seasoned specialty coffee drinkers, are you ever surprised anymore?

seasoned specialty coffee drinkers, are you ever surprised anymore?

Ethos Agriculture’s Journey from Vision to Impact in Coffee Sustainability: Part Two

In the second half of this article, we discover how the Coffee Barometer attempts to bridge the gap between discourse and action, envisioning a sustainable future for the coffee sector. BY VASILEIA FANARIOTISENIOR ONLINE CORRESPONDENT Featured photo courtesy of Rodrigo Flores via Unsplash As we embark on the second part of our conversation with Ethos […]


Ethos Agriculture’s Journey from Vision to Impact in Coffee Sustainability: Part Two

In the second half of this article, we discover how the Coffee Barometer attempts to bridge the gap between discourse and action, envisioning a sustainable future for the coffee sector. BY VASILEIA FANARIOTISENIOR ONLINE CORRESPONDENT Featured photo courtesy of Rodrigo Flores via Unsplash As we embark on the second part of our conversation with Ethos […]


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. […]


Test Drive: Update Your Grinding With More Comandante Grinder Accessories

The popular hand grinder has more to offer with a new line of tools and accessories now available. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Feature photo by Tanya Nanetti To brew the perfect cup of coffee, it’s important to choose the right coffee equipment. One essential is a reliable coffee grinder. Most coffee lovers start with a […]

seasoned specialty coffee drinkers, are you ever surprised anymore?

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 […]


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…


Understanding the Process: Anaerobic Processing

We continue our series on fermentation with a look at the anaerobic process, which has quickly become a favorite in cafés worldwide. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Photos courtesy of Bram de Hoog for Ally Coffee A simple cup of well-brewed coffee can have endless variations of flavors and aromas. These are closely linked to […]


Three Questions with Gabriela Parfait of The Good Sourcing

After eight years working for the French green coffee importing company Belco, Gabriela Parfait has launched a coffee-focused company called The Good Sourcing.  The new venture is intentionally small, although…

seasoned specialty coffee drinkers, are you ever surprised anymore?

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…


How do you roast coffee for milk?

It’s impossible to deny just how popular milk-based coffee drinks (such as the flat white, latte, and cappuccino) are in coffee shops around the world. According to 2020 data from Project Café USA, the latte was the most ordered drink in the UK, and the third-most popular beverage in US coffee shops. In line with […]


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

Toronto, Ontario-based specialty coffee roaster and retailer Pilot Coffee Roasters is acquiring Ottawa-based Bridgehead Coffee in a deal worth approximately US$3.6 million.  Bridgehead, which has 21 coffee shop locations throughout…


Test Drive: Update Your Grinding With More Comandante Grinder Accessories

The popular hand grinder has more to offer with a new line of tools and accessories now available. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Feature photo by Tanya Nanetti To brew the perfect cup of coffee, it’s important to choose the right coffee equipment. One essential is a reliable coffee grinder. Most coffee lovers start with a […]

seasoned specialty coffee drinkers, are you ever surprised anymore?

seasoned specialty coffee drinkers, are you ever surprised anymore?

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...

seasoned specialty coffee drinkers, are you ever surprised anymore?

I've been doing this for a while now, and this morning i found myself thinking i was 'finally almost through this bag' which i then almost immediately felt bad about, as i hadn't really experimented with it at all.

Some context: i enjoy shopping around and getting new beans almost every time, the rare occasion i'll enjoy something so much to buy a 2nd or 3rd time (aside from a year or two stint where i was loyal to a local roaster until they were sold and the quality declined). there's a lot out there, a lot of talented folk growing and roasting coffee, and i want to experience as much of it as possible. i generally know what flavor profiles i prefer, but also enjoy trying new types.

Now that i'm experienced in all the brewers and variables at my disposal, i find myself losing interest pretty much right off the bat if a coffee doesn't show some promise.

Always start out brewing in a V60, and depending on how that goes, assign to a different method or plan to try tweaking for the next brew. But occasionally there will be the bag that i can't theoretically find any promise in and it becomes a slog to get through. In the past i've still experimented with these bags, but never was able to save one, so i've mostly quit doing that.There was once a while ago with one such bag that was brought back to life by a mocha pot, but that was before i had used the mocha pot very much.

Am i just jaded? overcome by ego? or is this just something that happens with experience? I guess i'm just looking for some hope, or confirmation, or someone to knock me down a peg. would be happy with any/all of the above. i know that some flavors just "aren't for me" but is it really possible to figure that out with a single brew? should i just quit trying flavor profiles that i'm "fairly certain" aren't my thing? i don't think that can be it, because even beans from the same place change over time.

Small aside: i keep saying 'flavors' and 'flavor profiles'. just to clarify, in my head, that's a combination on what i know of the 1) region, 2) roast 3) process and lastly, with a grain of salt, 4) the flavor profile listed on the roaster's description.

Generally in life i hold a "never stop learning" mindset, but it seems like with coffee i've reached the end of personally useful knowledge, with the exception of doing something i really can't afford like buying an espresso machine.

Also, reading back over this it sounds a littly braggy. it probably is, but i'm not saying i'm the best coffee brewer in the world now or anything. i've just found what works for me. great chance if i served a cup of my coffee to a World Barista Championship judge, they'd spit it back in my face.

that is a much longer post than i was expecting, thanks for reading

TLDR; Jaded local man complains about knowing too much

submitted by /u/qpockets
[link] [comments]

seasoned specialty coffee drinkers, are you ever surprised anymore?

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.

seasoned specialty coffee drinkers, are you ever surprised anymore?

Shopping cart0
There are no products in the cart!
Continue shopping
0