Has Technivorm improved its shoddy parts like the threads on the lid/travel lid, and the basket’s drip stop lever?

Has Technivorm improved its shoddy parts like the threads on the lid/travel lid, and the basket’s drip stop lever?

Brewing at Home and on the Road With Diego Campos

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Brewing at Home and On the Road with Darrin Daniel

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5 Cool Cafés Worth a Try in Chiang Mai

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Study Shines New Light on the Complex Arabica Coffee Genome

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Has Technivorm improved its shoddy parts like the threads on the lid/travel lid, and the basket’s drip stop lever?

An Unfiltered History of Vietnamese Coffee

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Exploring the Potential of Drones in Coffee Production 

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5 Cool Cafés Worth a Try in Chiang Mai

Chiang Mai, one of Thailand’s most fascinating cities, is home to a vibrant specialty-coffee scene, with many cafés and roasteriess often offering locally grown coffee. BY TANYA NANETTI SENIOR ONLINE CORRESPONDENT Featured photo by Tim Durgan via Unsplash With a population of 3 million, Chiang Mai is a little (by Asian standards) gem in northern […]


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…

Has Technivorm improved its shoddy parts like the threads on the lid/travel lid, and the basket’s drip stop lever?

Cup of Excellence to Offer El Salvador Immersion Program

The immersion experience will allow participants to grow their knowledge on Salvadoran culture and coffee varieties. BY J. MARIE CARLANBARISTA MAGAZINE ONLINE Photos courtesy of Cup of Excellence Cup of Excellence is launching a new learning opportunity in 2024: the Origin Immersion Program, to be held in El Salvador from February 26 to March 5. […]


Test Drive: Update Your Grinding With More Comandante Grinder Accessories

The popular hand grinder has more to offer with a new line of tools and accessories now available. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Feature photo by Tanya Nanetti To brew the perfect cup of coffee, it’s important to choose the right coffee equipment. One essential is a reliable coffee grinder. Most coffee lovers start with a […]


Sumatra Coffee Farmers See Gains Through Agroforestry and Organic Fertilizer

Farmers in Indonesia’s Lampung province are making their own organic fertilizer in order to lessen reliance on volatile external supply chains. They’ve also diversified the number of crops they grow,…


Serving Coffee in the Epicenter

The Turkish specialty-coffee community is coming together to support earthquake relief. BY MICHAEL BUTTERWORTHSPECIAL TO BARISTA MAGAZINE ONLINE When Niji Coffee went live on Instagram, it felt as though the entire Turkish specialty-coffee community was watching with bated breath. Niji Coffee made a name for itself in the Turkish specialty-coffee scene when, as a relatively […]

Has Technivorm improved its shoddy parts like the threads on the lid/travel lid, and the basket’s drip stop lever?

Has Technivorm improved its shoddy parts like the threads on the lid/travel lid, and the basket’s drip stop lever?

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...

Has Technivorm improved its shoddy parts like the threads on the lid/travel lid, and the basket’s drip stop lever?

I've had my beloved KBT741 (thermal carafe with manual drip-stop basket)) Moccamaster for about 5 years or so. So, it's not exactly an old unit. But I am hoping that the cheaply-functioning aspects of this (overall) great machine have been improved recently, and I am sure that Technivorm is aware of them because many people on reviews have pointed out that they are not happy with these issues despite the machine making great coffee. I mean, it's not a cheap coffee machine. And evidently they make a good amount of $$$ selling replacement parts, and yes, you do have to (re-)buy them if your unit has these issues.

I'm referring to 1) the lever on the drip-stop basket, which literally stopped working on mine a few months after I bought it (the coffee started dripping right through the basket when the lever is in the lower Stop position.)

And 2), both the regular brew-thru lid AND the travel lid are difficult to turn and catch the right position for turning to the closed position because the threads are just… idk, BADLY designed.

Both of these parts are plastic as we know, and I have been ok with that but again – why does this company not do something about these issues considering the prices we pay for the machine, or, have they recently and I just am not aware of it?

PS I did get sent a replacement "part" for the drip stop problem, but it was just the little part so I had to spend a half hour or so figuring out how to replace it on my basket, and, they charged me $5. I mean, yeah it's only $5 but come on, they couldn't just send me a brand new fully assembled basket after my newish machine started having this problem?

Small world problems lol. But looking for feedback from anyone else. Merry Xmas and Happy Hannukah to my fellow coffee lovers. 🙂

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Has Technivorm improved its shoddy parts like the threads on the lid/travel lid, and the basket’s drip stop lever?

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.

Has Technivorm improved its shoddy parts like the threads on the lid/travel lid, and the basket’s drip stop lever?

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