Question about 4:6 method in v60

Question about 4:6 method in v60

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Design Details: Brewing Reinvented at ULA Café in Melbourne

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Question about 4:6 method in v60

The Barista League Releases New Competition Calendar

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Out Now: The February + March 2024 Issue of Barista Magazine!

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10 Minutes With Helena Oliviero: Part One

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Question about 4:6 method in v60

Lvl Up Coffee Hits High Scores In Normal, Illinois

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Brewing at Home and on the Road With Diego Campos

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

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Girlsplaining Workshop Unites Women in Coffee in Quito, Ecuador

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Question about 4:6 method in v60

Question about 4:6 method in v60

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...

Question about 4:6 method in v60

So I grind my beans with a Lido 3 just one line shy a full rotation. I've just been doing 60g at a time and for the first three pours, the water drains out completely and very fast, but for some reason the last two pours tend to get clogged up. Are fines the issue? I'm really not sure. It just seems like if it starts quickly it shouldn't get clogged up at the end. Maybe I'm missing something

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Question about 4:6 method in v60

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.

Question about 4:6 method in v60

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