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?

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 […]


Congrats to the Top-Ranking Qualifiers at U.S. CoffeeChamps Denver

Dozens of coffee professionals competed at qualifiers this weekend in Colorado for coveted spots at the U.S. Coffee Championships next month. BY J. MARIE CARLANBARISTA MAGAZINE ONLINE Cover photo by J. Marie Carlan For competitive coffee professionals in the USA, the U.S. Coffee Championships are the place to be. Over the weekend, the second USCC […]


5 Cool Cafés Worth a Try in Chiang Mai

Chiang Mai, one of Thailand’s most fascinating cities, is home to a vibrant specialty-coffee scene, with many cafés and roasteriess often offering locally grown coffee. BY TANYA NANETTI SENIOR ONLINE CORRESPONDENT Featured photo by Tim Durgan via Unsplash With a population of 3 million, Chiang Mai is a little (by Asian standards) gem in northern […]


Cup of Excellence to Offer El Salvador Immersion Program

The immersion experience will allow participants to grow their knowledge on Salvadoran culture and coffee varieties. BY J. MARIE CARLANBARISTA MAGAZINE ONLINE Photos courtesy of Cup of Excellence Cup of Excellence is launching a new learning opportunity in 2024: the Origin Immersion Program, to be held in El Salvador from February 26 to March 5. […]

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?

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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