12oz bags with only 10oz of beans — Anyone else noticing this trend?

12oz bags with only 10oz of beans — Anyone else noticing this trend?

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12oz bags with only 10oz of beans — Anyone else noticing this trend?

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12oz bags with only 10oz of beans — Anyone else noticing this trend?

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We check in with the Cup of Excellence executive director to learn his current coffee-brewing habits. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Featured photo by Emre…


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12oz bags with only 10oz of beans — Anyone else noticing this trend?

12oz bags with only 10oz of beans — Anyone else noticing this trend?

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...

12oz bags with only 10oz of beans — Anyone else noticing this trend?

I'm in the SF Bay Area, specifically the East Bay, and I'm noticing some roasters are selling bags that say 12oz on them, but only contain 10oz of beans. I've verified this with bags from Catahoula and Counter Culture.

I bought the Catahoula bags directly from their cafe in Richmond and I got Counter Culture from Whole Foods in Berkeley. I used my food scale to weigh the amount of beans in the bags and sure enough it was only 10oz.

I don't know if this illegal or not, but it feels really shady. I always assumed that if a bag says 12oz then it must contain 12oz of beans and not 10oz of beans plus a 2oz bag. Is this a normal practice or are certain roasters trying to cheat their customers?

EDIT: Thanks for all the replies. At this point I'm convinced there are some shenanigans going on, which is rather unfortunate. I'll look into the resources that people posted.

This all started because after I buy a bag I pour the beans into a large mason jar. I had purchased a couple bags of Counter Culture's Apollo and noticed that the beans didn't reach the same level on the jar as a previous 12oz bag from another roaster. When the next bag also didn't reach the same level, I decided to weigh the beans and confirmed the 10oz. Their bags clearly state a weight of 12oz/340g. The same thing happened with Catahoula. They're a much smaller and purely a local producer so their variation is much less surprising. Either way it's incredibly disappointing and shady.

Also, to address questions about the accuracy of my scale. I thought of that and made sure to measure several bags from other producers. I measured a 10oz bag of Blue Bottle, a 12oz bag of Ritual, and a 12oz bag of Sightglass. All 3 of those measured accurately. So the fact that multiple bags from 2 of the 5 roasters I tested came out under the advertised weight makes me think that this industry needs way more oversight…at least here in the Bay Area.

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12oz bags with only 10oz of beans — Anyone else noticing this trend?

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.

12oz bags with only 10oz of beans — Anyone else noticing this trend?

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