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?

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 via Unsplash Brewing coffee is, for many coffee professionals, more than just a job.   They usually brew coffee every day, both for themselves and their customers. Perhaps they do it […]


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 […]


How to roast anaerobically fermented coffee

Among the many different kinds of experimental processing methods, anaerobic fermentation is perhaps the most popular and intriguing. Interest in this processing technique is only growing, with more and more anaerobic fermented coffee available in cafés and roasteries around the world. Moreover, of all the advanced processing methods, this particular technique has one of the […]


Congrats to the Top-Ranking Qualifiers at U.S. CoffeeChamps Denver

Dozens of coffee professionals competed at qualifiers this weekend in Colorado for coveted spots at the U.S. Coffee Championships next month. BY J. MARIE CARLANBARISTA MAGAZINE ONLINE Cover photo by J. Marie Carlan For competitive coffee professionals in the USA, the U.S. Coffee Championships are the place to be. Over the weekend, the second USCC […]

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?

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…


Conflict in the Red Sea: Why coffee roasters need to prepare for shipping delays

Like many other industries, conditions in the coffee supply chain can change quickly, and in turn, have a huge impact on all actors and stakeholders. Price volatility is one of the more pertinent – which is influenced by many factors. These include fluctuations in supply and demand, extreme or unexpected weather events, global economic downturn, […]


The Color of Coffee Collective Symposium Returns for Its Second Year

The collective and the nonprofit Koffee with Keith will hold their second annual symposium in Houston on March 10-12. BY J. MARIE CARLANBARISTA MAGAZINE ONLINE Photos courtesy of the Color of Coffee Collective The Color of Coffee Collective (COCC) is an organization that seeks to promote equity and opportunity for people of color in the […]


Understanding the Process: Double Fermentation

Continuing our series on coffee processing, we learn about double fermentation, a term that can refer to several different processes. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Photos courtesy of Cafe Imports Editor’s note: Check out other entries in our “Understanding the Process“ series here. When exploring the wonderful world of high-quality coffee, you’ll discover that no […]

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?

Understanding the Process: Carbonic Maceration

Continuing our series on coffee processing, we learn about carbonic maceration—a unique, newer processing method. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Photos courtesy of Cafe Imports Editor’s note: Check out more entries in our “Understanding the Process“ series here. The rise of the specialty-coffee scene has helped many people understand that talking about coffee as something […]


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

We talk to the multi-time Panama Brewers Cup champion about his brewing preferences. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Photos courtesy of Wilford Lamastus Coffee professionals tend to spend most of their days brewing coffee. It can be an espresso shot pulled for a customer or a cupping to check out a new roaster to choose […]


Out Now: The February + March 2024 Issue of Barista Magazine!

In our new issue we feature Lisa Lawson from Glasgow, Scotland, take a look at the newest grinders, explore spring drink inspiration, see how more women are getting involved in coffee tech, and much more! BY SARAH ALLENBARISTA MAGAZINE We’re stoked to announce the release of the February + March 2024 issue of Barista Magazine, […]


Congrats to the Top-Ranking Qualifiers at U.S. CoffeeChamps Denver

Dozens of coffee professionals competed at qualifiers this weekend in Colorado for coveted spots at the U.S. Coffee Championships next month. BY J. MARIE CARLANBARISTA MAGAZINE ONLINE Cover photo by J. Marie Carlan For competitive coffee professionals in the USA, the U.S. Coffee Championships are the place to be. Over the weekend, the second USCC […]

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

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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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