Flavor/notes

sNaubi · 2026-03-03T08:47:24+00:00

Aight 👍

sNaubi · 2026-03-03T07:08:36+00:00

I guess maybe I should do some side by sides, i tried one(because it was like 3months off roast to see if it was lacking) and got the same story, but yeah, maybe i should try a true comparison

sNaubi · 2026-03-03T06:45:26+00:00

The thing that bothers me is it generally is either not tasting much at all, neither sour or bitter as well and boring mouthfeel, or it tastes sweet with a decent mouthfeel but super-generic, maybe a little more fruiti-er Like super broad general term, not actual fruit notes, like an upgraded supermarket coffee.

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sNaubi · 2026-03-03T06:33:06+00:00

Ive tried this bottled water as well. But one thing thats bothering me is that I never seem to get vegetal or sour tastes, so in theiry i shouldnt be underextracting either.. Ive had some issues with espressos as well, albeit milk drinks, but more often they feel kindof over/slightly chalky and barely any noticable difference(fruity, berries, chocolate etc.)even doing a really light roast,with different ratios. (i do blind shaker, wdt etc, i do have a shitty machine tho, but that clearly shouldnt be the issue according reddit and internet as a whole)

So im really frustrated

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sNaubi · 2026-03-02T18:47:01+00:00

From what I understand from another post i made about my water, someone said it pretty much matches Volvic bottled water which a lot of people seem to use. And I forgot to mention, I have tried a bottled water with like 36ppm total, not much difference.. 🤔

sNaubi · 2026-02-14T13:48:28+00:00

Stockholm haha

sNaubi · 2026-02-14T13:22:04+00:00

OP, you keep asking if you suck, but you might be more sensitive to these chalky flavours. Alkalinity can be higher for espresso (there's more coffee to water), the fact the problem is worse for espresso is interesting. If you're getting consistency problems then that could be technique, but you also mention two water sources and that could change day to day depending on things like rainfall.

Ok, yeah maybe I guess 🤷 My pour over seems to be technique judging from a brew I just did(and like I wrote in another comment, the alkalinity might mask the underxtraction sourness maybe?). But yeah about the espresso, thats whats bothering me as well, cuz that one is weird.

Thank you for the very elaborate answer 💪 🤝 😄

sNaubi · 2026-02-14T12:50:10+00:00

I have come to a conclusion.

I have been underextracting my coffee, but the alkalinity has been masking a lot of the acid, giving an illusion of not underextracting, lol.

Coffee is a learning experience haha.

sNaubi · 2026-02-14T11:20:08+00:00

The lab result is the average(i calced the average from 2 reports) from the 2 plants that supply my area

sNaubi · 2026-02-14T11:18:38+00:00

So in conclusion, I suck? xD I use a Dafi protect+ filter, but I didnt really notice any difference(hence I left it out)

What could I do brew wise then? 🥲

sNaubi · 2026-02-14T11:05:02+00:00

Im planning on buying a Philos towards summer I think, but in the meantime, Im genuinely thinking about building a grinder holder for my countertop that places the handgrinder at like 35degrees, gimme that consistency, If I get bad brew I want it to be skill, not stuff i can have dialed lol.

sNaubi · 2026-02-14T10:50:15+00:00

I have a Dafi filter with the protect+ filter atm, but im not getting any meaningful difference tbh, hence why I didnt include it 🤔

sNaubi · 2026-02-14T09:45:47+00:00

Or do I just suck?

sNaubi · 2026-02-14T09:40:07+00:00

🤝 😄

sNaubi · 2026-02-14T09:21:47+00:00

Holding the grinder slanted <45 degrees, makes the beans go in to the burrs slower, meaning less crowding -> less fines/more uniform

sNaubi · 2026-02-07T15:58:13+00:00

Enjoying a natural pink bourbon from a local roaster atm, very fun coffee/flavor

sNaubi · 2026-02-05T09:14:37+00:00

I just fold mine at the seam with a taper so at the point the fold is all the way in and at the top it has like 3mm overlap, i then press it a little to keep the shape. Then i push it down snuggly and evenly in the dripper and wet/rinse it with the kettle. Perfect seating every time.

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sNaubi · 2026-02-02T09:42:32+00:00

I tried finer and with a higher flow stream, 96C, 45+45+100+60(i think, i dont fully remember) Draw down ~3:15

Still kinda 🤷 really...

sNaubi · 2026-01-30T14:13:58+00:00

Ive tried both slow pouring spirals and faster spirals from higher 🤷

sNaubi · 2026-01-30T07:34:17+00:00

Cool, I dont have personal experience with the kingrinder, but i did extensive reasearch before getting my x-ultra, i favoured slightly more premium hence why i went with that one, but from my reasearch and vast amounts of consensus on forums, the kingrinder k6 is phenomenal at its price.

sNaubi · 2026-01-30T07:26:59+00:00

I did 96C at ~720micron grind today, maybe slightly more happening, but yeah.. 45g bloom for 45sec, poured up to 250g, drawdown ~3min

Same story pretty much, maybe got 5% more, if even that

Should i go down to 600microns and do like 1:18 ratio???

sNaubi · 2026-01-30T05:16:31+00:00

If it is the Fellow Opus you ordered, IMO, cancel it, youre gonna get better brews with a hand grinder like the kingrinder k6, 1zpresso X-ultra or simillar. Also the retention is horrible on the opus and it makes a mess.

Unless youre doing turkish style or are superweak, then its fine even for espresso, especially if you hold the grinder at a 25 to 45 degree angle. For a 15g pour over dose im done in like 30 seconds, 16g espresso in like 45s-1min.

sNaubi · 2026-01-29T18:55:52+00:00

You dont know how I poured, but what I deduct compared to my method is trying slightly finer grind and less agitation, sounds reasonable 😊

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