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?

Out Now: The February + March 2023 Issue

The February + March 2023 issue of Barista Magazine features New Zealand coffee & chef champion Sam Low on the cover. Also inside: a special section on branding, understanding trademark law, an interview with Laura Sommers, field reports from Kansas City, Indonesia, and Hong Kong, and much more. BY KENNETH R. OLSONBARISTA MAGAZINE We’re excited […]


María Andrée Is Honing Olfactory Skills in Antigua 

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The Slingshot Chalice Puts a New Spin on Espresso Dosing

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Joven and Atucún Join Forces to Empower Young Farmers

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

Bypass coffee brewing: How can it improve extraction?

There is a lot of science to brewing coffee. Whether knowingly or unknowingly, we trigger – and try to control – an almost endless number of chemical reactions to achieve the perfect extraction. To do so, we have to tweak different variables – such as grind size, temperature, and coffee-to-water ratio – to get the […]


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 […]


Breaking New Ground: A Sicilian Coffee Plantation, Part 2

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Playing Leaderboard, the Arcade-Inspired Coffee Game

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

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. […]


Weekly Coffee News: EUDR and Africa + More Celebrity Coffee

Welcome to DCN’s Weekly Coffee News. Keep up with all the latest coffee industry stories and career opportunities by subscribing to DCN’s newsletter. Tell our editors about your news here. Report: Small-Scale Farmers in…


Get Ready for The Barista League’s 2024 Season

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4 Cool Cafés to Try Out in Bologna

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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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