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

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Serving Coffee in the Epicenter

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Understanding the Process: Double Fermentation

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Understanding the Process: Anaerobic Processing

We continue our series on fermentation with a look at the anaerobic process, which has quickly become a favorite in cafés worldwide. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Photos courtesy of Bram de Hoog for Ally Coffee A simple cup of well-brewed coffee can have endless variations of flavors and aromas. These are closely linked to […]

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

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, […]


Cup of Excellence to Offer El Salvador Immersion Program

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The Origin Story of Turtle Island Coffee in Vancouver, B.C.

A new Indigenous-owned coffee company based in Vancouver, British Columbia, called Turtle Island Coffee has launched with the goal of exposing more people to high quality specialty coffee and Indigenous…


Know Your Sweeteners: Honey: Part Two

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

Weekly Coffee News: EUDR and Africa + More Celebrity Coffee

Welcome to DCN’s Weekly Coffee News. Keep up with all the latest coffee industry stories and career opportunities by subscribing to DCN’s newsletter. Tell our editors about your news here. Report: Small-Scale Farmers in…


Lvl Up Coffee Hits High Scores In Normal, Illinois

Specialty coffee in the central Illinois town of Normal has reached a new stage of quality with the opening of Lvl Up Coffee Bar. Brought to life by coffee roaster…


New AFCA Director Gilbert Gatali on the 20th African Fine Coffees Conference

As the African Fine Coffees Association (AFCA) prepares for the 20th iteration of its flagship event, the African Fine Coffees Conference and Exhibition, the group is operating under new executive…


The Origin Story of Turtle Island Coffee in Vancouver, B.C.

A new Indigenous-owned coffee company based in Vancouver, British Columbia, called Turtle Island Coffee has launched with the goal of exposing more people to high quality specialty coffee and Indigenous…

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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