Light roasts making me feel like a newb. Is there such a thing as double grinding?

Light roasts making me feel like a newb. Is there such a thing as double grinding?

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, […]


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 […]


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 […]


10 Minutes With Helena Oliviero: Part One

We talk with coffee champion and Q Grader Helena Oliveriero about her career, her life in Colombia, and what it means to be a young woman in the male-dominated coffee world.   BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Featured photo courtesy of Helena Oliviero Helena Oliviero, originally from Tuscany, Italy, is 28 years old, but already she […]

Light roasts making me feel like a newb. Is there such a thing as double grinding?

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 CORRESPONDENT Photos courtesy of Joven Coffee  For their first-of-its-kind bar, Joven Coffee and Atucún Chocolateria combined coffee beans, extracted cocoa butter, and organic cane sugar. Committed to supporting young farmers […]


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

The Coffee Technician Wheel is a new tool that helps technicians understand the complexity of coffee extraction. BY VASILEIA FANARIOTISENIOR ONLINE CORRESPONDENT Photos courtesy of Edgardo Ferrero and Espresso Academy Coffee technicians are responsible for a complex set of tasks related to the production and extraction of coffee. They manage customer requests and need to […]


The coffee industry’s biggest competition: The story of the World Barista Championship

Every year, the global coffee industry gears up for one of its most exciting and groundbreaking competitions: the World Barista Championship. For more than two decades, the WBC has been one of the biggest catalysts for change and innovation in specialty coffee, and continues to set even higher standards for baristas around the world to […]


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 […]

Light roasts making me feel like a newb. Is there such a thing as double grinding?

Light roasts making me feel like a newb. Is there such a thing as double grinding?

minimum dose size?

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...

Light roasts making me feel like a newb. Is there such a thing as double grinding?

I thought about laying out the argument that I have plenty of coffee experience but writing it, it felt weird, so let's just say I've been grinding coffee at home and brewing it in a variety of ways for a long time. I've traditionally preferred darker roasts and the moka pot is my personal reference. Lately all of the coffees I usually like have been tasting burnt. Maybe it's been a few bad batches but it made me branch out, and I've found a roaster who makes these amazingly fruity blends with light roasts and fermented beans. They are my first foray into fermented beans and I'm hooked. The problem is they are proving to be a challenge to grind. I have a Bodum burr grinder and a little ceramic hand grinder, they have both worked adequately. I mean they've always seemed to produce the right grind. My first grind with these beans seemed more coarse than I intended, I brewed anyway and now I just don't want to brew anything else, it's that good. It looks a little underextracted but maybe this is what light or fermented roasts are like? The behavior of these beans is different than what I'm used to. They come out almost… fluffy. I have taken to grinding them in the electric grinder, then finishing them in the hand grinder and it at least looks a bit more normal. Is this just how light beans grind? It's a new world to me!

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