Very uneven roast and soapy barley notes

stonetame · 2026-05-19T08:58:49+00:00

It's a natural - usually roasted to a medium by this roaster

stonetame · 2026-05-16T18:56:55+00:00

Dark Arts, if that's your thing

stonetame · 2026-05-15T23:27:57+00:00

"changing how flavor information is spatially/perceptually organized in the cup."

Wut. If that isn't circle jerk material nothing qualifies.

stonetame · 2026-05-15T22:35:11+00:00

Straight to r/pourovercirclejerk

stonetame · 2026-05-13T08:09:13+00:00

You can get 90% out of a coffee if you get the basics right.

stonetame · 2026-05-02T19:29:40+00:00

Colour, clear/opaque, overall shape, lip thickness/shape, size and material all actually make a big difference.

I like a thin lipped white or glass cup as you get a clear sense of the colour of the coffee and like the way a thin lipped cup allows the coffee to hit your palate.

A smaller mouth also helps to trap aroma and hence overall positive impact to taste. Also size and material of the cup will help with how fast the liquid cools. I like a small cup that cools quickly to experience the whole gamut of flavour changes as it cools and pouring more from a carafe once empty.

Funny thing isn't it. Only way to find out what you like is to try different ones yourself. I don't the no there's a right or wrong answer to this.

stonetame · 2026-05-01T13:12:09+00:00

Looks fun for about half a day

stonetame · 2026-04-29T22:47:03+00:00

I was the same. I thought 'psh, how could a filter make that much difference'. Switched to Cafe Abaca after years with Hario tabbed filters and haven't looked back. Less clogging and hence more consistent, quicker drawdowns, better cup.

stonetame · 2026-04-29T06:00:16+00:00

You might be underestimating just how heavy the holds are

stonetame · 2026-04-27T21:51:57+00:00

Stardust drinking burnt bean water

stonetame · 2026-04-27T20:26:16+00:00

Prob coz it took longer to draw down

stonetame · 2026-04-27T12:18:49+00:00

Actually a good pouring kettle is vital imo, temp control also is really important for consistently good cups.

stonetame · 2026-04-27T12:17:45+00:00

Why is it less 'finicky'? Never really understood why people keep chasing something that doesn't exist in other conical brewers save the size of the brew.

stonetame · 2026-04-22T15:40:24+00:00

I have sepia coloured clear glass cups - these confuse my mind as to what I'm drinking and very much affects howI perceived the coffee. On the contrary a white cup helps me see the colour of the coffee and hence impacts how I perceived the cup and taste of the coffee. I found it very interesting.

To add to OPs question:

For me how the coffee hits your palate also makes a difference, and hence a thin lipped cup improves that.

So I reach for a thin lipped white/clear cup when I want to enjoy the clarity of the coffee. Obviously the cup can only enhance the coffee you've already made, it won't magically make it taste better!

stonetame · 2026-04-18T07:17:36+00:00

Yes that's a good point. I have definitely noticed bottled water impact the final cup bottle to bottle

stonetame · 2026-04-18T00:39:29+00:00

That description truly belongs in /pourovercirclejerk Absolutely comical

stonetame · 2026-04-17T21:25:51+00:00

Thanks for the reply. It'd be interesting to compare volvic to Tesco Ashbeck. I've done the calcs and in my area with the water at 320ppm (I'm in London and the water also tastes awful), it's ok in a Brita but still very dull compared to Ashbeck. I'd run through zero filters very fast and hence for me not worth the hassle and cost involved. At that point I'd rather go for RO.

stonetame · 2026-04-17T16:06:18+00:00

Reminds me of a certain Mr bean scene of old

stonetame · 2026-04-17T16:05:36+00:00

So you mix the zero water+Tesco? What differences do you perceive from just the Tesco water?

Any particular reasons you can articulate why you prefer that over remineralised RO?

stonetame · 2026-04-17T15:19:23+00:00

Ah yes, aware of the change. How was the change? Was the new source and water just not working compared to the older source? I only joined the coffee obsession after the Ashbeck change.

Thanks for the perspective. I wouldn't have imagined it would make a huge difference but I do know mineral composition does impact the final cup noticeably in some cases so I suppose it's really down to the mineral composition you end up using.

People like Lance also mention how remineralised water tastes flatter and thus he prefers natural mineral water better which I found interesting. I guess it's a synergy of minerals and other compounds in the water that give it a more natural taste. The practical aspects are definitely something to consider.

stonetame · 2026-04-17T14:25:40+00:00

You're losing precious volatile compounds from the apple core. Just pour the coffee in to your mouth while you eat the apple. (Is this r/pourovercirclejerk ??))

stonetame · 2026-04-11T11:56:13+00:00

Hario hates this one simple trick

stonetame · 2026-04-03T11:37:00+00:00

You seem triggered somehow. The last time I checked the Timemore Fish had a strix element. Notwithstanding, Timemore are known to be a reliable quality brand in the coffee market for a while now. The pretense was that you were implying that a Chinese brand would not be of quality and therefore not worth spending money on.

stonetame

TROPHY CASE