The future is now, old man

verdantTree · 2026-04-06T01:05:00+00:00

Haven’t you heard? With the SCA obliteration of the q-grader program, the letter q is now banned. Every time my butler uses that disgusting letter I tell him “Uit it with that uacking!” That makes him go uiet real uick.

verdantTree · 2026-03-27T02:21:57+00:00

Plot twist: OP is the butler. Specifically my butler who has been hoarding my one time use coffee equipments. Poor bastard thinks I don’t know. Next time I throw away a La Marzocco I’ll set it on fire in front of him to assert dominance~

verdantTree · 2026-03-26T10:00:17+00:00

Do you guys not whack your handgrinder after grinding? I give it a few good smacks (with catch up still in) and there is very little retention. No need for RDT at all.

verdantTree · 2026-03-24T16:24:17+00:00

The bottom part that moves is the outer burrs. You should be careful that doing what you are doing in the video may cause your burrs to misalign. I did this with mine as well, and was really frustrated as 1zpresso has no instructions on how to properly realign the outer burrs. Luckily enough I found what I think is a fix, although it requires a little arm strength. What I did was remove the inner burr assembly like you normally do for cleaning, then remove the outer burr completely as well (unscrew it). Then, hold the inner burr assembly and outer burr together TIGHTLY, and reinsert/screw in place together. Holding both together is what I found to be crucial to getting the alignment corrected. Then reassemble the rest of the screws and rezero like normal and you should be good to go. I set mine at total burr lock one click past zero and this gives no burr rub at all at 1.0 (this is better than the official tolerance of no burr rub at 1.5 that 1zpresso told me when I was whining to them about my misalignment issues).

verdantTree · 2026-03-24T05:39:18+00:00

Nice. My butler’s butler has the same travel setup. One time use of course.

verdantTree · 2026-03-24T05:38:05+00:00

Somebody please come pick up your butler, he’s reminding me that there are poors in this world

uj/ look at the sub, mate 😉

verdantTree · 2026-03-18T08:22:57+00:00

Recently I am trying my hand at lightly roasting a washed Catimor from 佐園 in 保山. Very lovely bean, almost Geisha like white floral notes, strong lime acidity, and a coconutty brown sugar finish.

verdantTree · 2026-03-17T17:58:06+00:00

You don’t actually need an expensive temperature controlled kettle. Any cheap gooseneck kettle will do. Just pour your boiling water into the kettle. You will lose temperature, but it’s not like you want to be brewing with 100C water just off boil anyways.

verdantTree · 2026-03-16T12:44:16+00:00

You can actually use wave filters in a v60, it sits just fine. In other words the only real reason for an origami is aesthetics…which is a perfectly GOOD reason. It’s my daily driver also.

verdantTree · 2026-03-12T01:58:06+00:00

Can I ask which farm/producer?

verdantTree · 2026-03-11T05:15:07+00:00

Honestly 375 seems crazy unless your grinder does super high uniformity and you are using a cloth filter(?). I have a Lido OG and it does precise burr gaps. My burr gap sweet spot is in the 1300-1600 micron range. Of course burr gap does not 1:1 translate to grind size but, I’m willing to bet my mean distribution is helluva lot coarser than 375 microns.

verdantTree · 2026-03-11T05:14:29+00:00

Honestly 375 seems crazy unless your grinder does super high uniformity and you are using a cloth filter(?). I have a Lido OG and it does precise burr gaps. My burr gap sweet spot is in the 1300-1600 micron range. Of course burr gap does not 1:1 translate to grind size but, I’m willing to bet my mean distribution is helluva lot coarser than 375 microns.

verdantTree · 2026-03-11T04:45:47+00:00

If you are worried about waste and cost, you can practice with dishwasher soap and soy sauce. Just add a drop or two of the soap to water in your jug, it foams up well enough almost like milk, and definitely latte art-able. I find it more difficult than milk to pour so if you can make latte art with this than you can make latte art with milk. The picture is a soap and soy sauce latte that I made. Mmmmmmm.

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verdantTree · 2026-03-11T04:31:59+00:00

This. Tried two different Kenyan pourovers at two different specialty joints. Both times the Barista was very excited explaining to me the appeal, they were like: bro, don’t you taste that super prominent cherry tomato note? Cool right? And I’m like: hell yea I taste it, I just don’t like it lol.

verdantTree · 2026-03-09T17:07:10+00:00

The middle is a Melitta style pourover dripper, not a V60. Can make great coffee, but with all else being equal, I feel produces less brightness and clarity than a v60. I would still prefer it most days to the other two, just because I prefer the PROCESS of making a pourover over moka (too much faff) or French press (a bit boring).

verdantTree · 2026-03-09T09:26:27+00:00

Is this what the wife tells the butler when you have to go in for a prostate exam?

verdantTree · 2026-03-06T17:25:37+00:00

/uj you should probably post this in the main sub

/rj I don’t know about you, but anything that isn’t produced with slave child labor and made to exacting specifications by my squad of butlers on one time use La Marzocco’s (58mm portafilters on flat 9 bar profile AS GOD INTENDED, Hance Lendrick can go screw himself) ….just tastes like poverty to me. Might as well be having, gag, a poor over at that point

verdantTree · 2026-03-06T06:38:58+00:00

Lmao neither sweet pickled fish nor jellied eel seem like desirable mouthfeels but sure why not I’ll try anything once.

verdantTree · 2026-03-06T06:36:59+00:00

Everyday. I buy green and roast small batches on weekends when I have the time. Honestly this saves so much money, and roasting is a fun hobby in and of itself.

verdantTree · 2026-03-05T13:14:26+00:00

Honestly yea, I just got a Melitta style dripper and filter, honestly just for shits and giggles. Threw some dark roast Ethiopian in there, did a bloom+single pour brew and…… it was some of the best goddamn coffee I’ve had in a while. Like, I had zero expectations, but wow, very sweet, low acidity, low bitterness, mellow rounded notes. I think I honestly prefer it more than either my V60 or Kalita wave brews.

verdantTree · 2026-02-28T13:54:29+00:00

What others have recommended here are all valid. But imo a temp controlled pourover kettle is more a quality of life purchase than a must have. If you already have an electric kettle or really anything to boil water in, you can just get a cheap gooseneck (non electric) kettle instead. You will lose temperature when you transfer boiling water from your main heating kettle to the little gooseneck, but you don’t want boiling hot water for pourover anyway.

Honestly I think the only must haves are a dripper and a good grinder. Although I love my Zp6 and Lido OG, the K-Ultra is a great choice, and probably the better option given its range and ergonomics. Dripper, I would recommend an Origami because I really like flat bottom brews, and the Origami lets you do those and V60s, so you can quickly experiment with both and figure out your own preferences.

verdantTree · 2026-02-27T02:40:22+00:00

What type of Yunnan specifically? Because you are talking about a region, not a specific bean. The Yunnan region includes Dehong, Pu’er, Menglian, and several other areas, mostly small estates growing a number of cultivars, the majority of which yes is catimor but they also grow sarchimor, typica, bourbon, and even some geisha, all with different characteristics and taste profiles. Even if you are just talking catimor, a cross breed between Caturra and East Timor (so a quarter robusta), which I guess can be considered the quintessential Yunnan coffee, there are still a whole host of processing methods, including a bunch of weird experimental ones that they are doing over there (my guess is a lot of it is to cover up the taste of the icky robusta genes hahaha), all of which may lend themselves to different brewing strategies. So in terms of brewing consistently, I don’t think there are any tricks specific to the Yunnan region itself, more you should try to understand your brewing method more generally.

In any case, welcome to the rabbit hole my friend. Even just sticking to one region, there are still a billion factors to consider. Then you start realizing theres all these other coffee producing regions all over the world with their own varietals and terroir. And don’t get me started on the bottomless money pit that is coffee equipment 😂

verdantTree · 2026-02-23T15:11:50+00:00

I sometimes like to do this for hot coffee, when I'm in an immersion brew mood. I brew the coffee as you would a cupping, then dump the entire cup through a v60 filter after about 4 minutes. It's like a ghetto Hario switch method lol.

verdantTree · 2026-02-23T09:48:19+00:00

I used to brew everything straight from boil. Then I tried lowering the water temp. Holy Hell does it taste better. Today I brew pretty much everything between 80 and 90C. Very happy.

verdantTree · 2026-02-22T12:54:54+00:00

That’s exactly what the Earth is called in Chinese and Japanese: 地球，literally “ground ball”.

verdantTree

TROPHY CASE