Same bean, same roast profile, same barista, different grinders: the difference is noticeable

Same bean, same roast profile, same barista, different grinders: the difference is noticeable

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 […]


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 […]


Miami-Made Panther Coffee is Popping Up in Manhattan

Beloved Miami specialty coffee company Panther Coffee is making its first major New York City showing with the opening of a popup shop in Soho. With a soft opening scheduled…


New AFCA Director Gilbert Gatali on the 20th African Fine Coffees Conference

As the African Fine Coffees Association (AFCA) prepares for the 20th iteration of its flagship event, the African Fine Coffees Conference and Exhibition, the group is operating under new executive…

Same bean, same roast profile, same barista, different grinders: the difference is noticeable

What I Learned from My First Tea Ceremony

After taking in a brief moment of a tea ceremony in Thailand, I finally had the chance to participate in the full experience recently in Malaysia. BY TANYA NANETTI SENIOR ONLINE CORRESPONDENT Photos by Tanya Nanetti In the years that I worked as a barista in a café, tea always played a marginal role in […]


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 […]


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…


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

The first round of qualifiers for the 2024 season of the United States Coffee Competitions featured the U.S. Barista, Cup Tasters, and Roasters qualifying competitions. BY KATE VAN PETTENSPECIAL TO BARISTA MAGAZINE Photos courtesy of U.S. CoffeeChamps The first round of qualifiers for the 2024 season of the United States Coffee Competitions took place January […]

Same bean, same roast profile, same barista, different grinders: the difference is noticeable

The 2023 Specialty Coffee Transaction Guide Has Landed

The 2023 edition of the Specialty Coffee Transaction Guide (SCTG) guide went live today, providing actors throughout the coffee chain a data-driven tool for green coffee price discovery. The full…


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

James Hoffmann’s new book, How to Make the Best Coffee at Home, is finally out, and is the perfect guide for both professionals and amateurs. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Photos by Tanya Nanetti James Hoffmann is one of the most recognizable people in the world of specialty coffee. His YouTube channel is both informative […]


The Origin Story of Turtle Island Coffee in Vancouver, B.C.

A new Indigenous-owned coffee company based in Vancouver, British Columbia, called Turtle Island Coffee has launched with the goal of exposing more people to high quality specialty coffee and Indigenous…


The First Women-Only Coffee Championships Held in Costa Rica

Feria del Café Frailes seeks to increase the gender diversity of coffee competitions. BY SUNGHEE TARKSPECIAL TO BARISTA MAGAZINE ONLINE Cover photo by Sunghee Tark The coffee industry has come a long way in the past 20 years, with innovations happening in many parts of the world and in different links of the supply chain. […]

Same bean, same roast profile, same barista, different grinders: the difference is noticeable

Same bean, same roast profile, same barista, different grinders: the difference is noticeable

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...

Same bean, same roast profile, same barista, different grinders: the difference is noticeable

One of my friends, let’s just call him M, owns a coffee shop which I frequent and he has always been happy to share the auction lot samples that he bought with me and discuss his roasts and learn what I think of them.

Yesterday, I went to his shop with two friends, let’s call them C, to pick up some CGLE auction samples that M wanted to share and noticed that he recently purchased a new grinder (Compak PK100 Lab). Interested to see if different grinders make easily noticeable difference to brews, I ask M if he could brew the same bean using the same formula with only the grinder being the variable. M was happy to oblige.

Moments late, M brought forth two servers of this years Ethiopia COE #9, one filled with coffee grounded using C40, the other with coffee grounded using PK100 Lab. We also asked to borrow M’s Nucleus Compass Beverage Thermometer so we can better quantify the difference between the brews.

At the temperature that the coffee was served in (IIRC around 60 Celsius), the coffee made using C40 had a noticeably fruitier and more acidic taste than the one made from PK100. The C40 produced a cup that was more aligned with the stereotypical fruity/floral/delicate nature of Ethiopian specialty coffee while the PK100’s cup felt more muted with a slight woody/cereal note. Our second temperature check occurred around 45 Celsius. To the group, the 45-50 range was the ideal temperature range for the coffee. The C40’s brew began to show more sweetness and jasmine-tea characteristics while the PK100’s brew began to show more acidity and fruit notes. Our last temperature check was when the coffee cooled to roughly 25 Celsius. At this temperature, the C40’s brew starts to feel like it has less body than the PK100 and the separation between notes was less obvious.

Overall, the group consensus was that, at hot/warm temperatures, the C40 performed better than the PK100 to our palates since it produced fruitier. The PK100, on the other hand , performed better for slightly above room temperature coffee. We later retested our hypothesis with a blind tasting of another COE sample and got the same results.

We also tried a sample of this year’s COE #2 and compared notes. C told me that based onhis memory of the bean, which he brewed at home with his Eureka Mignon , it tasted more anaerobic. My version at home made with C40 tasted fruity and acidic. M’s version with PK100 had that woody note. However, this comparison of notes was not as controlled as the previous two since there are more variables that might be different when brewing coffee at home.

Admittedly, M tells us the the PK100 was banged around by the shipping company during transport and was not properly calibrated beyond grind size after it’s arrival, however it is still interesting to see how big of a noticeable difference grinders make to the final brew.

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Same bean, same roast profile, same barista, different grinders: the difference is noticeable

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.

Same bean, same roast profile, same barista, different grinders: the difference is noticeable

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