100 Celsius water does not produce the best light roast brews (+My favorite V60 recipe from Japanese roasters!)

100 Celsius water does not produce the best light roast brews (+My favorite V60 recipe from Japanese roasters!)

U.S. Coffee Championships 2023 Denver Qualifiers Reach New Heights

The next group of coffee champions moves on to nationals at the Denver qualifiers. BY KATE VAN PETTENSPECIAL TO BARISTA MAGAZINE Photos by Matthew Temple and courtesy of Specialty Coffee Association The high-flying world of U.S. CoffeeChamps competitions reached new heights as coffee professionals flocked to the Denver qualifiers for the 2023 season, hosted in […]


U.S. Coffee Championships 2023 Denver Qualifiers Reach New Heights

The next group of coffee champions moves on to nationals at the Denver qualifiers. BY KATE VAN PETTENSPECIAL TO BARISTA MAGAZINE Photos by Matthew Temple and courtesy of Specialty Coffee Association The high-flying world of U.S. CoffeeChamps competitions reached new heights as coffee professionals flocked to the Denver qualifiers for the 2023 season, hosted in […]


The coffee industry’s biggest competition: The story of the World Barista Championship

Every year, the global coffee industry gears up for one of its most exciting and groundbreaking competitions: the World Barista Championship. For more than two decades, the WBC has been one of the biggest catalysts for change and innovation in specialty coffee, and continues to set even higher standards for baristas around the world to […]


PRF El Salvador announces speakers and panellists

Following a call for applications in October 2022, Producer & Roaster Forum (PRF) has announced its first speakers and panellists for PRF El Salvador. The two-day forum will be held on 16 and 17 March 2023 at the Salamanca Exhibition Centre in San Salvador. The event is set to return to El Salvador after it […]

100 Celsius water does not produce the best light roast brews (+My favorite V60 recipe from Japanese roasters!)

3 Noteworthy Cafés in the Borough of Brooklyn, N.Y.

We explore three standout Brooklyn cafés: drip, BKG, and Coffee Project New York. BY EMILY MENESES BARISTA MAGAZINE ONLINE Cover photo by Nelson Ndongala via Unsplash Whether you’re a New York local or planning your next NYC trip, you won’t want to miss out on Brooklyn’s vibrant (and constantly evolving) coffee scene. Today, we’re exploring […]


Toronto’s Pilot Coffee Roasters Acquiring Bridgehead Coffee for $3.6 Million

Toronto, Ontario-based specialty coffee roaster and retailer Pilot Coffee Roasters is acquiring Ottawa-based Bridgehead Coffee in a deal worth approximately US$3.6 million.  Bridgehead, which has 21 coffee shop locations throughout…


Understanding the Process: Anaerobic Processing

We continue our series on fermentation with a look at the anaerobic process, which has quickly become a favorite in cafés worldwide. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Photos courtesy of Bram de Hoog for Ally Coffee A simple cup of well-brewed coffee can have endless variations of flavors and aromas. These are closely linked to […]


Weekly Coffee News: Grounds for Health Week + Iconic SF Shop Closes

Welcome to DCN’s Weekly Coffee News. Keep up with all the latest coffee industry stories and career opportunities by subscribing to DCN’s newsletter. Tell our editors about your news here. Registration Opens for Inaugural…

100 Celsius water does not produce the best light roast brews (+My favorite V60 recipe from Japanese roasters!)

Design Details: Brewing Reinvented at ULA Café in Melbourne

Welcome to Design Details, an ongoing editorial feature in Daily Coffee News focused on individual examples of coffee shop architecture, interior design, packaging design or branding. If you are a coffee…


Coffee News Recap, 20 Jan: Last chance to apply for PRF El Salvador Mayorga Scholarship and volunteer positions, World of Coffee Dubai attracts more than 12,000 visitors & other stories

Every Friday, Perfect Daily Grind rounds up the top coffee industry news from the previous week. Here are this week’s stories. Mon, 16 Jan World of Coffee Dubai 2023 attracts more than 12,000 visitors from 48 countries. The event, which was held at the Dubai World Trade Centre, also included over 180 exhibitors and 36 […]


Why it’s easier for wealthier producers to grow specialty coffee

It takes money – and sometimes a lot – to grow specialty coffee. Producers not only need to continuously maintain and improve quality and yields, but they also have to invest back into their farms. Whether it’s replacing equipment and machinery or planting more resilient varieties, producers need to turn a profit to operate their […]


María Andrée Is Honing Olfactory Skills in Antigua 

A sensorial class in Guatemala at Artista de Café teaches how to use your nose for the ultimate coffee experience. BY JORDAN BUCHANANBARISTA MAGAZINE ONLINE Photos courtesy of Arista de Café Walking into a specialty café in Guatemala, your nostrils are infused with aromas from the best coffees in the country. Your nose recollects the […]

100 Celsius water does not produce the best light roast brews (+My favorite V60 recipe from Japanese roasters!)

100 Celsius water does not produce the best light roast brews (+My favorite V60 recipe from Japanese roasters!)

minimum dose size?

Jan 31, 2024 |

I use the Hario switch to brew my coffee and am trying to reduce my caffeine consumption. Hence I would like to brew smaller cups of coffee. I am currently using 10g of coffee with 160g of water. (1:16 Ratio) I am wondering if there is a minimum amount of coffee...

100 Celsius water does not produce the best light roast brews (+My favorite V60 recipe from Japanese roasters!)

Dear Coffee lovers, I have something on my mind. For a long time now I have been struggling with the claim, especially proposed by you know who, that boiling water is the best way to go for light roasts. I personally really love light roast, even on the edge of underdeveloped characteristics. And since I moved to Japan and tried out Tokyo‘s top roasters (Leaves and Glitch), I repeatedly got recommended to brew in the range of 85-93 degrees. And it produced absolutely delicious coffee. I tasted brews at 86C and 100C side by side and the difference is very clear. 100C brewed coffee has way more flaws and tastes muddy and slightly bitter in the background. The 86C is the clear winner. Countering this issue by going coarser made things interesting. The coffee is now equally clear and slightly more acidic (in a good way), but lacks complexity in comparison. I have no tried this experiment with a variety of coffees (Man vs Machine, Gardelli, Glitch, Leaves… all light roasted, mostly high grown or Costa Rican Coffee).

Also, I took a look at the impact of water. I usually brew fancy coffees with selfmade water matching SCA specifications (Barista Hustle’s Recipe). The differences described above are most significant with this water. Bottled and tap water (both have a higher ion content) reduces these differences but they are still noticable.

My conclusions now are: Whenever I brew with a suboptimal setup (no temperature controlled (pouring) kettle, bad water…), I mostly stick to JH recipe principles. But if I really want to brew a phenomenal cup, I brew at lower temps, usually utilizing the coffee recipe from Glitch Coffee Roasters (Tokyo).

I have really thinking hard about the reason for my experiences not matching with the recommendations of some professionals. I think, that this is due to my grinder. The comparatively high amount of fines produced by conical burr grinders might get especially overextracted at high temperatures. Let‘s discuss this thought!

Here‘s the recipe, if you wanna try it out

15g grounds medium-fine (21/22 on Commandante) 260g water (SCA / soft water) Hario V60

1) pre-heat brewer by your preferred method, rinse paper filter (OG, japan-made Harios) 2) add coffee, create a little pit in the middle 3) 70g water, slowly 4) immediately stir to get grounds wet. Don‘t swirl / stir too hard, you don’t want to extract the coffee in this phase 5) wait until 45s, 1 minute for very fresh coffee** 6) add 140g water (total=210), pour relatively slowly, kettle spout approx. 3-4cm from the slurry surface 7) slight swirl to even out the bed, do not stir in the cone to avoid knocking down fines stuck to the filter which would increase the brewing time massively 8) wait for drawdown 9) add 50g (total=260), slight swirl and wait 10) done!

**I would not recommend using coffee that hasn‘t sat for at least 7 days

submitted by /u/harpharpharpy
[link] [comments]

100 Celsius water does not produce the best light roast brews (+My favorite V60 recipe from Japanese roasters!)

Perfect Little Beans

Chinmey Hill Coffee uses specialty-grade beans with zero primary defects (such as black beans or sour beans) and less than five secondary defects (such as broken beans). This is important because primary defects will greatly affect the taste of the coffee. Having zero defects allows the coffee to be the most optimal flavor.

Window for Optimal Flavor

Chimney Hill Coffee ships our coffee the same day it was roasted, so you will receive it before it enters the window of optimal flavor.  This means you’ll never miss the opportunity to enjoy the coffee’s peak flavor.

Coffee Ratings

Coffee undergoes many scoring processes by professionals who achieved their Q Grader certification. Coffee is first graded when it’s green. If there are defects the coffee is determined to be “not-specialty grade”. For those coffees that pass green grading, they are sample roasted and cupped. (Cupping is the official term for critically tasting and scoring coffees. The official cupping form is standard worldwide, and where the 100-point scoring system comes from.) A coffee’s dry fragrance, wet aroma, flavor, aftertaste, body, acidity, balance, and overall impression are taken into consideration while uniformity issues and defects, will lower the overall score.

Specialty Coffee

Specialty coffee, coined by Erna Knutsen in 1974, refers to a coffee that receives a quality grading score of 80 percent or higher. While “premium” or “gourmet” seem like they’re synonymous with “specialty,” they simply are marketing terms with no defined standards. Specialty coffees are grown in specific and ideal micro-climates, and have distinctive and unique flavor profiles, with little to no defects.

Third-Wave Coffee

We’re currently in the third wave of coffee. The first wave of American coffee put pre-ground, vacuum-sealed cans in kitchens across America. The second wave started with the late ‘60s introduction of Peet’s coffee (by Alfred Peet) through the proliferation of Starbucks. The third wave of coffee focuses on origin transparency, nuanced flavors, and artisan roasting. The term “third wave” is synonymous with specialty coffee.

100 Celsius water does not produce the best light roast brews (+My favorite V60 recipe from Japanese roasters!)

Shopping cart0
There are no products in the cart!
Continue shopping
0