Got hooked on Vietnamese phin coffee recently and curious how people here do it. Where do you get your beans and filter? What's tricky about brewing it, and is it worth the effort vs your usual brew? Happy to share what I've learned too.

I used a blade grinder for years because it was what I had. Upgraded to a decent hand burr grinder and the difference was bigger than any bean or brewer change I've made.

The cup is clearer, I can actually taste the difference between origins, and dialing in finally makes sense because the grind is consistent.

Downside: grinding 30g by hand before work is a mini arm workout. Hand grinder people, do you ever regret not going electric?

Dear Team,

I am extremely disappointed with the poor service and lack of response from your team. Despite raising the issue, I have neither received a call nor has my machine been repaired.

It has been almost a month since I purchased the machine, and I have been unable to use it due to a fault identified shortly after purchase.

This delay and lack of customer support are completely unacceptable. I demand immediate resolution of the issue, along with appropriate compensation for the inconvenience and loss of usage during this period.

If the matter is not resolved promptly, I will be compelled to share my experience on social media to highlight the poor after-sales service and unnecessary delays.

I expect an immediate response with a clear resolution timeline and compensation proposal.

Welcome to the daily /r/Coffee question thread!

There are no stupid questions here, ask a question and get an answer! We all have to start somewhere and sometimes it is hard to figure out just what you are doing right or doing wrong. Luckily, the /r/Coffee community loves to help out.

Do you have a question about how to use a specific piece of gear or what gear you should be buying? Want to know how much coffee you should use or how you should grind it? Not sure about how much water you should use or how hot it should be? Wondering about your coffee's shelf life?

Don't forget to use the resources in our wiki! We have some great starter guides on our wiki "Guides" page and here is the wiki "Gear By Price" page if you'd like to see coffee gear that /r/Coffee members recommend.

As always, be nice!

we bought a metal coffee percolator for a campstove from FBMP for our last camping trip and loved it, now I am seeing all these electric percolators for sale on there and they're appealing. why did percolators go out to style for the modern coffee machine? percolators seem more compact and nothing sits in hot plastic; no need to fuss with a filter either so one less thing to buy. I've used a french press for years so also wondering if percolators are better than a FP? I like that a perc would keep it hot. the only down side I see, as a person who is very paranoid about leaving something pluged in when I leave the house, I would be concerned about the percolator.

Welcome to the daily /r/Coffee question thread!

There are no stupid questions here, ask a question and get an answer! We all have to start somewhere and sometimes it is hard to figure out just what you are doing right or doing wrong. Luckily, the /r/Coffee community loves to help out.

Do you have a question about how to use a specific piece of gear or what gear you should be buying? Want to know how much coffee you should use or how you should grind it? Not sure about how much water you should use or how hot it should be? Wondering about your coffee's shelf life?

Don't forget to use the resources in our wiki! We have some great starter guides on our wiki "Guides" page and here is the wiki "Gear By Price" page if you'd like to see coffee gear that /r/Coffee members recommend.

As always, be nice!

Anytime I make an iced coffee which I’ve only recently started to make, I refrigerate my brewed coffee at night before I sleep so it doesn’t melt my ice. I’ve seen people on instagram just use their freshly brewed coffee or espresso and put the ice directly in it without the ice melting. How can I prevent my ice from melting? Would I have to put the cold milk in the hot espresso to cool it, then put in the ice or would it still melt?

Welcome to the daily /r/Coffee question thread!

There are no stupid questions here, ask a question and get an answer! We all have to start somewhere and sometimes it is hard to figure out just what you are doing right or doing wrong. Luckily, the /r/Coffee community loves to help out.

Do you have a question about how to use a specific piece of gear or what gear you should be buying? Want to know how much coffee you should use or how you should grind it? Not sure about how much water you should use or how hot it should be? Wondering about your coffee's shelf life?

Don't forget to use the resources in our wiki! We have some great starter guides on our wiki "Guides" page and here is the wiki "Gear By Price" page if you'd like to see coffee gear that /r/Coffee members recommend.

As always, be nice!

My office stopped consistently ordering coffee so I had to take matters into my own hands and get a personal coffee setup in the office. I found a broken baratza encore outside on the street and decided to take it home and fix it up. When I opened it up almost every part that could be replaced, needed to be, someone had gotten a lot of cups of coffee out of this thing. I replaced all the broken parts and upgraded the to the M2 burrs.

Mostly as a fun project, but also to be as courteous as possible to my coworkers, I set out to build a grinder silencer. When I began brainstorming I was surprised to discover that another user here u/MoonHomie had built one already for the exact same grinder.

r/Coffee/comments/142jfl3/i_built_a_silencer_for_my_baratza_encore/

While I was building mine I was skeptical of how effective it would be, but surprisingly it cuts down on the sound significantly! Probably about half as loud, although I haven’t measured it with a decibel meter.

After enjoying James Hoffman's latest video (on coffee tokens) yesterday, I woke up this morning with a question: James asserts that historic coffeehouses would have ground coffee with a mortar and pestle.

But many households had a quern, for hand-grinding small batches of flour. Why wouldn't that instrument immediately be repurposed for coffee grinding, resulting in a perfectly acceptable grind, with less effort? Do we have historical evidence that coffeehouses actually used the more labor-intensive and more failure-prone mortar and pestle?

I love James' content, but this one fact jumps out at me as unlikely: That commercial coffeehouses were making bad tasting coffee on account of using a mortar and pestle, and thus getting uneven grinds. For one, you can certainly get a fine grind in a mortar and pestle, it's just quite labor intensive. But for two, I just can't see why it would become the norm to use a mortar and pestle when querns were commonplace. Some people still use them for coffee in the modern world, so it certainly does work.

Of course I can imagine that some coffeehouses used what they could get their hands on, and sometimes that would be a mortar and pestle, first. Or that some might even claim to get better results by taking extra time and effort with a mortar and pestle to control the grind. I just find it improbable that coffeehouses were making bad tasting coffee by choosing a more labor intensive, failure-prone grinding method, when a better method was right there.

Welcome to the daily /r/Coffee question thread!

There are no stupid questions here, ask a question and get an answer! We all have to start somewhere and sometimes it is hard to figure out just what you are doing right or doing wrong. Luckily, the /r/Coffee community loves to help out.

Do you have a question about how to use a specific piece of gear or what gear you should be buying? Want to know how much coffee you should use or how you should grind it? Not sure about how much water you should use or how hot it should be? Wondering about your coffee's shelf life?

Don't forget to use the resources in our wiki! We have some great starter guides on our wiki "Guides" page and here is the wiki "Gear By Price" page if you'd like to see coffee gear that /r/Coffee members recommend.

As always, be nice!

I spent months adjusting grind size, temperature, and ratios trying to fix a sour edge in my coffee. Nothing worked.

On a whim I tried a basic filter pitcher instead of straight tap water. First cup was noticeably rounder and sweeter. Coffee is ~98% water and I'd somehow never thought about it.

Next step is trying one of those mineral packet recipes. Has anyone gone down that rabbit hole? Worth it or diminishing returns?

I've been getting into specialty coffee to a much greater extent in the last 18 months and have been enjoying lots of tasty espresso and pourover coffee across a range of regions/processes etc.. Pourover-wise, I mainly use the Kalita Wave but have also tried using a V60, Clever dripper, Oxo Rapid Brewer and Aeropress.

More recently, I've tried doing coffee cupping, both as part of the James Hoffman Fermentation Project and also more generally to see if I can properly taste the tasting notes of the coffees I've been drinking.

I've tried following both the cupping guide that came with my Fermentation Project kit from Wogan and also the SCA cupping instructions. Have tried following them as closely as possible in terms of coffee weight, water weight, cup size (both volume and diameter), temperature and timings.

My cupping results have been underwhelming to say the least - it just tastes very under-brewed and I get a lot less flavour out of the coffee than when I just brew it with my Kalita Wave. With the Fermentation Project, I was really struggling to taste any real differences between the 4 different coffees - I know they're only different in terms of their fermentation process but was hoping to notice more of a distinction between them.

Are my tastebuds just a bit too unrefined for cupping/ should I just stick to espresso/pourover, or are there any ways to improve my technique? My main issues seem to be that I don't get much of a crust (across a range of different grind settings) and the coffee lacks any real body which I miss compared to drinking espresso/pourover.

In case it makes any odds - I'm using a DF54 grinder and generally drinking coffee 1-2 weeks off-roast to allow it to degas a bit.

Hey everyone!

Welcome back to the weekly /r/Coffee thread where you can share what you are brewing or ask for bean recommendations. This is a place to share and talk about your favorite coffee roasters or beans.

How was that new coffee you just picked up? Are you looking for a particular coffee or just want a recommendation for something new to try?

Feel free to provide links for buying online. Also please add a little taste description and what gear you are brewing with. Please note that this thread is for peer-to-peer bean recommendations only. Please do not use this thread to promote a business you have a vested interest in.

So what have you been brewing this week?

Welcome to the daily /r/Coffee question thread!

There are no stupid questions here, ask a question and get an answer! We all have to start somewhere and sometimes it is hard to figure out just what you are doing right or doing wrong. Luckily, the /r/Coffee community loves to help out.

Do you have a question about how to use a specific piece of gear or what gear you should be buying? Want to know how much coffee you should use or how you should grind it? Not sure about how much water you should use or how hot it should be? Wondering about your coffee's shelf life?

Don't forget to use the resources in our wiki! We have some great starter guides on our wiki "Guides" page and here is the wiki "Gear By Price" page if you'd like to see coffee gear that /r/Coffee members recommend.

As always, be nice!

I used to open a fresh bag of light roast the day it arrived and wonder why it tasted flat and kind of grassy. Thought I was messing up my grind.

Started leaving bags alone for 10 to 14 days after the roast date and it's a completely different coffee. The fruit notes actually show up, the sweetness comes through, and it's way easier to dial in.

Now I keep two bags going so one is always resting. Anyone else notice this, or do you find some roasters are ready sooner?

Welcome to the daily /r/Coffee question thread!

There are no stupid questions here, ask a question and get an answer! We all have to start somewhere and sometimes it is hard to figure out just what you are doing right or doing wrong. Luckily, the /r/Coffee community loves to help out.

Do you have a question about how to use a specific piece of gear or what gear you should be buying? Want to know how much coffee you should use or how you should grind it? Not sure about how much water you should use or how hot it should be? Wondering about your coffee's shelf life?

Don't forget to use the resources in our wiki! We have some great starter guides on our wiki "Guides" page and here is the wiki "Gear By Price" page if you'd like to see coffee gear that /r/Coffee members recommend.

As always, be nice!

Like I'll make the same pour over in my ceramic mug and it tastes normal but then I use a glass one and suddenly it's either way better or way worse and I genuinely can't tell if it's psychological or if the mug actually matters that much. Has anyone tested this or am I just extra.

Hi there! For Christmas this year I am trying to build/find my boyfriend a "kyoto-style" cold brew slow drip tower. I am not a huge coffee expert (to put it lightly) and I know these things can get pretty $$$.

HIs favorite cold brew has been from a cafe in Williamsburg Brooklyn called "The Brooklyn Ball Factory." They have a Oji WD-300DX tower ($2,000+). I did some research and found the Yama 6-8cup tower is much closer to my price range at ~$350+ (plus Yama actually ships directly to the US). To save even more $ I have considered buying all of the replacement glass for the Yama on amazon (~$150) plus the brass (~$60) and sourcing/building the frame myself.

Does anyone have experience diy-ing a tower like this? Or another Kyoto style tower that is less than $300? I know i'll have to compromise on either quality or price at some point, but I would be grateful for any help!

Got a nice surprise Sunday morning when my grinder jammed up and stopped mid-grind. I thought I was one of the lucky ones to get a boulder in my beans, but upon opening up the grinder i found one of the screws had worked its way out.

Started with a rattle on Friday. I reached out to support with a video. I was told it was auger rattle and caused by fit and no cause for concern.

After getting the jam and sending photos, I was then told to go to my local hardware store to replace the screw.

I was annoyed with that answer. Did not even offer the thread size at first. Also annoyed that they didn’t even acknowledge the screw coming out was not normal.

Just here to vent. Would be nice to have the burrs replaced after eating a screw, but they will not do it without visible damage. I won’t have time until the weekend to take really investigate.

Has anyone else had quality issues with Fellow?

Welcome to the daily /r/Coffee question thread!

There are no stupid questions here, ask a question and get an answer! We all have to start somewhere and sometimes it is hard to figure out just what you are doing right or doing wrong. Luckily, the /r/Coffee community loves to help out.

Do you have a question about how to use a specific piece of gear or what gear you should be buying? Want to know how much coffee you should use or how you should grind it? Not sure about how much water you should use or how hot it should be? Wondering about your coffee's shelf life?

Don't forget to use the resources in our wiki! We have some great starter guides on our wiki "Guides" page and here is the wiki "Gear By Price" page if you'd like to see coffee gear that /r/Coffee members recommend.

As always, be nice!

Recently I just happened to pick up an antique book about the fascinating history behind coffee. This I have done before with another book,- however, the tale of the coffee’s origin was rather different this time from what I remembered. And rather soon it came to my attention that it would seem like the true story behind the discovery of the coffee drink is sadly unknown, or perhaps; clouded with mystery.

There are several different kinds of legends regarding who the person behind the drink truly is and from whence. Sheik Omar from Arabia is one of the more popular legends that I just recently learned about. Some say he was the founder of the drink. Whether that’s true or not, I do not know: But what does pique my curiosity is the city he resided in after the fact, that being a city named; Mocha.

Which makes me wonder…Is it just a coincidence that the city known for the alleged founder of coffee, shares the same name with the coffee variant— Mocha?

What do you think?

This is a thread for the enthusiasts of /r/Coffee to connect with the industry insiders who post in this sub!

Do you want to know what it's like to work in the industry? How different companies source beans? About any other aspects of running or working for a coffee business? Well, ask your questions here! Think of this as an AUA directed at the back room of the coffee industry.

Industry folk, feel free to answer any questions that you feel pertain to you! However, please let others ask questions; do not comment just to post "I am _______, AMA!” Also, please make sure you have your industry flair before posting here. If you do not yet have it, contact the mods.

While you're encouraged to tie your business to whatever smart or charming things you say here, this isn't an advertising thread. Replies that place more effort toward promotion than answering the question will be removed.

Please keep this thread limited to industry-focused questions. While it seems tempting to ask general coffee questions here to get extra special advice from "the experts," that is not the purpose of this thread, and you won't necessarily get superior advice here. For more general coffee questions, e.g. brew methods, gear recommendations for home brewing, etc, please ask in the daily Question Thread.