[Question][Gear]The harder I try the worse my V60 is 🙁

[Question][Gear]The harder I try the worse my V60 is 🙁

Know Your Sweeteners: Honey: Part One

Not all sweeteners are made equal! In this series, we’ll take a closer look at different types of sweeteners and syrups—starting with honey. BY EMILY JOY MENESESBARISTA MAGAZINE ONLINE Featured photo by Arwin Neil Baichoo via Unsplash Though you can’t go wrong with simple syrup or the tried-and-true vanilla, there are many options when it […]


Test Drive: The Linea Micra Espresso Machine from La Marzocco

Ready to find out how La Marzocco’s Linea Micra measures up? Read on for our full Test Drive review!  BY VASILEIA FANARIOTISENIOR ONLINE CORRESPONDENT Photos courtesy of Vasileia Fanarioti  The Linea Micra espresso machine by La Marzocco is the newest addition to their impressive line of home espresso machines. I was lucky to get my […]


Brewing at Home and on the Road with Wilford Lamastus Jr.

We talk to the multi-time Panama Brewers Cup champion about his brewing preferences. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Photos courtesy of Wilford Lamastus Coffee professionals tend to spend most of their days brewing coffee. It can be an espresso shot pulled for a customer or a cupping to check out a new roaster to choose […]


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 […]

[Question][Gear]The harder I try the worse my V60 is 🙁

Serving Coffee in the Epicenter

The Turkish specialty-coffee community is coming together to support earthquake relief. BY MICHAEL BUTTERWORTHSPECIAL TO BARISTA MAGAZINE ONLINE When Niji Coffee went live on Instagram,…


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…


An Unfiltered History of Vietnamese Coffee

We explore the history of coffee in Vietnam and how the industry’s perception of Vietnamese coffee is evolving.  BY EMILY MENESES BARISTA MAGAZINE ONLINE Featured photo by frank mckenna via Unsplash What do you think of when you hear the term “Vietnamese coffee”? For Kim Dam, founder of Portland Cà Phê, it extends far beyond […]


Is the World Barista Championship too exclusive & expensive for competitors?

There are a number of competitions in specialty coffee designed to test the skills and knowledge of industry professionals. However, many consider the World Barista Championship (WBC) to be one of the most esteemed and highly regarded events, acting as a platform to showcase excellence in the barista profession. There are many reasons to celebrate […]

[Question][Gear]The harder I try the worse my V60 is 🙁

4 Cool Cafés to Try Out in Kuala Lumpur

The Malaysian capital is often visited in a hurry, but visitors who take the time to explore will discover a welcoming city, thanks in part to its friendly specialty cafés. BY TANYA NANETTI SENIOR ONLINE CORRESPONDENT Photos by Tanya Nanetti Kuala Lumpur, the capital of Malaysia, is often a stopover on vacations, quickly left behind […]


The Potential of Augmented Reality Technology for the Coffee Industry

Join us as we explore the applications and trends of “augmented reality“ in the world of coffee. BY VASILEIA FANARIOTISENIOR ONLINE CORRESPONDENT Featured photo courtesy of Pixabay In the ever-evolving landscape of technology, augmented reality (AR) has emerged as a transformative force, blurring the lines between the digital and physical worlds. As we step into […]


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 […]


Exploring the Potential of Drones in Coffee Production 

New drone technology has the potential to revolutionize coffee farming from the air. BY VASILEIA FANARIOTISENIOR ONLINE CORRESPONDENT Cover photo by David Henrichs via Unsplash In an ever-evolving technological landscape, coffee producers have begun turning to drones in an attempt to increase efficiency and operations. These unmanned aerial vehicles (UAVs) offer a wide range of […]

[Question][Gear]The harder I try the worse my V60 is 🙁

[Question][Gear]The harder I try the worse my V60 is 🙁

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][Gear]The harder I try the worse my V60 is 🙁

I have a V60 decanter, gooseneck kettle, and Capresso Infinity grinder at the moment. I am using the Hoffman V60 recipe, as far as I can tell, as closely as possible to what he does. I usually switch between Colombian and African coffees, currently going through a bag of Yirgacheffee that I cannot nail. This is what my most recent coffee bed looks like, about 3 hours afterwards. Eyeballing it, it looks way courser than would be reasonable, but literally a single click in either direction on my grinder seems to be making my recent cups extraordinarily bitter or sour, or paradoxically both at the same time. Today's cup tasted fairly empty, and a bit bitter, at about a 2:30 drawdown, so I do not really want to grind finer.

I had been thinking for some time that there might be some intangible to the Hoffman method, not directly addressed in the video, but I am reasonably certain I am performing it precisely as expected, unless the actual pouring technique itself has a lot of nuance I could be missing beyond maintaining the flow rate he describes.

The only other thing I can think of is that perhaps it could be indicative of dull burrs; I had not realized with the weird COVID-flow of time, but I'm reasonably certain I've been making coffee with my Infinity every single day for around 5.5 years at this point. So I guess where that leaves me is, do y'all think I could be missing something with my technique? Should I replace the burrs in my capresso, or upgrade outright? I make pourover 90% of the time, aeropress/Mokapot the other 10%. Interested in French Press in the future but don't presently own one. I'm willing to upgrade or get a hand grinder I just want to make sure it is worth the investment for someone who is almost exclusively making pourover with zero interest in breaking into Espresso at the moment. Thank you very much!

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