History of Home Espresso | Lance Hedrick

History of Home Espresso | Lance Hedrick

Why it’s easier for wealthier producers to grow specialty coffee

It takes money – and sometimes a lot – to grow specialty coffee. Producers not only need to continuously maintain and improve quality and yields, but they also have to invest back into their farms. Whether it’s replacing equipment and machinery or planting more resilient varieties, producers need to turn a profit to operate their […]


The Caripe Variety: A Groundbreaking Milestone in Venezuelan Coffee Farming

Today, we unveil the story behind the Caripe variety and its significance for the Venezuelan coffee industry. BY VASILEIA FANARIOTISENIOR ONLINE CORRESPONDENT Featured photo by Carlos Felipe Ramírez Mesa via Unsplash In the heart of Venezuela, nestled among the picturesque states of Monagas, Anzoátegui, and Sucre, lies a legacy deeply rooted in coffee cultivation. This […]


Brewing at Home and on the Road with Justin Pierce

In this series, we ask coffee professionals how they like to drink their coffee while at home and when traveling. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Feature photo courtesy of Justin Pierce Coffee professionals tend to spend most of their days brewing coffee. Baristas brew coffee behind the bar for their customers. Roasters brew it to […]


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 […]

History of Home Espresso | Lance Hedrick

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…


Weekly Coffee News: EUDR and Africa + More Celebrity Coffee

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. Report: Small-Scale Farmers in…


What I Learned from My First Tea Ceremony

After taking in a brief moment of a tea ceremony in Thailand, I finally had the chance to participate in the full experience recently in Malaysia. BY TANYA NANETTI SENIOR ONLINE CORRESPONDENT Photos by Tanya Nanetti In the years that I worked as a barista in a café, tea always played a marginal role in […]


4 Cool Cafés to Try Out in Bologna

Bologna, the Italian city home to the world’s oldest university, is traditionally famous for its food and drink—and it has some stellar specialty cafés. BY TANYA NANETTI SENIOR ONLINE CORRESPONDENT Featured photo by Annie Spratt via Unsplash Bologna is home to the oldest university in the world and is the unofficial “capital“ of the porticos […]

History of Home Espresso | Lance Hedrick

Is the World Barista Championship too exclusive & expensive for competitors?

There are a number of competitions in specialty coffee designed to test the skills and knowledge of industry professionals. However, many consider the World Barista Championship (WBC) to be one of the most esteemed and highly regarded events, acting as a platform to showcase excellence in the barista profession. There are many reasons to celebrate […]


Coffee News Recap, 26 Jan: Researchers create new genetic map to “future proof” arabica production, UAE & Italian Coffee Champions crowned at WoC Dubai and SIGEP & other stories

Every Friday, Perfect Daily Grind rounds up the top coffee industry news from the previous week. Here are this week’s coffee news stories. The word of the week is: competitions. Mon, 22 Jan Timemore launches crowdfunding campaign for upcoming Millab E01 portable electric coffee grinder. The wireless electric coffee grinder features a 5,000 mAh lithium battery […]


Why it’s easier for wealthier producers to grow specialty coffee

It takes money – and sometimes a lot – to grow specialty coffee. Producers not only need to continuously maintain and improve quality and yields, but they also have to invest back into their farms. Whether it’s replacing equipment and machinery or planting more resilient varieties, producers need to turn a profit to operate their […]


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, […]

History of Home Espresso | Lance Hedrick

History of Home Espresso | Lance Hedrick

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...

History of Home Espresso | Lance Hedrick

https://youtu.be/gCJ7kgs8r-8

Lance just dropped his latest video on the history of home espresso machines. In this video he takes a look at some of the first domestic espresso machines.

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History of Home Espresso | Lance Hedrick

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.

History of Home Espresso | Lance Hedrick

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