Adjusting the temperature vs adjusting the grind size

Adjusting the temperature vs adjusting the grind size

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4 Cool Cafés to Try Out in Bologna

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Adjusting the temperature vs adjusting the grind size

The Slingshot Chalice Puts a New Spin on Espresso Dosing

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Adjusting the temperature vs adjusting the grind size

Cerrado Mineiro Green Coffee Auction Launching Online Jan. 29

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Adjusting the temperature vs adjusting the grind size

Adjusting the temperature vs adjusting the grind size

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...

Adjusting the temperature vs adjusting the grind size

Do you hold those two variables equal? I wonder what the difference would be within the same pack of beans when you:

  • hold the grind size steady and only adjust the temperature,
  • hold the temperature steady and only adjust the grind size.

Barring some extreme examples like cold brews, do those two ways of brewing produce similar outcomes? Have you ever tried to dial in the same pack of coffee in those two ways? I currently do not have enough mental space for bigger testing, but I found one youtuber who does exactly that. He always grinds the same and only adjusts the temp, which results in finer grinds and going below 90C with light roasts. This is quite interesting to me, and I've yet to see it analyzed anywhere. Currently I always pour 100C and adjust the grind, but maybe there are radically other ways to approach brewing. Let me know what you think.

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Adjusting the temperature vs adjusting the grind size

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.

Adjusting the temperature vs adjusting the grind size

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