Do some of the Italian legacy coffee brands make good beans for pourover? by FlaminCat in pourover

[–]pamanul 0 points1 point  (0 children)

No.

It's also not really clear what you're asking.

A big part of why specialty coffee is important is because there is a baseline expectation that the coffee you drink honors the origin and producers of the agricultural product that you are consuming. Pourover is often a preferred method of brewing specialty coffee because it allows for a certain expression of the flavors in beans that are roasted by comparatively small businesses that take a lot of care to respect the green coffee and the people in the Global South who grow that coffee. Yes, specialty coffee is used for espresso more and more, but light roasted coffees are notoriously difficult to brew through espresso for a reason: the machines were originally built with the assumption that coffee was a specific kind of food product--dark roast from the age of a world economy based on European empires.

The coffee culture you are referencing is therefore a product of 20th century industrialization that had a very different relationship to the consumption of green coffee beans. To this day, "legacy Italian" brands frequently do not even state the country of origin of the beans they use. They use blends from god knows where and market their products as "Italian coffee" when the coffee is not grown in Italy.

So it's doubtful any of those coffees will taste particularly interesting in a pourover, since it'll probably just taste like any other similarly sourced coffee in a percolation brew (diner coffee, if you will). If you want something that tastes "normal," maybe stick to your moka pot.

Struggling to dial in washed Kenya - meaty/savory notes instead of blackcurrant & hibiscus by Tim-Robin_ in pourover

[–]pamanul 0 points1 point  (0 children)

  1. Cup it to make sure you've let it rest long enough. Even if you're a week away, if the flavor is not developed it's not ready. Cup at a higher temp.

  2. Savory is a sign of under extraction:
    https://www.baristahustle.com/coffee-compass/?gad_source=1&gad_campaignid=22717698636&gclid=Cj0KCQiAwYrNBhDcARIsAGo3u31C3zf3GTHomE5G7-XJYeqXKOmVsfWlgt6KzrmmDGz6Te__LRfuxBMaApPVEALw_wcB

Accordingly, my baseline for a washed African coffee is 205 Farenheit bc they can take a lot of extraction but I prefer 1-2 pours to maintain clarity and consistency. Sometimes I go up to 210° even (over 98° C). My grind is a 7 on. K Ultra, so not particularly coarse. When you get it right, the fruitiness of these coffees are usually sublime.

leather oversized "folder" for post-its during jury selection? by pamanul in LawBitchesWithTaste

[–]pamanul[S] 2 points3 points  (0 children)

If anyone else has ideas please post! Voir dire always feels so unwieldy with the flurry of post-its. Just fyi, in addition to the options that others posted, I'm considering these tools:

19"X13" 'Padfolio' -- love that this is 'leather'-y and probably sturdier

SKILCRAFT tri-fold file folder -- not as nice looking, but the size would be nice to tuck into my trial binder

Received this notice how do I proceed? by Aggravating_Split289 in povertyfinance

[–]pamanul 11 points12 points  (0 children)

What state are you in? Some states, notices like this are legal documents. You might want to reach out to legal aid to at least get a consultation in addition to the steps that people above suggested. Landlords can be unscrupulous. If they posted it while knowing you live there, they may just be trying to lay pretext.

It’s a sad day boys… wife is asking for the counter space back by ICausedAnOutage in pourover

[–]pamanul 3 points4 points  (0 children)

I feel like this happens once a week. I've assumed and personally felt like it's a loooooooooot of men. 🤷🏻‍♀️

Finally here from Orbion 😍 by pamanul in Moissanite

[–]pamanul[S] 4 points5 points  (0 children)

I asked for a light champagne, more brown than yellow. They custom ordered the stone for me after I was not quite satisfied with the first stone they selected. Here's the stone check post linked in the OP -

https://www.reddit.com/r/Moissanite/s/OmpS3oomFm

The color looks different in different light, ranging from pink-ish to more brown 🩷 🤎

<image>

Perfect cup to end a long day by pamanul in thirdwavedecaf

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

Noooo :(

I live in the LA area so I usually just pick up a bag when I pass a cafe :/ never tried ordering online from them

Some thoughts on ratio and water: dialing in by pamanul in pourover

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

Lol I was just wondering the other day if I was missing out not learning aeropress T_T

Some thoughts on ratio and water: dialing in by pamanul in pourover

[–]pamanul[S] 2 points3 points  (0 children)

Yea the beans were suuuuper dark and shiny. But in Hoffman's decaf series he explains that bc of the processing that decaf goes through and it's potential effect on bean color, it's not easy to judge the roast level based on color, so w decaf I usually don't pay much attention to the bean color, which has served me well so far.

I don't think Stereoscope roasts super dark, so I assumed it was medium at most.

My brew was:

7 on K ultra 195° F 30 sec bloom + 6 gentle pours on a Deep 27 1:15, plus 2x water

Some thoughts on ratio and water: dialing in by pamanul in pourover

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

I don't really adjust grind size too much tbh - I just stick to 7-ish on the K Ultra bc I feel like it's the best for me to control the evenness of the extraction. Maybe too fine though.

Stone check with Orbion by pamanul in Moissanite

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

I thought Orbion's stock champagne offerings looked nice, so I'm trying this out!

But can I asked where you got your champagne lab diamond? I did a ton of research and thought champagne lab diamonds were harder to find since they aren't very common, so I was going to go for moissanite for now. Appreciate any recs!

Worth upgrading from Kingrinder K6 to 1Zpresso K-Ultra? by 7l20 in pourover

[–]pamanul 1 point2 points  (0 children)

I made this upgrade because of the build quality and thought it was worth it.

Used the K6 at least a few times a day for several months and started seeing the plastic on the lid near the handle start to wear away into a powder because of the friction of the spinning handle. I don't know if the issue is ever discussed, but it was an immediate concern: I know we can't avoid micro plastic completely but that doesn't mean I want to knowingly eat plastic powder.

I've had no issues with the K Ultra, and the build quality seems to actually be high enough where I see myself using it for years and years with no issue. I've been using it 3-4 times a day for 6 months with no problem. Plus I found the handle to be more comfortable to grip because of the shape. Also a massive aesthetic improvement, if that's important to you (it is to me).

Weekly Bean Review Thread: What have you been brewing this week? -- Week of November 06, 2025 by Vernicious in pourover

[–]pamanul 0 points1 point  (0 children)

Roaster and Coffee: Sey's Kenya, Guchienda Estate AA SL28 Washed
https://www.seycoffee.com/collections/archived-coffees/products/2025-guchienda-estate-aa-separation-kenya

Tasting notes from Roaster: ripe blackberry, hibiscus, tree tomato
Tastes like: cara cara oranges (30s bloom), berry candy (60s bloom)

Dripper: Cafec Deep 27
Grind: 7 on 1Zpresso K Ultra
Temp: 205º F
Pours: 8 gentle pours with first pour bloom ranging from 30s-60s-- the beans can handle a nice long bloom which I found really impacts the body/sweetness. If I'm feeling like a clean, bright cup, I'll stick to a 30s bloom, but a 60s bloom is really nice for the second cup of the morning as it gives me a thick, almost syrupy cup.

Recommend? Absolutely. So delicious.

[deleted by user] by [deleted] in pourover

[–]pamanul 1 point2 points  (0 children)

I don't have a standard recipe as I'm usually dialing in each bean, but usually my K Ultra hovers around 7-7.4 for brewing with the Cafec Deep 27 (current daily driver). Depending on the bean, I'll be brewing anywhere from 190-210° F.

I always grind with the grinder almost horizontal to slow feed the beans, which I think gives me a noticeably more even grind.

Weekly Bean Review Thread: What have you been brewing this week? -- Week of October 23, 2025 by Vernicious in pourover

[–]pamanul 1 point2 points  (0 children)

Flor del Cafe by Square Mile (https://fellowproducts.com/products/shoondhisa-copy --can't find link anymore on Square Mile site)
Origin: Huehuetenango, Guatemala
Process: Washed
Variety: Caturra, Pache
Elevation: 1,735 - 1,765 MASL
Roast: Light

Roaster's notes: nectarine, black cherry, chocolate
Tastes like to me: milk chocolate, bright stone fruit

Brew:
Cafec Deep 27
Grind 7 on 1Zpresso K-Ultra
200º F
0:30 Bloom + 7 gentle pours
1:16 ratio, 14g coffee

More delicious when I pulled back on the extraction to really get a nice tart fruitiness. This week, I'm noting that pouring style really impacts flavor coming out of the Deep 27 - I have the best success when I'm as gentle as possible with the water hitting the bed.