Has Technivorm improved its shoddy parts like the threads on the lid/travel lid, and the basket’s drip stop lever?

Has Technivorm improved its shoddy parts like the threads on the lid/travel lid, and the basket’s drip stop lever?

Serving Coffee in the Epicenter

The Turkish specialty-coffee community is coming together to support earthquake relief. BY MICHAEL BUTTERWORTHSPECIAL TO BARISTA MAGAZINE ONLINE When Niji Coffee went live on Instagram,…


Three Questions with IWCA Executive Director Blanca Castro

When International Women’s Coffee Alliance (IWCA) Executive Director began her job years ago at the Guatemalan coffee association Anacafé, she knew next to nothing about coffee.  “I just pretended that…


Know Your Sweeteners: Agave: Part Two—Environmental Concerns

Agave has become an increasingly popular sweetener in the coffee industry. But is it as environmentally friendly as people claim it to be? BY EMILY JOY MENESESBARISTA MAGAZINE ONLINE Featured photo sourced via Pixabay In recent years, you may have noticed an increase in demand for “alternative sweeteners” like agave. While today, the nectar serves […]


4 Cool Cafés to Try Out in Kuala Lumpur

The Malaysian capital is often visited in a hurry, but visitors who take the time to explore will discover a welcoming city, thanks in part to its friendly specialty cafés. BY TANYA NANETTI SENIOR ONLINE CORRESPONDENT Photos by Tanya Nanetti Kuala Lumpur, the capital of Malaysia, is often a stopover on vacations, quickly left behind […]

Has Technivorm improved its shoddy parts like the threads on the lid/travel lid, and the basket’s drip stop lever?

Brewing at Home and On the Road with Darrin Daniel

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…


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. […]


The Slingshot Chalice Puts a New Spin on Espresso Dosing

Hong Kong and Australia-based coffee equipment maker Slingshot Technology recently launched the Chalice Distributor Cup, a multipurpose espresso preparation tool for baristas. Displayed in its final production form at the…


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…

Has Technivorm improved its shoddy parts like the threads on the lid/travel lid, and the basket’s drip stop lever?

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 […]


Hawaiian Legislators Introduce Bills for Stricter Coffee Labeling

Legislators representing the Kona district of Hawaii have introduced a series of bills that would require more strict labeling requirements for single-origin coffees and blends containing Hawaiian-grown coffees. Some Kona…


Test Drive: The Linea Micra Espresso Machine from La Marzocco

Ready to find out how La Marzocco’s Linea Micra measures up? Read on for our full Test Drive review!  BY VASILEIA FANARIOTISENIOR ONLINE CORRESPONDENT Photos courtesy of Vasileia Fanarioti  The Linea Micra espresso machine by La Marzocco is the newest addition to their impressive line of home espresso machines. I was lucky to get my […]


Exploring the Potential of Drones in Coffee Production 

New drone technology has the potential to revolutionize coffee farming from the air. BY VASILEIA FANARIOTISENIOR ONLINE CORRESPONDENT Cover photo by David Henrichs via Unsplash In an ever-evolving technological landscape, coffee producers have begun turning to drones in an attempt to increase efficiency and operations. These unmanned aerial vehicles (UAVs) offer a wide range of […]

Has Technivorm improved its shoddy parts like the threads on the lid/travel lid, and the basket’s drip stop lever?

Has Technivorm improved its shoddy parts like the threads on the lid/travel lid, and the basket’s drip stop lever?

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...

Has Technivorm improved its shoddy parts like the threads on the lid/travel lid, and the basket’s drip stop lever?

I've had my beloved KBT741 (thermal carafe with manual drip-stop basket)) Moccamaster for about 5 years or so. So, it's not exactly an old unit. But I am hoping that the cheaply-functioning aspects of this (overall) great machine have been improved recently, and I am sure that Technivorm is aware of them because many people on reviews have pointed out that they are not happy with these issues despite the machine making great coffee. I mean, it's not a cheap coffee machine. And evidently they make a good amount of $$$ selling replacement parts, and yes, you do have to (re-)buy them if your unit has these issues.

I'm referring to 1) the lever on the drip-stop basket, which literally stopped working on mine a few months after I bought it (the coffee started dripping right through the basket when the lever is in the lower Stop position.)

And 2), both the regular brew-thru lid AND the travel lid are difficult to turn and catch the right position for turning to the closed position because the threads are just… idk, BADLY designed.

Both of these parts are plastic as we know, and I have been ok with that but again – why does this company not do something about these issues considering the prices we pay for the machine, or, have they recently and I just am not aware of it?

PS I did get sent a replacement "part" for the drip stop problem, but it was just the little part so I had to spend a half hour or so figuring out how to replace it on my basket, and, they charged me $5. I mean, yeah it's only $5 but come on, they couldn't just send me a brand new fully assembled basket after my newish machine started having this problem?

Small world problems lol. But looking for feedback from anyone else. Merry Xmas and Happy Hannukah to my fellow coffee lovers. 🙂

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Has Technivorm improved its shoddy parts like the threads on the lid/travel lid, and the basket’s drip stop lever?

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.

Has Technivorm improved its shoddy parts like the threads on the lid/travel lid, and the basket’s drip stop lever?

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