Lotus Water Drops… Need Your Help!

Lotus Water Drops… Need Your Help!

Ethos Agriculture’s Journey from Vision to Impact in Coffee Sustainability: Part Two

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Lotus Water Drops… Need Your Help!

Three Questions with IWCA Executive Director Blanca Castro

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Lotus Water Drops… Need Your Help!

Three Questions with IWCA Executive Director Blanca Castro

When International Women’s Coffee Alliance (IWCA) Executive Director began her job years ago at the Guatemalan coffee association Anacafé, she knew next to nothing about coffee.  “I just pretended that…


4 Cool Cafés to Try Out in Kuala Lumpur

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Cup of Excellence to Offer El Salvador Immersion Program

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4 Cool Cafés to Try Out in Bologna

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Lotus Water Drops… Need Your Help!

Lotus Water Drops… Need Your Help!

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...

Lotus Water Drops… Need Your Help!

Home baristas, I could really use your experience. Today I tried Lotus Water Drops (LWD) for the first time. I started with the Hedrick’s Simple & Sweet recipe (90GH/40KH). After the first sip I immediately knew something was wrong. It was like trying to swallow chalky water. Since I had never experienced anything like it, I panicked for a few minutes and was ready to call an ambulance if my tongue & throat continued drying up more. But it wasn't. After rinsing my mouth with tap water, I gathered my courage and took a few small sips for further analysis. At this point, however, there were too many unknowns so I tried the second Hedrick’s recipe Light & Bright (60GH/25KH) for comparison. It turned out pretty good. I enjoyed the cup and felt encouraged to try more recipes.

At that point, I hypothesized that the chalkiness was a sign of too much buffer.

So I made a third brew with custom recipe of 80GH/20KH, but the awful chalkiness was back almost as strong as the first time. So I tried lowering the GH instead and made a fourth brew with 50GH/35KH. Surprisingly it tasted almost as bad.

I don't know what's wrong. I'm starting to worry that I got a defective product. The only recipe that worked well (Light & Bright) contained only calcium and potassium. So I suspect one of the magnesium-sodium pair might be the culprit. Do you know what else could be wrong?

FOR YOUR INFORMATION. In my region, it's almost impossible to buy food grade DI water, so I've mixed LWD with Zero Water. According to Lotus and many home baristas who mix TWW with Zero Water just fine, this shouldn't be a problem.

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Lotus Water Drops… Need Your Help!

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.

Lotus Water Drops… Need Your Help!

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