Accidentally bought pre-ground and I have questions…

Accidentally bought pre-ground and I have questions…

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

James Hoffmann’s new book, How to Make the Best Coffee at Home, is finally out, and is the perfect guide for both professionals and amateurs. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Photos by Tanya Nanetti James Hoffmann is one of the most recognizable people in the world of specialty coffee. His YouTube channel is both informative […]


Understanding the Process: Carbonic Maceration

Continuing our series on coffee processing, we learn about carbonic maceration—a unique, newer processing method. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Photos courtesy of Cafe Imports Editor’s note: Check out more entries in our “Understanding the Process“ series here. The rise of the specialty-coffee scene has helped many people understand that talking about coffee as something […]


5 Cool Cafés Worth a Try in Chiang Mai

Chiang Mai, one of Thailand’s most fascinating cities, is home to a vibrant specialty-coffee scene, with many cafés and roasteriess often offering locally grown coffee. BY TANYA NANETTI SENIOR ONLINE CORRESPONDENT Featured photo by Tim Durgan via Unsplash With a population of 3 million, Chiang Mai is a little (by Asian standards) gem in northern […]


Lvl Up Coffee Hits High Scores In Normal, Illinois

Specialty coffee in the central Illinois town of Normal has reached a new stage of quality with the opening of Lvl Up Coffee Bar. Brought to life by coffee roaster…

Accidentally bought pre-ground and I have questions…

Brewing at Home and on the Road with Justin Pierce

In this series, we ask coffee professionals how they like to drink their coffee while at home and when traveling. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Feature photo courtesy of Justin Pierce Coffee professionals tend to spend most of their days brewing coffee. Baristas brew coffee behind the bar for their customers. Roasters brew it to […]


Oklahoma’s T3 Roasters Completes a Historic Opening

Oklahoma-based coffee company T3 Roasters has opened a flagship brick-and-mortar roastery and coffee bar called T3 Coffee Co., inside a thoroughly remodeled historic building in downtown Collinsville. The building is…


Brewing at Home and on the Road with Justin Pierce

In this series, we ask coffee professionals how they like to drink their coffee while at home and when traveling. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Feature photo courtesy of Justin Pierce Coffee professionals tend to spend most of their days brewing coffee. Baristas brew coffee behind the bar for their customers. Roasters brew it to […]


3 Noteworthy Cafés in the Borough of Brooklyn, N.Y.

We explore three standout Brooklyn cafés: drip, BKG, and Coffee Project New York. BY EMILY MENESES BARISTA MAGAZINE ONLINE Cover photo by Nelson Ndongala via Unsplash Whether you’re a New York local or planning your next NYC trip, you won’t want to miss out on Brooklyn’s vibrant (and constantly evolving) coffee scene. Today, we’re exploring […]

Accidentally bought pre-ground and I have questions…

Lvl Up Coffee Hits High Scores In Normal, Illinois

Specialty coffee in the central Illinois town of Normal has reached a new stage of quality with the opening of Lvl Up Coffee Bar. Brought to life by coffee roaster…


Understanding the Process: Double Fermentation

Continuing our series on coffee processing, we learn about double fermentation, a term that can refer to several different processes. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Photos courtesy of Cafe Imports Editor’s note: Check out other entries in our “Understanding the Process“ series here. When exploring the wonderful world of high-quality coffee, you’ll discover that no […]


10 Minutes With Keith Hawkins of the Color of Coffee Collective

We dive into everything you need to know about the Color of Coffee Collective’s mission, initiatives, and the upcoming second edition of the Symposium Experience.  BY VASILEIA FANARIOTISENIOR ONLINE CORRESPONDENT Photos courtesy of Keith Hawkins  Today at Barista Magazine Online, we sit down for a chat with Keith Hawkins, a passionate entrepreneur and advocate for […]


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 final production form at the…

Accidentally bought pre-ground and I have questions…

Accidentally bought pre-ground and I have questions…

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...

Accidentally bought pre-ground and I have questions…

So I purchased a can of Illy beans. Sadly didn’t realize it was pre-ground until I was stowing it away in the caffe cabinet.

The coffee is ground for espresso, however I don’t own an espresso machine 😛 what’s my experience going to be like if I run these grounds through aeropress?

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Accidentally bought pre-ground and I have questions…

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.

Accidentally bought pre-ground and I have questions…

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