Need advice for a beginner – pulled by conflicting requirements

Need advice for a beginner – pulled by conflicting requirements

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 […]


10 (More) Minutes With Helena Oliviero

Today we continue our conversation with Helena Oliviero about her coffee career and life on a Colombian finca. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Photos courtesy of Helena Oliviero Barista Magazine: Let’s talk about living on a Colombian coffee farm, Finca Palma Roja. How do you spend your days? What’s usually happening on a busy coffee […]


Weekly Coffee News: EUDR and Africa + More Celebrity Coffee

Welcome to DCN’s Weekly Coffee News. Keep up with all the latest coffee industry stories and career opportunities by subscribing to DCN’s newsletter. Tell our editors about your news here. Report: Small-Scale Farmers in…


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….

Need advice for a beginner – pulled by conflicting requirements

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…


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…


An Unfiltered History of Vietnamese Coffee

We explore the history of coffee in Vietnam and how the industry’s perception of Vietnamese coffee is evolving.  BY EMILY MENESES BARISTA MAGAZINE ONLINE Featured photo by frank mckenna via Unsplash What do you think of when you hear the term “Vietnamese coffee”? For Kim Dam, founder of Portland Cà Phê, it extends far beyond […]


Interest in coffee & health is rising – what do consumers need to know?

There is a wealth of scientific research available about the many health benefits of coffee – as well as the undesirable side effects of drinking too much. But like all fields of science, research about the impact of drinking coffee on human health is ever-changing as we uncover new findings.  Interestingly, the continuous discovery of […]

Need advice for a beginner – pulled by conflicting requirements

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…


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 […]


Is the World Barista Championship too exclusive & expensive for competitors?

There are a number of competitions in specialty coffee designed to test the skills and knowledge of industry professionals. However, many consider the World Barista Championship (WBC) to be one of the most esteemed and highly regarded events, acting as a platform to showcase excellence in the barista profession. There are many reasons to celebrate […]


Is the World Barista Championship too exclusive & expensive for competitors?

There are a number of competitions in specialty coffee designed to test the skills and knowledge of industry professionals. However, many consider the World Barista Championship (WBC) to be one of the most esteemed and highly regarded events, acting as a platform to showcase excellence in the barista profession. There are many reasons to celebrate […]

Need advice for a beginner – pulled by conflicting requirements

Need advice for a beginner – pulled by conflicting requirements

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...

Need advice for a beginner – pulled by conflicting requirements

Hello!

For the longest time I've been a tea drinker, lamenting the fact that the smell of ground coffee is the best thing in the world and bears zero resemblance to the actual taste of the beverage. However, a few days ago I had my first cup of coffee – straight, black, without any additions – without making any faces. I actually liked it in a way. Thus, I started looking into getting myself means of making coffee. However I soon ran into issues, and now I'm hoping that you might lend me a hand.

I live alone and don't drink that much in terms of hot beverages: One or two cups a day maybe, on a good day? So I would need something that lets me make a single cup with close to same convenience as having a teabag and a kettle, since if I have a bigger setup, it will make far too much coffee for me to drink and I don't bake enough to use that lefrover coffee.

On the other hand I would like the option of making more. I live in Finland, and the traditional way of drinking coffee here is to make a big ol' pot of drip for your guests. I know though, that I'll never use something like a Moccamaster (used to be a really big thing here, don't judge) on my own, and I wouldn't even have the space or electrical sockets for it.

I was considering an aeropress: It wouldn't need electricity, it gives me a cup if I want it, but what the heck do I do when I suddenly need coffee for 4 or more people? I've been alos considering a moka pot.

Also, I got some pre ground coffee for christmas, seemed to be some sort of big gift bag that was the same for everyone or else the coffee wouldn't make sense given for all they knew at the time I didn't drink coffee. The coffee is ground to drip/french press style, but I've personally enjoyed espresso and moka style coffee more and my intention is to get a hand grinder and start grinding my own beans to moka pot/espresso level… but I'd still need something that can handle the gift bag of coffee grounds.

To sum it up: Just learned to like coffee like two days ago. I like espresso, lack the space and electrical sockets for a big machine. Commonly I only need 1 cup at a time but occasionally need a potful. I'm in possession of a bag of pre ground that I would need to use but am considering buying and grinding my own beans in the future.

Is there any kind of set up of a grinder and a brewing system that'd help me accomplish all of this? Budget wise I would prefer to spend at maximum 500 € but the budget can be up to doubled with enough justification. 0 to 300 is the comfort range. Oh, and if the coffee grinder in question can be adapted to handle spices, nuts and herbs then I'd be happy to get myself two, one for coffee and one for spices.

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Need advice for a beginner – pulled by conflicting requirements

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.

Need advice for a beginner – pulled by conflicting requirements

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