A little bit on Roasting and beans.

A little bit on Roasting and beans.

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 […]


Joven and Atucún Join Forces to Empower Young Farmers

The two brands have collaborated to create a unique coffee bar and support young farmers in the coffee and cacao industries. BY VASILEIA FANARIOTISENIOR ONLINE…


Know Your Sweeteners: Honey: Part One

Not all sweeteners are made equal! In this series, we’ll take a closer look at different types of sweeteners and syrups—starting with honey. BY EMILY JOY MENESESBARISTA MAGAZINE ONLINE Featured photo by Arwin Neil Baichoo via Unsplash Though you can’t go wrong with simple syrup or the tried-and-true vanilla, there are many options when it […]


Study Shines New Light on the Complex Arabica Coffee Genome

Researchers in Italy say they’ve shed new light on arabica coffee’s large and complex genome, which may ultimately help breeders seeking desirable traits such as high quality and disease resistance….

A little bit on Roasting and beans.

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 […]


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 […]


U.S. Coffee Championships 2023 Denver Qualifiers Reach New Heights

The next group of coffee champions moves on to nationals at the Denver qualifiers. BY KATE VAN PETTENSPECIAL TO BARISTA MAGAZINE Photos by Matthew Temple and courtesy of Specialty Coffee Association The high-flying world of U.S. CoffeeChamps competitions reached new heights as coffee professionals flocked to the Denver qualifiers for the 2023 season, hosted in […]


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 […]

A little bit on Roasting and beans.

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…


What I Learned from My First Tea Ceremony

After taking in a brief moment of a tea ceremony in Thailand, I finally had the chance to participate in the full experience recently in Malaysia. BY TANYA NANETTI SENIOR ONLINE CORRESPONDENT Photos by Tanya Nanetti In the years that I worked as a barista in a café, tea always played a marginal role in […]


The 2023 Specialty Coffee Transaction Guide Has Landed

The 2023 edition of the Specialty Coffee Transaction Guide (SCTG) guide went live today, providing actors throughout the coffee chain a data-driven tool for green coffee price discovery. The full…


How to roast anaerobically fermented coffee

Among the many different kinds of experimental processing methods, anaerobic fermentation is perhaps the most popular and intriguing. Interest in this processing technique is only growing, with more and more anaerobic fermented coffee available in cafés and roasteries around the world. Moreover, of all the advanced processing methods, this particular technique has one of the […]

A little bit on Roasting and beans.

A little bit on Roasting and beans.

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...

A little bit on Roasting and beans.

I am new to this. Just got set up with a Gaggia Classic, Eureka Mignon Sinlenzio and all the other bits I need.

Ready to get the machine up and going today but I want to select the proper beans for me.

I have been doing a lot of research and understand that freshly roasted beans are important.

So I have gone out to a few coffee shops that use freshly roasted beans. Indeed the one in my town roasts in a building next to their café. They sell these beans online and in the shop.

However, after ordering an array of espresso drinks there including a double espresso, macchiato, cappuccino and an americano just to get some tastes of the coffee, I don't like it at all.

What I don't know is if I am just way to new to this to understand what good is or their barista's aren't very good with the machines? Like, could this be good coffee and I just don't get it? To me their coffee attacked the hell out of my tongue and the taste lingered for hours.

Or could this just be the roast being bad?

I ask because this could be a great way for me to get freshly roasted coffee on the regular and if it is just the barista's not being great I can safely get some beans there.

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The worst part is, and I know this will get me a lot of flack, but the worst part is so far of all the espresso I have tasted I like the Starbucks the best. It has this dark sweet flavor to me that goes oh so well with some properly frothed milk.

​

Do you guys think I should just try some of their freshly roasted beans and go for it? Or maybe find something else online? Because at this point I am inclined to buy some Whole bean starbucks espresso roast and just see where that gets me and forgo all of the knowledge telling me that fresh roasted and roast dates are important.

It isn't like I have no experience with coffee, it is just that my main experience with Espresso is via Starbucks and through foods and such.

​

I do know that it is possible that I just haven't developed a taste for true fresh roasted espresso. For instance, when I started smoking cigars, they just tasted all the same to me, and left me feeling like my mouth was an ashtray, but over the course of a couple months or so I was able to tell what I was smoking and could tell the differences in them and that first cigar I smoked ended up tasting phenomenal once my tastes had developed. Could that be the case here? Or could it just be bad coffee.

I could use some advice, and would appreciate it a lot.

Thanks in advance.

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