Does very fresh coffee produce more fines?

Does very fresh coffee produce more fines?

Joven and Atucún Join Forces to Empower Young Farmers

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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…


Breaking New Ground: A Sicilian Coffee Plantation, Part One

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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…

Does very fresh coffee produce more fines?

Serving Coffee in the Epicenter

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

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

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The First Women-Only Coffee Championships Held in Costa Rica

Feria del Café Frailes seeks to increase the gender diversity of coffee competitions. BY SUNGHEE TARKSPECIAL TO BARISTA MAGAZINE ONLINE Cover photo by Sunghee Tark The coffee industry has come a long way in the past 20 years, with innovations happening in many parts of the world and in different links of the supply chain. […]

Does very fresh coffee produce more fines?

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

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The Slingshot Chalice Puts a New Spin on Espresso Dosing

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4 Coffee Shops Worth a Visit in Madrid

In recent years, the Spanish capital has developed a vibrant specialty-coffee scene. Here are some cool cafés to visit for a caffeine fuel-up. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Featured photo by Jorge Fernández Salas via Unsplash The espresso bar at HanSo. HanSo Café, a Perfect Spot for Breakfast   In Chinese, HanSo roughly translates to “a […]


Girlsplaining Workshop Unites Women in Coffee in Quito, Ecuador

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Does very fresh coffee produce more fines?

Does very fresh coffee produce more fines?

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...

Does very fresh coffee produce more fines?

I ordered coffee last week. It roasted and shipped on Monday and arrived today, so it's only three days after roast. I decided to give it a try using the setting I had been using for my previous coffee (Starbucks Veranda Blend from the supermarket, which was definitely not fresh but brewed a decent and consistent cup). A visual inspection of the grind size looked about right for what I normally use in my V60 with the 4:6 method. I would call it medium-coarse. However, when I brewed it, the drawdown time was very long, and though the overall taste was okay, it had a bitter and astringent aftertaste, the really unpleasant kind that lingers for a long time.

I decided to make another cup, adjusting my grind coarser. This time the average grind size looked way too coarse, like boulders, but I figured I'd try anyway. The drawdown time was slightly shorter than the first cup but still fairly long, and the cup came out definitely underextracted and sour, but still with that strong bitter aftertaste. I dumped it (and most of the first cup too, by the way).

So my question is as the title states, does very fresh coffee produce more fines? My hypothesis is that even though the average particle size appears okay or even too coarse, there must be a lot of fines clogging the brew and causing the long draw downs and bitter aftertaste. Is this a known effect, and should I just wait a few days before trying to brew any more of this? Maybe my grinder is just not good enough? By the way, the coffee is Fast Forward from Counter Culture.

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Does very fresh coffee produce more fines?

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.

Does very fresh coffee produce more fines?

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