Folgers uses less coffee for the same pot as me grinding beans, way less.

Folgers uses less coffee for the same pot as me grinding beans, way less.

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…


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Folgers uses less coffee for the same pot as me grinding beans, way less.

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Folgers uses less coffee for the same pot as me grinding beans, way less.

The Slingshot Chalice Puts a New Spin on Espresso Dosing

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Folgers uses less coffee for the same pot as me grinding beans, way less.

Folgers uses less coffee for the same pot as me grinding beans, way less.

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...

Folgers uses less coffee for the same pot as me grinding beans, way less.

I use a hand grinder and make my own coffee every day. If I have people over it's a pain because I have to grind 3 batches of beans (96g) for a full pot of coffee. I bought a cheap container of Folgers (I know, it sucks) for when I have company and have been trying to get the ratio right.

I noticed I need WAY less ground coffee using Folgers than when I grind beans, almost half. I used 96g of coffee when I grind vs about 54g of coffee when I use Folgers. It got me thinking that maybe I grind too coarsely and I'm wasting too much coffee.

I have a Porlex tall coffee grinder. I tried setting the dial to one level finer ground and reduced by a few grams; my normal coffee is 5 "cups" with 40g of coffee. At one level finer I used 38g but it didn't taste as good. I have a Breville Precision coffee machine in case that's important too.

Anyway, why do I only need 55g of Folgers but 96g of my local roast? What could I do to save on coffee but still have that great flavour.

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Folgers uses less coffee for the same pot as me grinding beans, way less.

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.

Folgers uses less coffee for the same pot as me grinding beans, way less.

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