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

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 […]


Breaking New Ground: A Sicilian Coffee Plantation, Part 2

The Morettino family has successfully cultivated a coffee plantation right in Sicily. Next on the agenda: making the island an international coffee hub. BY JOSEPH PHELANSPECIAL TO BARISTA MAGAZINE ONLINE Feature photo by Tomas Anton Escobar via Unsplash Editor’s note: Check out part one of this story here. Andrea Morettino’s family has proven that coffee […]


Design Details: A Petit Le Café Coffee in Midtown Manhattan

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…


Know Your Sweeteners: Honey: Part Two

We continue our deep dive into honey, bringing to light environmental and animal rights concerns related to the product, and how the industry is addressing them. BY EMILY JOY MENESESBARISTA MAGAZINE ONLINE Feature photo via Unsplash This week we started our discussion of honey, uncovering how it’s produced, the differences between varieties of honey, and […]

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

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 […]


5 Amazing Coffee Drinks in Reno, Nev.

Here are some standout specialty drinks you can try in the Biggest Little City in the World. BY EDDIE P. GOMEZSPECIAL TO BARISTA MAGAZINE Photos by Eddie P. Gomez Reno, Nev., has more cafés per capita than just about any other place in North America. And because it is a snowier-than-usual winter in northwestern Nevada […]


4 Cool Cafés to Try Out in Bologna

Bologna, the Italian city home to the world’s oldest university, is traditionally famous for its food and drink—and it has some stellar specialty cafés. BY TANYA NANETTI SENIOR ONLINE CORRESPONDENT Featured photo by Annie Spratt via Unsplash Bologna is home to the oldest university in the world and is the unofficial “capital“ of the porticos […]


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 […]

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

Coffee News Recap, 26 Jan: Researchers create new genetic map to “future proof” arabica production, UAE & Italian Coffee Champions crowned at WoC Dubai and SIGEP & 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: competitions. Mon, 22 Jan Timemore launches crowdfunding campaign for upcoming Millab E01 portable electric coffee grinder. The wireless electric coffee grinder features a 5,000 mAh lithium battery […]


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…


How to Make the Best Coffee at Home By James Hoffmann: Book Review 

James Hoffmann’s new book, How to Make the Best Coffee at Home, is finally out, and is the perfect guide for both professionals and amateurs. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Photos by Tanya Nanetti James Hoffmann is one of the most recognizable people in the world of specialty coffee. His YouTube channel is both informative […]


The 2023 Specialty Coffee Transaction Guide Has Landed

The 2023 edition of the Specialty Coffee Transaction Guide (SCTG) guide went live today, providing actors throughout the coffee chain a data-driven tool for green coffee price discovery. The full…

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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