Considering a setup simplification

Considering a setup simplification

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Considering a setup simplification

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Considering a setup simplification

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Considering a setup simplification

Considering a setup simplification

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...

Considering a setup simplification

I’ve been considering to shrink my coffee setup to focus on simplicity and quality and wanted to bounce the plan here if it makes any sense or if anyone else has had similar thoughts.

This comes mostly down to espresso, although I’ve enjoyed the journey, lately it’s felt like too much of a hassle to justify its counter space in the kitchen. We mostly make espresso-based (alt-)milk drinks on the weekends now, while the weekdays are 95 % pour over or drip.

So I have started to consider selling the Gaggia Classic, and ”replace” that with just a moka pot + Nanofoamer which we can store hidden in the cupboard. While not equal, I’m imagining it would probably get somewhat similar milk drinks for the weeksends.

Getting rid of the espresso, I’m imagining, would also allow me to sell the Niche Zero and get something more filter-focused. I’m looking to get a very noticeable upgrade in terms of taste and clarity for filter, which likely would mean going for something with flat burrs.

From what I’ve seen, the workflow with the Fellow Ode looks good, especially with the anti-static feature of the v2. Would that grinder give me already a clearly noticeable bump in the cup for light-roasted filter coffees compared to the NZ? I’m also open to getting the version with SSP burrs, if that would bring additional benefit. Or should I be looking at something more expensive to take a meaningful step forward from the Niche?

Is there any point I’m not taking into account? Does this plan make any sense? Have you had similar thoughts with your coffee setups?

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Considering a setup simplification

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.

Considering a setup simplification

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