Trick for Preheating Ceramic v60

Trick for Preheating Ceramic v60

10 (More) Minutes With Helena Oliviero

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

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Congrats to the Top-Ranking Qualifiers at U.S. CoffeeChamps Denver

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Trick for Preheating Ceramic v60

The Caripe Variety: A Groundbreaking Milestone in Venezuelan Coffee Farming

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Playing Leaderboard, the Arcade-Inspired Coffee Game

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10 Minutes With Helena Oliviero: Part One

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Design Details: A Petit Le Café Coffee in Midtown Manhattan

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Trick for Preheating Ceramic v60

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…


Know Your Sweeteners: Agave: Part One — Indigenous Use

Known today primarily as a sweetener, agave can be traced back thousands of years. BY EMILY JOY MENESESBARISTA MAGAZINE ONLINE Featured photo by Bruno Cervera via Unsplash Recently, we launched our brand new article series “Know Your Sweeteners,” where we’re discussing a variety of sweeteners and syrups, and analyzing the unique characteristics of each one. […]


Joven and Atucún Join Forces to Empower Young Farmers

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Playing Leaderboard, the Arcade-Inspired Coffee Game

We sat down to try the newest version of the game—a fun opportunity to learn more about coffee while vying for cool coffee prizes.  BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Photos by Tanya Nanetti I’ve never been much into video games, except for the classic arcade games of my youth.   Growing up in the ‘80s meant […]

Trick for Preheating Ceramic v60

Trick for Preheating Ceramic v60

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...

Trick for Preheating Ceramic v60

Like many of us, I watched James Hoffmann's recent videos on brewing a 1-cup v60, including the Q&A in which he suggests preheatung ceramic v60s in the sink or upside down over your kettle as it heats. I'm definitely not comfortable setting my brewer in my kitchen sink, and my kettle isn't able to stably hold my v60 in the recommended upside down position. I wanted a better way to get the brewer properly preheated, so this morning I put it over the kettle right side up (as if I were brewing into the kettle), placed a small saucer that I rest the v60 on after brewing on top as a sort of makeshift lid to trap the steam. By the time my water was boiled and my coffee ground, the v60 was very well preheated, and I didn't have to boil and waste extra water to achieve this. Hope it helps if you, like me, have been struggling to find a way to preheat a ceramic v60 with a kettle that can't accommodate it upside down!

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Trick for Preheating Ceramic v60

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.

Trick for Preheating Ceramic v60

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