I’m having an issue brewing a specific coffee which I didn’t have problems with in the past. Curious of everyones take on what happened? Problem with this roast? User error? Something else?

I’m having an issue brewing a specific coffee which I didn’t have problems with in the past. Curious of everyones take on what happened? Problem with this roast? User error? Something else?

Exploring the Potential of Drones in Coffee Production 

New drone technology has the potential to revolutionize coffee farming from the air. BY VASILEIA FANARIOTISENIOR ONLINE CORRESPONDENT Cover photo by David Henrichs via Unsplash In an ever-evolving technological landscape, coffee producers have begun turning to drones in an attempt to increase efficiency and operations. These unmanned aerial vehicles (UAVs) offer a wide range of […]


Understanding the Process: Anaerobic Processing

We continue our series on fermentation with a look at the anaerobic process, which has quickly become a favorite in cafés worldwide. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Photos courtesy of Bram de Hoog for Ally Coffee A simple cup of well-brewed coffee can have endless variations of flavors and aromas. These are closely linked to […]


Playing Leaderboard, the Arcade-Inspired Coffee Game

We sat down to try the newest version of the game—a fun opportunity to learn more about coffee while vying for cool coffee prizes.  BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Photos by Tanya Nanetti I’ve never been much into video games, except for the classic arcade games of my youth.   Growing up in the ‘80s meant […]


Coffee News Recap, 2 Feb: Applications open for Australia’s Richest Barista 2024, De’Longhi reports 4.6% revenue increase after La Marzocco move & 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: expansion. Mon, 29 Jan AeroPress launches limited-edition Clear Pink brewer. The coffee brewer is made from the same Tritan material used in the standard Clear model. […]

I’m having an issue brewing a specific coffee which I didn’t have problems with in the past. Curious of everyones take on what happened? Problem with this roast? User error? Something else?

An Unfiltered History of Vietnamese Coffee

We explore the history of coffee in Vietnam and how the industry’s perception of Vietnamese coffee is evolving.  BY EMILY MENESES BARISTA MAGAZINE ONLINE Featured photo by frank mckenna via Unsplash What do you think of when you hear the term “Vietnamese coffee”? For Kim Dam, founder of Portland Cà Phê, it extends far beyond […]


An Unfiltered History of Vietnamese Coffee

We explore the history of coffee in Vietnam and how the industry’s perception of Vietnamese coffee is evolving.  BY EMILY MENESES BARISTA MAGAZINE ONLINE Featured photo by frank mckenna via Unsplash What do you think of when you hear the term “Vietnamese coffee”? For Kim Dam, founder of Portland Cà Phê, it extends far beyond […]


Toronto’s Pilot Coffee Roasters Acquiring Bridgehead Coffee for $3.6 Million

Toronto, Ontario-based specialty coffee roaster and retailer Pilot Coffee Roasters is acquiring Ottawa-based Bridgehead Coffee in a deal worth approximately US$3.6 million.  Bridgehead, which has 21 coffee shop locations throughout…


Serving Coffee in the Epicenter

The Turkish specialty-coffee community is coming together to support earthquake relief. BY MICHAEL BUTTERWORTHSPECIAL TO BARISTA MAGAZINE ONLINE When Niji Coffee went live on Instagram, it felt as though the entire Turkish specialty-coffee community was watching with bated breath. Niji Coffee made a name for itself in the Turkish specialty-coffee scene when, as a relatively […]

I’m having an issue brewing a specific coffee which I didn’t have problems with in the past. Curious of everyones take on what happened? Problem with this roast? User error? Something else?

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…


Design Details: A Petit Le Café Coffee in Midtown Manhattan

Welcome to Design Details, an ongoing editorial feature in Daily Coffee News focused on individual examples of coffee shop architecture, interior design, packaging design or branding. If you are a coffee…


Brewing at Home and on the Road With Diego Campos

We talk to the first Colombian World Barista Champion and Diamante Coffee Farm founder Diego Campos about his brewing habits. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Photos courtesy of Diego Campos The focal point of a coffee worker’s professional life is, obviously, coffee. Whether for a customer, to check a specific production batch, or to verify the […]


Three Questions with Gabriela Parfait of The Good Sourcing

After eight years working for the French green coffee importing company Belco, Gabriela Parfait has launched a coffee-focused company called The Good Sourcing.  The new venture is intentionally small, although…

I’m having an issue brewing a specific coffee which I didn’t have problems with in the past. Curious of everyones take on what happened? Problem with this roast? User error? Something else?

I’m having an issue brewing a specific coffee which I didn’t have problems with in the past. Curious of everyones take on what happened? Problem with this roast? User error? Something else?

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’m having an issue brewing a specific coffee which I didn’t have problems with in the past. Curious of everyones take on what happened? Problem with this roast? User error? Something else?

So to begin with I'm just curious of anyones take on what happened here. So feel free to drop a comment/suggestion of what you think is the cause or issue? I'm adding photos as well. One is of the same coffee but different roast dates, with the left coffee being the older one with no issues and the one on the right being the recent coffee I've been having trouble with. The other photo is just the coffee Im having trouble with.

Note: Originally I assumed it had to be user error or this coffee is an outlier but now I have no clue what the issue was. Maybe something went wrong with the coffee during storage at this time, or the roast was done wrong (which I cannot tell from looking at but I will post photos of the coffee I'm having trouble brewing and the same coffee from a month before which does not have these issues), or possibly an issue with the roaster itself at this time. So please any advice or help would be greatly appreciated.

So, there's a roaster in New York (where I live) who I am a huge fan of. They have several amazing naturals they roast that have a great fruity flavor. But I bought one recently that I have been having massive trouble brewing. I use a plastic V60, brown filters, brew 20 grams and 1:15-1:16 ratio. Best time I found on this coffee specifically is usually around 2:45-2:55. I have a niche grinder and typical grind for this brew set up is between 37 and 42 on the dial.

This coffee though at around that grind originally came to approximately 2:00 and it tasted weak. I ended up having to go to 23 on the Niche to get this coffee to brew at 2:30 and even then it had that fruity note but it was very harsh/sharp if you understand what I mean. Also in feeling the ground coffee at 23 it is a lot finer than I have ever used for a pour over.

Originally i thought the issue might be the grinder and I took it a part, cleaned it and recalibrated the Niche, but nothing changed.

Just want to step back a second and provide as much information as possible for anyone to help limit any questions of factors. So the coffee was roasted on February 21st, my first brewing of this coffee was on March 4th until today March 11th. Also, I'm using boiling water – 212 degrees F.

So now today Im having the same issues again with this coffee and ended up giving up and brewing a different coffee from another local roaster. That different coffee followed the usual patterns including the typical grind dial that I usually use which suggests to me that theres something off with this natural coffee. Further, in thinking over what happened, I swore I had enjoyed this coffee before without these issues. Ended up going through my little stash of older bags that barely have any coffee left and turns out I have this same coffee roasted from January 16th.

I brewed that coffee under my usual guidelines but just a little finer at 38, and it worked pretty well. Tastes a lot better than this new coffee.

So if anyone knows what happened? Why would the same coffee, thats supposed to be roasted pretty much the same have a such massive changes to it. I'm very consistent with my brewing, grind sizes, amount of water, etc. so this shouldn't factor in. If anyone knows or has an idea/suggestion please let me know. Also, if anyone notices any differences in the coffees from the photos please drop a comment since I don't see anything OTHER THEN THE MORE RECENT COFFEE CAUSING ME TROUBLE TO BE A LITTLE DARKER ROASTED.

Photo of the coffee causing issues

Photos of the same coffee roasted 1.5 months apart. Coffee on right is the newer coffee causing me issues

submitted by /u/Apadover
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I’m having an issue brewing a specific coffee which I didn’t have problems with in the past. Curious of everyones take on what happened? Problem with this roast? User error? Something else?

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’m having an issue brewing a specific coffee which I didn’t have problems with in the past. Curious of everyones take on what happened? Problem with this roast? User error? Something else?

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