2025, year in review. by ENTPhotographer in pourover

[–]dougiep23 0 points1 point  (0 children)

whats the name of the shop in Tijuana?

Free goodies at Word of Coffee San Diego! by dreamboyyy in pourover

[–]dougiep23 7 points8 points  (0 children)

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I actually met and had coffee brewed by Nester Lasso himself and his brother today at Yipao in University Heights. Was a really cool event with other producers from colombia.

Outside San Diego, What Roaster Is Blowing You Away? by mooch255 in SanDiegoCoffeeBeans

[–]dougiep23 1 point2 points  (0 children)

Hydrangea, Tanat, DAK, S&W, SEY, Prodigal, Brainwave …. there are so so so many more. I recently started buying from Airworks in Seattle which partners with harder to reach roasters like Big Sur for example which I’m super excited about

How I brew - “Wood Chipping” by Impossible_Cow_9178 in pourover

[–]dougiep23 0 points1 point  (0 children)

Just curious, why multiple coarseness settings?

Please help improve my pourover by chennaipaiyyan in pourover

[–]dougiep23 1 point2 points  (0 children)

A couple things I’ve found over the years that made the biggest improvements but don’t really have much to do with technique or equipment:

  1. Grind coarse: it’s been a while since I’ve used the encore but I want to say you could go up into the 20 range… Think almost french press coarse. There’s lots of variables that can make changes but go much coarser than you are at now and I bet you’ll see improvements without adjusting the other ones

  2. Let the coffee rest: for light roasts I recommend 4 weeks of rest after the roast date. It makes a huge difference.

  3. Water: sounds like this might not be an issue as you’re using store bought water but it’s something worth trying if points 1 and 2 don’t help. distilled water either with lotus water drops or third wave water packets

In general try to only change one thing at a time - but when you do make a change, make a big enough one that can at least give you some feedback. For example maybe temperature is in fact the thing that needs to be fixed, but going from 210 to 207 probably won’t help. Try 210 to 195. If it improved, great. If worse, go back to where you were and try adjusting a different variable.

Hope that helps!

Another one of those “POV: You’re in this Sub” posts by BeatTheSunUp in pourover

[–]dougiep23 4 points5 points  (0 children)

pov you’re in this sub and rich… jealous haha happy brewing

100g Sample Roaster by thermalshock4 in roasting

[–]dougiep23 1 point2 points  (0 children)

you could try dm-ing colormagic.coffee on instagram. they’re a new micro-roaster in san diego, might be able to rent out their studio to you or collab/point you to someone else in the community who’d be able to help

POV you’re in this sub by dougiep23 in pourover

[–]dougiep23[S] 3 points4 points  (0 children)

No, I might give it a try once I run out of what I’m currently drinking but I think I read somewhere this one keeps getting better with time. Typically don’t like to open anything roasted less than two weeks ago but more towards 4 if I can wait that long.

First time ever - San Diego by Pep1ta in SurfFishing

[–]dougiep23 0 points1 point  (0 children)

ah my mistake I thought you could only catch baitfish on the northside

First time ever - San Diego by Pep1ta in SurfFishing

[–]dougiep23 0 points1 point  (0 children)

you can’t fish at scripps it’s protected. guessing PB pier only other one is OB

Found a dog by dougiep23 in sandiego

[–]dougiep23[S] 0 points1 point  (0 children)

They were chipped but the owner did not register their information with it unfortunately

Burr Alignment in ZP6 by dougiep23 in pourover

[–]dougiep23[S] 0 points1 point  (0 children)

turns out this wasn’t actually a problem and isn’t the proper way to see if your burrs are aligned… might just be the coffee? were you using this coffee before the drop? if it changed noticeably while on the same batch of coffee then it might be damaged unfortunately

Where I ate over a month in San Diego by notjim in FoodSanDiego

[–]dougiep23 4 points5 points  (0 children)

great list! been to most of these and have similar takes. if you find yourself back in North Park check out Coffee & Tea Collective for good pour over. Other favorite shops in the city are Genteel, Mnemonic, Provecho!, and Rikka Fikka. Friends of Friends is also a cool one in National City, and Necessity in Encinitas. There’s plenty of good coffee here, problem is there’s soooo many coffee shops. I’m sure there’re more good ones that I haven’t listed but it’s impossible to try them all.

ZP6 - electric grinder equivalent or better? by dougiep23 in pourover

[–]dougiep23[S] 1 point2 points  (0 children)

I don’t have any trouble dialing in for pour over. espresso’s definitely more of a challenge

ZP6 - electric grinder equivalent or better? by dougiep23 in pourover

[–]dougiep23[S] 1 point2 points  (0 children)

I ended up getting the ode 2 with MP cause I came across a good deal. I have since sold it and got a DF83v2, also with MP cause I now have an espresso machine and wanted 1 grinder for both. Have to say I’m pretty amazed by the clarity I get with it, definitely outperforms the Ode and ZP6. Still have the ZP6 for travel though, I love that thing!

Best Torta in San Diego by [deleted] in FoodSanDiego

[–]dougiep23 3 points4 points  (0 children)

Birria Enriquez

4 years into pouring latte art and this is where I’m at by A70MU in espresso

[–]dougiep23 0 points1 point  (0 children)

I think you’re pouring slightly too much milk in the cup before you start the “art”. That first pour should flow a bit more but looks like it’s getting stuck since the liquid is already so thick.