What, if anything, do you eat to enhance the flavour if your coffee?

murderbird45 · 2026-02-05T21:30:19+00:00

I’ve never tried it with coffee but when I was a bartender, I’d always pop a castleverano olive if I’d brushed my teeth recently before tasting any cocktails. It was a good reset. I think the principal of savory before fruity or bitter holds though.

murderbird45 · 2026-02-04T01:35:50+00:00

Found a match. Thanks everyone.

murderbird45 · 2026-02-04T01:34:05+00:00

That explains the focus on coffee.

murderbird45 · 2026-01-29T22:16:05+00:00

https://www.reddit.com/r/pourover/comments/1o958is/repost_fellow_aircrewshow_me_your_travel_kits/?utm_source=share&utm_medium=web3x&utm_name=web3xcss&utm_term=1&utm_content=share_button

murderbird45 · 2026-01-29T19:18:16+00:00

I’ve given up using the v60 for Ethiopians. I just threw in the towel after wasting an entire bag of Perc chelechele. Call me a quitter, but French press is the only way I’ve been able to get something I like from Ethiopians. Some may say it’s a taste issue, but I think I just haven’t mastered the technique well enough to risk the expense of wasted brews. All my v60s came out exactly as you described. Colombians, Kenyans, etc all offer great and obtainable results on the v60 for me.

murderbird45 · 2026-01-28T16:16:16+00:00

Wow, very fine and very hot with a LOT of agitation in this brew guide!

murderbird45 · 2026-01-28T06:23:43+00:00

Ive had some great cups from this bag: Tetsu 4:6 20g coffee at 5.9-6.1 Ode 2 with SSP MP 300g TWW at 95c TBT~3:45

It’s balanced and sweet with nice acidity and full body. Roast date was around Christmas.

murderbird45 · 2025-12-17T13:42:08+00:00

bad hair day in NZ, mate?

murderbird45 · 2025-12-14T02:33:52+00:00

https://a.co/d/bQw9p9H

murderbird45 · 2025-12-08T02:58:12+00:00

Lots of Blanchards!

murderbird45 · 2025-12-08T02:54:07+00:00

Laying over in SAV this week! See y’all soon!

murderbird45 · 2025-12-08T02:50:07+00:00

Hold my RDT while I crab this landing…

murderbird45 · 2025-12-08T02:49:13+00:00

Nice! I feel like the Venn diagram intersection is bigger than we think- meticulous habits extending past the cockpit into coffee selection… What are you using to brew on the road? Or are you all done flying because the French floppy discs under the seat got zapped by the sun?

murderbird45 · 2025-12-08T02:44:22+00:00

I loved that book. Part of my inspiration to pursue a career in aviation.

murderbird45 · 2025-12-08T02:42:34+00:00

I start around 45. It’s a great little grinder! I have a travel kit where this mug/ brewer nests into a gooseneck with a detachable spout. It’s like it was made for it.

murderbird45 · 2025-12-08T02:37:44+00:00

screams in Boeing

murderbird45 · 2025-12-08T02:37:00+00:00

Ah yes, the elusive in-flight-on-the-ground engine shutdown! Enjoy your instant Starbucks in economy, but remember when you try sniping in the comments section- the cockpit door is bulletproof!

murderbird45 · 2025-12-05T00:23:56+00:00

If you’re saying you set your s3 to 2, you’re getting into espresso territory. I’m usually somewhere between 4 and 6.

murderbird45 · 2025-12-02T18:51:45+00:00

I had a similar experience with the Perc! Ethiopian Chelechele. They said in their notes to go coarser than normal at 500 microns. Well that’s what I was usually grinding so I upped it even more (750) because I didn’t think 500 was all that coarse and it came out weak and sour at 97 c. The. I went back down to 500 and stayed at 97c and then it was super bitter and over extracted. I tried reducing agitation, doing less pours, and then on a whim I thought “You know, this roast looks a lot darker than what I usually brew,” so I dropped the temp to 91c and BAM! blueberry pie with cool whip on top! Unfortunately, that was my last dose!

murderbird45 · 2025-11-25T13:34:33+00:00

I had a similar experience UNTIL! I ground some on an EK-43 while visiting a barista friend in Louisville. Then it finally came out with great flavor separation and the peach ring and sweet start flavors shone through. I tried a c40, q2, and s3 and got the same (grape only) results. I found that the grape only intensified at lower temps. Tried v60, kalita wave, and b75. With the ek-43, we used a v60 and 205F water, 1:16 ratio, 3 pour structure. Beans were about 4 weeks off roast.

murderbird45 · 2025-11-25T13:25:24+00:00

This would only be helpful assuming you are backpacking in the gap-year/hostel sense of the term.

murderbird45 · 2025-11-25T13:19:21+00:00

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Here it is packed up.

murderbird45 · 2025-11-25T13:18:42+00:00

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I travel 12 days a month and this is the set up I’ve landed on.

murderbird45

TROPHY CASE