(dumb question) While using commercial HX coffee machine with a – let’s say 3 kW heating element and 10l boiler – for a few shots per day at home, is the full power being drawn from the outlet only when the boiler is heating or also while the machine is not in use but ready to pull shots?

(dumb question) While using commercial HX coffee machine with a – let’s say 3 kW heating element and 10l boiler – for a few shots per day at home, is the full power being drawn from the outlet only when the boiler is heating or also while the machine is not in use but ready to pull shots?

An Unfiltered History of Vietnamese Coffee

We explore the history of coffee in Vietnam and how the industry’s perception of Vietnamese coffee is evolving.  BY EMILY MENESES BARISTA MAGAZINE ONLINE Featured photo by frank mckenna via Unsplash What do you think of when you hear the term “Vietnamese coffee”? For Kim Dam, founder of Portland Cà Phê, it extends far beyond […]


Sumatra Coffee Farmers See Gains Through Agroforestry and Organic Fertilizer

Farmers in Indonesia’s Lampung province are making their own organic fertilizer in order to lessen reliance on volatile external supply chains. They’ve also diversified the number of crops they grow,…


Sumatra Coffee Farmers See Gains Through Agroforestry and Organic Fertilizer

Farmers in Indonesia’s Lampung province are making their own organic fertilizer in order to lessen reliance on volatile external supply chains. They’ve also diversified the number of crops they grow,…


Weekly Coffee News: EUDR and Africa + More Celebrity Coffee

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. Report: Small-Scale Farmers in…

(dumb question) While using commercial HX coffee machine with a – let’s say 3 kW heating element and 10l boiler – for a few shots per day at home, is the full power being drawn from the outlet only when the boiler is heating or also while the machine is not in use but ready to pull shots?

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…


Conflict in the Red Sea: Why coffee roasters need to prepare for shipping delays

Like many other industries, conditions in the coffee supply chain can change quickly, and in turn, have a huge impact on all actors and stakeholders. Price volatility is one of the more pertinent – which is influenced by many factors. These include fluctuations in supply and demand, extreme or unexpected weather events, global economic downturn, […]


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…


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 […]

(dumb question) While using commercial HX coffee machine with a – let’s say 3 kW heating element and 10l boiler – for a few shots per day at home, is the full power being drawn from the outlet only when the boiler is heating or also while the machine is not in use but ready to pull shots?

Understanding the Process: Anaerobic Processing

We continue our series on fermentation with a look at the anaerobic process, which has quickly become a favorite in cafés worldwide. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Photos courtesy of Bram de Hoog for Ally Coffee A simple cup of well-brewed coffee can have endless variations of flavors and aromas. These are closely linked to […]


Is the World Barista Championship too exclusive & expensive for competitors?

There are a number of competitions in specialty coffee designed to test the skills and knowledge of industry professionals. However, many consider the World Barista Championship (WBC) to be one of the most esteemed and highly regarded events, acting as a platform to showcase excellence in the barista profession. There are many reasons to celebrate […]


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…


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 […]

(dumb question) While using commercial HX coffee machine with a – let’s say 3 kW heating element and 10l boiler – for a few shots per day at home, is the full power being drawn from the outlet only when the boiler is heating or also while the machine is not in use but ready to pull shots?

(dumb question) While using commercial HX coffee machine with a – let’s say 3 kW heating element and 10l boiler – for a few shots per day at home, is the full power being drawn from the outlet only when the boiler is heating or also while the machine is not in use but ready to pull shots?

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...

(dumb question) While using commercial HX coffee machine with a – let’s say 3 kW heating element and 10l boiler – for a few shots per day at home, is the full power being drawn from the outlet only when the boiler is heating or also while the machine is not in use but ready to pull shots?

Hypothetically speaking, if I use a 2 group pro coffee machine at home with a strong heating element and wanna make a maximum of 10 shots per day, is it a total "Wattage consumption monster" if turn it on in the morning and turn it off in the evening or not? Is it better to turn it on in the morning, wait a few minutes, pull shots, shut it off, turn it on it in the evening for another few shots and turn it off? I know these machines aren't primarily built for constant on/off switching, but I'm curious.

In other words, are such machines (like SANREMO Capri Deluxe SAE 2), designed to operate constantly with full power once turned on or do they sometimes drain only like 1/3 of the maximum? Thank you so much for any insight!

Also, if you think this hypothetical scenario is totally crazy and not worth it, then please, feel free to say so but with some context to support this claim. Thank you.

submitted by /u/passaleph3
[link] [comments]

(dumb question) While using commercial HX coffee machine with a – let’s say 3 kW heating element and 10l boiler – for a few shots per day at home, is the full power being drawn from the outlet only when the boiler is heating or also while the machine is not in use but ready to pull shots?

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.

(dumb question) While using commercial HX coffee machine with a – let’s say 3 kW heating element and 10l boiler – for a few shots per day at home, is the full power being drawn from the outlet only when the boiler is heating or also while the machine is not in use but ready to pull shots?

Shopping cart0
There are no products in the cart!
Continue shopping
0