A note to coffee roasters…

A note to coffee roasters…

Brewing at Home and on the Road with Wilford Lamastus Jr.

We talk to the multi-time Panama Brewers Cup champion about his brewing preferences. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Photos courtesy of Wilford Lamastus Coffee professionals tend to spend most of their days brewing coffee. It can be an espresso shot pulled for a customer or a cupping to check out a new roaster to choose […]


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…


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 […]


An Unfiltered History of Vietnamese Coffee

We explore the history of coffee in Vietnam and how the industry’s perception of Vietnamese coffee is evolving.  BY EMILY MENESES BARISTA MAGAZINE ONLINE Featured photo by frank mckenna via Unsplash What do you think of when you hear the term “Vietnamese coffee”? For Kim Dam, founder of Portland Cà Phê, it extends far beyond […]

A note to coffee roasters…

3 All-Women Coffee Roasting Companies that Are Changing the Game

The world of specialty coffee is still largely governed by men, but these all-female specialty-coffee roasters are helping to close the gender gap. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Feature photo courtesy of Lot Zero/7Gr As is the case for many commercial sectors, the world of specialty coffee continues to display gender disparity along the entire […]


María Andrée Is Honing Olfactory Skills in Antigua 

A sensorial class in Guatemala at Artista de Café teaches how to use your nose for the ultimate coffee experience. BY JORDAN BUCHANANBARISTA MAGAZINE ONLINE Photos courtesy of Arista de Café Walking into a specialty café in Guatemala, your nostrils are infused with aromas from the best coffees in the country. Your nose recollects the […]


Serving Coffee in the Epicenter

The Turkish specialty-coffee community is coming together to support earthquake relief. BY MICHAEL BUTTERWORTHSPECIAL TO BARISTA MAGAZINE ONLINE When Niji Coffee went live on Instagram, it felt as though the entire Turkish specialty-coffee community was watching with bated breath. Niji Coffee made a name for itself in the Turkish specialty-coffee scene when, as a relatively […]


Three Questions with IWCA Executive Director Blanca Castro

When International Women’s Coffee Alliance (IWCA) Executive Director began her job years ago at the Guatemalan coffee association Anacafé, she knew next to nothing about coffee.  “I just pretended that…

A note to coffee roasters…

The Origin Story of Turtle Island Coffee in Vancouver, B.C.

A new Indigenous-owned coffee company based in Vancouver, British Columbia, called Turtle Island Coffee has launched with the goal of exposing more people to high quality specialty coffee and Indigenous…


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…


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 […]


An Unfiltered History of Vietnamese Coffee

We explore the history of coffee in Vietnam and how the industry’s perception of Vietnamese coffee is evolving.  BY EMILY MENESES BARISTA MAGAZINE ONLINE Featured photo by frank mckenna via Unsplash What do you think of when you hear the term “Vietnamese coffee”? For Kim Dam, founder of Portland Cà Phê, it extends far beyond […]

A note to coffee roasters…

A note to coffee roasters…

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 note to coffee roasters…

If you want to roast coffees to order and ship them next day, that’s fine- fantastic even. But please have it clearly listed on your site what your roasting and shipping schedule is. Please.

You have no idea how many times I’ve ordered a bag of coffee from a roaster to find out that they roast every other Monday, and I’ve ordered Monday evening of roast day. This means it’ll be close to 3 weeks from the time I ordered to the time I receive my bag.

Now there wouldn’t be a problem with this if I knew this ahead of time to properly plan. This is just unbelievably aggravating to find out after you’ve ordered.

All you have to do is list it in the site somewhere.

That’s all I have for now.

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

A note to coffee roasters…

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.

A note to coffee roasters…

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