Espro press, grind size, Clever dripper

Espro press, grind size, Clever dripper

Three Questions with Gabriela Parfait of The Good Sourcing

After eight years working for the French green coffee importing company Belco, Gabriela Parfait has launched a coffee-focused company called The Good Sourcing.  The new venture is intentionally small, although…


3 Elements Coffee: Supporting Veterans, One Cup at a Time  

The Australian roasting company helps to create opportunities for veteran communities.  BY VASILEIA FANARIOTISENIOR ONLINE CORRESPONDENT Photos courtesy of 3 Elements Coffee  Brisbane, Australia-based 3 Elements Coffee, founded by Navy veteran Terry McNally in 2016, has a mission to support the transition of ex-military personnel into the commercial workspace. To help achieve their goal and raise […]


Design Details: A Petit Le Café Coffee in Midtown Manhattan

Welcome to Design Details, an ongoing editorial feature in Daily Coffee News focused on individual examples of coffee shop architecture, interior design, packaging design or branding. If you are a coffee…


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…

Espro press, grind size, Clever dripper

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…


María Andrée Is Honing Olfactory Skills in Antigua 

A sensorial class in Guatemala at Artista de Café teaches how to use your nose for the ultimate coffee experience. BY JORDAN BUCHANANBARISTA MAGAZINE ONLINE Photos courtesy of Arista de Café Walking into a specialty café in Guatemala, your nostrils are infused with aromas from the best coffees in the country. Your nose recollects the […]


Breaking New Ground: A Sicilian Coffee Plantation, Part 2

The Morettino family has successfully cultivated a coffee plantation right in Sicily. Next on the agenda: making the island an international coffee hub. BY JOSEPH PHELANSPECIAL TO BARISTA MAGAZINE ONLINE Feature photo by Tomas Anton Escobar via Unsplash Editor’s note: Check out part one of this story here. Andrea Morettino’s family has proven that coffee […]


Florencia y Fortunata: A Café Empowering Women in Peru

The Cusco café, founded by Carolina Peralta Minaya, sells coffee from women producers and features women demonstrating their skills behind the bar. BY JORDAN BUCHANANBARISTA MAGAZINE ONLINE Photos courtesy of Carolina Peralta Minaya Traceability, sustainability, and conscientiousness are key values pervading the specialty-coffee trade. For many consumers and traders, these values inform their decision to […]

Espro press, grind size, Clever dripper

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 […]


Joven and Atucún Join Forces to Empower Young Farmers

The two brands have collaborated to create a unique coffee bar and support young farmers in the coffee and cacao industries. BY VASILEIA FANARIOTISENIOR ONLINE CORRESPONDENT Photos courtesy of Joven Coffee  For their first-of-its-kind bar, Joven Coffee and Atucún Chocolateria combined coffee beans, extracted cocoa butter, and organic cane sugar. Committed to supporting young farmers […]


Know Your Sweeteners: Agave: Part One — Indigenous Use

Known today primarily as a sweetener, agave can be traced back thousands of years. BY EMILY JOY MENESESBARISTA MAGAZINE ONLINE Featured photo by Bruno Cervera via Unsplash Recently, we launched our brand new article series “Know Your Sweeteners,” where we’re discussing a variety of sweeteners and syrups, and analyzing the unique characteristics of each one. […]


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, […]

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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