Teen casually finds prehistoric Mastodon jawbone in Iowa

Teen casually finds prehistoric Mastodon jawbone in Iowa

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

The Barista League’s Mystery Coffee Vacation in Colombia is over, and we’ve got the scoop on all the fun! BY VASILEIA FANARIOTISENIOR ONLINE CORRESPONDENT Photos courtesy of Vasileia Fanarioti and Juan Henao During the last week of February, the 2022 Barista League champions gathered in Colombia for this year’s Mystery Coffee Vacation. It was an […]


Coffee News Recap, 20 Jan: Last chance to apply for PRF El Salvador Mayorga Scholarship and volunteer positions, World of Coffee Dubai attracts more than 12,000 visitors & other stories

Every Friday, Perfect Daily Grind rounds up the top coffee industry news from the previous week. Here are this week’s stories. Mon, 16 Jan World of Coffee Dubai 2023 attracts more than 12,000 visitors from 48 countries. The event, which was held at the Dubai World Trade Centre, also included over 180 exhibitors and 36 […]


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…


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

Anita Vietri’s Coffee Culture Collection chronicles the brew’s journey through 1,500 artifacts. BY VASILEIA FANARIOTISENIOR ONLINE CORRESPONDENT Photos courtesy of Anita Vietri In the rich tapestry of coffee culture, there exists a hidden gem—an extraordinary collection that chronicles the captivating history of our beloved brew. Today, we meet Anita Vietri, an ardent coffee enthusiast and […]

Teen casually finds prehistoric Mastodon jawbone in Iowa

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

Anita Vietri’s Coffee Culture Collection chronicles the brew’s journey through 1,500 artifacts. BY VASILEIA FANARIOTISENIOR ONLINE CORRESPONDENT Photos courtesy of Anita Vietri In the rich tapestry of coffee culture, there exists a hidden gem—an extraordinary collection that chronicles the captivating history of our beloved brew. Today, we meet Anita Vietri, an ardent coffee enthusiast and […]


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 […]


4 Coffee Shops Worth a Visit in Madrid

In recent years, the Spanish capital has developed a vibrant specialty-coffee scene. Here are some cool cafés to visit for a caffeine fuel-up. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Featured photo by Jorge Fernández Salas via Unsplash The espresso bar at HanSo. HanSo Café, a Perfect Spot for Breakfast   In Chinese, HanSo roughly translates to “a […]


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 […]

Teen casually finds prehistoric Mastodon jawbone in Iowa

4 Cool Cafés to Try Out in Kuala Lumpur

The Malaysian capital is often visited in a hurry, but visitors who take the time to explore will discover a welcoming city, thanks in part to its friendly specialty cafés. BY TANYA NANETTI SENIOR ONLINE CORRESPONDENT Photos by Tanya Nanetti Kuala Lumpur, the capital of Malaysia, is often a stopover on vacations, quickly left behind […]


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…


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 […]


In Tbilisi, Parsek1 Merges Comic Books with Specialty Coffee

We take a look at how this innovative café has changed the face of comics and coffee in the capital of Georgia. BY VASILEIA FANARIOTISENIOR ONLINE CORRESPONDENT Photos courtesy of Parsek1 When it comes to coffee and comic books, Japan is a longtime leader in the field. Manga cafés have been around for decades, combining […]

Teen casually finds prehistoric Mastodon jawbone in Iowa

Teen casually finds prehistoric Mastodon jawbone in Iowa

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...

Teen casually finds prehistoric Mastodon jawbone in Iowa

Science: The Era of a Primeval Giant

By Angela Garrity, Guest blogger

If you’ve been following along for awhile, you know that behind coffee, we have a deep love for anything science related. This blog is no different — grab a cup of coffee and get ready for some SCIENCE!

Recently, a teenager in Iowa was combing for arrowheads and found a 30-inch jawbone instead. Casual. 

The landowners of the farm notified the University of Iowa Paleontology team, who confirmed it was a jawbone of a young mastodon and then gathered the mandible and other bones recently. The mastodon is believed to have been 7 feet tall.

The Iowa farmers donated the bone to the University’s Paleontology Repository and requested to not be named, to protect the farm from potential trespassers who could comb their property looking for more fossil finds. The farmers assumed they’d found mammoth bones around 30 years ago, according to WHOTV.

“So perhaps our identification of mammoth was incorrect. We rushed to the cabinets, we carefully lifted out the bones, took some photographs of them and sent them to a specialist,” Tiffany Adrain, the head of the University of Iowa Paleontology Repository said to WHOTV. “Right away you know it’s mastodon because of these teeth.”

Mastodons appeared 27 million to 30 million years ago and were the smaller cousins in the family of giants that also included the Mammoth. Both are prehistoric relatives of the elephant but are standalone species of colossal proportions.

According to LiveScience, there are differences between mammoths and mastodons other just in size. Mastodons had blunt, cone-shaped molars that crushed vegetation which helped name the species by naturalist Georges Cuvier.

Mastodons also had smaller ears and foreheads that were covered in thick hair, which could grow up to 35 inches long. Tusks were found on bulls only and could grow to approximately 8 feet in length.

Mastodons primarily roamed North and Central America and recently left evidence of their existence on an Iowa farm.

On a recent Fueled by Death Show, our host Jeff recently uncovered a wooly mammoth in this episode delightfully called “Jurassic Park: Could it become reality?”

In this particular episode, scientist found the molecular connections between mammoths and African elephants, which confirms they are descendants of the giants of the earth we know today.

Further research by Dr. Akira Irtani confirms that some well-preserved mammoth fossils retain cell nuclei that can be reconstituted in currently living embryos. Life finds a way, right?

 

There are many theories as to what caused mastodon extinction approximately 10,000 years ago. Two of the major theories about the causes of their demise are around prehistoric overkill and climatic change according to Simon Fraser University.

Watch the video from Fueled by Death Show below to learn more. 

Angela Garrity is a guest blogger for Death Wish Coffee Co. Her work can be found in Vapun Magazine as well as on their website. 

Teen casually finds prehistoric Mastodon jawbone in Iowa

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.

Teen casually finds prehistoric Mastodon jawbone in Iowa

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