For a single pour over in a v60 do you still recommend the ratio of 65 grams coffee per 1000 mL, a ratio of 15.4 to 1, or do you advise a larger ratio closer to 16 or 17 to 1 for your coffeea?

In Indiana USA here and am receiving the Jan delivery today. I can’t wait to try it!

if i suscribe today will i get this selection as well?

The washed tatamara was just insane! I feel this is very close to how I remember the Hunkute. 🤩🤩🤩

I had the same reaction drinking the Kapsokisio... mmm mmm mmm. Mine arrived yesterday, just in time as I was down to 7g of beans. Absolutely delicious and I know it will continue to blossom over the next days 😋

So many washed coffees. :/ I am waiting for the triple fermented 180h brandy. :))

Happy new year Tim! Looking forward to trying the Kapsokisio and Tatmara which just arrived here in Tokyo a few hours ago. :)

Happy new year! Love Tim’s coffee and also love this channel so so much. First Wednesday of every month has been my favorite day since last year😊

Many thanks for the great selection of coffees to start the new year. Looking forward to drinking all of them, especially the Tatmara Washed which was also my favourite coffee from 2024. It is an outstanding Ethiopian coffee.

Where is the beautiful girl? Not watching without her present...

Happy New Year! Thanks again for bringing us such yummy coffees each year. Although you are doing a cupping today, I know you sometimes use aeropress for your monthly tasting videos. I have recently started playing around with aeropress and I was just curious how fine you grind. More specifically, if you use the Lagom 01 for aeropress, what grind size and rpm do you use? I appologize for asking as I know you don't often like to talk about grind size, etc as it varies a lot from grinder to grinder, but since I have the same grinder and I am drinking the same coffees, I thought I would at least ask. Also, how many days off roast do you recommend for making aeropress? Thanks...

great video! I have a question... can I store fresh beans on a Airscape container in the freezer? For daily Use...

What abot milk in the coffee? Black&White Temp.?

What is Olivia's recipe for the French Press? Could be useful over Christmas for larger batches

Many thanks for all the fantastic coffees during the year. Just opened the Pacamara and it is exceptional - lovely rich winey mouthfeel.

The washed Pacamara is the first coffee I've ordered from you, and it gave me the best cup of coffee I've had this year! Absolutely stellar. I immediately ordered another bag (+ the Geisha) for my inlaws so I can drink it with them on Christmas. Thank you Tim, Diego, and team!

Two questions: 1) Why don't roasters use Oxygen Absorbers instead of Nitrogen flushing? 2) At 3:26 “Don't squeeze the air out of the bag as the one way valves need some pressure to work.” Not understanding this as a one way valve is supposed to be closed when there no pressure. Is there a link that explains this?

For Tim's Coffees typically what is the minimum post-roast resting period before consumptiom, and what is the ideal or optimum interval of days after roast?

8:18 ❤😅 Excellent coffees and always enjoy watching Tim and guest taste the coffees!

Great subscription vid as always, informative and entertaining. Been very pleased with the quality of the subscription coffees from the beginning but this month looks different class. Can’t wait to try them out. Thank you for your work and happy holidays!

I was down to 5 grams of beans when my December subscription arrived yesterday (one day early from estimated) in California, it has been super fast and dependable since you've switched to DHL. Last December, I'm pretty sure my subscription got lost in the holiday mail so I missed out on your special selection. This year, I am very much enjoying your delicious 'chocolate covered fruit' coffee. Merry Christmas, happy holidays and a wonderful 2025 to Team Wendelboe!

I will be repeating, but this subscription video is the best out there. Great performance from Olivia :) Thank you for that delicious gift! It’s really appreciated. Looking forward to those 3 incredible coffees. God Jul for Team Wendelboe🎄

Happy holidays Tim and team! Can’t wait to have the Caballero Geisha, but also compare the Karogoto against all the Kenyans you previously had in the September subscription!

Thank you for that lovely surprise Olivia and Tim! The Caballera Geisha was the first coffee I bought and tried from you and the reason I subscribed! Still the best Geisha I tasted, absolutely love it. also looking forward to the other two selections! Greetings from Germany, wishing you superb holidays!

Thank you for this amazing Christmas gift that is the Caballero Geisha ❤

I loved both coffees-Bourbon and Pacamara-from my 2-bag subscription this month! I have a question: I feel like the Pacamara has developed more fermented flavors over time. Could that be true? I just had the last couple of cups after about two weeks, and the flavor profile seemed quite different from when I first opened it. It had a honey-like aftertaste, which I enjoyed, but it was noticeably different.

Just tried this recipe for the first time today and wow, easily the best Aeropress I've ever brewed. Have always been disappointed in my Aeropress brews compared to my v60 brews but not anymore. Thanks Tim!

I was hoping for and delighted to receive the Bourbon Elite! I am in love with it ❤

Interesting to hear that frozen beans grind more uniformly. Do you brew with the grounds still frozen?

Old subscriber from Korea😊It was a great pleasure to compare four different coffees from the same farm. The orange bourbon with its rich dark chocolate and somewhat orange-like aromas was really good, and the elite with its balanced acidity and sweetness is always my best. Thank you for the delicious coffee and this video guide. I look forward to the next month's coffee too😊.

time to fly to oslo. how easy would it be to combine trying to see orcas and drink espresso from a new cup?

Hi Tim and Team Wendelboe. I just want to say that your flavor notes on each and every bag are always so spot on. As a person who'd always love to have the best cup of coffee every morning, I always appreciate not only the best quality coffee you provide but the quality control that makes everything so great about your coffee always consistent. I've been enjoying your coffee (and also podcast) for the past 3 years, and I very much look forward to the next month Christmas edition subscription coffees! p.s. I wonder if we will ever get Caballero Java again as a part of subscription! It was in 2022, and the whole green tea flavor was so different and exceptional that It has always been stuck in my mind. Thank you!

Great, look forward to trying these. You said that you extract the coffee into a glass to cool it. Then you transfer into the cup. Is the cup warmed so that it then holds the temperature of the coffee stable for longer, or room temperature? Thanks!

Great Looking cups. Also great that you are supporting small scale artisans.

Nice job, Tim. These are really cool, and I love all the thought. You put into cool down factor and where the liquid hits the tongue. Greetings from California ciao

Those cups are super beautiful and it was nice to hear about the science and perception that went into the design process. While I love my Figgjo cups, I hope that you will also get Ment to design some filter coffee focused cups as the Ment cups are stunning. How does the volume on these cups compare to that of the Figgjo?

Beautiful, minimalist and functional. I use a Turkish tea cup that looks similar to your more chocolaty espresso cup, makes all the difference and really boosts the aroma.

A really thoughtful product as always, Tim!

Does the jug fit an aeropress on top? (Can you press into it?)

Will the Figgjo cups still be for sale for the foreseeable future, or will the Ment cups replace them eventually?

So sad to don’t live in Oslo anymore. I miss your bar more than ever :) congrats on that new collaboration! It’s always amazing to see how much you and your team work in something that some people still think it’s just a beverage. Hope to try them out soon

All these look so good! Question about the jug: would you'd recommend brewing pourover/aeropress into it? Or it's a bit too unstable/narrow? Thanks!

Love how the idea of spwciality coffee being served from speciality cups is finally catching on to people. I always wondered why so few coffee shops had regular cups for amazing coffee. It’s like drinking expensive wine from a milk glass.

What a great-looking espresso cup!

As always, so happy to see what’s happening in Wendelboe coffee world. I loved that it was filmed in the coffee shop. Do you still use approximately a 1:2 ratio (like 20g dose and ~40g yield)? I only ask because you said you don’t make espresso like you used to. Any insights for making espresso at home with your coffees are always appreciated! I have been playing with variable rpm on the Lagom 01 grinder and have really enjoyed the slowest setting “1” which corresponds to approximately 200 rpm. I’m still in the 1.4-1.6 range on the grind size. Hot start and regular (not slow) feed. It produces a really soft mouth feel, great aromas and irresistibly balanced acidity. Can’t wait to get these cups. Thank you for all that you do and for swirling and enjoying your espresso like the meditative beverages they are.

Could you plese add the approximate capacity of the cups on the webshop, or answer it here?

Cool cups, it would be nice if you could organize an actual scientific test in collaboration with a research group to evaluate if the shapes do indeed influence perception as expected.

I must say, Usually not one for Natural or Honey Processed coffee’s. Mostly to funky for me but the Tatmara Natural really changed my mind on it. So eagerly awaiting this Honey processed to see if it’s perhaps just the quality of the coffee’s done in that style of processing that does it for me or if Tatmara was just exceptionally great. Especially making it in my Hario Switch it’s just gorgeous. Love that Tatmara washed aswell.

i wonder, if everyone’s freezing coffee, isn’t it better to l roast 2 weeks ahead of sending so subscribers can enjoy the coffee at its best immediately?

My favorite evening show (Tokyo) on the first Wednesday of the month ❤