Need advice for a beginner – pulled by conflicting requirements

Need advice for a beginner – pulled by conflicting requirements

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…


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. […]


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 […]


The Color of Coffee Collective Symposium Returns for Its Second Year

The collective and the nonprofit Koffee with Keith will hold their second annual symposium in Houston on March 10-12. BY J. MARIE CARLANBARISTA MAGAZINE ONLINE Photos courtesy of the Color of Coffee Collective The Color of Coffee Collective (COCC) is an organization that seeks to promote equity and opportunity for people of color in the […]

Need advice for a beginner – pulled by conflicting requirements

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 […]


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…


Understanding the Process: Double Fermentation

Continuing our series on coffee processing, we learn about double fermentation, a term that can refer to several different processes. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Photos courtesy of Cafe Imports Editor’s note: Check out other entries in our “Understanding the Process“ series here. When exploring the wonderful world of high-quality coffee, you’ll discover that no […]


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 […]

Need advice for a beginner – pulled by conflicting requirements

Ukraine’s Soloway Coffee Opens First US Shop in Chicago

A specialty coffee roasting company based in western Ukraine called Soloway Coffee (Instagram link) this week opened its first location in the United States. Beans roasted in Ternopil, Ukraine, using…


Coffee News Recap, 20 Jan: Last chance to apply for PRF El Salvador Mayorga Scholarship and volunteer positions, World of Coffee Dubai attracts more than 12,000 visitors & other stories

Every Friday, Perfect Daily Grind rounds up the top coffee industry news from the previous week. Here are this week’s stories. Mon, 16 Jan World of Coffee Dubai 2023 attracts more than 12,000 visitors from 48 countries. The event, which was held at the Dubai World Trade Centre, also included over 180 exhibitors and 36 […]


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, it felt as though the entire Turkish specialty-coffee community was watching with bated breath. Niji Coffee made a name for itself in the Turkish specialty-coffee scene when, as a relatively […]


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…

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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