Q&A COFFEE PODCAST, EPISODE 2: BREWING

Q&A COFFEE PODCAST, EPISODE 2: BREWING

Florencia y Fortunata: A Café Empowering Women in Peru

The Cusco café, founded by Carolina Peralta Minaya, sells coffee from women producers and features women demonstrating their skills behind the bar. BY JORDAN BUCHANANBARISTA MAGAZINE ONLINE Photos courtesy of Carolina Peralta Minaya Traceability, sustainability, and conscientiousness are key values pervading the specialty-coffee trade. For many consumers and traders, these values inform their decision to […]


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 […]


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 […]


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 […]

Q&A COFFEE PODCAST, EPISODE 2: BREWING

Congrats to the Top-Ranking Qualifiers at U.S. CoffeeChamps Denver

Dozens of coffee professionals competed at qualifiers this weekend in Colorado for coveted spots at the U.S. Coffee Championships next month. BY J. MARIE CARLANBARISTA MAGAZINE ONLINE Cover photo by J. Marie Carlan For competitive coffee professionals in the USA, the U.S. Coffee Championships are the place to be. Over the weekend, the second USCC […]


U.S. Coffee Championships 2023 Denver Qualifiers Reach New Heights

The next group of coffee champions moves on to nationals at the Denver qualifiers. BY KATE VAN PETTENSPECIAL TO BARISTA MAGAZINE Photos by Matthew Temple and courtesy of Specialty Coffee Association The high-flying world of U.S. CoffeeChamps competitions reached new heights as coffee professionals flocked to the Denver qualifiers for the 2023 season, hosted in […]


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 […]


Hawaiian Legislators Introduce Bills for Stricter Coffee Labeling

Legislators representing the Kona district of Hawaii have introduced a series of bills that would require more strict labeling requirements for single-origin coffees and blends containing Hawaiian-grown coffees. Some Kona…

Q&A COFFEE PODCAST, EPISODE 2: BREWING

Pick Your Pourover: Comparing and Contrasting the Most Popular Models

The Hario V60, Kalita Wave, and Chemex are three of the most popular pourover devices. Today, we’re comparing the three to help you determine which is the right choice for you. BY EMILY MENESES BARISTA MAGAZINE ONLINE Featured photo by Julien Labelle via Unsplash Ah, the pourover—this tried-and-true form of brewing is sacred in the […]


Thread Coffee Roasters Opens Tailor-Made Roastery in Baltimore

The interwoven actions of Thread Coffee Roasters in Baltimore are finding exponentially more space this week with the grand opening of a brand-new production roastery and training lab. The worker-owned…


Weekly Coffee News: Grounds for Health Week + Iconic SF Shop Closes

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. Registration Opens for Inaugural…


Thread Coffee Roasters Opens Tailor-Made Roastery in Baltimore

The interwoven actions of Thread Coffee Roasters in Baltimore are finding exponentially more space this week with the grand opening of a brand-new production roastery and training lab. The worker-owned…

Q&A COFFEE PODCAST, EPISODE 2: BREWING

Q&A COFFEE PODCAST, EPISODE 2: BREWING

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...

Q&A COFFEE PODCAST, EPISODE 2: BREWING

As of today’s podcast, I ‘ve begun separating the podcasts by theme: brewing, roasting, coffee & health, etc. My hope is to help listeners decide which episodes may interest them most. Today I fielded questions with Vassily about brewing, with a few coffee-business questions in the mix as well.

EPISODE TWO (also available on iTunes):

EPISODE QUESTIONS & TIMES

Mirko Thamm (1:10)

1: concerning the CO2 level of the beans. Is it better to degas after grinding (30-45min) or to grind and brew directly after grinding. Which way will get better (sweeter or more consistent) results? 

2: Sieving the grind. I sieved my grind and if I used just a small range of particles (like 400-500 micrometer) the coffee was not as complex as the whole range. Should we sieve the course particles (bigger than 500microns), the fines or just a small range? Thanks

From Jonathan Mitchell (5:20)

#1 Business – I have a few potential office/law firm clients that want to become a wholesale partner but they are reluctant to keep a grinder on hand. They want me to pre-grind the coffee. I am already a little hesitant to have my coffee represented in this area but it feels like an untapped arena and a decent source of revenue. What are your thoughts?

#2 Any tips on partnering/raising money for future expansion? I am so scared of losing ownership, as I never want to compromise profit sharing with my employees, but I am also scared to dip into my personal savings for a new shop.

Benjamin Byrd , Due South Coffee Roasters (09:55)

I have a Breville precision brewer on the way and I was wondering if you had any tips on programming it for the best results, or if the batch brew rules blog was directly applicable to it. Thank you for your time and for all you do to save the industry from underdevelopment! 

Ghazi Almoayed (12:30)

Hey Scott 

I have 2 questions for you about espresso brewing:

1. What are you thoughts on lowering pressure to 5 or 6 bar? Is this beneficial for better extractions + consistency regardless of roast level 

2. For lighter roasts I have heard about extracting 1:3 . So 18g in with 54g out. Is this only possible with an EK grinder or can a Baratza Forte still pull this off? What sort of timings should one aim for when attempting those ratios ?

Nuno Cristiano de Sousa (19:48)

Hi Scott!

First of all, thanks for taking the time to answer questions of the community
– How do you scale up your filter recipes?

I can make my extractions pretty aromatic and balanced with a 2 pours recipe, comandante 25clicks, pouring at an average 2.5ml/sec (measured in acaia). If the flow rate is higher, the total time is lower, and that messes up the extraction.

However when I tried to scale up to 500ml/17oz, i changed the grind to 28 clicks, kept flow rate, and the average extraction time raised to 3:30.

Q&A COFFEE PODCAST, EPISODE 2: BREWING

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.

Q&A COFFEE PODCAST, EPISODE 2: BREWING

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