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?

Competition, Cold, and More from the 2024 U.S. Coffee Competition Qualifiers in Houston

The first round of qualifiers for the 2024 season of the United States Coffee Competitions featured the U.S. Barista, Cup Tasters, and Roasters qualifying competitions. BY KATE VAN PETTENSPECIAL TO BARISTA MAGAZINE Photos courtesy of U.S. CoffeeChamps The first round of qualifiers for the 2024 season of the United States Coffee Competitions took place January […]


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 […]


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

In the second half of this article, we discover how the Coffee Barometer attempts to bridge the gap between discourse and action, envisioning a sustainable future for the coffee sector. BY VASILEIA FANARIOTISENIOR ONLINE CORRESPONDENT Featured photo courtesy of Rodrigo Flores via Unsplash As we embark on the second part of our conversation with Ethos […]


Coffee News Recap, 20 Jan: Last chance to apply for PRF El Salvador Mayorga Scholarship and volunteer positions, World of Coffee Dubai attracts more than 12,000 visitors & other stories

Every Friday, Perfect Daily Grind rounds up the top coffee industry news from the previous week. Here are this week’s stories. Mon, 16 Jan World of Coffee Dubai 2023 attracts more than 12,000 visitors from 48 countries. The event, which was held at the Dubai World Trade Centre, also included over 180 exhibitors and 36 […]

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?

María Andrée Is Honing Olfactory Skills in Antigua 

A sensorial class in Guatemala at Artista de Café teaches how to use your nose for the ultimate coffee experience. BY JORDAN BUCHANANBARISTA MAGAZINE ONLINE Photos courtesy of Arista de Café Walking into a specialty café in Guatemala, your nostrils are infused with aromas from the best coffees in the country. Your nose recollects the […]


The Potential of Augmented Reality Technology for the Coffee Industry

Join us as we explore the applications and trends of “augmented reality“ in the world of coffee. BY VASILEIA FANARIOTISENIOR ONLINE CORRESPONDENT Featured photo courtesy of Pixabay In the ever-evolving landscape of technology, augmented reality (AR) has emerged as a transformative force, blurring the lines between the digital and physical worlds. As we step into […]


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…


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?

Joven and Atucún Join Forces to Empower Young Farmers

The two brands have collaborated to create a unique coffee bar and support young farmers in the coffee and cacao industries. BY VASILEIA FANARIOTISENIOR ONLINE…


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

The world of specialty coffee is still largely governed by men, but these all-female specialty-coffee roasters are helping to close the gender gap. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Feature photo courtesy of Lot Zero/7Gr As is the case for many commercial sectors, the world of specialty coffee continues to display gender disparity along the entire […]


Coffee News Recap, 26 Jan: Researchers create new genetic map to “future proof” arabica production, UAE & Italian Coffee Champions crowned at WoC Dubai and SIGEP & 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: competitions. Mon, 22 Jan Timemore launches crowdfunding campaign for upcoming Millab E01 portable electric coffee grinder. The wireless electric coffee grinder features a 5,000 mAh lithium battery […]


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…

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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