Same bean, same roast profile, same barista, different grinders: the difference is noticeable

Same bean, same roast profile, same barista, different grinders: the difference is noticeable

What I Learned from My First Tea Ceremony

After taking in a brief moment of a tea ceremony in Thailand, I finally had the chance to participate in the full experience recently in Malaysia. BY TANYA NANETTI SENIOR ONLINE CORRESPONDENT Photos by Tanya Nanetti In the years that I worked as a barista in a café, tea always played a marginal role in […]


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 […]


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 […]


Understanding the Process: Double Fermentation

Continuing our series on coffee processing, we learn about double fermentation, a term that can refer to several different processes. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Photos courtesy of Cafe Imports Editor’s note: Check out other entries in our “Understanding the Process“ series here. When exploring the wonderful world of high-quality coffee, you’ll discover that no […]

Same bean, same roast profile, same barista, different grinders: the difference is noticeable

U.S. Coffee Championships 2023 Baltimore Qualifiers Results

More than 100 competitors brought their talent to Baltimore to take part in six competitions, and 63 will progress to nationals in April. BY NATE KLOCKBARISTA MAGAZINE ONLINE Photos by Matthew Temple courtesy of the U.S. Coffee Championships Last weekend, my hometown welcomed the U.S. Coffee Championships (USCC) qualifiers with the charm only Baltimore could […]


Bypass coffee brewing: How can it improve extraction?

There is a lot of science to brewing coffee. Whether knowingly or unknowingly, we trigger – and try to control – an almost endless number of chemical reactions to achieve the perfect extraction. To do so, we have to tweak different variables – such as grind size, temperature, and coffee-to-water ratio – to get the […]


An In-Depth Look at Gruppo Cimbali’s Coffee Technician Wheel

The Coffee Technician Wheel is a new tool that helps technicians understand the complexity of coffee extraction. BY VASILEIA FANARIOTISENIOR ONLINE CORRESPONDENT Photos courtesy of Edgardo Ferrero and Espresso Academy Coffee technicians are responsible for a complex set of tasks related to the production and extraction of coffee. They manage customer requests and need to […]


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 […]

Same bean, same roast profile, same barista, different grinders: the difference is noticeable

Unique Collection in Switzerland Offers a Look at Coffee’s Rich History

Anita Vietri’s Coffee Culture Collection chronicles the brew’s journey through 1,500 artifacts. BY VASILEIA FANARIOTISENIOR ONLINE CORRESPONDENT Photos courtesy of Anita Vietri In the rich tapestry of coffee culture, there exists a hidden gem—an extraordinary collection that chronicles the captivating history of our beloved brew. Today, we meet Anita Vietri, an ardent coffee enthusiast and […]


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 […]


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, it felt as though the entire Turkish specialty-coffee community was watching with bated breath. Niji Coffee made a name for itself in the Turkish specialty-coffee scene when, as a relatively […]


Three Questions with IWCA Executive Director Blanca Castro

When International Women’s Coffee Alliance (IWCA) Executive Director began her job years ago at the Guatemalan coffee association Anacafé, she knew next to nothing about coffee.  “I just pretended that…

Same bean, same roast profile, same barista, different grinders: the difference is noticeable

Same bean, same roast profile, same barista, different grinders: the difference is noticeable

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...

Same bean, same roast profile, same barista, different grinders: the difference is noticeable

One of my friends, let’s just call him M, owns a coffee shop which I frequent and he has always been happy to share the auction lot samples that he bought with me and discuss his roasts and learn what I think of them.

Yesterday, I went to his shop with two friends, let’s call them C, to pick up some CGLE auction samples that M wanted to share and noticed that he recently purchased a new grinder (Compak PK100 Lab). Interested to see if different grinders make easily noticeable difference to brews, I ask M if he could brew the same bean using the same formula with only the grinder being the variable. M was happy to oblige.

Moments late, M brought forth two servers of this years Ethiopia COE #9, one filled with coffee grounded using C40, the other with coffee grounded using PK100 Lab. We also asked to borrow M’s Nucleus Compass Beverage Thermometer so we can better quantify the difference between the brews.

At the temperature that the coffee was served in (IIRC around 60 Celsius), the coffee made using C40 had a noticeably fruitier and more acidic taste than the one made from PK100. The C40 produced a cup that was more aligned with the stereotypical fruity/floral/delicate nature of Ethiopian specialty coffee while the PK100’s cup felt more muted with a slight woody/cereal note. Our second temperature check occurred around 45 Celsius. To the group, the 45-50 range was the ideal temperature range for the coffee. The C40’s brew began to show more sweetness and jasmine-tea characteristics while the PK100’s brew began to show more acidity and fruit notes. Our last temperature check was when the coffee cooled to roughly 25 Celsius. At this temperature, the C40’s brew starts to feel like it has less body than the PK100 and the separation between notes was less obvious.

Overall, the group consensus was that, at hot/warm temperatures, the C40 performed better than the PK100 to our palates since it produced fruitier. The PK100, on the other hand , performed better for slightly above room temperature coffee. We later retested our hypothesis with a blind tasting of another COE sample and got the same results.

We also tried a sample of this year’s COE #2 and compared notes. C told me that based onhis memory of the bean, which he brewed at home with his Eureka Mignon , it tasted more anaerobic. My version at home made with C40 tasted fruity and acidic. M’s version with PK100 had that woody note. However, this comparison of notes was not as controlled as the previous two since there are more variables that might be different when brewing coffee at home.

Admittedly, M tells us the the PK100 was banged around by the shipping company during transport and was not properly calibrated beyond grind size after it’s arrival, however it is still interesting to see how big of a noticeable difference grinders make to the final brew.

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Same bean, same roast profile, same barista, different grinders: the difference is noticeable

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.

Same bean, same roast profile, same barista, different grinders: the difference is noticeable

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