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Cipher Brewing

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Brewing @bachacoffee Caramelo Morning 🍊 Cup by @shop_caselle Kettle by @cipherbrewing Thank you @nidhilala_ for sharing this. A new brew discovery and this was quite an experience in the flavoured coffee realm. Interesting flavours and comforting for a rainy day! ☔️ #pourover #bachacoffee #morningbrew #coffee july
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@bluetokaicoffee || Raxidi Lobo Estate - Pichia Yeast ( Producer series ). To my Palate Nice one just a little funky and boozy but enjoyable, definitely needs more rest to fully open up. But for this cup to my Palate getting Sweet tamarind, Pomegranate juice, Alubukhara / Indian Plum. Well mostly red fruits n berries. Orea v4 narrow, Fast Bottom, 15g, 240g, 92°c, 17 clicks on Timemore Slim ( around 620 - 650 microns ) 4 pour ( bloom + 3 ), custom water around 60 - 65ppm / tds ( BH basic recipe ). First pour 60g 35sec bloom Second pour 70g Third pour 70g Final pour 40g ( without disturbing the bed, low agitation ). #PourOverCoffee #homebrewer #coffeelovers #espresso #reelsvideo
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Brewed the first lot of Producer Series from Blue Tokai of this year, Anoxic natural beans from Kerehaklu Estate called the Blossom Culture. Really nice prints on the packaging, taking us behind scenes of the process and Mr. pranoy sharing the story behind these beans on the card 👌🏻👌🏻 Dripper- Hario Neo 02 @harioindia Filter- Cafec Abaca brown @cafec_japan Dosing cup- @cafistiq Grinder- Kingrinder K6 Grind size- 67 Clicks Kettle- Cipher Pulse Scale- Timemore Basic 2 @timemoreproducts Log- @brewlog.xyz #bluetokaiproducerseries #kerehakluestate
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A coffee that feels like a walk through a wild, fragrant garden. 🌿🫐 I had the pleasure of brewing Datura’s Kamavindi–Framagi Peaberry, a beautiful Kenyan coffee from Murang’a, grown at an elevation of around 1800 masl and composed of the SL28 and SL34 varieties. This was my first brew from the coffee, and it immediately stood out with its incredibly distinctive profile. The cup begins with the delicate, green freshness of blackcurrant leaf, followed by the juicy depth of blackberry and the bright, tart sweetness of pomegranate. As the cup cooled, the more botanical character began to emerge, with a fascinating note of juniper berries adding an almost gin-like aromatic quality to the finish. The result was a vibrant, complex and beautifully layered cup. Bright, juicy and intensely aromatic, with each sip revealing something slightly different. The Deep27 did a wonderful job of highlighting the coffee’s clarity and concentration, allowing the fruit and botanical notes to shine with remarkable definition. A truly memorable Kenyan from Datura. Coffee: Kamavindi–Framagi Peaberry Origin: Kenya, Murang'a Process: Fully Washed Varietals: SL28 & SL34 Brewed on: Deep27 Tasting Notes: Blackcurrant Leaf • Blackberry • Pomegranate • Juniper Berries ☕️🌿 Coffee by @daturacoffee_paris ✨ Brewer by @cafec_japan Gooseneck Kettle by @cipherbrewing Basic 3 scale by @timemoreproducts Grinder C2 by @timemoreproducts Carafe by @sipologie
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Just casually grinding and rolling my Kingrinder K6 . Its one of the best budget grinder out there with amazing price and value ratio . If you are getting into specialty coffee soone or later you may require A Coffee Grinder, make sure you in the best one as per your budget.#coffee #pourover #coffeeislife #coffeegrinder
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Taking notes and feeling lucky as National Brewers Cup Champion @deja_breew visits the Brew station at my home and shares a few tips. 😇🫠 I brewed a coffee from Yemen (@siolim.coffee for him, which he tasted and humbly replied (good) 😜 Then we brewed a lot more coffee's from @aromafusioncoffee.in and @cipherbrewing It was a productive learning day and i really look forward to meet him soon again. 💪🏼
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What a brilliant start to a Monday. The world cup has left me in the mood for something funky, so back to @palomaroastery we go! Juice and Joy blend 15g coffee to 250g water - 92 degrees C water Grind size - 14 clicks on chestnut C3. Timemore B75 flat bottom to get that syrupy body along with the funk. 50g bloom for 30 seconds. Followed by 4 equal pours of 50g every 20 seconds. A flavourful explosion followed by a syrupy body. [the.pour.protocol, manual brewing, filter coffee, coffee journal, home brewing, home cafe, home barista, manual brew, coffee journal]
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A smooth, slow start for a Sunday morning. Orange bourbon Thailand Saenchai estate by @risecoffee.th 15g coffee to 250g water - 94 degrees C water Grind size - 16 clicks on chestnut C3. 50g bloom for 30 seconds. Followed by 4 equal pours of 50g every 20 seconds. Slight acidity with fruity sweetness. Followed by a syrupy body. You can taste the tropical fruits as the cup cools down. [the.pour.protocol, manual brewing, filter coffee, coffee journal, home brewing, home cafe, home barista, manual brew, coffee journal]
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The weekend’s almost here. Take this Friday evening moment to slow down and relax a bit. That email can wait till Monday. Nothing better to compliment this feeling than brewing a comfy cup of @brootcoffeeroasters Ratnagiri Washed cut. A variation of the 2 pour Switch recipe - 15g coffee to 250g water - 94 degrees C water Grind size - 16 clicks on chestnut C3. Open switch - Add 100g of water and let bloom for 1 minute. Close switch - Add the remaining 150g water and let steep for 1 minute. At the 2 minute mark, open the switch and let it drawdown. A smooth cup with a heavy body, full of cocoa and nutty sweetness. [the.pour.protocol, manual brewing, filter coffee, coffee journal, home brewing, home cafe, home barista, manual brew, coffee journal]
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Hello Thursday, i have orange marmalade, dark chocolate and honey with me today! #homebrewer #pourover #specialitycoffee #coffeeoftheday #coffeetime
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When in doubt, whip your Aeropress out! Such a versatile brewer with a good, clean cup every time. Today we brew Cozy Cookie by @brootcoffeeroasters A sweet, washed Ethiopian with notes of cocoa, nuts and vanilla. A variation of Hoffman’s recipe - 12g coffee to 200g water - 92 degrees C water Pour all the water in and wait for 2 minutes Gently swirl and wait for 30seconds before plunging. Grind size - 14 clicks on chestnut C3. A smooth, clean cup with a lingering notes of caramel, nuts and cocoa. Followed by a sweet finish. [the.pour.protocol, manual brewing, filter coffee, coffee journal, home brewing] #specialtycoffee #manualbrewcoffee #coffeeritual #aeropress #coffee
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Have you tried the 10-pour method yet? Tetsu Kasuya’s latest brewing method throws out everything I thought I knew about pour-over. 10 pours. An extremely coarse grind. Tiny pulses of water. It sounds excessive until you taste the cup. For this brew, I paired the Hario Neo 01 with the Cipher Kettle and Timemore Mirror Basic 3.0, brewing Ground Zero Coffee Roasters’ Supernaturals. The cup opened up with notes of prunes, dark cherry, and cola, carried by a beautifully tea-like body that made every sip feel clean, elegant, and incredibly drinkable. It’s a fascinating reminder that sometimes, changing the brewing approach can completely transform how a coffee expresses itself. Sir Tetsu, you might be onto something🙏🏽 Coffee by @groundzerocoffeeroasters ☕️ Scale by @timemoreproducts ⚖️ Carafe by @timemoreproducts ✨ Grinder by @timemoreproducts Cipher Pulse Kettle by @cipherbrewing 🙌🏽 Hario Neo 01 brewer by @harioindia Cafec Abaca filter by @cafec_japan 🤌🏽 #coffeeritual #homebarista #pourover #specialtycoffee #v60
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