Is there any way to salvage light roast coffee with a crappy drip machine?

Is there any way to salvage light roast coffee with a crappy drip machine?

Design Details: Brewing Reinvented at ULA Café in Melbourne

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…


U.S. Coffee Championships 2023 Denver Qualifiers Reach New Heights

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10 Minutes With Helena Oliviero: Part One

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Is there any way to salvage light roast coffee with a crappy drip machine?

Exploring the Potential of Drones in Coffee Production 

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5 Amazing Coffee Drinks in Reno, Nev.

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Is there any way to salvage light roast coffee with a crappy drip machine?

Cerrado Mineiro Green Coffee Auction Launching Online Jan. 29

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Florencia y Fortunata: A Café Empowering Women in Peru

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An In-Depth Look at Gruppo Cimbali’s Coffee Technician Wheel

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Is there any way to salvage light roast coffee with a crappy drip machine?

Is there any way to salvage light roast coffee with a crappy drip machine?

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...

Is there any way to salvage light roast coffee with a crappy drip machine?

I'm living abroad for a few months, and all I have here is a cheap automatic drip machine – I have a nicer one at home, but I can't stand pourovers/etc and so I'm using this for now. It actually makes decent coffee out of what I usually buy, which is slightly cheaper medium-dark roasts. However, this time I bought a bag of lightly roasted Ethiopian beans, and it tastes… awful. Just really bland and watery.

A quick google says that light roasts often need hotter water and finer grind (neither of which I can achieve). Actually, I think the beans might be an issue too – they were harder to grind than any coffee I've gotten before, such that I had to stop partway through because my motor grinder was getting too hot.

Is there anything else I can change (just higher coffee concentration maybe?) with the limited equipment I have, or just accept that it won't taste too good?

submitted by /u/taijisucks
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Is there any way to salvage light roast coffee with a crappy drip machine?

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.

Is there any way to salvage light roast coffee with a crappy drip machine?

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