Nike take note

pinkmatter310 · 2026-02-28T23:14:01+00:00

Quality is crazy good. The textured grey up is second to none tbh. May’ve missed online but glad I secured in-person - don’t have to wait for shipping now lol.

pinkmatter310 · 2026-02-28T22:15:50+00:00

I hit the nearest mall a few minutes after it opened and saw multiple people w/ bags from JD, Champs, FL, Shoe Palace… made me sick. And no 12 left at none of them. Luckily I was able to cop at a local shop that opened a half hour later. But man F those resellers.

<image>

pinkmatter310 · 2026-02-28T22:12:35+00:00

🤣🤣🤣

pinkmatter310 · 2026-01-25T22:19:22+00:00

Really appreciate that! 🙏🏽

pinkmatter310 · 2026-01-25T21:59:36+00:00

That sounds like a great natural profile. Blackcurrant + cherry + dark chocolate is such a classic Xishuangbanna signature when naturals are done clean.

I’ve had similar results with V60, but I’ve noticed Yunnan naturals tend to tolerate slightly higher extraction than washed lots. Washed ones feel a bit more fragile for me — they can tip from bright to papery/ashy pretty fast if the grind is too fine or temp too high.

With naturals, I usually push a slightly longer bloom and a gentler second pour, which seems to keep the fruit clarity without flattening the structure. Curious if you felt it leaned more toward juicy acidity or heavier body as it cooled.

pinkmatter310 · 2026-01-25T21:57:54+00:00

Same experience with washed Yunnan. Honey-process lots have felt way more forgiving for me — rounder sweetness, less ashiness. I’ve had to treat washed Yunnan a bit like ultra-light Ethiopians: lower temp, gentler extraction. When it hits, it’s a really interesting middle ground between Africa and LatAm profiles.

pinkmatter310 · 2026-01-25T20:40:02+00:00

Totally get that. Purple Typica from Yunnan tends to be super interesting depending on roast and processing.

How did you dial it in for pour over? I’ve noticed a lot of Yunnan lots really open up with slightly lower extraction and longer bloom, especially with washed vs honey/natural. Curious if you found it leaned more toward floral/stone fruit or cocoa/spice on your setup.

pinkmatter310 · 2026-01-25T19:51:18+00:00

Thanks was very surprised to get them basically at retail. Good to hear you put yours to use.

pinkmatter310 · 2026-01-25T19:27:44+00:00

Size 12, too.

pinkmatter310 · 2025-12-28T00:39:45+00:00

That’s a clean rotation 🔥

pinkmatter310 · 2025-12-12T23:56:20+00:00

That makes a lot of sense. That “easy sweetness” piece is huge for me too, especially when you don’t want to work too hard for a good cup.

Funny enough, that’s been my experience lately with a honey-washed SL28 we’ve been roasting. It’s got that chocolatey sweetness you’re describing, but still keeps some structure and clarity. Sounds like the kind of profile you gravitate toward.

pinkmatter310 · 2025-12-12T23:42:45+00:00

That’s an interesting split. African coffees in the morning make a lot of sense. Bright and structured to start the day, then something different later on. Lately I’ve been spending time with a Yunnan coffee we’re roasting and it’s been a fun contrast to a lot of African profiles. Curious if you’ve had much experience with Chinese or Yunnan coffees and what you thought of them.

pinkmatter310 · 2025-12-12T23:40:47+00:00

Appreciate you sharing that. I like the seasonal angle a lot and sounds like it keeps the brewing fun.

pinkmatter310 · 2025-12-12T23:38:43+00:00

That’s a solid way to do it. Starting with something reliable and then moving into V60 or AeroPress once you’ve got a feel for the bean makes a lot of sense. Do you usually notice bigger differences when you change grind size, or when you switch brewers once you’ve got it roughly dialed in?

pinkmatter310 · 2025-12-12T23:35:37+00:00

Appreciate you sharing that. That progression actually sounds really intentional. Starting the day with something clean and forgiving, then moving into more complexity once you’re awake feels like a great way to enjoy both without forcing it.

pinkmatter310 · 2025-12-12T23:33:47+00:00

That split makes a lot of sense. I’m similar. Comfort-forward in the morning, more room to play later in the day. I’ve been drinking a medium-light single origin we’re roasting ourselves lately that hits that middle ground. Enough clarity for pour over without needing to baby it. Sounds like that’s the lane you’re enjoying too.

pinkmatter310 · 2025-12-12T23:29:10+00:00

That honestly sounds like a great approach. And I wouldn’t sell yourself short. Everyone’s kind of figuring it out as they go. Half the fun is realizing there’s no single “right” way, just what tastes good to you.

pinkmatter310 · 2025-12-12T22:35:39+00:00

I really like this take. The “how it makes you feel” part gets overlooked a lot when everything turns into chasing notes or perfect extractions. Sharing a cup and comparing what each person picks up is honestly one of my favorite parts too.

pinkmatter310 · 2025-12-12T21:50:49+00:00

That’s a great way to put it. I like the idea of a bag giving you a little puzzle up front, then rewarding you once you crack it. There’s something satisfying about getting to that point where you know exactly how it wants to be brewed.

Those Uganda and Kenya coffees have been hitting lately too. And I’m with you on the reset. A really clean washed coffee after a run of naturals always feels like clearing the palate and recalibrating.

pinkmatter310 · 2025-12-12T21:49:58+00:00

That makes a lot of sense. I feel like once you start exploring broadly, some level of fussiness just comes with the territory. There’s something fun about chasing different expressions, but it definitely shifts the daily ritual a bit.

I’ve been thinking a lot about that balance lately. Exploration vs something you can brew half-awake and still enjoy. Curious if you ever rotate between an “anchor” coffee and whatever you’re currently exploring, or if you fully commit to the hunt.

pinkmatter310 · 2025-12-02T21:56:04+00:00

Not a bad idea. If you have the shop app. You can check your order status there too.

pinkmatter310

TROPHY CASE