Possible dumb question about Hand Grinders.

Possible dumb question about Hand Grinders.

Philadelphia’s Café Don Pedro Seeks to Build Up Small Businesses

A Dominican-owned coffee roasting company called Café Don Pedro recently launched in Philadelphia with ambitions for direct trading and boosting more Latino-owned small businesses throughout its supply and distribution networks….


Test Drive: Update Your Grinding With More Comandante Grinder Accessories

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Oklahoma’s T3 Roasters Completes a Historic Opening

Oklahoma-based coffee company T3 Roasters has opened a flagship brick-and-mortar roastery and coffee bar called T3 Coffee Co., inside a thoroughly remodeled historic building in downtown Collinsville. The building is…


Design Details: A Petit Le Café Coffee in Midtown Manhattan

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…

Possible dumb question about Hand Grinders.

Exploring the Potential of Drones in Coffee Production 

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Competition, Cold, and More from the 2024 U.S. Coffee Competition Qualifiers in Houston

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Three Questions with IWCA Executive Director Blanca Castro

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Coffee News Recap, 2 Feb: Applications open for Australia’s Richest Barista 2024, De’Longhi reports 4.6% revenue increase after La Marzocco move & other stories

Every Friday, Perfect Daily Grind rounds up the top coffee industry news from the previous week. Here are this week’s coffee news stories. The word of the week is: expansion. Mon, 29 Jan AeroPress launches limited-edition Clear Pink brewer. The coffee brewer is made from the same Tritan material used in the standard Clear model. […]

Possible dumb question about Hand Grinders.

Three Questions with Gabriela Parfait of The Good Sourcing

After eight years working for the French green coffee importing company Belco, Gabriela Parfait has launched a coffee-focused company called The Good Sourcing.  The new venture is intentionally small, although…


Brewing at Home and on the Road with Justin Pierce

In this series, we ask coffee professionals how they like to drink their coffee while at home and when traveling. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Feature photo courtesy of Justin Pierce Coffee professionals tend to spend most of their days brewing coffee. Baristas brew coffee behind the bar for their customers. Roasters brew it to […]


5 Amazing Coffee Drinks in Reno, Nev.

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Joven and Atucún Join Forces to Empower Young Farmers

The two brands have collaborated to create a unique coffee bar and support young farmers in the coffee and cacao industries. BY VASILEIA FANARIOTISENIOR ONLINE CORRESPONDENT Photos courtesy of Joven Coffee  For their first-of-its-kind bar, Joven Coffee and Atucún Chocolateria combined coffee beans, extracted cocoa butter, and organic cane sugar. Committed to supporting young farmers […]

Possible dumb question about Hand Grinders.

Possible dumb question about Hand Grinders.

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...

Possible dumb question about Hand Grinders.

Is there a comparison website that compares the features of hand grinders similar to what GSM Arena is to mobile phones? I'm shopping around for a new hand grinder. I know what features I want….but finding that info is really painful.

(Had a look on the about section for links. Got bupkis)

Details I really want to know about.

  • chamber size (how many grams of beans I can grind in one hit)

  • size of the grinder.

  • what type of mechanics used to adjust grind

  • price range.

Edit: On u/Gambler33 advice.

Current uses will mainly be French Press, but looking to play with Pour Overs (V60) in the near future. I travel a fair wack to look after a sick family member, hence the hand grinder option. I sometimes do trips with friends and like sharing coffee with them, so I swap between two sizes of French Press. My current grinder is 10 years old (I really do hang onto things, I'm not kidding) and the grind adjustment sezures up form time to time- I'm getting fed up with asking for the WD-40. I also like to pick up different coffee beans in my travels and will switch between light and dark roasts purely for fun. (I've worked as a kitchen hand, blame the chefs I've worked with for being adventurous with food and drink) I also have rather small lady- like hands, so at least I've got that going for me…I suppose.

Another Edit: Weights

Pending on which French Press I use and roast level: About (Max) 50g for the big press. 30g for my little solo press.

(Give/Take 2-4g)

I'm currently in an area with lousy phone reception. There will be delays in response. Downside of being in Australia I'm afraid.

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Possible dumb question about Hand Grinders.

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.

Possible dumb question about Hand Grinders.

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