Kuerieg Elite should be call recruit

Kuerieg Elite should be call recruit

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 […]


Pick Your Pourover: Comparing and Contrasting the Most Popular Models

The Hario V60, Kalita Wave, and Chemex are three of the most popular pourover devices. Today, we’re comparing the three to help you determine which is the right choice for you. BY EMILY MENESES BARISTA MAGAZINE ONLINE Featured photo by Julien Labelle via Unsplash Ah, the pourover—this tried-and-true form of brewing is sacred in the […]


4 Cool Cafés to Try Out in Bologna

Bologna, the Italian city home to the world’s oldest university, is traditionally famous for its food and drink—and it has some stellar specialty cafés. BY TANYA NANETTI SENIOR ONLINE CORRESPONDENT Featured photo by Annie Spratt via Unsplash Bologna is home to the oldest university in the world and is the unofficial “capital“ of the porticos […]


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…

Kuerieg Elite should be call recruit

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…


The 2023 Specialty Coffee Transaction Guide Has Landed

The 2023 edition of the Specialty Coffee Transaction Guide (SCTG) guide went live today, providing actors throughout the coffee chain a data-driven tool for green coffee price discovery. The full…


A Look at Digital Coffee Future’s Digital Origin Education Program

The new program connects coffee producers to one another, provides them with educational resources, and more. BY VASILEIA FANARIOTISENIOR ONLINE CORRESPONDENT Photos courtesy of the Cocaerol, Comal & Amprocal cooperatives in Honduras Since 2021, Digital Coffee Future (DCF) has been working on a digital training program to address the needs of coffee producers. In September […]


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 […]

Kuerieg Elite should be call recruit

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 […]


Interest in coffee & health is rising – what do consumers need to know?

There is a wealth of scientific research available about the many health benefits of coffee – as well as the undesirable side effects of drinking too much. But like all fields of science, research about the impact of drinking coffee on human health is ever-changing as we uncover new findings.  Interestingly, the continuous discovery of […]


Sumatra Coffee Farmers See Gains Through Agroforestry and Organic Fertilizer

Farmers in Indonesia’s Lampung province are making their own organic fertilizer in order to lessen reliance on volatile external supply chains. They’ve also diversified the number of crops they grow,…


Interest in coffee & health is rising – what do consumers need to know?

There is a wealth of scientific research available about the many health benefits of coffee – as well as the undesirable side effects of drinking too much. But like all fields of science, research about the impact of drinking coffee on human health is ever-changing as we uncover new findings.  Interestingly, the continuous discovery of […]

Kuerieg Elite should be call recruit

Kuerieg Elite should be call recruit

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...

Kuerieg Elite should be call recruit

Why I hate this coffee maker. I owned one of the original kuerigs from 2015 to 2021. It was a used hand me down that already had some years under it. The only reason we had it replaced was because my wife complained that she wanted an upgrade. It had no faults, issues, and honestly I held out as long as I could before she made me cave and buy her a new one.

Now I purchased a brand new kuerieg elite from the website. Issues started immediately. First they were supposed to send me some free coffee which they didn't. I called them and they said (and still do) that the kuerieg I bought from them isn't in their system. I was confused? I have a receipt from PayPal. I told them the credit card associated with that account. Nope. No record. They said they would have sent me another receipt with that order which I never received so I guess I won't be getting any tech support.

Now the issues Water reservoir (god I hate it) is flimsy and thin, it has fallen over plenty of times -it's a pain in the ass to line it up just right with the machine bc it has a small lip that it hooks too unlike the outdated inferior model where you could just drop the tank and it would latch on – when I say flimsy I feel like I am 1psi from crushing the thing when trying to attach it. -my biggest bitch, the reservoir never fully empties. What I mean is you make coffee and some times up to a quarter of the tank cant be used because the "tank is empty" light is on. This never happened on the old models. This is like buying a 24ounce mug for your coffee but you can only ever use 20 ounces bc the extra 4 ounces are just to remind you to refill. It's a piss poor design that I can't get over. -speaking of the fill water light, it's on all the time. So they say descale. I used to have to descale every 3 months the with the old model now this one says to descale every 3 weeks, some times weekly. To elaborate. The website says my water tank says it's needs a refill bc I haven't descaled it. That's a lie. I have descaled it, it's bad design. -there is no over ride for the fill water option. I will refill the water and guess what? The water level warning won't go away which means I can't make coffee. Solution: slam the reservoir down hard on the blasted machine and maybe I get lucky and it will go away -coffee levels aren't consistent. 12 ounces might be 10 or 14 ounces, good luck. -coffee some how taste worse than my old crap original kuerieg. Go figure I buy the same gevalia. -the needle that punches the hole in the k-cup doesn't always work so I have to give it an extra slam.

Overall rating: overpriced and mediocre. The French press I have that is 20 years old cost $15 and still hasnt failed me. In fact my 40 year old garbage coffee maker at work that probably cost $20 in 1980 performs better and I don't think it's ever been cleaned.

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Kuerieg Elite should be call recruit

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.

Kuerieg Elite should be call recruit

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