Moka pot and burr grinders

Moka pot and burr grinders

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…


Pick Your Pourover: Comparing and Contrasting the Most Popular Models

The Hario V60, Kalita Wave, and Chemex are three of the most popular pourover devices. Today, we’re comparing the three to help you determine which is the right choice for you. BY EMILY MENESES BARISTA MAGAZINE ONLINE Featured photo by Julien Labelle via Unsplash Ah, the pourover—this tried-and-true form of brewing is sacred in the […]


Brewing at Home and on the Road With Diego Campos

We talk to the first Colombian World Barista Champion and Diamante Coffee Farm founder Diego Campos about his brewing habits. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Photos courtesy of Diego Campos The focal point of a coffee worker’s professional life is, obviously, coffee. Whether for a customer, to check a specific production batch, or to verify the […]


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 […]

Moka pot and burr grinders

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

We talk to the multi-time Panama Brewers Cup champion about his brewing preferences. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Photos courtesy of Wilford Lamastus Coffee professionals tend to spend most of their days brewing coffee. It can be an espresso shot pulled for a customer or a cupping to check out a new roaster to choose […]


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 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 […]


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 […]

Moka pot and burr grinders

3 Elements Coffee: Supporting Veterans, One Cup at a Time  

The Australian roasting company helps to create opportunities for veteran communities.  BY VASILEIA FANARIOTISENIOR ONLINE CORRESPONDENT Photos courtesy of 3 Elements Coffee  Brisbane, Australia-based 3 Elements Coffee, founded by Navy veteran Terry McNally in 2016, has a mission to support the transition of ex-military personnel into the commercial workspace. To help achieve their goal and raise […]


Hawaiian Legislators Introduce Bills for Stricter Coffee Labeling

Legislators representing the Kona district of Hawaii have introduced a series of bills that would require more strict labeling requirements for single-origin coffees and blends containing Hawaiian-grown coffees. Some Kona…


Cup of Excellence to Offer El Salvador Immersion Program

The immersion experience will allow participants to grow their knowledge on Salvadoran culture and coffee varieties. BY J. MARIE CARLANBARISTA MAGAZINE ONLINE Photos courtesy of Cup of Excellence Cup of Excellence is launching a new learning opportunity in 2024: the Origin Immersion Program, to be held in El Salvador from February 26 to March 5. […]


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…

Moka pot and burr grinders

Moka pot and burr grinders

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...

Moka pot and burr grinders

My partner drinks a lot coffee, and I recently got him hooked on grinding his own beans. His preferred method is the moka pot, but now he’s complaining that the added steps of loading a blade grinder and then transferring to the moka funnel takes more time.

So I was thinking of getting him a nice burr grinder. Do they have models with the ability to hold the moka pot filter in a similar fashion as holding the portafilter for an espresso machine so that the grinds just go right into the basket? Or maybe a grinder with a spout at the right height for a bialetti 6 cup basket?

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Moka pot and burr grinders

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.

Moka pot and burr grinders

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