#PlotRoasting

This morning, I brewed coffee using Colombian beans called Colombia Felipe Peachy Blinders from @saysomething.coffee. Made Japanese, it's very fruity and sweet with notes of peach, apple, and honey. Very refreshing. 📌 Brewing Notes: • Region: Pijao, Quinido, Colombia • Process: Honey Yeast with Peach • Tastenotes: White peach, Apple, Dark Honey • Dosage: 20g • Ratio: 1:16 • Grindsize: Medium Coarse (8 Clicks on K-Ultra) • Water: 200ml (Cleo) • Ice-cubes: 120g • Temperature: 90°c • Dripper: Hario Switch • Dripping Assist: MHW-3BOMBER • Pouring Intervals: 3x ~ 60ml Blooming (Closed Switch) ~ 90ml (Dripping Assist) ~ 50ml (Open Switch) • Total Brewtime: 3min #coffee #specialtycoffee #filtercoffee #manualbrew #homebrewer

Posting every brew to improve my filter coffee ☕️ (EP.09) I’m sharing each cup and taking your advice until I can bring out everything this bean has to give. Recommendation given was: 15g coffee 0:00 – 0:10 → pour up to 45g (89°C) 0:10 – 1:00 → wait (heat up kettle during wait) 1:00 – 1:10 → pour up to 150g at 10.5g/s (92°C) 1:10 – 1:30 → pour up to 255g (transition to lower flow rate ~5.3g/s) 2:20 – 2:40 → drawdown time Today’s bean: AA Karogoto from @fuglenasakusa Full Washed • Medium Light Today’s brew: 15g coffee · 255g water Grind size: (fill in) Water temp: 89–92°C Recipe: • 0:00 → 45g bloom (89°C) • 1:00 → pour to 150g (10.5g/s · 92°C) • 1:10 → continuous pour to 255g (transition to lower flow ~5.3g/s) Drawdown: 2:20 – 2:40 Total Brew Time: 2:30 Tasting notes: Heavy body. Strong, slightly lingering acidity. Slight bitterness at the end. Vibrant fruity notes, quite expressive. Personally, I might increase the ratio slightly to reduce the body a bit. If the acidity were a little more balanced, this could be a really, really good cup. What would you tweak to balance the acidity while keeping the fruit notes👇☕️ Drop your suggestions and I’ll test them in the next episodes. Big thanks to @unalive.duckie for sharing this recipe, really appreciate you taking the time 🙌☕️ Follow for more daily coffee content ☕️ #filtercoffee #homebarista #pourover #specialtycoffee

Today’s brew is a filter blend of @_wickedcoffeeph A blend of Natural Ethiopia and Hone Cinnamon Davao Del Sur I did my usual recipe to start and I could make adjustments after. My brew was tea-like and slightly sweet. Now that I tasted it, I can make one adjustment. When making adjustments I start with my water temp, grindsize the pours. It’s better to make one adjustment at a time till you finally find the right brew for you. Don’t rush things. Learning shouldn’t be fast, it takes time. Have a good Sunday, coffee people. ☕️

When the complexity of coffee is such that blows your mind, and…it is decaf 🤯 Since 2026 started, I’ve been more into V60, enjoying a few bags that I am rotating, including some decaf because I am in pure love with coffee and want to enjoy it at any time, many times 🤎 I tried this Lil’ Red from @bigbaddecaf (producer Luz Helena @cofi_net @shadybayter) for espresso (check my tasting series video!), and I kept it frozen for future brews and experiments (rotation of coffees I usually do). These beans are mind blowing in V60, complexity evolving as temperature decreases: when hot it has sweet and tasty acidity, that turns to a caramel, citrus, and orange/lemon blossom when medium temp, and finally, honey sweetness when colder; no doubt a master piece ✨ My recipie is 15g, 1:14 ratio, 96°C / 205°F, theee equal pours of 70g each, at around 45s and 1:40s, ending at around 2:45-3:00. You should honestly give the Lil’ Red rotational edition a try! Use COFFEEMENEZ for a 20% discount through the link in my bio! 🔗 My fav pour over tools: • Flow M900 Gen2 kettle and Balance Pro scale from @cocinarecoffee (link in bio for discounts) • 2-in-1 dripper from @normcorewares • Filter presser from @codale.workshop • Double wall tasting glass and range server from @ovalwarecoffee (link in bio for discounts) • K6 grinder from @kingrinder #coffee #cafe #decaf #barista #fyp

Posting every brew to improve my filter coffee ☕️ (EP.07) I’m sharing each cup and taking your advice until I can bring out everything this bean has to give. Recommendation given was: Try a 1:15 to 1:17 brew ratio, with 1:16 as a reliable sweet spot. Consider using a 4-pour structure. For increased sweetness, bloom with twice the coffee weight before continuing the pours. Today’s bean: Blue Bottle 10th Anniversary Blend Costa Rica × Kenya · Light roast Today’s brew: 15g coffee · 240g water Grind size: 8.5 (K-Ultra) Water temp: 92°C Recipe: • 0:00 → 30g bloom • 0:30 → pour to 130g • 1:10 → pour to 200g • 1:45 → pour to 240g Total Brew Time: 2:25 Tasting notes: Juicy upfront while hot. Bright acidity that sharpens as it cools. Sweetness underneath, slightly overshadowed by the sharper acidity. No bitterness. Light lingering astringency. Would love to know what you’d tweak to highlight more of the sweet characteristics of the bean while keeping the acidity balanced👇☕️ Drop your suggestions and I’ll test them in the next episodes. Big thanks to @aryowy for sharing this recipe, really appreciate you taking the time 🙌☕️ Follow for more daily coffee content ☕️ #filtercoffee #homebarista #pourover #specialtycoffee

Quick brew of this fruit bomb of a coffee from ultralight roaster in Vietnam @xliiicoffee, using @orea.uk stainless O1 brewer, ground with Timemore Sculptor 078 . . . #coffee #specialtycoffee #caphe #pourover #homebrewing

Trying these coffees felt less like tasting and more like training my palate. Each fermentation pushed me to notice something new - acidity, sweetness, texture. Not to choose a favourite, but to understand coffee a little better.

when you use the last 15g of the @merlyroastery coffee 😭 coffee of today: ombligon, double fermented, thermal shock producer: Finca Santa Elena origin: Colombia very present notes of grape, cardamom and milk candy, amazing texture and aftertaste, thick but still smooth. Every sip hits you with the fermented flavors and I love that 🍇🍈🍫🍬 #coffeeandseasons #specialtycoffeeroaster #hariov60 #specialtycoffee

Have a coffee \🙂_☕️ Let’s savour our today 🌹 . I brewed two cups in parallel of the same beans: one with cool finish (approx 65℃ for the last 30g out of 170g total) and the other hot all the way. I tasted both blindly and marginally preferred the former, as it was smoother. The hot had a touch more bitter / dryer sensations. The TDSs were virtually identical. Total brew time of the hot was 30s shorter than the cool finish. The above means nothing, as it was just one try. But it was fun! Shark 2.5 + Vortex 600 microns 10.0g : 170g Daiso Switch Hario 01 65ppm iced & boiling water Close Chopstick divet 20/20 Open (0:25) 55/75 Light spin Fines (1.7g) 65/140 Light spin Close 10/150 (iced / hot) 20/170 Chopstick 360 swirl Open

A Three Kingdom by @58_roastery lime with breeze 🏔️⛰️🌋👑🍋‍🟩

* Let’s go brew ! 40%:60% very easy to pour the coffee Coffee bean: @terraformcoffee Yirgacheffe Ethiopia Correct: coarse grind size 20:300 (1:15 ratio) @hariotaiwan switch dripper Hot water: 94 °C First 40%: 120 ml, split into 2 pours 📍Pour 1: 60 ml from 0:00, finish the pour in roughly 10–15 seconds, let it draw down to around 0:45. 📍Pour 2: another 60 ml around 0:45–1:00, let it draw down to around 1:30. Last 60%: 180 ml, split into 3 pours 📍Pour 3: 60 ml around 1:30, drain to about 2:15. 📍Pour 4: 60 ml around 2:15, drain to about 3:00. 📍Pour 5: final 60 ml around 3:00, finish and remove the dripper around 3:30. Enjoy！ #lets_go_brew #coffeeholic #homebarista #mindfulbrewing #咖啡日常

COmment “keramo” and the recipe will be sent to you! If you didn’t receive it, make sure you’re following or send me a message!! Full review on YouTube soon! Thanks @john.smallroastery for providing the filters for me to test! Getting a better understanding of the @ufodripper and these filters might be the reason for me to use the dripper more frequently. Thanks @doraeknot_mangwon for sharing the medley of samples for me. Really appreciate it!!