I got a Porlex Mini 2 and it ruins my coffee

I got a Porlex Mini 2 and it ruins my coffee

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Girlsplaining Workshop Unites Women in Coffee in Quito, Ecuador

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I got a Porlex Mini 2 and it ruins my coffee

Know Your Sweeteners: Honey: Part One

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Brewing at Home and on the Road With Diego Campos

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I got a Porlex Mini 2 and it ruins my coffee

How do you roast coffee for milk?

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PRF El Salvador announces speakers and panellists

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Test Drive: The Linea Micra Espresso Machine from La Marzocco

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I got a Porlex Mini 2 and it ruins my coffee

I got a Porlex Mini 2 and it ruins my coffee

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...

I got a Porlex Mini 2 and it ruins my coffee

So since I'm the only Coffee drinker in my household I thought it would be exagerrating to buy a big electric grinder. Reading about the Porlex, praised as one of the best hand grinders, I chose to get one of those instead.

Since then my Coffee tastes bad: bitter, sludgy, just off. I replaced my old French Press, blamed it on the beans. But then I realized: It's the freaking Porlex.

The grind is all over the place. So many fines, I could paint pictures with it. Coarse pieces that I could wear around my neck. This thing cost me 70 bucks, why would anyone recommend it?

So what are your experiences with it? Is there a way to fix this thing or can you recommend small electric grinders / other alternatives? And does grinding fresh yourself really matter that much if you can get small batches of home-roasted beans every week from your local roaster?

I experimented with a vast range of "clicks" aka grind-size, from 40 to 8 and it does get better towards the finer size, but is still awful. I grind slowly and with one hand, on the table.

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I got a Porlex Mini 2 and it ruins my coffee

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.

I got a Porlex Mini 2 and it ruins my coffee

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