YES PLZ Coffee
@yesplz.coffee
Your favorite fresh roasted coffee weirdos — get beans at https://www.yesplz.coffee
my tiny pour-over is a success.
7.5g of a washed Guji Ethiopia sample roast, 120ml water, total brew time 2:40.
Immediately cool enough to sip once I decanted. raspberry jam, satsuma, silky, sweet.
7.5g of a washed Guji Ethiopia sample roast, 120ml water, total brew time 2:40.
Immediately cool enough to sip once I decanted. raspberry jam, satsuma, silky, sweet.
November 5, 2025 at 12:26 AM
my tiny pour-over is a success.
7.5g of a washed Guji Ethiopia sample roast, 120ml water, total brew time 2:40.
Immediately cool enough to sip once I decanted. raspberry jam, satsuma, silky, sweet.
7.5g of a washed Guji Ethiopia sample roast, 120ml water, total brew time 2:40.
Immediately cool enough to sip once I decanted. raspberry jam, satsuma, silky, sweet.
like LaCroix but instead of carbonation it had sugar and food coloring
November 4, 2025 at 2:10 AM
like LaCroix but instead of carbonation it had sugar and food coloring
Reposted by YES PLZ Coffee
"The owner of a cafe in an traditional Japanese house that is only open two days a week yet somehow never goes out of business"
x.com/dailyportalz...
x.com/dailyportalz...
November 2, 2025 at 9:37 AM
"The owner of a cafe in an traditional Japanese house that is only open two days a week yet somehow never goes out of business"
x.com/dailyportalz...
x.com/dailyportalz...
anyway, I guess I should get a blog -- or stop procrastinating on my upcoming YouTube channel stuff and bloviate there instead. But I like the freedom of almost nobody reading this and most of my coffee colleagues not being on this app yet. #coffeesky is still pretty small here and that's nice.
November 1, 2025 at 5:51 PM
anyway, I guess I should get a blog -- or stop procrastinating on my upcoming YouTube channel stuff and bloviate there instead. But I like the freedom of almost nobody reading this and most of my coffee colleagues not being on this app yet. #coffeesky is still pretty small here and that's nice.
There are a lot of coffee roasting operations where some of the roles around green sourcing, roasting, and quality control become too siloed and that intuition is slower to develop. I'm lucky to have always been able to close the loops working in smaller, looser, more collaborative environments. ☕
November 1, 2025 at 5:51 PM
There are a lot of coffee roasting operations where some of the roles around green sourcing, roasting, and quality control become too siloed and that intuition is slower to develop. I'm lucky to have always been able to close the loops working in smaller, looser, more collaborative environments. ☕
Some of my favorite, most intense roasting -- the first 2 years of Tonx Coffee -- was done on a 15kg 1926 Probat with its original burner system. That machine turns 100 next year and I'm going to do some batches on it again.
November 1, 2025 at 5:51 PM
Some of my favorite, most intense roasting -- the first 2 years of Tonx Coffee -- was done on a 15kg 1926 Probat with its original burner system. That machine turns 100 next year and I'm going to do some batches on it again.
A lot of modern coffee roasting looks like driving a car with a navigation system on a big screen and lots of bells and whistles to keep you from feeling the road -- versus the old school manual transmission of the roasting machines of yore.
November 1, 2025 at 5:51 PM
A lot of modern coffee roasting looks like driving a car with a navigation system on a big screen and lots of bells and whistles to keep you from feeling the road -- versus the old school manual transmission of the roasting machines of yore.
With a lot of roasting jobs today you inherit a set of practices and bunch of software tools, automation, and best-practice orthodoxies that keep you from ever stepping on some of the rakes that would let you glean more about the wild dynamic range of roasting.
November 1, 2025 at 5:51 PM
With a lot of roasting jobs today you inherit a set of practices and bunch of software tools, automation, and best-practice orthodoxies that keep you from ever stepping on some of the rakes that would let you glean more about the wild dynamic range of roasting.
on the roasting side, you really need the experience of cupping a lot of coffees -- from pre-ship and arrival sample roasts through a range of production roasts over time. Not something many people get to do.
November 1, 2025 at 5:51 PM
on the roasting side, you really need the experience of cupping a lot of coffees -- from pre-ship and arrival sample roasts through a range of production roasts over time. Not something many people get to do.
I think everyone who plays around with manual brew methods and buys good beans will start to get a sense for how small tweaks in brewing can have big impact, picking up an intuition for when they're tasting cups that might have more potential.
November 1, 2025 at 5:51 PM
I think everyone who plays around with manual brew methods and buys good beans will start to get a sense for how small tweaks in brewing can have big impact, picking up an intuition for when they're tasting cups that might have more potential.
thread/digression:
having good intuition about whether a coffee I'm tasting is a good representation of the underlying green coffee or whether there's a roast or a brew issue is something I often take for granted... ☕
having good intuition about whether a coffee I'm tasting is a good representation of the underlying green coffee or whether there's a roast or a brew issue is something I often take for granted... ☕
November 1, 2025 at 5:51 PM
thread/digression:
having good intuition about whether a coffee I'm tasting is a good representation of the underlying green coffee or whether there's a roast or a brew issue is something I often take for granted... ☕
having good intuition about whether a coffee I'm tasting is a good representation of the underlying green coffee or whether there's a roast or a brew issue is something I often take for granted... ☕