Beginner & Grind Size frustration

Beginner & Grind Size frustration

Miami-Made Panther Coffee is Popping Up in Manhattan

Beloved Miami specialty coffee company Panther Coffee is making its first major New York City showing with the opening of a popup shop in Soho. With a soft opening scheduled…


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 […]


A Look at Digital Coffee Future’s Digital Origin Education Program

The new program connects coffee producers to one another, provides them with educational resources, and more. BY VASILEIA FANARIOTISENIOR ONLINE CORRESPONDENT Photos courtesy of the Cocaerol, Comal & Amprocal cooperatives in Honduras Since 2021, Digital Coffee Future (DCF) has been working on a digital training program to address the needs of coffee producers. In September […]


Ethos Agriculture’s Journey from Vision to Impact in Coffee Sustainability: Part Two

In the second half of this article, we discover how the Coffee Barometer attempts to bridge the gap between discourse and action, envisioning a sustainable…

Beginner & Grind Size frustration

The Potential of Augmented Reality Technology for the Coffee Industry

Join us as we explore the applications and trends of “augmented reality“ in the world of coffee. BY VASILEIA FANARIOTISENIOR ONLINE CORRESPONDENT Featured photo courtesy of Pixabay In the ever-evolving landscape of technology, augmented reality (AR) has emerged as a transformative force, blurring the lines between the digital and physical worlds. As we step into […]


The coffee industry’s biggest competition: The story of the World Barista Championship

Every year, the global coffee industry gears up for one of its most exciting and groundbreaking competitions: the World Barista Championship. For more than two decades, the WBC has been one of the biggest catalysts for change and innovation in specialty coffee, and continues to set even higher standards for baristas around the world to […]


Congrats to the Top-Ranking Qualifiers at U.S. CoffeeChamps Denver

Dozens of coffee professionals competed at qualifiers this weekend in Colorado for coveted spots at the U.S. Coffee Championships next month. BY J. MARIE CARLANBARISTA MAGAZINE ONLINE Cover photo by J. Marie Carlan For competitive coffee professionals in the USA, the U.S. Coffee Championships are the place to be. Over the weekend, the second USCC […]


Know Your Sweeteners: Agave: Part Two—Environmental Concerns

Agave has become an increasingly popular sweetener in the coffee industry. But is it as environmentally friendly as people claim it to be? BY EMILY JOY MENESESBARISTA MAGAZINE ONLINE Featured photo sourced via Pixabay In recent years, you may have noticed an increase in demand for “alternative sweeteners” like agave. While today, the nectar serves […]

Beginner & Grind Size frustration

10 (More) Minutes With Helena Oliviero

Today we continue our conversation with Helena Oliviero about her coffee career and life on a Colombian finca. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Photos courtesy of Helena Oliviero Barista Magazine: Let’s talk about living on a Colombian coffee farm, Finca Palma Roja. How do you spend your days? What’s usually happening on a busy coffee […]


Weekly Coffee News: Grounds for Health Week + Iconic SF Shop Closes

Welcome to DCN’s Weekly Coffee News. Keep up with all the latest coffee industry stories and career opportunities by subscribing to DCN’s newsletter. Tell our editors about your news here. Registration Opens for Inaugural…


Brewing at Home and On the Road with Darrin Daniel

We check in with the Cup of Excellence executive director to learn his current coffee-brewing habits. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Featured photo by Emre via Unsplash Brewing coffee is, for many coffee professionals, more than just a job.   They usually brew coffee every day, both for themselves and their customers. Perhaps they do it […]


Don’t Skip the Budding Specialty-Café Culture in Quito, Ecuador

Introducing the specialty cafés of Quito, a city worth exploring on your coffee quest. BY JORDAN BUCHANANSPECIAL TO BARISTA MAGAZINE Featured photo courtesy of Stratto When traveling across South America, Ecuador can be forgotten between the high profiles of Colombia and Peru. Similarly, coffee from Ecuador may be overlooked due to its giant neighbors, including […]

Beginner & Grind Size frustration

Beginner & Grind Size frustration

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...

Beginner & Grind Size frustration

(mini rant)

I'm a couple months into trying to really learn more about making coffee at home. I now have an AeroPress and a Switch as my main weapons. I feel like I watched too many vids, and have a dozen of the top recipes for each method.

but the damm grind size problem…

I'm using a zpresso JX S manual grinder. I've got their useless picture chart, and I've been to many sites trying to make a little table comparing to other grinders so when some video says to use a XX on model YY I can try to get a good range for me.

Sadly, after months I feel like I'm still guessing. I'm seeing a LOT of recipes calling for medium-fine. But when a vid zooms in a bit on what they consider medium-fine, I feel like I'm seeing anything from fine to coarse! For the love of me, I can't find a REAL REAL good set of SUPER high-quality pictures, let alone lock in where I should be.

I know… trial and error.. still working on that part. I've gone from hanging out around 2.0.0 on my JX to around 3.0.0 and up to 3.5.0 in the last couple of days.

Meanwhile, I'm hampered by the problem that I simply do not know if what I'm tasting *is* sour..or bitter..or acidic, which means I could be adjusting the wrong way. About all I can go with for now is "doesn't taste right" or "how funny of a face am I making"

In the meantime, I'm trying to stick with a single (recipe, bean, water temp, grind amount, water around, bottled water by suggestion in another post) to limit the variables until I lock in the correct grind size – then I'll work on the other variables.

Recipe I'm using now is: https://www.youtube.com/watch?v=68ZOXrXbVHc due to its simplicity & positive reviews by people doing a lot better then me. Can anyone tell me (more or less) exactly what # of clicks I should be using on my JX ?

OH – one last thing – I do like the couple of recipes that try to tell you to nail in your ground by drain time at the end. F'instance, in the vid I mention, he says the final drain should be about 45 seconds & use that to adjust. 3.5.0 went too fast, and 3.0.0 was a bit fast as well. So I'll probably just keep going down 0.1 and see if I hit a part where I start making funny faces – then go back up 0.1.

PS – anyone have a real good guide/video on locking in the correct grind size?

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Beginner & Grind Size frustration

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.

Beginner & Grind Size frustration

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