combating the tannins in coffee?

combating the tannins in coffee?

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

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Torr Launches the Hive Cafe Countertop Coffee Concentrate System

Commercial cold coffee equipment company Torr Industries recently rolled out a countertop-friendly version of its signature Hive Brew cold coffee system, called the Hive Cafe. The northern California coffee company…


Playing Leaderboard, the Arcade-Inspired Coffee Game

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Coffee News Recap, 26 Jan: Researchers create new genetic map to “future proof” arabica production, UAE & Italian Coffee Champions crowned at WoC Dubai and SIGEP & other stories

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combating the tannins in coffee?

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…


Joven and Atucún Join Forces to Empower Young Farmers

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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…


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 […]

combating the tannins in coffee?

Study Shines New Light on the Complex Arabica Coffee Genome

Researchers in Italy say they’ve shed new light on arabica coffee’s large and complex genome, which may ultimately help breeders seeking desirable traits such as high quality and disease resistance….


Test Drive: The Linea Micra Espresso Machine from La Marzocco

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Know Your Sweeteners: Honey: Part One

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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 […]

combating the tannins in coffee?

combating the tannins in coffee?

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...

combating the tannins in coffee?

hey all,

this might be a weird post, so apologies if my question seems absurd.

i notice that when i have my coffee, about midway through i am finding a 'tannins' kind of mouth-feel. that dryness you get from a glass of wine or black tea. not to the same extent, but somewhat. after my cup, my mouth feels 'bad breath' like, and that dryness remains until i eat something or enough time passes.

now i know coffee doesn't have any true 'tannins', so this 'tannic like quality' obviously isn't tannins, thus making it harder to understand, combat, search for, and resolve.

anyone else experience this, and any ideas how to combat it? i would prefer not to eat before or during my coffee (intermittent fasting)

happy to hear any thoughts

edit: as this seems to have gained some popularity, i'll add some info:

brewing peabody beans with an aeropress, inverted method. ~18g coffee, water fresh off the boil, 30s bloom, stir while filling rest of the water, 2m brew, 30s press.

i've been advised to try coarser grind, less hot water, and stir less, so i will try those things separately to report back.

also curious if the peabodies have anything to do with this, as i am noticing it most with this current batch of beans.

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combating the tannins in coffee?

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.

combating the tannins in coffee?

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