seasoned specialty coffee drinkers, are you ever surprised anymore?

seasoned specialty coffee drinkers, are you ever surprised anymore?

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 […]


In Tbilisi, Parsek1 Merges Comic Books with Specialty Coffee

We take a look at how this innovative café has changed the face of comics and coffee in the capital of Georgia. BY VASILEIA FANARIOTISENIOR ONLINE CORRESPONDENT Photos courtesy of Parsek1 When it comes to coffee and comic books, Japan is a longtime leader in the field. Manga cafés have been around for decades, combining […]


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…


Girlsplaining Workshop Unites Women in Coffee in Quito, Ecuador

Meet Camila Khalifé, the brains behind Girlsplaining, a unique coffee learning experience with an emphasis on creating space for women in the industry. BY JORDAN BUCHANANSPECIAL TO BARISTA MAGAZINE Photos courtesy of Camila Khalifé Men may hold most of the positions of authority and teaching roles within the specialty-coffee industry, but Camila Khalifé, the owner […]

seasoned specialty coffee drinkers, are you ever surprised anymore?

Torr Launches the Hive Cafe Countertop Coffee Concentrate System

Commercial cold coffee equipment company Torr Industries recently rolled out a countertop-friendly version of its signature Hive Brew cold coffee system, called the Hive Cafe. The northern California coffee company…


Three Questions with Gabriela Parfait of The Good Sourcing

After eight years working for the French green coffee importing company Belco, Gabriela Parfait has launched a coffee-focused company called The Good Sourcing.  The new venture is intentionally small, although…


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 […]


Don’t Skip the Budding Specialty-Café Culture in Quito, Ecuador

Introducing the specialty cafés of Quito, a city worth exploring on your coffee quest. BY JORDAN BUCHANANSPECIAL TO BARISTA MAGAZINE Featured photo courtesy of Stratto When traveling across South America, Ecuador can be forgotten between the high profiles of Colombia and Peru. Similarly, coffee from Ecuador may be overlooked due to its giant neighbors, including […]

seasoned specialty coffee drinkers, are you ever surprised anymore?

How to roast anaerobically fermented coffee

Among the many different kinds of experimental processing methods, anaerobic fermentation is perhaps the most popular and intriguing. Interest in this processing technique is only growing, with more and more anaerobic fermented coffee available in cafés and roasteries around the world. Moreover, of all the advanced processing methods, this particular technique has one of the […]


Breaking New Ground: A Sicilian Coffee Plantation, Part One

The impacts of climate change are starting to be felt in Sicily, but while they’re causing problems, the rising temperatures are also bringing new opportunities. BY JOSEPH PHELANSPECIAL TO BARISTA MAGAZINE ONLINE Featured image courtesy of Henrique Ferreira on Unsplash The Sicilian love affair with coffee is known the world over. Sicily, the largest of […]


In Tbilisi, Parsek1 Merges Comic Books with Specialty Coffee

We take a look at how this innovative café has changed the face of comics and coffee in the capital of Georgia. BY VASILEIA FANARIOTISENIOR ONLINE CORRESPONDENT Photos courtesy of Parsek1 When it comes to coffee and comic books, Japan is a longtime leader in the field. Manga cafés have been around for decades, combining […]


Torr Launches the Hive Cafe Countertop Coffee Concentrate System

Commercial cold coffee equipment company Torr Industries recently rolled out a countertop-friendly version of its signature Hive Brew cold coffee system, called the Hive Cafe. The northern California coffee company…

seasoned specialty coffee drinkers, are you ever surprised anymore?

seasoned specialty coffee drinkers, are you ever surprised anymore?

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...

seasoned specialty coffee drinkers, are you ever surprised anymore?

I've been doing this for a while now, and this morning i found myself thinking i was 'finally almost through this bag' which i then almost immediately felt bad about, as i hadn't really experimented with it at all.

Some context: i enjoy shopping around and getting new beans almost every time, the rare occasion i'll enjoy something so much to buy a 2nd or 3rd time (aside from a year or two stint where i was loyal to a local roaster until they were sold and the quality declined). there's a lot out there, a lot of talented folk growing and roasting coffee, and i want to experience as much of it as possible. i generally know what flavor profiles i prefer, but also enjoy trying new types.

Now that i'm experienced in all the brewers and variables at my disposal, i find myself losing interest pretty much right off the bat if a coffee doesn't show some promise.

Always start out brewing in a V60, and depending on how that goes, assign to a different method or plan to try tweaking for the next brew. But occasionally there will be the bag that i can't theoretically find any promise in and it becomes a slog to get through. In the past i've still experimented with these bags, but never was able to save one, so i've mostly quit doing that.There was once a while ago with one such bag that was brought back to life by a mocha pot, but that was before i had used the mocha pot very much.

Am i just jaded? overcome by ego? or is this just something that happens with experience? I guess i'm just looking for some hope, or confirmation, or someone to knock me down a peg. would be happy with any/all of the above. i know that some flavors just "aren't for me" but is it really possible to figure that out with a single brew? should i just quit trying flavor profiles that i'm "fairly certain" aren't my thing? i don't think that can be it, because even beans from the same place change over time.

Small aside: i keep saying 'flavors' and 'flavor profiles'. just to clarify, in my head, that's a combination on what i know of the 1) region, 2) roast 3) process and lastly, with a grain of salt, 4) the flavor profile listed on the roaster's description.

Generally in life i hold a "never stop learning" mindset, but it seems like with coffee i've reached the end of personally useful knowledge, with the exception of doing something i really can't afford like buying an espresso machine.

Also, reading back over this it sounds a littly braggy. it probably is, but i'm not saying i'm the best coffee brewer in the world now or anything. i've just found what works for me. great chance if i served a cup of my coffee to a World Barista Championship judge, they'd spit it back in my face.

that is a much longer post than i was expecting, thanks for reading

TLDR; Jaded local man complains about knowing too much

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seasoned specialty coffee drinkers, are you ever surprised anymore?

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.

seasoned specialty coffee drinkers, are you ever surprised anymore?

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