Probably a long shot, but do any growers/roasters possible to try a Washed vs Natural of the same crop?

Probably a long shot, but do any growers/roasters possible to try a Washed vs Natural of the same crop?

The Color of Coffee Collective Symposium Returns for Its Second Year

The collective and the nonprofit Koffee with Keith will hold their second annual symposium in Houston on March 10-12. BY J. MARIE CARLANBARISTA MAGAZINE ONLINE Photos courtesy of the Color of Coffee Collective The Color of Coffee Collective (COCC) is an organization that seeks to promote equity and opportunity for people of color in the […]


Design Details: Brewing Reinvented at ULA Café in Melbourne

Welcome to Design Details, an ongoing editorial feature in Daily Coffee News focused on individual examples of coffee shop architecture, interior design, packaging design or branding. If you are a coffee…


Get Ready for The Barista League’s 2024 Season

The Barista League has announced 12 competitions across four continents. BY J. MARIE CARLANBARISTA MAGAZINE ONLINE Photos courtesy of The Barista League When The Barista League announces new events, it’s worth paying attention! This year, the schedule will be organized by geographic location, bringing together coffee people in various communities. At The Barista League in […]


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. […]

Probably a long shot, but do any growers/roasters possible to try a Washed vs Natural of the same crop?

Don’t Skip the Budding Specialty-Café Culture in Quito, Ecuador

Introducing the specialty cafés of Quito, a city worth exploring on your coffee quest. BY JORDAN BUCHANANSPECIAL TO BARISTA MAGAZINE Featured photo courtesy of Stratto When traveling across South America, Ecuador can be forgotten between the high profiles of Colombia and Peru. Similarly, coffee from Ecuador may be overlooked due to its giant neighbors, including […]


María Andrée Is Honing Olfactory Skills in Antigua 

A sensorial class in Guatemala at Artista de Café teaches how to use your nose for the ultimate coffee experience. BY JORDAN BUCHANANBARISTA MAGAZINE ONLINE Photos courtesy of Arista de Café Walking into a specialty café in Guatemala, your nostrils are infused with aromas from the best coffees in the country. Your nose recollects the […]


Coffee News Recap, 2 Feb: Applications open for Australia’s Richest Barista 2024, De’Longhi reports 4.6% revenue increase after La Marzocco move & other stories

Every Friday, Perfect Daily Grind rounds up the top coffee industry news from the previous week. Here are this week’s coffee news stories. The word of the week is: expansion. Mon, 29 Jan AeroPress launches limited-edition Clear Pink brewer. The coffee brewer is made from the same Tritan material used in the standard Clear model. […]


Competition, Cold, and More from the 2024 U.S. Coffee Competition Qualifiers in Houston

The first round of qualifiers for the 2024 season of the United States Coffee Competitions featured the U.S. Barista, Cup Tasters, and Roasters qualifying competitions. BY KATE VAN PETTENSPECIAL TO BARISTA MAGAZINE Photos courtesy of U.S. CoffeeChamps The first round of qualifiers for the 2024 season of the United States Coffee Competitions took place January […]

Probably a long shot, but do any growers/roasters possible to try a Washed vs Natural of the same crop?

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…


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…


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

In the second half of this article, we discover how the Coffee Barometer attempts to bridge the gap between discourse and action, envisioning a sustainable future for the coffee sector. BY VASILEIA FANARIOTISENIOR ONLINE CORRESPONDENT Featured photo courtesy of Rodrigo Flores via Unsplash As we embark on the second part of our conversation with Ethos […]


Sumatra Coffee Farmers See Gains Through Agroforestry and Organic Fertilizer

Farmers in Indonesia’s Lampung province are making their own organic fertilizer in order to lessen reliance on volatile external supply chains. They’ve also diversified the number of crops they grow,…

Probably a long shot, but do any growers/roasters possible to try a Washed vs Natural of the same crop?

Probably a long shot, but do any growers/roasters possible to try a Washed vs Natural of the same crop?

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...

Probably a long shot, but do any growers/roasters possible to try a Washed vs Natural of the same crop?

I'd like to better understand the in the cup difference between Washed and Naturals. I think it'd be a very fun experiment to try them side by side of the same crop. I can't imagine I'm the only person who's thought of this, but I'm guessing most (all?) growers go strictly with one of the other. But, I figure if this does exist, then this community would know where I could find it.

Barring that, I'd be interested in other coffee recommendations to contrast the differences between washed and natural.

submitted by /u/NakaNakaNakazawa
[link] [comments]

Probably a long shot, but do any growers/roasters possible to try a Washed vs Natural of the same crop?

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.

Probably a long shot, but do any growers/roasters possible to try a Washed vs Natural of the same crop?

Shopping cart0
There are no products in the cart!
Continue shopping
0