Need help dialing in my grind size – and with coffee stuff in general

Need help dialing in my grind size – and with coffee stuff in general

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

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Cerrado Mineiro Green Coffee Auction Launching Online Jan. 29

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3 Noteworthy Cafés in the Borough of Brooklyn, N.Y.

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Need help dialing in my grind size – and with coffee stuff in general

Know Your Sweeteners: Agave: Part One — Indigenous Use

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Know Your Sweeteners: Agave: Part One — Indigenous Use

Known today primarily as a sweetener, agave can be traced back thousands of years. BY EMILY JOY MENESESBARISTA MAGAZINE ONLINE Featured photo by Bruno Cervera via Unsplash Recently, we launched our brand new article series “Know Your Sweeteners,” where we’re discussing a variety of sweeteners and syrups, and analyzing the unique characteristics of each one. […]


Playing Leaderboard, the Arcade-Inspired Coffee Game

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Need help dialing in my grind size – and with coffee stuff in general

Breaking New Ground: A Sicilian Coffee Plantation, Part One

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Serving Coffee in the Epicenter

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Brewing at Home and on the Road With Diego Campos

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Design Details: A Petit Le Café Coffee in Midtown Manhattan

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Need help dialing in my grind size – and with coffee stuff in general

Need help dialing in my grind size – and with coffee stuff in general

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...

Need help dialing in my grind size – and with coffee stuff in general

Recently started grinding my own coffee and I have a few doubts regarding the terminology used in specialty coffee (pourover/filter coffee specifically) –

  1. When we say a coffee/brew is sweet – is it referring to the absence of bitterness or is it an actual perception of a sweet taste we are referring to?

  2. When we say a cup is balanced – does it mean there’s absolutely no bitterness to it, or does it mean that acid vs bitterness are sort of balanced out? When James Hoffman or others refer to ‘the bitter wall’ that occurs because of grinding too fine – is that referring to the appearance of bitterness or is it referring to it being bitter to the point of not being able to taste anything else?

I’ve never had specialty coffee from a proper cafe, and that might not happen anytime soon because of my current work situation – so I have no point of reference.

I recently got a Timemore C2 and Hario Switch and a bag of medium roasted coffee and have been playing around with grind size – I’ve had cups that tasted sour but still had quite apparent bitterness, and I’ve had cups that had some bitterness but tasted flat otherwise. Grind size has ranged from 14-20 but I haven’t been able to zero in on a single best cup.

I generally brew 15 gms to 250 ml, bloom with about 45-50ml for 45 seconds, pour the rest of the water in, let it steep up to total brew time hits 2:15, give it a small stir – wait for 30 seconds and then let it draw down. Draw down takes about 45 ish seconds generally (total brew time in the 3:30 -3:50 range)

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Need help dialing in my grind size – and with coffee stuff in general

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.

Need help dialing in my grind size – and with coffee stuff in general

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