Manual Brew Only

“A sweet pink dessert in a cup 🍨” That’s the best way to describe brewing @tomrhutchins @codeblackcoffee competition winning coffee. A Sudan Rume from Edwin Norena of @campohermoso_coffeefarms , this expressive filter coffee paired perfectly with today’s brew setup: Pink All The Way 🩷 Pink Ceramic Hario Switch + @2waycup Pink Color It’s truly one of the most expressive coffees from Colombia I’ve enjoyed this year. What’s the most expressive pour over coffee you’ve enjoyed lately? #manualbrewonly #specialtycoffee #coffeelovers #filtercoffee #colombiancoffee

Too funky? Here’s how I brew it better. Some coffees (especially funky ones) can hit a little too hard. High acidity, bold fermentation, and not always easy to enjoy. But with the right brew, you can tame the funk and let the sweetness shine. I used @axyroastery latest release: Finca Ali Yellow Bourbon @curatorscoffeecompany , the perfect kind of coffee to show this. 𝗛𝗘𝗥𝗘’𝗦 𝗪𝗛𝗔𝗧 𝗜 𝗗𝗜𝗗 ☕ Grind: Slightly coarser than usual, around 600–700 microns 💧 Ratio: 12g coffee to 190ml water 🌡️ Water: 92ºC, 80 ppm 🌀 Brew Setup: April Hybrid Brewer + Brewista Next Wave filter 𝗠𝗘𝗧𝗛𝗢𝗗: 𝗥𝗘𝗩𝗘𝗥𝗦𝗘 𝗜𝗠𝗠𝗘𝗥𝗦𝗜𝗢𝗡 1. Pour half the water into the dripper 2. Add coffee grounds, stir lightly 3. Steep for 2 minutes 4. Open the valve and pour the rest like a regular percolation 5. Total brew time is about 3:00 This method slows down the extraction, which softens sharp acidity and brings out more sweet, fruity clarity. The result is a mellow, smooth cup with sweet flavor and better balance. 𝗧𝗥𝗬 𝗔 𝗦𝗘𝗥𝗩𝗘𝗥 𝗧𝗛𝗔𝗧 𝗔𝗘𝗥𝗔𝗧𝗘𝗦 Like the @icosabrewhouse Cyclone, it opens up the brew and brings out more aroma. Simple trick, big difference. 𝗖𝗨𝗣 𝗠𝗔𝗧𝗧𝗘𝗥𝗦 𝗧𝗢𝗢 I like to use a tall cup with a thick rim like the Pesut Cup by @fakhrimurad x @boger.id It helps soften acidity and gives a milder version of fruitiness that’s easier to enjoy. Plus, the lid holds in aroma, so you get more from the first sip to the last.
 𝗣𝗥𝗢 𝗧𝗜𝗣 If the coffee tastes too intense or sour, try brewing at a slightly lower temperature. It helps tame acidity and brings out a rounder, silkier mouthfeel. #brewrecipe #filtercoffee #manualbrew #manualbrewonly #coffeetips #coffeereels #coffeerecipes

Let’s be real 👀 Brewing can be a bit tricky, but sometimes all you need is a no fuss routine. Here’s my go-to method at @axyroastery 🙌🏻 I’ve combined the drip bag recipe I’ve been using for quite some time with @jimseven ’s well known V60 method, specifically: the spoon stirring technique 🥄 Since the SD1R has been getting a lot of love from home brewers and café owners, and some of you have been asking about our brew recipe, so I thought, why not just share everything here in one simple post? Prep: ⚖️ 12g : 180ml 🌡️ 92ºC (80–100 ppm) Grind Size: ⚙️ Medium to Coarse (700–800 µm) • 12 on Timemore Sculptor 78 (1400 RPM) • 14 on Mahlkönig EK43S • 25 clicks on Comandante C40 MK4 • 6 clicks on 1Zpresso ZP6 Even though it’s coarser, the stirring technique helps boost extraction and gives a better mouthfeel without clogging the brew. Tools: 🔻 SD1R + Cafec TH3 (@_hirosan ’s reco) + Teaspoon Steps: 1️⃣ Bloom with 50ml and let it sit for 1 minute 2️⃣ Pour the remaining water up to 180ml 3️⃣ Stir the slurry gently with a spoon (10 times) 4️⃣ Brew finishes at 2:30 That’s it. Only two pours are used to emphasize sweetness and mouthfeel while maintaining lively, vibrant acidity in the cup ☕️ If you’re using a highly fermented coffee, I usually go with 88–90°C and a slightly longer ratio (up to 190ml). For high density coffees, I prefer raising the brew temperature to around 93–94°C instead of adjusting the grind finer. Feel free to drop your thoughts or share how you’d tweak 👀

𝙂𝙚𝙞𝙨𝙝𝙖 𝙬𝙖𝙨 𝙩𝙝𝙚 𝙨𝙩𝙖𝙧, 𝙗𝙪𝙩 𝙩𝙝𝙞𝙨 𝙤𝙣𝙚 𝙨𝙩𝙤𝙡𝙚 𝙩𝙝𝙚 𝙨𝙝𝙤𝙬 If I had to pick one standout from the list, it would definitely be @fincalanegrita . The Geisha, especially the red one, was incredible, no doubt. A proven top tier variety 🤤 But Sidra Bourbon? That one brings something different, something worth talking about. My take? An exceptional lot, yet often overlooked. I was lucky to get three different La Negrita lots. I used most of the Geisha for competition and kept the Sidra as a backup. At first, I overlooked it. But the more I explored, the more it caught my attention: The Quality. Silly me, it took a while to truly appreciate its beauty. La Negrita’s processing style has this candied-like experience across every lot I’ve had. The best part? It lingers on your palate, coating it with layers of sweetness. It’s like tasting a fruit confectionery where the flavors keep evolving. Bright yet deep, delicate yet structured. The complexity? A true sleeper hit. When roasting this coffee, I found the WBRC 2024 profile pack in @nucleuscoffeetools LINK amplified its natural sweetness, making it effortlessly easy to brew. Would you give it a shot? 👀

Es Kopi Smalldose beberapa temen temen yang dateng bilangnya itu, dari pada bilang japanese kan cara buatnya beda mas hehe, kami pakai Hyperchiller untuk buat ice filter jadinya es kopi kami lebih balance untuk flavornya. minggu ini kopi baru ada CostaRica Don Eli dengan honey anaerob proses cocok banget di buat ice filter. Dateng siang pas banget cirebon ini cuaca seminggu ini ga menentu kadang sore hujan, siang panas banget trus malem hujan lagi, jaga kesehatan ya dengan banyakin minum air putih, ohya minta aja air putih klo di smalldose ya free flow kok. Selama bulan Ramadhan kami buka jam 1 siang sampai jam 1 malam dan setiap kamis kami libur.

𝗔𝗦𝗠𝗥 𝗕𝗿𝗲𝘄𝗶𝗻𝗴 𝘄𝗶𝘁𝗵 𝗛𝗮𝗿𝗶𝗼 𝗔𝗹𝗽𝗵𝗮 𝗗𝗿𝗶𝗽𝗽𝗲𝗿 After almost a month of using the Hario Alpha as my daily dripper, here’s what I’ve noticed: “𝘠𝘦𝘴, 𝘪𝘵 𝘩𝘢𝘴 𝘢 𝘧𝘢𝘴𝘵 𝘧𝘭𝘰𝘸 𝘳𝘢𝘵𝘦 𝘢𝘯𝘥 𝘵𝘩𝘦 𝘯𝘶𝘮𝘣𝘦𝘳 𝘰𝘧 𝘳𝘪𝘣𝘴 𝘪𝘴 𝘵𝘩𝘦 𝘴𝘢𝘮𝘦 𝘢𝘴 𝘵𝘩𝘦 𝘊𝘛62, 𝘣𝘶𝘵 𝘵𝘩𝘦 𝘳𝘦𝘴𝘶𝘭𝘵𝘴 𝘢𝘳𝘦 𝘲𝘶𝘪𝘵𝘦 𝘥𝘪𝘧𝘧𝘦𝘳𝘦𝘯𝘵.” Here’s the thing:
The Alpha flows faster while maintaining a steady drip rate. Although I haven’t done a side by side comparison with the CT62, I can share how it compares to a regular ceramic V60 01. From my trials: • The V60 offers a lighter taste with good clarity and acidity but often lacks sweetness. • The Alpha delivers better sweetness, milder acidity, and a fuller mouthfeel, likely because its short ribs at the bottom create longer contact time. This is just a quick take 💡 For now, enjoy this brew featuring @axyroastery latest release, 𝗔𝗕𝗨 𝗚𝗡 𝟭𝟴𝟴𝟬, with beautiful strawberry notes @abucoffeepanama 🍓 Paired with the Kurva Bubbla cup @sujipremiumhandcrafted to preserve those lovely aromas in every sip. Recipe: • 13g coffee : 200ml water • 93ºC with @lotus.coffee.products at 80 ppm • Medium-coarse grind (800–900 microns) • 2:20 brew time • Cafec Abaca+ Osmotic Flow paper filter What should I explore next? 👇🏻

🌿 Brewing coffee may seem simple at first glance. But improving or perfecting it? It’s not that simple, don’t you think? 🧐 ☕ Coffee is all about personal taste. What works for me might not be your cup of coffee 👌🏻 Let’s start with the basics: “Change your water, change your flavors” 💧☕ ⭐️ Water quality is key in brewing. For daily use, bottled water is convenient. Some brands might significantly alter acidity, while others could enhance body in your coffee. 🧪 Monitoring Total Dissolved Solids (TDS) levels helps me choose the right water—higher TDS means a fuller taste, and vice versa. 👍🏻 My preference? I stick to TDS levels of 50-80 for a balanced brew. The next step gets a bit more tricky but the result is pretty satisfying: Mineral concentrates for coffee 💎☕ 🧂 These are formulated to enhance the flavor of coffee, think of MSG, but for coffee. I’ve been experimenting with various minerals and recently had the chance to try @baransawater ’s latest creation, the PURITY series, thanks to @fahrulrozi29 generosity. 📊 Testing a higher concentration (around 120 ppm) has complemented my drip assist method, enhancing both texture and flavor. Compact and easy to use, it has quickly become a staple in my daily routine, enriching my coffee experience 🔄✨ 👉 This is my take on water preferences. What’s yours? Share below! #manualbrewonly #manualbrewonly101 #coffeelover #coffeetime #coffeeaddict #coffeegram #baristalife

After a yearlong hiatus, finally back to brew and curate more coffee for you! Just in time with the infamous Paragon launch by @nucleuscoffeetools ! I’ve been trying this a couple of times, and indeed, this tool helps capture more flavors of the coffee. I will be posting the full experience in another video 🤙🏻 So is there anyone here already using the Paragon on a daily basis? Thanks to @curatorscoffeecompany and @ubrukopi for providing this device in Indonesia 🤘🏻🤘🏻 #ManualBrewOnly

Getting a new update with the coffee shop reference of @filosofikopi ’s newest spot at the @posblocjkt 🍻 Made my decision right by choosing their Gayo Avatara Natural over ice. Fruity yet so refreshing 💥 #ManualBrewOnly

Once upon a time at @makmurjayacoffee ☕️ #ManualBrewOnly

Panama Gesha Experience at @brewateratio Meet Paco @jose.f.gutierrez.s07 , our Panamanian guide who kindly brewed and served the coffee from yesterday’s @churumpacospecialitycoffee x @curatorscoffeecompany collaboration. 
Don Benjie El Silencio CM definetly a super sweet one, taste like berries and currants. Really nice! #ManualBrewOnly

Mampir sebentar buat icipin Kaki Gunung Gunturnya @fugolcoffeeroasters 🍓🍓 — Baru tau ternyata FUGOL itu singkatan dari Future Goal pas lewatin depan signage tokonya 🥲🥲 #ManualBrewOnly