seasoned specialty coffee drinkers, are you ever surprised anymore?

seasoned specialty coffee drinkers, are you ever surprised anymore?

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 […]


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 […]


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. […]


Sumatra Coffee Farmers See Gains Through Agroforestry and Organic Fertilizer

Farmers in Indonesia’s Lampung province are making their own organic fertilizer in order to lessen reliance on volatile external supply chains. They’ve also diversified the number of crops they grow,…

seasoned specialty coffee drinkers, are you ever surprised anymore?

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…


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 […]


Joven and Atucún Join Forces to Empower Young Farmers

The two brands have collaborated to create a unique coffee bar and support young farmers in the coffee and cacao industries. BY VASILEIA FANARIOTISENIOR ONLINE…


A Recap of The Barista League’s Mystery Coffee Vacation in Colombia

The Barista League’s Mystery Coffee Vacation in Colombia is over, and we’ve got the scoop on all the fun! BY VASILEIA FANARIOTISENIOR ONLINE CORRESPONDENT Photos courtesy of Vasileia Fanarioti and Juan Henao During the last week of February, the 2022 Barista League champions gathered in Colombia for this year’s Mystery Coffee Vacation. It was an […]

seasoned specialty coffee drinkers, are you ever surprised anymore?

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 […]


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 […]


Book Review: From Nerd to Pro, by Patrik Rolf

From Nerd to Pro: A Coffee Journey is an autobiography by roaster, café operator, and coffee competitor Patrik Rolf sharing his coffee journey. BY TANYA NANETTI SENIOR ONLINE CORRESPONDENT Featured photo by Tanya Nanetti I’ve read plenty of books on coffee over the years: manuals on how to brew great coffee at home, books on […]


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?

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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