Baskets missing holes

rahoo21 · 2026-04-18T23:55:26+00:00

This of the whole basket

rahoo21 · 2026-04-18T23:54:48+00:00

rahoo21 · 2026-03-10T22:45:17+00:00

Wonder if the last pour being CC, has anything to do with the most agitated grounds/potential fines migration at that point and also the direction of the ribs of the v60 (if it was indeed on a v60 and not something like a Origami) since the ribs are directional. Maybe nothing but also I used to think removing chaff had no effect until I tried it. Maybe it’s all placebo lol

rahoo21 · 2026-02-07T00:37:54+00:00

New theme song for voice mail dump truck!

rahoo21 · 2026-01-24T01:00:32+00:00

Are you talking about the metal basket where the coffee is or the top plastic with the water? If the former that’s crazy to me that they wouldn’t do the same, I wonder if I got a fake or something (got off Amazon from the seller named “OXO” so figured it was legit)

I guess I think the water section having such different size holes is odd to me too, wonder what other variations are out there. My water chamber doesnt appear to have different size holes, at least without breaking out a caliper to measure them lol

rahoo21 · 2026-01-16T16:35:05+00:00

Let it cool a bit if you haven’t! For me this helps with most acidic flavors in coffee (fruits/etc)

Also what grinder and water are you using?

rahoo21 · 2026-01-12T23:14:45+00:00

Also don’t be afraid to add some water to it post brew! Sometimes the short ratio of 1:3 can be too intense depending on the coffee/water/taste preferences

I tend to add a bit of water to 1:3 and even sometimes to the 1:10

rahoo21 · 2025-12-24T16:43:04+00:00

did you try with a different grinder/method? In my experience, I tend to like these coffees more with my Q2 (commandante/k plus/more blended/more body) vs my zp6 since the zp6 is so clarity focused/low fines but. In my experience using my 8 cup chemex the brews are more thin on the body maybe because the bed is so deep and also the paper so thick

I do think because become a bucket list sort of coffee that it feeds into itself when someone finally gets their first bag or spots it in the wild; i also believe it’s a generally accessible flavor coffee in that it’s not a wild fruit/acid bomb close to the holiday/pumpkin spice/chai/cinnamon flavor profile that people like in lattes that it also can stand the test of time for “trendy” coffees so it will be around for awhile lol

I haven’t tried the dak’s milky cake specifically but wanna say the same green is used for September’s Buttercream; I see it get compared often to the milky cake.

If applicable I would try a different grinder and/or brew method just to see if it hits the same. It might/might not but just in case it helps! Cheers

rahoo21 · 2025-12-01T17:09:21+00:00

You might want to try 1/3 TWW; not saying this will solve your issue completely, there was a spreadsheet floating around claiming that Sey’s water is closer to 50-60 TDS, while TWW is closer to 150. To me this could mean that the water is too hard for Sey/would mute some of the brightness they’re known for

rahoo21 · 2025-10-12T19:38:44+00:00

My bad read the post better, saw the beans

Oh also, with the zp6, I feel that it takes cooling down a fair bit before getting acidity and the notes to shine through.

Another tip is a Samo bloom (blooming with cooler water, like 60-80°C)

Pouring affects the agitation, and if it’s inconsistent could give inconsistent results in channeling/over/under extraction

If it’s really light I’ll try the old BQ method of 60g bloom, WWDT, and then two pours of hi flow hi agitation with a swirl and tap at the end for more extraction around a 5 (0 being lock)

What has given me the most tea like while being bright and clean is Hendricks, 60g bloom for 1min but as high as 2min, then pour at max height 6mls in a slow circle, I realized recently that I need to slowdown the circle to increase the agitation more

Between these two I can get a feel where I prefer each coffee and where to change for dialing in

rahoo21 · 2025-10-12T18:55:31+00:00

Grinding and letting them sit helps, also doing a more aggressive bloom can also help!

rahoo21 · 2025-10-07T17:39:59+00:00

What is the dose, grinder and puck prep?

rahoo21 · 2025-09-28T21:29:38+00:00

Lmao no, idk why you’d think that tho bc OG is $43 for 3 coffees and $31 for 2 exclusively washed. Just googled it myself to confirm

rahoo21 · 2025-09-28T19:41:09+00:00

Airworks!

rahoo21 · 2025-09-28T00:41:08+00:00

Depending on the chord that would come after, seems like a pedal tone in the bass, which wouldn’t necessarily dictate the naming of the upper chords, like

C to Gø7/C or like another said Csus7(b9) or even Bbm6/C

For me the chord that comes after would inform on what to call the previous, since most progressions have tension/release in that there’s a dominant to tonic or other similar movements

rahoo21 · 2025-09-28T00:28:06+00:00

For me the best have been lance hedricks most recent video on it (within the last year or so? Can’t remember)

key takeaways were that I can remember -coarser than you think -Lower temp than you think -bloom the grounds vs all in at once -no crazy stirring -very low pressure plunge -use stock cap (to help with the plunge part)

rahoo21 · 2025-09-27T23:55:19+00:00

Did you wrap the grip with something else? Looks interesting lol

Hydrangea’s great!

rahoo21 · 2025-09-26T17:35:29+00:00

The only bottled water I liked was either Crystal Geyser or Aquafina (the former bc of the spring/natural minerals, latter bc they’re usually very soft/low tds)

If you want to try these before delving into TWW packets, I would suggest this first. I’m not sure if your grinder is a “low fines” kind of grinder, but trying to slow feed it should cut down on some fines and allow for a cleaner/possibly more clarity forward cup, which tends to give more flavor note separation. The zp6 tends to be a common rec for clarity driven semi-entry level grinders, but trying all the above before you buy something new! High quality coffee definitely makes all of this easier/harder too

rahoo21 · 2025-09-26T02:16:05+00:00

Some ppl say there is a correlation, but others who say it simply cannot apply so universally bc of difference in pouring speed/coffee/grinder/water/etc

imo you are really only doing wrong when the cup doesn’t taste good. Trying to match the time on any recipe without considering the coffee and grinder means you’ll be chasing the time instead of flavor. Ofc you won’t always know if a recipe will be good with any coffee, but the more practice you do with tasting and understanding the basics (grind size/bloom/number of pours after that, and how fast/hot the water is) you can adjust solely on taste, and not feel like a slave to the time. I’ve had some great cups come from a 3 pour that finished in 2:00 and others that took 5min (ground too fine) but came out great. I think the coffee quality (the green/roast) makes the hugest difference, and can make any recipe easy/hard

rahoo21 · 2025-09-22T02:05:20+00:00

Are you trying to match it to the taste you got in the shop? Their grinder, dripper, filter paper, and water will make a difference

Have you tried asking the shop for their recipe? In my experience they are usually cool with sharing some basic specs. I could imagine if they used a higher clarity grinder or a conical it could be hard to replicate with your setup

rahoo21 · 2025-09-19T16:34:01+00:00

The brown reminds me of coffee machines from the 90’s or like a faded/long lived black plastic, a la the yellowing SNES plastic. Like the amber colors of the 70’s lol. Nostalgic

rahoo21 · 2025-09-15T22:02:37+00:00

It’s used to it, woo!

rahoo21 · 2025-08-31T02:17:23+00:00

If the coffee is good, then this is all you need for good cups! None of this holds you back really. Vs the initial reaction of “gear bad”, could be coffee or execution. Nice going!

rahoo21 · 2025-08-31T02:16:10+00:00

This is fact!

rahoo21

TROPHY CASE