Vibration as a means of reducing channelling in espresso

Vibration as a means of reducing channelling in espresso

Philadelphia’s Café Don Pedro Seeks to Build Up Small Businesses

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The Potential of Augmented Reality Technology for the Coffee Industry

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Serving Coffee in the Epicenter

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

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Vibration as a means of reducing channelling in espresso

Brewing at Home and on the Road with Wilford Lamastus Jr.

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Toronto’s Pilot Coffee Roasters Acquiring Bridgehead Coffee for $3.6 Million

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10 Minutes With Keith Hawkins of the Color of Coffee Collective

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Brewing at Home and on the Road With Diego Campos

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Vibration as a means of reducing channelling in espresso

Thread Coffee Roasters Opens Tailor-Made Roastery in Baltimore

The interwoven actions of Thread Coffee Roasters in Baltimore are finding exponentially more space this week with the grand opening of a brand-new production roastery and training lab. The worker-owned…


Joven and Atucún Join Forces to Empower Young Farmers

The two brands have collaborated to create a unique coffee bar and support young farmers in the coffee and cacao industries. BY VASILEIA FANARIOTISENIOR ONLINE CORRESPONDENT Photos courtesy of Joven Coffee  For their first-of-its-kind bar, Joven Coffee and Atucún Chocolateria combined coffee beans, extracted cocoa butter, and organic cane sugar. Committed to supporting young farmers […]


Get Ready for The Barista League’s 2024 Season

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The coffee industry’s biggest competition: The story of the World Barista Championship

Every year, the global coffee industry gears up for one of its most exciting and groundbreaking competitions: the World Barista Championship. For more than two decades, the WBC has been one of the biggest catalysts for change and innovation in specialty coffee, and continues to set even higher standards for baristas around the world to […]

Vibration as a means of reducing channelling in espresso

Vibration as a means of reducing channelling in espresso

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...

Vibration as a means of reducing channelling in espresso

If a group head vibrated in a similar way to how the Mythos 1 does when grinding, would this break apart the channelling structures that inevitably form in a puck? Vibration always tends to redistribute a volume, but the question is whether that would be the case when dealing with >5 bars of pressure in a saturated mass. It could call for a higher or lower frequency or for oscillation on the Z or X/Y axis?

Definitely an impractical thing to integrate into espresso!

I can also promise you I don't wanna hear my machine scream as if it was constipated while pulling a shot ( I'm lying to you)

submitted by /u/RotatingMoss
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Vibration as a means of reducing channelling in espresso

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.

Vibration as a means of reducing channelling in espresso

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