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

Understanding the Process: Koji Fermentation

Continuing our series on coffee processing, we learn about koji fermentation, a unique process usually associated with the brewing of sake. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Photos courtesy of Forest Coffee If brewed properly, a cup of coffee can offer countless variations of flavor and aroma. The quality and complexity of these attributes depend on many different […]


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 […]


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…


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…

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

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 […]


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 […]


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…

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

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 […]


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. […]


Coffee News Recap, 20 Jan: Last chance to apply for PRF El Salvador Mayorga Scholarship and volunteer positions, World of Coffee Dubai attracts more than 12,000 visitors & other stories

Every Friday, Perfect Daily Grind rounds up the top coffee industry news from the previous week. Here are this week’s stories. Mon, 16 Jan World of Coffee Dubai 2023 attracts more than 12,000 visitors from 48 countries. The event, which was held at the Dubai World Trade Centre, also included over 180 exhibitors and 36 […]


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 […]

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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