How to highlight the Funky notes in an Anaerobic coffee (V60)

How to highlight the Funky notes in an Anaerobic coffee (V60)

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

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How to highlight the Funky notes in an Anaerobic coffee (V60)

10 (More) Minutes With Helena Oliviero

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Test Drive: The Linea Micra Espresso Machine from La Marzocco

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The 2023 Specialty Coffee Transaction Guide Has Landed

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

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How to highlight the Funky notes in an Anaerobic coffee (V60)

Understanding the Process: Double Fermentation

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Study Shines New Light on the Complex Arabica Coffee Genome

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Weekly Coffee News: EUDR and Africa + More Celebrity Coffee

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10 Minutes With Keith Hawkins of the Color of Coffee Collective

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How to highlight the Funky notes in an Anaerobic coffee (V60)

How to highlight the Funky notes in an Anaerobic coffee (V60)

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...

How to highlight the Funky notes in an Anaerobic coffee (V60)

I recently bought some anaerobic beans from Guatemala. I was expecting something very new and different, and indeed, the coffee had some pretty interesting tangy, winey notes, which I enjoyed. However, this fermented flavours were too subtle, and they were covered up by the normal coffee flavour. I did 18g for 300ml, in 2:10. I know it sounds too fast, but it tasted great, not underextracted at all. Non-anaerobics take at least 3min using the same method.

Is there any way, or maybe any specific V60 method, that could help me boost or highlight this notes, and bring them upfront?

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How to highlight the Funky notes in an Anaerobic coffee (V60)

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.

How to highlight the Funky notes in an Anaerobic coffee (V60)

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