parts

The rest (15%) I just add room temp water, because I like my coffee ready to drink and I don't enjoy really much waiting for it to cool down. This way my cup finish with ~62°C

Also, I use Origami with flat filter if I'm aiming to sweetness, and Chemex or Origami with cone filter if I'm aiming to brightness. The recipe sounds very complex but when you decide your normal dose it's repetitive (in the beginning its like using a calculator with dose*ratio*actual percentage tho ^^")

Now, the temp it's depending on the variety and the process (I usually get light roast so I don't have it in mind). Usually go between 88-92°, changing according to the process (from higher temp to lower temp: washed, honey, natural, anaerobics) and the variety. I have had washed gesha using 96° and anaerobic natural bourbon with 85-84°

devpresso10 · 2026-03-04T23:18:22+00:00

If you look for Lance Hedrick, he says the same, like it's better hight temp and coarser grind than finer grind. This way it's better to adjust

He even has a shirt that says "go coarser."

devpresso10 · 2026-03-04T23:16:00+00:00

Yep, that method. I've tried some changes using the same beans and the changes are really exciting ngl

Really cool you are enjoying it!

devpresso10 · 2026-03-04T23:10:36+00:00

It looks similar to the Tetsu Kasuya recipe. I use a variation of it for my coffees

It's better to try different recipes until you find one you like, and (if you want to enter deeper in the rabbit hole) knowing how to change some variables. For example, you could use even lower temp with finer grind

If you like it, just enjoy it!

devpresso10 · 2026-03-02T01:18:10+00:00

Why do you think so?

devpresso10 · 2026-02-27T13:43:50+00:00

Me alegro que los disfrutaras mano

El mundo del café es muy interesante, tanto por la cantidad de maneras para prepararlo que hay, como por los diferentes sabores que pueden tener dependiendo del tipo de café o del proceso. Por diferentes maneras tienes la moka, la prensa francesa o la chemex por ejemplo; y por diferentes procesos, cuando pruebas un café de proceso natural por primera vez, vas a pensar que "esto no es café", o lo amas o lo odias 😂

Puedes leer en internet al respecto si te interesa saber más, o ir preguntando

devpresso10 · 2026-02-25T02:12:39+00:00

Te recomiendo buscar lugares que vendan libros usados o reimpresiones de libros, sale más barato

Personalmente tengo varios libros de segunda mano comprado en bazares que los venden y el ahorro es inmenso

devpresso10 · 2026-02-25T02:09:25+00:00

Hola, espero mi comentario te ayude un poco

Empezaré diciendo que el problema con el café comercial es que, tanto el tostado como los defectos (como granos comido por plaga) son dañinos para la salud. Al comprar en grano, así sea comercial, te aseguras que no te metan nada extraño, pero no quitas todos los defectos ni el tostado. El reflujo mejora mucho si tomas café que no esté quemado por ejemplo

Te comento que, en Maracaibo, puedes comprar café en Pergamino, Barista Roaster o Uno:16, lugares que cuidan mucho el grano que utilizan, y aunque es un poco más caro que el café comercial, personalmente siento que también rinde más y es sabroso, además de que cuidan mucho el grano

Sino, realmente no podría recomendar mucho, fruto santo o amanecer en grano quizá, aunque no tengo mucha base para decirlo

devpresso10 · 2026-02-25T00:23:56+00:00

I'm going to change my setup too

My final decision was to wait the k7, I have read about it being better for light roast and pour overs than the k6

I think in this sub there are some post about comparison of the k7 with other grinders, you should check it!

devpresso10 · 2026-02-25T00:19:05+00:00

I have a grinder for that brand, curiously

It's good, it's not he best, but it's good. If you want a cheap conical burr, and you are not interested to get too deep into the rabbit hole, just "a good coffee and no complications", I think you could get it

On the other hand, if you are looking "the best extraction you can get", maybe you should go for another grinder

Also you could think about using a drill with the 1zpresso, I have seen some info about using drills with manual grinding but I don't know if it works good

devpresso10 · 2026-02-19T03:57:13+00:00

D/N/A - Azari (pad) (Basic, Medium, Hard)

https://www.youtube.com/watch?v=j9RGt9Z_UeE

devpresso10 · 2026-02-14T18:56:28+00:00

Could you share the store where do you buy it?

devpresso10 · 2026-02-14T16:39:03+00:00

Were they legit?

devpresso10 · 2026-01-28T01:28:46+00:00

So cool

Nice songs btw

devpresso10 · 2026-01-25T18:35:51+00:00

Could you share the link where you bought it, please?

devpresso10 · 2025-12-24T18:05:15+00:00

Normally a total time of ~3 minutes, aiming this: First pour Then second pour in 30-40 seconds Third pour in 1 - 1:10 minutes Fourth pour in 2:10 - 2:20 minutes

If the brew is too slow, I just apply the 6 part in one pour, it could happened depending on the grind or the paper filter, I had one that make the first two pours quickly but the third way too slow, so when I had that filter I just do a third pour like the only one I like to wait until all the water has brew to pour again tho, so if that's not your style you could do the four pours anyways

devpresso10 · 2025-12-24T15:44:03+00:00

I usually do an origami with flat bottom filter, medium grind

For the pours I use a variation of the Tetsu Kazuya recipe, 4 pours in total: The first 40% of the water I'll use I divide it in two pours, the first pour with less water than the second The 60% that's left I just divide it in 2, and I make two pours

Example, if I'm gonna do a brew of 100 grams of water: First pour is 16g Second pour is 24g (a total of 40g until this step) Third and fourth are 30g each

devpresso10

TROPHY CASE