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1zpresso

@1zpresso

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𝐐𝐮𝐚𝐥𝐢𝐭𝐲 𝐦𝐚𝐧𝐮𝐚𝐥 𝐠𝐫𝐢𝐧𝐝𝐞𝐫✨
Taipei, Taiwan ｜ Shipping Worldwide

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A good rest day indeed. Been a long time since I made a coffee content. Hope you’re having a good day. ☕️

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coffee & conservation, what a combo ☕️ #specialtycoffee

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Whole lotta love for the AeroPress. ☕️🫧

Naivo Lab Process Naturals, brewed strong and topped with club soda. A little fizz, a different kind of coffee ritual.

Unexpected? Absolutely. Worth a sip? I’d say so.

Follow along for more coffee experiments at The Pour Protocol.

[The Pour Protocol, AeroPress, specialty coffee, sparkling coffee, coffee experiments, Naivo Coffee, home brewing, coffee culture, coffee reels]

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The Routine

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🎧 Sound ON. Come spend a morning with me. ☕🌿

No fancy soundtrack. No perfect silence.

Just the sound of coffee brewing, the world waking up, and a little moment of peace before the day begins.

Sometimes, it’s the simplest moments that make mornings special.

So turn up your volume, slow down for a moment, and listen to what my morning sounds like. 🍃

💬 What’s your favourite part of a slow morning?

#morningcoffee #slowmorning #morningritual #filtercoffee #coffee

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Receta • Método 4:6 by Tetsu Kasuya

•Café: 20 g Chiroso Honey
• Agua: 300 ml
• Ratio: 1:15
• Temperatura: 92 °C
• Molienda: gruesa
• Molino: 1Zpresso ZP6, ajuste 7
• Tiempo total: 3:55 min

Preparación

Realiza 5 vertidos de 60 ml cada uno, comenzando en el minuto 0 y continuando cada 45 segundos: 0:00, 0:45, 1:30, 2:15 y 3:00.

La temperatura recomendada puede estar entre 92 y 96 °C, dependiendo del café y del resultado que busques. En mi caso, utilicé 92 °C y ajusté la molienda para encontrar el balance que quería.

El resultado fue una taza dulce, aromática, floral y con una acidez muy agradable.

Lo interesante de este método es que puedes modificar los primeros dos vertidos para experimentar con el balance de la taza y probar diferentes resultados según el café.

¿Ya conocías el método 4:6? ¿Con qué café te gustaría probarlo?

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Coffee Diary 347: 23 October 2026

#Vietnamesecoffee #coffeediary #homebarista #homebrewer #christmascountdown2026

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Brew #1 😮‍💨

☕️Papayo Natural @palmaritocoffee

Método: Solo Dripper

#hardcorexcoffee #SpecialtyCoffee #PourOver #solodripper

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Fantasizing my morning pour over 😍

#homecafe #homebarista #usareels #pourover #specialitycoffee

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Coffee Diary 346: 22 October 2026

#geishacoffee #pourover #coffeediary #homebrewer #christmascountdown2026

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Good experience di acara @worldofcoffeeasia hari ke 2 tanggal 16 May 2025.

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3 jenis paper filter yang bikin bingung.
Cobain bedanya paper filter kopi @cafec_japan Abaca TH-1, TH-2, TH-3.
Semua disamakan, tapi ternyata waktu seduhnya bisa beda dan menghasilkan hasil seduhan yang berbeda.
Jujur dengan lidah saya yang kurang well-trained, bisa jadi kesimpulan saya kurang valid.
TH-1: Medium acidity, medium-bodied, clean finish. Kaget krn seduhan paling lama tapi bisa menghasilkan clean cup.
TH-2: Medium, slightly muted acidity, heavier body, slight bitter after taste. Lah kok bisa after extract, bingung juga keluar bitter after taste di akhir.
TH-3: Bright acidity, tea-like body, clean after taste. Ini paling mirip sama tasting notes.
Di beans dan metode ini, favoritku jatuh pada TH-1 🙌🏻

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