I tried the underextracted/overextracted side-to-side pourover comparison

I tried the underextracted/overextracted side-to-side pourover comparison

The Barista League Releases New Competition Calendar

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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,…

I tried the underextracted/overextracted side-to-side pourover comparison

Thread Coffee Roasters Opens Tailor-Made Roastery in Baltimore

The interwoven actions of Thread Coffee Roasters in Baltimore are finding exponentially more space this week with the grand opening of a brand-new production roastery and training lab. The worker-owned…


Brewing at Home and on the Road with Wilford Lamastus Jr.

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In Tbilisi, Parsek1 Merges Comic Books with Specialty Coffee

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10 (More) Minutes With Helena Oliviero

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I tried the underextracted/overextracted side-to-side pourover comparison

Understanding the Process: Carbonic Maceration

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Ethos Agriculture’s Journey from Vision to Impact in Coffee Sustainability: Part Two

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Cerrado Mineiro Green Coffee Auction Launching Online Jan. 29

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3 All-Women Coffee Roasting Companies that Are Changing the Game

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I tried the underextracted/overextracted side-to-side pourover comparison

I tried the underextracted/overextracted side-to-side pourover comparison

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 tried the underextracted/overextracted side-to-side pourover comparison

In a very recent thread, someone asked "what is bitter and what is sour?".

In that thread, someone suggests brewing 10g of coffee in 200g water (overextracted, bitter), then 10g coffee in 100g of water and topping up/diluting to 200g (underextracted, sour), and comparing the two.

I struggle a lot with bitter vs sour, and I'm very new to pourovers, so gave this a try today.

The overextracted cup:

  • More "full" (more body?)
  • More of a generic coffee taste

The underextracted cup:

  • More bland
  • More palatable overall

The more I drank, the harder it was to tell them apart. I think this was more down to taste fatigue than temperature.

I used Square Mile's Telila Honey Yukro, roasted 25 days ago, which has "juicy" notes that I have entirely failed to achieve. This is the first bag of beans I've ever used for pour over. I used a Kalita 102 with unbleached filters, and water straight off the boil. Beans ground in a Knock Aerspeed at 2:9.

​

I would be interested to hear other people's experiences in discerning bitter vs sour, how your palette has grown more refined… and how you achieve the juicy notes advertised in your beans!

submitted by /u/mart0n
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I tried the underextracted/overextracted side-to-side pourover comparison

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 tried the underextracted/overextracted side-to-side pourover comparison

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