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...

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?

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...

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 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...

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...

I used to start brewing coffee around 4 to 7 days post roast, o matter the roast level - although I mostly used light roasts. Also, after 8 to 10 days, I would vacuum-seal freeze 3 to 5 day rations.

For the last few months, I have been waiting 14+ days, and some 18+. Coffee...