Espro press, grind size, Clever dripper

Espro press, grind size, Clever dripper

What I Learned from My First Tea Ceremony

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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…


Out Now: The February + March 2023 Issue

The February + March 2023 issue of Barista Magazine features New Zealand coffee & chef champion Sam Low on the cover. Also inside: a special section on branding, understanding trademark law, an interview with Laura Sommers, field reports from Kansas City, Indonesia, and Hong Kong, and much more. BY KENNETH R. OLSONBARISTA MAGAZINE We’re excited […]


5 Amazing Coffee Drinks in Reno, Nev.

Here are some standout specialty drinks you can try in the Biggest Little City in the World. BY EDDIE P. GOMEZSPECIAL TO BARISTA MAGAZINE Photos by Eddie P. Gomez Reno, Nev., has more cafés per capita than just about any other place in North America. And because it is a snowier-than-usual winter in northwestern Nevada […]

Espro press, grind size, Clever dripper

How to roast anaerobically fermented coffee

Among the many different kinds of experimental processing methods, anaerobic fermentation is perhaps the most popular and intriguing. Interest in this processing technique is only growing, with more and more anaerobic fermented coffee available in cafés and roasteries around the world. Moreover, of all the advanced processing methods, this particular technique has one of the […]


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…


The 2023 Specialty Coffee Transaction Guide Has Landed

The 2023 edition of the Specialty Coffee Transaction Guide (SCTG) guide went live today, providing actors throughout the coffee chain a data-driven tool for green coffee price discovery. The full…


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

The new program connects coffee producers to one another, provides them with educational resources, and more. BY VASILEIA FANARIOTISENIOR ONLINE CORRESPONDENT Photos courtesy of the Cocaerol, Comal & Amprocal cooperatives in Honduras Since 2021, Digital Coffee Future (DCF) has been working on a digital training program to address the needs of coffee producers. In September […]

Espro press, grind size, Clever dripper

Why it’s easier for wealthier producers to grow specialty coffee

It takes money – and sometimes a lot – to grow specialty coffee. Producers not only need to continuously maintain and improve quality and yields, but they also have to invest back into their farms. Whether it’s replacing equipment and machinery or planting more resilient varieties, producers need to turn a profit to operate their […]


The Caripe Variety: A Groundbreaking Milestone in Venezuelan Coffee Farming

Today, we unveil the story behind the Caripe variety and its significance for the Venezuelan coffee industry. BY VASILEIA FANARIOTISENIOR ONLINE CORRESPONDENT Featured photo by Carlos Felipe Ramírez Mesa via Unsplash In the heart of Venezuela, nestled among the picturesque states of Monagas, Anzoátegui, and Sucre, lies a legacy deeply rooted in coffee cultivation. This […]


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

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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 […]

Espro press, grind size, Clever dripper

Espro press, grind size, Clever dripper

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...

Espro press, grind size, Clever dripper

Hello,

Coffee newbie here. I recently bought an Espro press (which is basically a French press with a finer filter and the possibility to also use paper filters) and I have a few questions, that I'm hoping some of you can help me with.

(1)

My understanding was that the brewing mechanics should be pretty much identical to a regular French press, in the sense that every "recipe" that works in a French press would taste more or less the same in an Espro press (not vice versa though). Is that correct?

However, I've tried a few French press recipes and I always find the coffee very watery and thin and lacking flavour, and I'm wondering if I'm doing something wrong or if the two devices are more different than I thought.

Most recipes I see for French press recommend a *very* coarse grind and something like a 4 minute brew time and a 1:15 ratio. Following this in my Espro, I find the result very boring and watery.

When I go to a lot finer in my grind size (12 or 13 on the Timemore C3, which is even finer than what it recommends for pour over and pretty much what I use for my Moka pot as well), I'm starting to like the result. Thanks to the finer filter of the Espro, this is not really an issue. The resulting cup is still very clean. But I'm a bit confused now why everyone else seems to love their French press with a very coarse grind but I need to go so fine to be happy with it (even though I use the same ratio and brew time).

(2)

My second question is about the Clever dripper. Am I right to assume that (parameters like ratio, brew time, and grind size being the same), the Clever dripper and the Espro press (with a paper filter) would give very similar if not identical results and are basically the same device? Would I gain anything from buying a Clever dripper (other than convenience, ease of cleaning, etc.) if I already own an Espro press?

(3)

I really like the strength and intensity in flavour that I get from my Moka pot, but I sometimes find it a bit too much, too "sharp", for lack of a better word. I also like the smoothness and "roundness" I can get from a French press, but I find it lacks intensity a bit. I'm craving something that is kind of in the middle of the two. I was thinking that the Aeropress might be that, given that it's both a percolation brewer (like the Moka pot) and an immersion brewer (like the French press) combined. Is that a reasonable assumption?

​

Thanks!

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Espro press, grind size, Clever dripper

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.

Espro press, grind size, Clever dripper

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