I’m having an issue brewing a specific coffee which I didn’t have problems with in the past. Curious of everyones take on what happened? Problem with this roast? User error? Something else?

I’m having an issue brewing a specific coffee which I didn’t have problems with in the past. Curious of everyones take on what happened? Problem with this roast? User error? Something else?

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How do you roast coffee for milk?

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

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Exploring the Potential of Drones in Coffee Production 

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I’m having an issue brewing a specific coffee which I didn’t have problems with in the past. Curious of everyones take on what happened? Problem with this roast? User error? Something else?

Bypass coffee brewing: How can it improve extraction?

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Florencia y Fortunata: A Café Empowering Women in Peru

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I’m having an issue brewing a specific coffee which I didn’t have problems with in the past. Curious of everyones take on what happened? Problem with this roast? User error? Something else?

A Recap of The Barista League’s Mystery Coffee Vacation in Colombia

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Breaking New Ground: A Sicilian Coffee Plantation, Part 2

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Bypass coffee brewing: How can it improve extraction?

There is a lot of science to brewing coffee. Whether knowingly or unknowingly, we trigger – and try to control – an almost endless number of chemical reactions to achieve the perfect extraction. To do so, we have to tweak different variables – such as grind size, temperature, and coffee-to-water ratio – to get the […]


Design Details: A Petit Le Café Coffee in Midtown Manhattan

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I’m having an issue brewing a specific coffee which I didn’t have problems with in the past. Curious of everyones take on what happened? Problem with this roast? User error? Something else?

I’m having an issue brewing a specific coffee which I didn’t have problems with in the past. Curious of everyones take on what happened? Problem with this roast? User error? Something else?

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...

I’m having an issue brewing a specific coffee which I didn’t have problems with in the past. Curious of everyones take on what happened? Problem with this roast? User error? Something else?

So to begin with I'm just curious of anyones take on what happened here. So feel free to drop a comment/suggestion of what you think is the cause or issue? I'm adding photos as well. One is of the same coffee but different roast dates, with the left coffee being the older one with no issues and the one on the right being the recent coffee I've been having trouble with. The other photo is just the coffee Im having trouble with.

Note: Originally I assumed it had to be user error or this coffee is an outlier but now I have no clue what the issue was. Maybe something went wrong with the coffee during storage at this time, or the roast was done wrong (which I cannot tell from looking at but I will post photos of the coffee I'm having trouble brewing and the same coffee from a month before which does not have these issues), or possibly an issue with the roaster itself at this time. So please any advice or help would be greatly appreciated.

So, there's a roaster in New York (where I live) who I am a huge fan of. They have several amazing naturals they roast that have a great fruity flavor. But I bought one recently that I have been having massive trouble brewing. I use a plastic V60, brown filters, brew 20 grams and 1:15-1:16 ratio. Best time I found on this coffee specifically is usually around 2:45-2:55. I have a niche grinder and typical grind for this brew set up is between 37 and 42 on the dial.

This coffee though at around that grind originally came to approximately 2:00 and it tasted weak. I ended up having to go to 23 on the Niche to get this coffee to brew at 2:30 and even then it had that fruity note but it was very harsh/sharp if you understand what I mean. Also in feeling the ground coffee at 23 it is a lot finer than I have ever used for a pour over.

Originally i thought the issue might be the grinder and I took it a part, cleaned it and recalibrated the Niche, but nothing changed.

Just want to step back a second and provide as much information as possible for anyone to help limit any questions of factors. So the coffee was roasted on February 21st, my first brewing of this coffee was on March 4th until today March 11th. Also, I'm using boiling water – 212 degrees F.

So now today Im having the same issues again with this coffee and ended up giving up and brewing a different coffee from another local roaster. That different coffee followed the usual patterns including the typical grind dial that I usually use which suggests to me that theres something off with this natural coffee. Further, in thinking over what happened, I swore I had enjoyed this coffee before without these issues. Ended up going through my little stash of older bags that barely have any coffee left and turns out I have this same coffee roasted from January 16th.

I brewed that coffee under my usual guidelines but just a little finer at 38, and it worked pretty well. Tastes a lot better than this new coffee.

So if anyone knows what happened? Why would the same coffee, thats supposed to be roasted pretty much the same have a such massive changes to it. I'm very consistent with my brewing, grind sizes, amount of water, etc. so this shouldn't factor in. If anyone knows or has an idea/suggestion please let me know. Also, if anyone notices any differences in the coffees from the photos please drop a comment since I don't see anything OTHER THEN THE MORE RECENT COFFEE CAUSING ME TROUBLE TO BE A LITTLE DARKER ROASTED.

Photo of the coffee causing issues

Photos of the same coffee roasted 1.5 months apart. Coffee on right is the newer coffee causing me issues

submitted by /u/Apadover
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I’m having an issue brewing a specific coffee which I didn’t have problems with in the past. Curious of everyones take on what happened? Problem with this roast? User error? Something else?

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.

I’m having an issue brewing a specific coffee which I didn’t have problems with in the past. Curious of everyones take on what happened? Problem with this roast? User error? Something else?

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