3 Reasons You Hate Your Coffee

3 Reasons You Hate Your 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 […]


From Malawi to Edinburgh: The MF Coffee Project

We take a trip from North Carolina to Northern Malawi to Edinburgh, exploring the roots, roasts, and impact of the MF Coffee Project. BY VASILEIA FANARIOTISENIOR ONLINE CORRESPONDENT Photos courtesy of the MF Coffee Project In the quaint village of Manchewe, Northern Malawi, a story unfolded when Cameron Mcallister made the life-altering decision to relocate […]


In Tbilisi, Parsek1 Merges Comic Books with Specialty Coffee

We take a look at how this innovative café has changed the face of comics and coffee in the capital of Georgia. BY VASILEIA FANARIOTISENIOR ONLINE CORRESPONDENT Photos courtesy of Parsek1 When it comes to coffee and comic books, Japan is a longtime leader in the field. Manga cafés have been around for decades, combining […]


Out Now: The February + March 2023 Issue

The February + March 2023 issue of Barista Magazine features New Zealand coffee & chef champion Sam Low on the cover. Also inside: a special section on branding, understanding trademark law, an interview with Laura Sommers, field reports from Kansas City, Indonesia, and Hong Kong, and much more. BY KENNETH R. OLSONBARISTA MAGAZINE We’re excited […]

3 Reasons You Hate Your Coffee

Ethos Agriculture’s Journey from Vision to Impact in Coffee Sustainability: Part Two

In the second half of this article, we discover how the Coffee Barometer attempts to bridge the gap between discourse and action, envisioning a sustainable future for the coffee sector. BY VASILEIA FANARIOTISENIOR ONLINE CORRESPONDENT Featured photo courtesy of Rodrigo Flores via Unsplash As we embark on the second part of our conversation with Ethos […]


Torr Launches the Hive Cafe Countertop Coffee Concentrate System

Commercial cold coffee equipment company Torr Industries recently rolled out a countertop-friendly version of its signature Hive Brew cold coffee system, called the Hive Cafe. The northern California coffee company…


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 […]


The Color of Coffee Collective Symposium Returns for Its Second Year

The collective and the nonprofit Koffee with Keith will hold their second annual symposium in Houston on March 10-12. BY J. MARIE CARLANBARISTA MAGAZINE ONLINE Photos courtesy of the Color of Coffee Collective The Color of Coffee Collective (COCC) is an organization that seeks to promote equity and opportunity for people of color in the […]

3 Reasons You Hate Your Coffee

Medium-sized farms play an important role in specialty coffee

For many consumers and industry professionals, specialty coffee and direct trade are inextricably linked. Building strong and mutually beneficial working relationships between producers and roasters is often seen as a cornerstone of establishing a truly sustainable supply chain. So with this association between specialty coffee and direct trade, there can be a narrative of smaller-sized […]


Thread Coffee Roasters Opens Tailor-Made Roastery in Baltimore

The interwoven actions of Thread Coffee Roasters in Baltimore are finding exponentially more space this week with the grand opening of a brand-new production roastery and training lab. The worker-owned…


Cup of Excellence to Offer El Salvador Immersion Program

The immersion experience will allow participants to grow their knowledge on Salvadoran culture and coffee varieties. BY J. MARIE CARLANBARISTA MAGAZINE ONLINE Photos courtesy of Cup of Excellence Cup of Excellence is launching a new learning opportunity in 2024: the Origin Immersion Program, to be held in El Salvador from February 26 to March 5. […]


10 Minutes With Helena Oliviero: Part One

We talk with coffee champion and Q Grader Helena Oliveriero about her career, her life in Colombia, and what it means to be a young woman in the male-dominated coffee world.   BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Featured photo courtesy of Helena Oliviero Helena Oliviero, originally from Tuscany, Italy, is 28 years old, but already she […]

3 Reasons You Hate Your Coffee

3 Reasons You Hate Your Coffee

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...

3 Reasons You Hate Your Coffee

By Lisa Frania

Level up your coffee game

Waking up is hard. After stumbling out of bed and attempting to show some semblance of get-up-and-go, an oversized container of highly caffeinated USDA Certified Organic coffee might be the only thing between you saying f* it and crawling right back into bed.  
 
However, some people may notice that the coffee they drink at home is not worthy of the mug it’s poured in compared to commercial options or the flavorful beverages crafted by their coffee snob friends. If you fall into this category, there’s good news: It’s your own fault. But you can make amends for your sorry swill once you understand how to fix it. 


 
You Don’t Use Freshly Roasted Coffee Beans 
When was the last time you purchased coffee? Did you ever check the roast date? Since you already knew enough not to purchase pre-ground coffee—You didn’t, did you?—the coffee that’s kicking around in your kitchen cabinets might be as dead as you are. Like many other products, coffee can become stale. To ensure you can get a good cup of coffee, check the roast date and try to use your beans within three weeks of the brew date if you actually care about flavor. Also, for the love of all that is good coffee, grind your beans right before you brew your coffee. 
 
You Reheat Your Brewed Coffee in the Microwave 
Drinking coffee is not necessarily a scientific endeavor, but making your coffee is. Literally. Science works its magic as your coffee cools, changing your coffee’s chemical makeup and making it more acidic. When you reheat your coffee in the microwave, it changes again—and not in a good way. Do yourself a favor and brew some fresh, strong coffee. If you can’t be bothered to make a fresh brew, do a 180° and pour your unloved, room-temp coffee over ice. 
 
You Don’t Know What Type of Coffee You Like 
There are over 100 different species of coffee beans. There are also various brewing techniques and roasting methods. Then there are your own unique preferences. While it’s quite possible you may be buying sub-par beans, maybe you just don’t know what you like. So figure it out. If you want flavor and caffeine, you can try a coffee blend featuring Arabica and Robusta beans. Arabica is flavorful, and Robusta has about 50% more caffeine than other coffees. An organic coffee blend of the two can be ideal. You can also find a roast you like (light, medium, dark) and the grind you prefer (coarse, fine, super-fine). There are a lot of choices, but you’re worth it, and your day might depend on it. 
 
So don’t start your day with coffee that tastes like it was brewed over a dumpster fire. You can enjoy a great cup of coffee with high caffeine at home when you wake up with a great-tasting, Fair Trade coffee brand. Figure out which brewing method you prefer and get a coffee subscription so you never run out. If you’re still tempted to microwave your coffee … well, we tried. 

3 Reasons You Hate Your Coffee

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.

3 Reasons You Hate Your Coffee

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