Question about brew volumes of the Moccamaster KBGV Select

Question about brew volumes of the Moccamaster KBGV Select

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5 Cool Cafés Worth a Try in Chiang Mai

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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…


From Malawi to Edinburgh: The MF Coffee Project

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Question about brew volumes of the Moccamaster KBGV Select

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

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Question about brew volumes of the Moccamaster KBGV Select

How to Make the Best Coffee at Home By James Hoffmann: Book Review 

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Out Now: The February + March 2024 Issue of Barista Magazine!

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Brewing at Home and on the Road With Diego Campos

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An In-Depth Look at Gruppo Cimbali’s Coffee Technician Wheel

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Question about brew volumes of the Moccamaster KBGV Select

Question about brew volumes of the Moccamaster KBGV Select

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...

Question about brew volumes of the Moccamaster KBGV Select

So if you are familiar with the model, it has 2 buttons: on/off and full/half carafe and that is all. Obviously I know what the on/off does, but my question is whether the size button does anything other than change the temperature of the hot plate.

My current method is to make a full pot of coffee and as soon as it is done I flip the switch to half carafe because I find that leaving it on the full tends to overcook the coffee in the pot after a little while.

I was always under the assumption that selecting the half pot option would slow down the water flow or something as well, but after looking at the website, it kinda seems to imply that it just drops the temp of the heating plate by 10 degrees. I would like to just leave it on the half pot setting if that’s the case and brew a full pot anyway.

After typing this all out I realize that probably the best way to decide is just to set it to half and see if there’s any difference in time or taste of the pot. I would still love to get a real answer though!

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Question about brew volumes of the Moccamaster KBGV Select

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.

Question about brew volumes of the Moccamaster KBGV Select

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