origins

• vietnam
• ethiopia
• brazil

harvest date

elevation

variety

• “arabica” coffea arabica, or hybrid of c. eugenioides × c. canephora¹² self-pollinating → less genetic diversity
  • typica (cultivar)
  • bourbon (cultivar)
  • caturra (cultivar)
  • geisha (varietal)
• “robusta” c. canephora³ robust, cross-pollinating
• timor hybrid
• c. eugenioides smaller, sweet, less caffeinated

processing

• natural: naturally dried and fermented
• washed
  • “clean, refined”, absence of earthiness, emphasis on floral
• honey: pulped coffee cherry
• anaerobic
• carbonic maceration
• lactic

roasting

roast level

• light (modern): bright, floral, fruity
• medium: sweet, less acidity
• dark (traditional): smoky, dark; best fresh as oils can go rancid

density

roast date

• oil: can become rancid further from roast date. affects dark roasts the most
• CO₂: released from beans further from roast date.

brew methods

14–20 g (average 18 g) coffee beans per serving

espresso

at ~100 m elevation in seattle greater area eastside, where boiling is equivalent to sea level

• doppio espresso (double shot)—40 g or 60 ml (due to crema)
  • ratios are in volume
• black
  • americano: 1:1 ratio doppio and water
  • macchiato (traditional): double shot + dollop of foamed milk
• milk
  • cortado: 1:1 ratio doppio and steamed milk
    • cortadito (cuban cortado)
  • cappuccino (traditional, dry): 1:1:1 ratio doppio to steamed milk to foamed milk
    • cappuccino (modern, wet): more steamed milk than foamed milk
    • cappuccino (cocoa): dashed with cocoa or cinnamon
  • flat white: 1:2.5 ratio doppio to steamed milk, much thinner foam layer than cappuccino, no cocoa powder
  • latte: 1:3 ratio doppio to milk
    • mocha: 1:3:0.5:0.5 latte with chocolate syrup, optional whipped cream

phin filter

moka pot

cold brew

concentrate: 1:8 ratio coffee to water at RT for 12–16 h

tools

• coffee bean grinder: kinu m47 titan (2026-07-21–present) 1zpresso jx-s (2022-11-25–2026-07-21)
• tamper: normcore 53.3 mm spring loaded tamper with ripple base at 67 N/15 lb (2026-07-12–present)
• wdt (weiss distribution technique) tool: subminimal flick wdt tool (2026-07-12–present)
• milligram scale
• phin
• bialetti moka pot with induction plate
• espresso machine: 9barista mk2 pro with induction plate, heat to 600 W (medium-high heat, setting 4 for current cooktop)

beans

beans i like

beans to try

2026-07-11 saka caffè crema bar apollon’s gold vista al bosque guatemala 2026-07-13 cà phê roasters true robusta 2026-07-13 cà phê roasters sixth st gold

inspirations

voi ca phe hien from vietnam hello em phê (seattle)

about

coffee grind sizes https://blog.genuineorigin.com/2025/05/the-ultimate-guide-to-coffee-grind-size/ extra coarse (1400–1600 μg)—cold brew coarse (1300–1400 μg)—french press medium (800–1000 μg)—drip medium-fine (500–700 μg)—pour over fine (200–400 μg)—espresso phin: When dialing in the grind size with your solo phin, aim for these metrics — 1st drip by 2 minutes, and last drip by 5 minutes extra-fine (40–220 μg)—turkish coffee

Footnotes

1. https://www.youtube.com/watch?v=uW9b0H2JCpE ↩

2. Lashermes, P., Combes, MC., Robert, J. et al. Molecular characterisation and origin of the Coffea arabica L. genome. Mol Gen Genet 261, 259–266 (1999). https://doi.org/10.1007/s004380050965 ↩

3. Montagnon C, Sheibani F, Benti T, Daniel D, Bote AD. Deciphering Early Movements and Domestication of Coffea arabica through a Comprehensive Genetic Diversity Study Covering Ethiopia and Yemen. Agronomy. 2022; 12(12):3203. https://doi.org/10.3390/agronomy12123203 ↩