College Station Coffee Delivery

College Station Coffee Delivery

Pick Your Pourover: Comparing and Contrasting the Most Popular Models

The Hario V60, Kalita Wave, and Chemex are three of the most popular pourover devices. Today, we’re comparing the three to help you determine which is the right choice for you. BY EMILY MENESES BARISTA MAGAZINE ONLINE Featured photo by Julien Labelle via Unsplash Ah, the pourover—this tried-and-true form of brewing is sacred in the […]


Understanding the Process: Carbonic Maceration

Continuing our series on coffee processing, we learn about carbonic maceration—a unique, newer processing method. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Photos courtesy of Cafe Imports Editor’s note: Check out more entries in our “Understanding the Process“ series here. The rise of the specialty-coffee scene has helped many people understand that talking about coffee as something […]


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 […]


Hawaiian Legislators Introduce Bills for Stricter Coffee Labeling

Legislators representing the Kona district of Hawaii have introduced a series of bills that would require more strict labeling requirements for single-origin coffees and blends containing Hawaiian-grown coffees. Some Kona…

College Station Coffee Delivery

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 […]


Torr Launches the Hive Cafe Countertop Coffee Concentrate System

Commercial cold coffee equipment company Torr Industries recently rolled out a countertop-friendly version of its signature Hive Brew cold coffee system, called the Hive Cafe. The northern California coffee company…


Competition, Cold, and More from the 2024 U.S. Coffee Competition Qualifiers in Houston

The first round of qualifiers for the 2024 season of the United States Coffee Competitions featured the U.S. Barista, Cup Tasters, and Roasters qualifying competitions. BY KATE VAN PETTENSPECIAL TO BARISTA MAGAZINE Photos courtesy of U.S. CoffeeChamps The first round of qualifiers for the 2024 season of the United States Coffee Competitions took place January […]


Coffee News Recap, 20 Jan: Last chance to apply for PRF El Salvador Mayorga Scholarship and volunteer positions, World of Coffee Dubai attracts more than 12,000 visitors & other stories

Every Friday, Perfect Daily Grind rounds up the top coffee industry news from the previous week. Here are this week’s stories. Mon, 16 Jan World of Coffee Dubai 2023 attracts more than 12,000 visitors from 48 countries. The event, which was held at the Dubai World Trade Centre, also included over 180 exhibitors and 36 […]

College Station Coffee Delivery

The Slingshot Chalice Puts a New Spin on Espresso Dosing

Hong Kong and Australia-based coffee equipment maker Slingshot Technology recently launched the Chalice Distributor Cup, a multipurpose espresso preparation tool for baristas. Displayed in its final production form at the…


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 […]


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 […]


10 Minutes With Helena Oliviero: Part One

We talk with coffee champion and Q Grader Helena Oliveriero about her career, her life in Colombia, and what it means to be a young woman in the male-dominated coffee world.   BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Featured photo courtesy of Helena Oliviero Helena Oliviero, originally from Tuscany, Italy, is 28 years old, but already she […]

College Station Coffee Delivery

College Station Coffee Delivery

My wife and I met via coffee.

Jan 26, 2024 |

Nothing extraordinary about this, but I felt like sharing. It took me a while to make the connection. My wife and I met at a hotel. She worked in room service. I liked to get my coffee from them as the employee cafeteria was on the other side of the hotel, and the...

V60 stalling/clogging

Jan 26, 2024 |

Hello guys. I would like to hear your opinions on my stalling problem.Hario v60 02Official hario paper filterHario mini mill slim plus (ducktape mod for more consistent grind size)Gooseneck kettleFIletered waterEthiopia coffe 1:15 ratio with 20g coffee and 300g water...

Is blank coffee doing anything new?

Jan 26, 2024 |

Not sure if the right sub, but their claim to compete with larger chains is to automate the artisanal coffee similar to blue bottle. There is talks of it being "tech" focused, but it looks like they simplified the menu, made the coffee faster to make (with a...

Advice needed

Jan 26, 2024 |

I usually brew with the wendelboe recipe and an aeropress. I decided to go v60, for higher volume, and at start brewed with the same niche setting of 45.5. the coffee had some acidity but also bitter after notes. So I decided to go two clicks coarser. Result was...

New burrs for Capresso Infinity?

Jan 26, 2024 |

Hi all! I’ve had a Capresso Infinity for years and love it. Recently I somehow lost the removable burrs. Maybe I did something dumb while sleep walking but I think I may have accidentally knocked it into the trash when bumping out old grinds. 😭 I don’t see...

Cleaning a hand grinder

Jan 26, 2024 |

I have a Vivaant hand grinder and I really like, it but I’m not sure what the best way for cleaning it is. I always get perfect grinds but then a bunch of really fine grinds stuck around the blade. I usually run water through it a bit on both ends but I’m worried...

Brewing colder

Jan 26, 2024 |

Hey all! Most of us should be familiar with colder temperatures decreasing acidity, but also found I can pretty much reduce the burnt taste of cheaper dark roasts to pretty much nil by brewing in the FP, Hoffman method, at about warm-hot, and then once you’ve plunged,...

Starter

Jan 26, 2024 |

Hi, I’ve been making coffee my whole life. Just not the right way or not with the right equipment. I’ve always used standard mr.coffee and the like type stuff. My wife bought me the keurig duo a few years ago and it has always made coffee that tastes “moldy” either...

College Station Coffee Delivery

College Station Coffee Delivery

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.

College Station Coffee Delivery

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