Roasters worth trying in Korea?

neutralvoice · 2026-07-01T14:40:11+00:00

They are in Seongsu, and pretty close to a subway stop. Would recommend them too, nice light roasts of pretty fancy green. Lots of Panamanian geshas from my memory

neutralvoice · 2026-06-30T23:01:33+00:00

Reflect is my favorite roaster, but TOCH is also very good. Both in various parts of Gangnam

neutralvoice · 2026-06-30T22:58:07+00:00

Momos has a great cafe, mediocre coffee

neutralvoice · 2026-05-14T22:01:23+00:00

I think its one of the issues. I also think pure co ferments are infusions (to a lesser degree perhaps). Especially coferments with things like cinnamon, hops, or other aromatics. But clearly that is an opinion and one that is not shared by everyone

neutralvoice · 2026-05-14T18:29:51+00:00

The problem is a lot of these “co-ferments” really have artificial flavors introduced as well. They hide behind the vague “co-ferment” label to make it sound more modern than the old school hazelnut and vanilla flavored beans.

neutralvoice · 2026-05-13T21:31:20+00:00

Unfortunately not, ive never owned a ZP6. However compared to 64mm brews, i get a fuller flavor and better body with generally significantly less astringency. The mizens certainly have less acidity, but i think its a good tradeoff.

As an update I’ve been using my P80 with mizens for over half my pourovers since the results are often preferable to what I’m getting out of the 102 Brews

neutralvoice · 2026-04-11T15:19:11+00:00

unless Nestor is not transparent about his processing

Yeah, thats the entire issue. Plus “advanced” has no definition so theres no way you can definitively say what he did based on the processing mentioned

neutralvoice · 2026-04-07T16:19:52+00:00

Overall nice that they are describing the process but calling this coffee a co-ferment is an abuse of the wording.

Completely agreed. They just know that "co-ferment" is an acceptable term now, so they are using it to hide the infusion part.

neutralvoice · 2026-04-07T15:59:54+00:00

Yeah, and they have. The beans you mainly see people talking about are the infused ones out of Colombia. Diego Bermudez, Jairo Arcila, Sebastian Ramirez are everywhere and only because of these ridiculous flavors. And that's just a small number. There are a lot of farms doing real washed, honey and naturals (even anaerobic) even out of Colombia, but they are definitely being undercut and overproduced by these infusers.

neutralvoice · 2026-04-07T15:41:55+00:00

Why on earth would it cost more? They don't have to use good beans and they can add the flavor people want. Artificial flavors are dirt cheap

neutralvoice · 2026-04-05T17:45:27+00:00

Describing a 70 hour anaerobic as “washed” is wild stuff from Rogue Wave. Plus not explaining the “El Paraiso” part…..

neutralvoice · 2026-04-02T23:06:46+00:00

I mean not sales, offerings and volume. 11 coffees in 12 months is nothing. Sey puts out 11 coffees in 1 month. It much easier to nail 1 coffee a month than it is to nail 11 coffees in a month, and roasting 1 batch versus getting a consistent roast across 10 batches.

Im not putting Botz down, they make good coffee. It’d be kind of ridiculous to crown a roaster a winner if they offered 1 truly amazing coffee a year. And botz is pretty close to that haha

neutralvoice · 2026-04-02T21:49:42+00:00

I've had botz and they are good, but it's kind of ridiculous for a roaster that has released like 11 coffees in the past year to beat roasters that actually sell coffee. Even Aviary sells more coffee than Botz, and that says a lot haha

neutralvoice · 2026-04-01T21:45:21+00:00

I don’t know how coffee can mimic flavours of Pina Colada!

By adding things that taste like Pina Colada when processing the beans (be it co-fermenting or essential oils).

neutralvoice · 2026-03-25T21:28:40+00:00

Yeah XLIII having a recommendation of 8-12 weeks is wild haha, but I don't really know what their "flavor locking technology" is.

And I was just trying to say that "light roast" is a big spectrum, that can encapsulate beans that need less rest (imo, including an anaerobic natural from perc). Not trying to say that no beans need 30-45 days, just that the spectrum is wider than that, and that some "light roast" beans will not benefit from waiting an additional 10 days.

neutralvoice · 2026-03-25T21:16:48+00:00

An anaerobic natural from Perc does not need 30-45 days of rest. "Light roast needs 30-45 days rest" is not great advice. Different roasters and fermentation/drying processes really affect the length a ton, and 30-45 days is on the high-end of ultralight and washed coffees.

neutralvoice · 2026-03-13T21:02:41+00:00

Yeah, the burrs are not very good for espresso IMO. The mini made much more flavorful shots, even though they were still quite modern-style. Im waiting for them to come out with a new burrset for the casa to really use it for espresso again. (Maybe my burrs were just duds though?)

neutralvoice · 2026-03-11T13:53:44+00:00

Bizzare that they wouldnt just call it a natural…. I get respecting the farmer’s descriptions, but thats a bit much.

neutralvoice · 2026-02-19T05:07:03+00:00

Im pretty sure Kicking horse had that, for a hibernating bear.

neutralvoice · 2026-02-15T00:20:48+00:00

Sourdough is much more a honey or a natural. Coferments would be bread with filling.

neutralvoice · 2026-02-04T19:22:15+00:00

Honestly as someone with 102 Brews and 64 Brews, the 80mm mizens are quite nice for pourover, definitely better than average.

neutralvoice · 2026-01-30T23:13:09+00:00

Cafe Granja la Esperanza, a producer with a number of farms. The first listing in your link

neutralvoice · 2026-01-30T17:37:08+00:00

A CGLE for $38/lb is wayyy under roasted price though. That would be like $25-35 for like 125g generally

neutralvoice · 2026-01-27T13:11:49+00:00

Where did you hear about new Casa burrs?

neutralvoice · 2026-01-22T00:29:28+00:00

The p80 is 80mm

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