First cup of Ethiopian Yirgacheffe 2 months ago changed my life

First cup of Ethiopian Yirgacheffe 2 months ago changed my life

Weekly Coffee News: Grounds for Health Week + Iconic SF Shop Closes

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. Registration Opens for Inaugural…


How to Make the Best Coffee at Home By James Hoffmann: Book Review 

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Ethos Agriculture’s Journey from Vision to Impact in Coffee Sustainability: Part Two

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First cup of Ethiopian Yirgacheffe 2 months ago changed my life

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 […]


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

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First cup of Ethiopian Yirgacheffe 2 months ago changed my life

Girlsplaining Workshop Unites Women in Coffee in Quito, Ecuador

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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 […]


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

Every year, the global coffee industry gears up for one of its most exciting and groundbreaking competitions: the World Barista Championship. For more than two decades, the WBC has been one of the biggest catalysts for change and innovation in specialty coffee, and continues to set even higher standards for baristas around the world to […]


Brewing at Home and on the Road with Wilford Lamastus Jr.

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First cup of Ethiopian Yirgacheffe 2 months ago changed my life

First cup of Ethiopian Yirgacheffe 2 months ago changed my life

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...

First cup of Ethiopian Yirgacheffe 2 months ago changed my life

I can't y'all

I swore I was not a coffee snob, i'v been enjoying grocery store coffee for years in my trusty zojirushi drip brewer. I just love coffee. Can drink it black but prefer with a dash of normal unsweetened half n half cream. Been a daily 3 cup drinker for at least 5 years. Husband too.

But on a whim there was a local roaster with stall at an event here. I bought 1 tiny bag of Ethiopian Yirgacheffe and asked him to grind it for drip brewer on site as I didnt have my own grinder (that's for coffee snobs).

I took it home. I made a cup the next morning like 13 hours later

My husband and I were SHOOK

To say it was the best cup of coffee I've ever had is an understatement. The blueberry shone through. The natural sweetness. The depth of roast flavors. I think I orgasmed.

We were so amazed and excited to drink the rest of the bag for the week.

But then the- we made it the next day. And it WAS NOT THE SAME-

For the very first time we had a coffee that wasn't grocery store blends and we could actually tell a SIGNIFICANT drop in the delicious layered tastes from the first day to the second day after grinding. Despite it being in an airtight coffee container!

My husband mournfully asked me what went wrong

We both were so fucking sad y'all. I knew though. I knew I was cursed now. I knew this meant y'all were right and we needed a grinder

So now, to my deep chagrin, we now have a Baratza Encore. But that wasn't enough because now I had a taste of how good it was and I'm greedy, what if it can be better? And I ended up with an aeropress. And a chemex.

And I just bought another bag of that local roasters Ethiopian Yirgacheffe and ground up exactly 11 grams worth to use in my aeropress.

And the flavor is even better than I remember but I'm considering if I need to try brewing it inverted in the aeropress now or if I should change the grind

Fucking hell

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First cup of Ethiopian Yirgacheffe 2 months ago changed my life

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.

First cup of Ethiopian Yirgacheffe 2 months ago changed my life

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