👋 Hey everyone, Nicky here. I’m delighted to step in as your new host for this community! I’ve already been in touch with some peeps via DM, and in the background I’m sending an email out to all our fab members so nobody misses the update. My aim is simple: continue the amazing work that @Luke Gilbert started, keep this community buzzing with good conversations, practical brewing tips, and a place to share what we all love - coffee. ☕ To kick things off, I’d love to hear from you: where are you sipping from today + what’s in your cup? Drop a quick comment (pic welcome!) so we can get a roll call going. Looking forward to getting to know you all. 🙌 Nicky ps: I'm in Ireland. My first of the day WAS a Rebel House Espresso from javathehutt.ie roastery. It's a fab bean from Brazil. We also serve it in our converted horse box coffee trailer which is parked up at our local football club full time. I'm fully caffeinated and ready for the day!

If you want to make sure you’re using the right water then check this out and let me know what you think.

I’m enjoying a Columbian semi-washed pink bourbon from Snowy Owl here on Cape Cod. Notes of caramel, cherry and almonds. Brewed on a V60 at a 1:16.5 ratio.

Today I was on a quest to find out why coffees grown in highland regions are generally more dense, bright and have complex flavours. Yes, I know it's because the cherries have a slow maturation and they are influenced by the swing in temperature between day and night. But, I wanted to know more about what causes the slow maturation of cherries in Highland regions and what effect the swing in temperature causes to coffee profile. So, I dug deeper, and was amazed by how various biological factors and certain chemical processes are involved. My quest ended after finding all the answers I was looking for. I gotta say I feel a certain level of euphoria.

Hi all, I'm hoping to properly get into home roasting soon, when I have enough £ for the Kaleido M2: https://kaleidostorm.com/products/kaleido-m2-dual-system-electric-heating-coffee-roaster-50-400g-kaleido-artisan-system I currently roast on an air roaster I bought from AliExpress a few years back, but the controls are very limited and so it's hard to reproduce a roast. The plan is to roast enough for myself and a few family members, so a 400g max batch size shouldn't be too small...or is it? If you have any advice, or know of a comparable machine that would allow me to roast in the same way (artisan connected), let me know!