Kasuya’s new Hario Switch recipe

Kasuya’s new Hario Switch recipe

Unique Collection in Switzerland Offers a Look at Coffee’s Rich History

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Breaking New Ground: A Sicilian Coffee Plantation, Part 2

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The Barista League Releases New Competition Calendar

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The Slingshot Chalice Puts a New Spin on Espresso Dosing

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Kasuya’s new Hario Switch recipe

Florencia y Fortunata: A Café Empowering Women in Peru

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The Slingshot Chalice Puts a New Spin on Espresso Dosing

Hong Kong and Australia-based coffee equipment maker Slingshot Technology recently launched the Chalice Distributor Cup, a multipurpose espresso preparation tool for baristas. Displayed in its…


5 Cool Cafés Worth a Try in Chiang Mai

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PRF El Salvador announces speakers and panellists

Following a call for applications in October 2022, Producer & Roaster Forum (PRF) has announced its first speakers and panellists for PRF El Salvador. The two-day forum will be held on 16 and 17 March 2023 at the Salamanca Exhibition Centre in San Salvador. The event is set to return to El Salvador after it […]

Kasuya’s new Hario Switch recipe

How to Make the Best Coffee at Home By James Hoffmann: Book Review 

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The First Women-Only Coffee Championships Held in Costa Rica

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Torr Launches the Hive Cafe Countertop Coffee Concentrate System

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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

Every Friday, Perfect Daily Grind rounds up the top coffee industry news from the previous week. Here are this week’s coffee news stories. The word of the week is: competitions. Mon, 22 Jan Timemore launches crowdfunding campaign for upcoming Millab E01 portable electric coffee grinder. The wireless electric coffee grinder features a 5,000 mAh lithium battery […]

Kasuya’s new Hario Switch recipe

Kasuya’s new Hario Switch recipe

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...

Kasuya’s new Hario Switch recipe

I saw this on his Instagram and took a look. It was pretty interesting to me how he lowered the temperature of the water quite a bit in the steeping phase.

I gave it a try just now, and I felt like mine was a just little too watered down. I used the same ratio as him but with 30g instead of 20g since I usually make two cups. I could try grinding finer, but I was already getting close to 4 min for the total extraction time, so I'm not sure. I did think it tasted nice though. I've also only done it once, so I want to get a few reps in before I form more thoughts on it.

Have any of you given this a try yet? Curious to hear everyone's thoughts!

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Kasuya’s new Hario Switch recipe

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.

Kasuya’s new Hario Switch recipe

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