Looking for thoughts and advice on upcoming brewing competition

Looking for thoughts and advice on upcoming brewing competition

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Looking for thoughts and advice on upcoming brewing competition

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Looking for thoughts and advice on upcoming brewing competition

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Looking for thoughts and advice on upcoming brewing competition

Looking for thoughts and advice on upcoming brewing competition

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...

Looking for thoughts and advice on upcoming brewing competition

So I've been out of the game for a while but my region is having a brewers competition coming up where we need to make at least 300g extraction of hot coffee. Method, grinder, is all up to competitors, but we have to use the designated competition beans and there will also be the new Timemore Grinder and Compak100 available to use if competitors don't have their own.

So far I'd like to use Hario Switch, brewista kettle, hario filter papers ( I like the thickness), but am currently not settled on method and grinder. Open to any Switch recipes or grinder/paper filter recommendations. I personally prefer brewista over fellow because of the harder water.

My thoughts to consider and I hope to hear any thoughts any of you may have on it as well:

Should I make 2 pots of 150/160g extraction, or 1 pot of 300g?

Perhaps the grinders they provide might be what the judges are more looking for in the flavor?

Do you think a proper extraction or "nicer" taste would be better to aim for? Usually this should be the same, but depending on roast I've had different reactions. For example a properly extraction but a dark roasted bitter taste lingers, rather than cutting extraction short to balance that out.

This competition usually gets a few aeropress competitors that get far but I'm personally a tad biased against it. Do you think out of 46 competitors making your flavors stronger towards the end stands out? Its a 2 day knockout format competition. Should I just make the same if I pass the first day?

The competition doesn't state which cup to serve in so if anyone has cup recommendations maybe that's an extra edge as well.

Anyways thanks for taking the time to read and any advice. Will update if anyone interested in more details.

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Looking for thoughts and advice on upcoming brewing competition

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.

Looking for thoughts and advice on upcoming brewing competition

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