I like the fruity notes you usually get from filter coffee, but prefer brewing espresso. Are these mutually exclusive?

I like the fruity notes you usually get from filter coffee, but prefer brewing espresso. Are these mutually exclusive?

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 […]


Bypass coffee brewing: How can it improve extraction?

There is a lot of science to brewing coffee. Whether knowingly or unknowingly, we trigger – and try to control – an almost endless number of chemical reactions to achieve the perfect extraction. To do so, we have to tweak different variables – such as grind size, temperature, and coffee-to-water ratio – to get the […]


The coffee industry’s biggest competition: The story of the World Barista Championship

Every year, the global coffee industry gears up for one of its most exciting and groundbreaking competitions: the World Barista Championship. For more than two decades, the WBC has been one of the biggest catalysts for change and innovation in specialty coffee, and continues to set even higher standards for baristas around the world to […]


Breaking New Ground: A Sicilian Coffee Plantation, Part 2

The Morettino family has successfully cultivated a coffee plantation right in Sicily. Next on the agenda: making the island an international coffee hub. BY JOSEPH PHELANSPECIAL TO BARISTA MAGAZINE ONLINE Feature photo by Tomas Anton Escobar via Unsplash Editor’s note: Check out part one of this story here. Andrea Morettino’s family has proven that coffee […]

I like the fruity notes you usually get from filter coffee, but prefer brewing espresso. Are these mutually exclusive?

Brewing at Home and On the Road with Darrin Daniel

We check in with the Cup of Excellence executive director to learn his current coffee-brewing habits. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Featured photo by Emre…


Medium-sized farms play an important role in specialty coffee

For many consumers and industry professionals, specialty coffee and direct trade are inextricably linked. Building strong and mutually beneficial working relationships between producers and roasters is often seen as a cornerstone of establishing a truly sustainable supply chain. So with this association between specialty coffee and direct trade, there can be a narrative of smaller-sized […]


Understanding the Process: Koji Fermentation

Continuing our series on coffee processing, we learn about koji fermentation, a unique process usually associated with the brewing of sake. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Photos courtesy of Forest Coffee If brewed properly, a cup of coffee can offer countless variations of flavor and aroma. The quality and complexity of these attributes depend on many different […]


4 Cool Cafés to Try Out in Kuala Lumpur

The Malaysian capital is often visited in a hurry, but visitors who take the time to explore will discover a welcoming city, thanks in part to its friendly specialty cafés. BY TANYA NANETTI SENIOR ONLINE CORRESPONDENT Photos by Tanya Nanetti Kuala Lumpur, the capital of Malaysia, is often a stopover on vacations, quickly left behind […]

I like the fruity notes you usually get from filter coffee, but prefer brewing espresso. Are these mutually exclusive?

The Slingshot Chalice Puts a New Spin on Espresso Dosing

Hong Kong and Australia-based coffee equipment maker Slingshot Technology recently launched the Chalice Distributor Cup, a multipurpose espresso preparation tool for baristas. Displayed in its final production form at the…


Girlsplaining Workshop Unites Women in Coffee in Quito, Ecuador

Meet Camila Khalifé, the brains behind Girlsplaining, a unique coffee learning experience with an emphasis on creating space for women in the industry. BY JORDAN BUCHANANSPECIAL TO BARISTA MAGAZINE Photos courtesy of Camila Khalifé Men may hold most of the positions of authority and teaching roles within the specialty-coffee industry, but Camila Khalifé, the owner […]


Don’t Skip the Budding Specialty-Café Culture in Quito, Ecuador

Introducing the specialty cafés of Quito, a city worth exploring on your coffee quest. BY JORDAN BUCHANANSPECIAL TO BARISTA MAGAZINE Featured photo courtesy of Stratto When traveling across South America, Ecuador can be forgotten between the high profiles of Colombia and Peru. Similarly, coffee from Ecuador may be overlooked due to its giant neighbors, including […]


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 […]

I like the fruity notes you usually get from filter coffee, but prefer brewing espresso. Are these mutually exclusive?

I like the fruity notes you usually get from filter coffee, but prefer brewing espresso. Are these mutually exclusive?

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 like the fruity notes you usually get from filter coffee, but prefer brewing espresso. Are these mutually exclusive?

When I started my coffee adventure, I started with a v60 and a hario Skerton, which just never gave me good results (horrible grinder). But every time I’ve visited good coffee shops I love the fruity floral filter coffee.

After my continued unsuccess I ended up nerding out in espresso instead.

But espresso just doesn’t give me that floral brew I love. Is this a matter of not using the right beans/method, or is it a matter of brew method?

Is it worth getting a hold of a v60 again to try it out again? Can I use my espresso beans?

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I like the fruity notes you usually get from filter coffee, but prefer brewing espresso. Are these mutually exclusive?

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 like the fruity notes you usually get from filter coffee, but prefer brewing espresso. Are these mutually exclusive?

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