A living log of recipes, tasting notes, and brew experiments — updated with every pour.
Every pour schedule below the thumbnail — follow along at the counter, no scrubbing through video.
Dial grind to taste — as fine as you can before it turns harsh.
Watch the video ↗
Flat bed at the end is the goal; tweak grind to taste.
Watch the video ↗Aggressive early, gentle late — agitation front-loaded, then backed off.
Read the full guide ↗
Fast + sour → grind finer. Slow + bitter → grind coarser. Target 3:00–3:30.
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No swirl — gentle centered pours, full drain between each. Tune the cup by moving water between pours, not grind.
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Designed for Hario Neo (V60 ok). Don’t pool slurry — each 30 g should fall through. Great for very light roasts. Complexity opens as it cools (confirmed #23 ★4 — fruit juice, not coffee).
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Dry/bitter → coarser. Hollow/sour → finer. Next pour starts when the previous one has drawn down.
Watch the video ↗Your brew #20 winner for the Tadesse — the gentle pour dodges the fines-clog on dense Ethiopians.
Browse their V60 videos ↗Brew #41 · Wednesday, September 30, 2026 · 6×50g pours · grind 11 · 96°C · ★ 4.8/5
Very light — no acid, no bitterness. Juicy, honey, apricot, paper, lemon. First brew of this Australian honey Catuai and it's already knocking: zero sourness, zero bitterness, clean and juicy with honey and apricot up front and a lemon edge. 1.55% TDS at EY ≈19.9% — fully extracted without a hint of harshness at very very coarse grind 11. ★ 4.8/5 — strong keeper candidate.
Brew #40 · Tuesday, September 29, 2026 · Tetsu 10-pour · grind 10 · 96°C · ★ 4/5
Still not very complex — peach, slightly juicy; better than yesterday but still relatively uninteresting. The Tetsu 10-pour fixed the mechanics: very coarse grind 10 + 96°C + 30g-every-15s poured clean, drawdown 4:22, beverage 247g, 1.63% TDS → EY 20.1%, fully extracted. The stall and the burnt edge are gone — but the cup itself stays simple. Extraction isn't the problem; the bean may just be a simple one. ★ 4/5.
Brew #39 · Monday, September 28, 2026 · House recipe · grind 4.0 · 93°C · ★ 3.5/5
Burnt, slightly acidic, juicy — a little disappointing. Mystery Sey light roast (origin unknown — label lost) at grind 4.0 / 1:16 / 20g : 320.2g @ 93°C. Even bed, but drawdown stalled at 5:04 — pours likely too agitative for dense Sey beans, choking the bed with fines. Final brew 273.3g, 1.30% TDS → EY ≈17.8%, under the 18–21% gold zone. Next: gentler pours and/or grind finer or push temp to lift extraction. ★ 3.5/5.
Brew #37 · Wednesday, September 23, 2026 · Bean Archive card · grind 4.0 · ★ 5/5
Clean, no bitterness, tea-like with apricot notes — juicy and delicious. FANTASTIC. Apricotini (Konga Washing Station, Gedeo, Ethiopia — red honey process, heirloom Kudhume & Dega; Dak Coffee Roasters, Amsterdam, via The Bean Archives) at grind 4.0 / 1:16 / 20.1g : 321.6g. Drawdown 4:30, final brew 276.1g, 1.47% TDS → EY ≈20.2% — square in the gold zone, and the cup agrees. First 5/5 of the log. ★ 5/5.
Brew #34 · Friday, September 4, 2026 · Tetsu 10-pour · 96°C · ★ 4/5
Much better — sweet, juicy, subtle blackberries. Kona Sweet (Hawaiian Coffee Company) at 96°C / grind Fellow 10 / Tetsu 10-pour (~30g × 10). Water 302.2g, drawdown 3:30, final brew 263g, R2 1.31% TDS → EY ≈17.2%. Not quite as good as the Ethiopian, but acceptable — second bean in a row that the 10-pour recipe makes sing. ★ 4/5.
Brew #33 · Friday, September 4, 2026 · Tetsu 10-pour · 96°C · ★ 2/5
Nope. Truly terrible bean. Atlas Uganda Kasese (natural/unwashed) at 96°C / grind Fellow 10 / Tetsu 10-pour — the recipe that won on two other beans could not save it. Water 300.8g, drawdown 3:10, final brew 269g, R2 1.18% TDS → EY ≈10.6%: the bean yields almost nothing at any setting. Bitter, papery, no floral or other notes. Two brew styles, two fails — this bag is a dud, and Atlas is on the line. ★ 2/5.
Brew #32 · Tuesday, September 1, 2026 · Pourover · 92°C · ★ 4.75/5
Light, fresh, some acidity, blueberry sweetness — a beauty. Alo Morke (Sidama natural, Ethiopia — Blendin Roasters, Sugar Land TX, via The Bean Archives) at 92°C / grind 6 / 1:16, Bean Archive 4 equal pours every 30s. Drawdown 3:00, bev 205.1g, 1.37% TDS → EY ≈18.7% — just under the modern-filter gold zone, but the cup doesn't complain: clean acidity and honest blueberry sweetness with a light, fresh body. The Bean Archive 4-pour card continues to be the most reliable recipe on the rack. ★ 4.75/5.
Brew #30 · Monday, August 24, 2026 · Pourover · 92°C · ★ 4/5
Good fruit under a bittersweet edge. Finca Zarza Pacamara (advanced washed, Huila, Colombia — Tanat Roasters, Paris; the World Barista Championship-winning bean) at 92°C / grind 4 2/3 / 1:15.3, Bean Archive 4 equal pours every 30s. Water 229.5g, drawdown 3:30, final brew 191.7g, R2 1.57% TDS → EY ≈20.1% — right in the modern-filter sweet spot. Nutty aroma; acid with a touch of bitterness, but good fruit underneath — apricot and caramel show through cleanly. The bitter edge tracks the grind sitting a notch finer than the 550µm target.
Brew #29 · Saturday, August 22, 2026 · Pour-over · 92°C
Still good, but a little weak — not quite as complex as #28. La Lucuma SL6 (anaerobic washed, Cajamarca, Peru — Module Roasters, Edinburgh) at 92°C / grind 5.0 / 1:16, Bean Archive card with the two new agitation levers: swirl on the bloom + high pour agitation on the first pour. Water 240.4g, drawdown 6:00 (vs 4:04), final brew 206.2g, R2 1.59% TDS → EY ≈21.9%. More extraction than yesterday, but the cup read flatter — the agitation pushed fines into the bed, stretched the drawdown, and cost the clean florals.
Brew #26 · Thursday, August 14, 2026 · Tetsu 10-pour · 96°C · TDS 1.25%
Light, juicy — not fruit-forward, but fully developed. Froilan Quispe SL9 (Peru, washed, Taster’s Coffee Taiwan) at 96°C / grind Fellow 9 (very coarse) / Tetsu 10-pour (~30.1g each). Water 310.3g, drawdown 3:30, final brew 257.7g, R2 1.25% TDS → EY ≈15.6%. Light and juicy; not fruit-forward, but the flavors present were fully developed — slightly acidic, very nice.
Brew #25 · Thursday, August 13, 2026 · 4 equal pours · 92°C · TDS 1.45%
Juicy, chocolate — not a lot of fruit. Froilan Quispe SL9 (Peru, washed, Taster’s Coffee Taiwan) at 92°C / grind 5.0 / 1:16 (4×80g, no agitation). Water 320.5g, drawdown 4:10, final brew 271g, R2 1.45% TDS → EY ≈19.6% — right in the modern-filter sweet spot. The gentle four-pour keeps it clean and chocolatey; juicy body more than accent fruit.
This bean took three tries to dial in. The arc is worth recording because it overturned a confident first diagnosis — the problem was never grind fineness, it was pour agitation.
The physics (Gagné, Physics of Filter Coffee p.148): "agitation creates turbulent flows… lifting the coffee particles can also increase the migration of fines, potentially clogging." The aggressive high second pour in #18 stirred fines into the filter and choked the bed. April's gentle four-pour avoided that turbulence entirely — which is why a finer grind (#20) outperformed a coarser one (#18). Lesson: when an Ethiopian fines-clogs, question the pour before the grinder.
| # | Date | Coffee | Method | Dose | Grind | Draw | Tasting Notes |
|---|---|---|---|---|---|---|---|
| 41 | Sep 30 | Australia Catuai Honey Queensland, Australia · Liima Roasters (London) | 6×50g pours · 96°C | 20g : 301g · bev 256.7g | 11 | — | Very light, no acid or bitterness, juicy, honey, apricot, paper, lemon · ★ 4.8/5 |
| 40 | Sep 29 | Mystery Sey Light Roast (rd 2) origin unknown · Sey Coffee (Brooklyn) | Tetsu 10-pour · 96°C | 20g : 300.4g · bev 247g | 10 | 4:22 | Peach, slightly juicy, better than yesterday, still simple. 1.63% · EY≈20.1%. ☆ 4 |
| 39 | Sep 28 | Mystery Sey Light Roast origin unknown · Sey Coffee (Brooklyn) | House recipe · 93°C | 20g : 320.2g · bev 273.3g | 4.0 | 5:04 | Burnt, slightly acid, juicy. Drawdown stalled. 1.30% · EY≈17.8%. ☆ 3.5 |
| 38 | Sep 24 | Arturo Paz Pacas Honduras · Santa Barbara · washed · Neem Coffee (Portland, via The Bean Archives) | Bean Archives card · 4 equal pours @92°C | 20g : 323g · bev 269.7g | 4.0 | 5:30 | Astringent, slight acidity, tamarind, chocolate. 1.4% · EY≈18.9%. ☆ 4.6 |
| 37 | Sep 23 | Apricotini Ethiopia · Gedeo · Konga WS · red honey · Dak (Amsterdam, via The Bean Archives) | Bean Archives card | 20.1g : 321.6g · bev 276.1g | 4.0 | 4:30 | Clean, no bitterness, tea-like with apricot notes, juicy and delicious. 1.47% · EY≈20.2%. ★ 5.0 |
| 36 | Sep 10 | Njimbi Peaberry SL128 & SL34 Kenya · Nyeri · washed · Mazelan (Prague) | Bean Archive card · 4 equal pours | 15g : 224.9g · bev 189.5g | 5.0 | 3:10 | Definitely juicy, nice warm fruit, caramel. 1.59% · EY≈20.1%. ★ 4.7 |
| 35 | Sep 5 | Alo Morke Natural Ethiopia · Sidama · natural · Blendin (via The Bean Archives) | Tetsu 10-pour · 10 × 22.5g | 15g : 226.2g · bev 193.5g | 10 | 3:30 | Touch over-extracted, acidic, nice berry with coffee overtones; better as it cools. 1.51% · EY≈19.5%. ★ 4.7 |
| 34 | Sep 4 | Kona Sweet Hawai'i · Hawaiian Coffee Company | Tetsu 10 × ~30g · ultra coarse | 20g : 302.2g · bev 263g | Fellow 10 | 3:30 | Much better — sweet, juicy, subtle blackberries; not quite the Ethiopian but acceptable. R2 1.31% · EY≈17.2%. ★ 4.0 |
| 33 | Sep 4 | Uganda Kasese Uganda · natural / unwashed · Atlas Coffee Club | Tetsu 10 × ~30g · ultra coarse | 30g : 300.8g · bev 269g | Fellow 10 | 3:10 | Rescue attempt failed — truly terrible: bitter papery, no floral or other notes. R2 1.18% · EY≈10.6%. ★ 2.0 |
| 32 | Sep 1 | Alo Morke Natural Ethiopia · Sidama · natural · Blendin Roasters (via The Bean Archives) | Bean Archive · 4 equal pours / 30s | 15g : 241.1g · bev 205.1g | 6 | 3:00 | Light, fresh, some acidity, blueberry sweetness. R2 1.37% · EY≈18.7%. ★ 4.75 | 31 | Aug 31 | Uganda Kasese Uganda · natural / unwashed · Atlas Coffee Club | 4 pours · no agitat. · 60bloom→150→300 | 20g : 300g · bev 255.6g | 6 | 3:00 | A little bitter + acidic at first, papery; improves as it cools. R2 1.42% · EY 18.15%. ★ 3.5 |
| 30 | Aug 24 | Finca Zarza Pacamara Colombia · advanced washed · Tanat Roasters (Paris, FR) | Bean Archive · 4 equal pours / 30s | 15g : 229.5g · bev 191.7g | 4 2/3 | 3:30 | Nutty aroma, acid-bitter edge, good fruit — apricot, caramel. R2 1.57% · EY≈20.1%. ★ 4.0 |
| 29 | Aug 22 | La Lucuma SL6 Peru · anaerobic washed · Module Roasters (Edinburgh, Scotland) | Bean Archive · 4 × 60g · swirl + heavy 1st | 15g : 240.4g · bev 206.2g | 5.0 | 6:00 | Good but a little weak — less complex than #28. R2 1.59% · EY≈21.9%. |
| 28 | Aug 21 | La Lucuma SL6 Peru · anaerobic washed · Module Roasters (Edinburgh, Scotland) | Bean Archive · 4 × 60g | 15g : 240.4g · bev 199.6g | 5.0 | 4:04 | 5/5 — juicy, rich floral, very nice. Zero acid, zero bitterness. R2 1.41% · EY≈18.8%. |
| 27 | Aug 16 | El Salvador Cerro Las Ranas Atlas Coffee Club | Coffee Chronicler | 20g : 340g | 4.1 | — | Chalky, slight bitter, tamarind — not great. 4:00 draw, 276g bev, R2 1.5% · EY≈20.6%. Beans 7/14 (~33d), likely old. |
| 26 | Aug 14 | Froilan Quispe SL9 Peru · washed · Taster’s Coffee Taiwan | Tetsu 10 × ~30.1g, coarse | 20.6g : 310.3g · bev 257.7g | Fellow 9 | 3:30 | Light, juicy — not fruit-forward but fully developed, slightly acidic, very nice. R2 1.25% · EY≈15.6%. |
| 25 | Aug 13 | Froilan Quispe SL9 Peru · washed · Taster’s Coffee Taiwan | 4 × 80g, no agitation | 20g : 320.5g · bev 271g | 5.0 | 4:10 | Juicy, chocolate — not a lot of fruit. Clean, no harshness. R2 1.45% · EY≈19.6%. |
| 24 | Jul 30 | Cerro Las Ranas El Salvador · very light red honey | Tetsu NEO 10 × 40g | 20g : 401.1g · bev≈328.7g* | 8.0 | 3:48 | HOT: more coffee, more acidity, juicy, honey + tamarind (Atlas). Less complex than #23, no less tasty. Cool TBD. R2 0.99% · EY≈16.3%*. |
| 23 | Jul 30 | Atieri Mimi Estate Catuai Panama, Brainwave · very light | Tetsu 10-pour (10 × 30g) | 20g : 300g | 9.0 | 3:15 | Tea-like; tropical fruit. Cools → more complex, fruit-juice not coffee (Tetsu predicted). Better cooled. R2 0.85%. ★ 4.0 |
| 22 | Jul 29 | Las Etiopes Heirloom Peru, Taith Roastery (Lewes UK) | 3 × 130g bloom + high-agit pour2 | 25.3g : ~390g · bev 322g | 6.0 | 4:15 | No bitterness, very smooth, roasty + caramel + apricot. Stir after bloom → 4:15 draw (self-owned). R2 1.50% / EY≈19.1%. ★ 4.5 |
| 21 | Jul 28 | Las Etiopes Heirloom Peru, Taith Roastery (Lewes UK) | 3 × 100ml bloom-stir-gentle | 20g : 300g | 6.0 | 3:00 | Lovely, floral, no bitterness, nice strength not strong. R2 Extract TDS 1.57% (~22% EY est.). First TDS baseline. ★ 4.5 |
| 20 | Jul 24 | Tadesse Washed Krume Ethiopia, April Roasters · washed | April recipe (4 × 60g) | 15g : 240g | 4.2 | 3:52 | Peach forward, juicy, low acidity (just a nip), no bitterness. First cup where roaster's florals actually landed. ★ 4.5 |
| 19 | Jul 24 | Tadesse Washed Krume Ethiopia, April Roasters · washed | Coffee Chronicler Master | 15g : 240g | 6.0 | 3:20 | Very tea-like, florals emerged, but weak. Taste excellent though. Grind-alone test. ★ 4.2 |
| 18 | Jul 23 | Tadesse Washed Krume Ethiopia, April Roasters · washed | Coffee Chronicler Master | 15g : 240g | 5.0 | 4:20 | Acid, juicy, almost nutty. Liked it. Didn't taste the florals. Vigorous pour choked the drawdown. ★ 4.0 |
| 17 | Jul 17 | El Salvador Cerro Las Ranas red honey, light roast · tamarind & cocoa | Coffee Chronicler Master | 15g : 240g | 5.0 | 3:00 | Very nice — low acidity, strong, not tea-like, very juicy. Matched the bag's tamarind & cocoa notes. ★ 4.5 |
| 16 | Jul 1 | El Salvador Cerro Las Ranas red honey, light roast | Tetsu 4:6 | 15g : 250g | 5.0 | 3:30 | Good strength, slightly bitter, not very complex. Baseline Tetsu 4:6 — needs sweetness tuning via pour 1/2. |
| 15 | Jun 27 | El Salvador Cerro Las Ranas red honey, light roast | Hoffmann 1-cup | 15g : 250g | 4⅓ | ~3:20 | Huge improvement at 93°C — juicy, low acidity, no harsh notes, slightly tea-like. Sweet spot confirmed. |
| 14 | Jun 24 | El Salvador Cerro Las Ranas red honey, light roast | Hoffmann 1-cup | 15g : 250g | 4⅓ | 3:20 | Low acidity, juicy, chocolate, honey. Quite nice. Tried 100°C — flagged 93°C next. |
| 11 | Jun 22 | Costa Rica ~3 weeks old | Hoffmann V60 | 20g : 333g | 4.67 | 3:00 | Definite improvement over bitter/astringent brews. Beans getting stale. |
| 10 | Jun 22 | Costa Rica | Winton 5×60g | 20g : 300g | 5.0 | 4:40 | Burnt, overextracted — bitter, astringent, little berry. Slower drawdown than expected. |
| 9 | Jun 18 | Costa Rica | Winton 5×60g | 20g : 300g | ~4.2 | — | Darker, less complexity, more bitterness. Overextracted. |
| 8 | Jun 18 | Costa Rica | Hoffmann V60 | 20g : 333g | ~4.2 | — | A little bitter, darker brew, less complexity. |
| 7 | Jun 15 | Light roast | Hoffmann V60 | 20g : 333g | ~4.8 | 3:00 | Excellent, more fruit, slight acidity. Flat bed, no channeling. |
| 5 | May 31 | Costa Rica Atlas Coffee Club | Double bloom | 30g : 480g | — | 4:00 | Chocolate forward, juicy mouthfeel, more body. 15:1 ratio clear improvement. |
| 3 | May 28 | Costa Rica Finca Corralar medium-light, Hacienda La Minita | Double bloom | 30g : 510g | 5.0 | 4:00 | Initially weakish but flavor good — chocolate, no bitterness, plum. |
| 2 | May 16 | Kona Suite | Gagné 70/200/100 | 22g : 374g | 4⅔ | 3:30 | Very low acidity, excellent flavor. Pretty close to perfect. |
| 1 | May 14 | Kona Sweet Heavenly Hawaiian | 5 pours × 50g | 15g : 250g | 4.3 | 3:00 | Slight astringency, tobacco, blueberry. Pretty good — not particularly sweet. |
LAS ETIOPES (#21) — current 20 g coffee · 300 g water · 1:15 · 93°C Grind: medium-coarse — 6.0 on Fellow Ode Gen 2 / SSP MP 3 × 100 ml pours 1 bloom + agitation (stir) 2 very gentle 3 very gentle → 300 ml Drawdown ~3:00 · TDS 1.57% (R2 Extract) TADESSE (#20) — April Roasters baseline 15 g · 240 g · 1:16 · 92°C · grind 4.2 4 × 60 g equal gentle pours · drawdown ~3:30–3:55
A short cinematic take on the pour-over station — Ode Gen 2, Stagg EKG Pro, V60 bloom. Generated with FLUX 3 Preview.