French Press is best (for me)

French Press is best (for me)

Unique Collection in Switzerland Offers a Look at Coffee’s Rich History

Anita Vietri’s Coffee Culture Collection chronicles the brew’s journey through 1,500 artifacts. BY VASILEIA FANARIOTISENIOR ONLINE CORRESPONDENT Photos courtesy of Anita Vietri In the rich tapestry of coffee culture, there exists a hidden gem—an extraordinary collection that chronicles the captivating history of our beloved brew. Today, we meet Anita Vietri, an ardent coffee enthusiast and […]


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, […]


Brewing at Home and on the Road With Diego Campos

We talk to the first Colombian World Barista Champion and Diamante Coffee Farm founder Diego Campos about his brewing habits. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Photos courtesy of Diego Campos The focal point of a coffee worker’s professional life is, obviously, coffee. Whether for a customer, to check a specific production batch, or to verify the […]


Philadelphia’s Café Don Pedro Seeks to Build Up Small Businesses

A Dominican-owned coffee roasting company called Café Don Pedro recently launched in Philadelphia with ambitions for direct trading and boosting more Latino-owned small businesses throughout its supply and distribution networks….

French Press is best (for me)

Thread Coffee Roasters Opens Tailor-Made Roastery in Baltimore

The interwoven actions of Thread Coffee Roasters in Baltimore are finding exponentially more space this week with the grand opening of a brand-new production roastery and training lab. The worker-owned…


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. […]


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

The first round of qualifiers for the 2024 season of the United States Coffee Competitions featured the U.S. Barista, Cup Tasters, and Roasters qualifying competitions. BY KATE VAN PETTENSPECIAL TO BARISTA MAGAZINE Photos courtesy of U.S. CoffeeChamps The first round of qualifiers for the 2024 season of the United States Coffee Competitions took place January […]


The Origin Story of Turtle Island Coffee in Vancouver, B.C.

A new Indigenous-owned coffee company based in Vancouver, British Columbia, called Turtle Island Coffee has launched with the goal of exposing more people to high quality specialty coffee and Indigenous…

French Press is best (for me)

Out Now: The February + March 2024 Issue of Barista Magazine!

In our new issue we feature Lisa Lawson from Glasgow, Scotland, take a look at the newest grinders, explore spring drink inspiration, see how more women are getting involved in coffee tech, and much more! BY SARAH ALLENBARISTA MAGAZINE We’re stoked to announce the release of the February + March 2024 issue of Barista Magazine, […]


An In-Depth Look at Gruppo Cimbali’s Coffee Technician Wheel

The Coffee Technician Wheel is a new tool that helps technicians understand the complexity of coffee extraction. BY VASILEIA FANARIOTISENIOR ONLINE CORRESPONDENT Photos courtesy of Edgardo Ferrero and Espresso Academy Coffee technicians are responsible for a complex set of tasks related to the production and extraction of coffee. They manage customer requests and need to […]


3 All-Women Coffee Roasting Companies that Are Changing the Game

The world of specialty coffee is still largely governed by men, but these all-female specialty-coffee roasters are helping to close the gender gap. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Feature photo courtesy of Lot Zero/7Gr As is the case for many commercial sectors, the world of specialty coffee continues to display gender disparity along the entire […]


4 Coffee Shops Worth a Visit in Madrid

In recent years, the Spanish capital has developed a vibrant specialty-coffee scene. Here are some cool cafés to visit for a caffeine fuel-up. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Featured photo by Jorge Fernández Salas via Unsplash The espresso bar at HanSo. HanSo Café, a Perfect Spot for Breakfast   In Chinese, HanSo roughly translates to “a […]

French Press is best (for me)

French Press is best (for me)

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...

French Press is best (for me)

I've come full circle really. I started off my fresh (ish) coffee journey about 15 years ago using a French press with pre-ground coffee. I bought an espresso machine (Gaggia Baby) and a grinder and started making espresso. French Press became my inferior alternative when either my machine was broken (which is was often) or I was away from home. FP always tasted muddy and muddled and bitter. Didn't really reveal much about the bean.

In the past couple of years I've gone through an intense espresso journey. I've really started to pay attention to my technique and my beans, and I've made leaps and bounds. I've realised a lever machine is the one for me, and in the past year or so I've made some of the best espressos I've ever tasted.

I then fell in love with pourover and really started concentrating even harder on the beans. Working out what I liked and seeking out local roasteries I can converse with and buy and sample coffees in their prime. I realised that espresso is indeed not the be-all and end-all, and to me actually much more enjoyment can be got from a carefully prepared pourover.

Then I started reading about the "immersion is better than percolation" stuff and read James Hoffman's FP method. I found a single-cup (10oz) FP at work, a metal one with thermal walls. I tried the method, and by jove it's even better than pourover. Most mornings now I will make a French Press first thing in the morning, then attempt to better it mid-morning with my Hario V60, and every time I prefer the French Press.

I find with the French Press it's simply an intrinsically more reliable and less error-prone method. The coffee is always, always extracted with intensity, body and the right level of acidity for the particular roast, and next to zero bitterness. This eben applies to less-than-perfect beans, i.e. ones off the supermarket shelves.

And don't get me wrong, it can be bad. At work someone will regularly make a huge jug of french press, evidently all wrong. It's bitter above anything else and at the same time lacking any kind of richness or subtlety. So I guess it all comes down to technique, I've gone from using the wrong technique, and thinking French Press was possibly my least favourite method, to finding the right technique and reaching the conclusion that I don't think I can better it as a method of extraction.

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French Press is best (for me)

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.

French Press is best (for me)

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