The Air is made of PCT resin which is supposed to be heat resistant, with melting temperature of about 300°C / 570 °F. Could it be that when Hario says it's not microwave-safe they just want to avoid user injury due to superheated purified water exploding ? If that's the issue...

User Neil.Pryde on kaffee-netz.de called this one to my attention, and has a set of the SSP 98mm Brewing Burrs. Frank Durra at Titus quoted me 500-520 euros to the USA. Has anyone gotten to try these burrs? According to Neil.Pryde, These new brew burrs make the best cup for my...

I'm wondering what I should be considering when specifically brewing anaerobic natural processed coffee, specifically light roasts, and for pour over/hario switch methods. I just received 3 anaerobic naturals from Red Rooster - I know they are wonderful offerings, but I'm having...

What is everyone brewing with? I have a few and can't seem to find exactly what I want. I've got a Bonavita variable temp, a Stagg EKG, and a stovetop Buono. The Bonavita is probably my favorite to use but heats slow and I wouldn't mind slightly more flow control. The Stagg of...

Wondering when brewing with the Mochamaster you want a flat bed of coffee grounds after brewing? Assuming grind size would dictate this?

Hi Coffee Community,

I've been struggling with making coffee since I started, about a year ago, so I thought I'll give it a shot and ask this community :-)

Here's a recent example. On Monday I opened a bag of lightly-roasted Ethiopian natural, Guji Region, tasting notes:...

I'm currently at a location for the next few months with only Keurig for coffee options. The coffee is not pleasant, and I'll just leave it at that. I get k-cups are somewhat counter-specialty but are there any specialty-focused k-cups/brands on the market that can deliver more...

I ran across this Kickstarter campaign called SIMPLIFY the Brewer , it's a flatbottom brewer that uses Kalita Wave 185 paper with a single giant hole at the bottom. Made/designed in Japan. The guy behind it seems interesting. There certainly seems to be a demand out there for...

I've just been gifted a coffee advent calendar, with 24 single doses of various coffees.

For the past 6 months, I've mostly been experimenting with espresso, which I think is the wrong choice when I have just a single dose of each coffee to work with.

Pour over seems like a...

I'm experimenting at making a coffee concentrate. I've been making a strong cold brew and then boiling it down to concentrate it.
I boil it at room temperature using a vacuum so as not to further cook or burn the coffee.

My question is whether there is any difference between...