Beginner & Grind Size frustration

Beginner & Grind Size frustration

Interest in coffee & health is rising – what do consumers need to know?

There is a wealth of scientific research available about the many health benefits of coffee – as well as the undesirable side effects of drinking too much. But like all fields of science, research about the impact of drinking coffee on human health is ever-changing as we uncover new findings.  Interestingly, the continuous discovery of […]


The Barista League Releases New Competition Calendar

Presenter of sustainable, accessible events, The Barista League plans to hold 12 competitions in 10 countries in the months ahead. BY J. MARIE CARLANBARISTA MAGAZINE ONLINE Photos courtesy of The Barista League The Barista League has officially announced its event roster for the next year. Last year saw 10 Barista League events worldwide, and the […]


Know Your Sweeteners: Agave: Part One — Indigenous Use

Known today primarily as a sweetener, agave can be traced back thousands of years. BY EMILY JOY MENESESBARISTA MAGAZINE ONLINE Featured photo by Bruno Cervera via Unsplash Recently, we launched our brand new article series “Know Your Sweeteners,” where we’re discussing a variety of sweeteners and syrups, and analyzing the unique characteristics of each one. […]


The Barista League Releases New Competition Calendar

Presenter of sustainable, accessible events, The Barista League plans to hold 12 competitions in 10 countries in the months ahead. BY J. MARIE CARLANBARISTA MAGAZINE ONLINE Photos courtesy of The Barista League The Barista League has officially announced its event roster for the next year. Last year saw 10 Barista League events worldwide, and the […]

Beginner & Grind Size frustration

Ukraine’s Soloway Coffee Opens First US Shop in Chicago

A specialty coffee roasting company based in western Ukraine called Soloway Coffee (Instagram link) this week opened its first location in the United States. Beans roasted in Ternopil, Ukraine, using…


Understanding the Process: Double Fermentation

Continuing our series on coffee processing, we learn about double fermentation, a term that can refer to several different processes. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Photos courtesy of Cafe Imports Editor’s note: Check out other entries in our “Understanding the Process“ series here. When exploring the wonderful world of high-quality coffee, you’ll discover that no […]


Know Your Sweeteners: Agave: Part One — Indigenous Use

Known today primarily as a sweetener, agave can be traced back thousands of years. BY EMILY JOY MENESESBARISTA MAGAZINE ONLINE Featured photo by Bruno Cervera via Unsplash Recently, we launched our brand new article series “Know Your Sweeteners,” where we’re discussing a variety of sweeteners and syrups, and analyzing the unique characteristics of each one. […]


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 […]

Beginner & Grind Size frustration

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 […]


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…


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 […]


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…

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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