seasoned specialty coffee drinkers, are you ever surprised anymore?

seasoned specialty coffee drinkers, are you ever surprised anymore?

The Slingshot Chalice Puts a New Spin on Espresso Dosing

Hong Kong and Australia-based coffee equipment maker Slingshot Technology recently launched the Chalice Distributor Cup, a multipurpose espresso preparation tool for baristas. Displayed in its…


Test Drive: Update Your Grinding With More Comandante Grinder Accessories

The popular hand grinder has more to offer with a new line of tools and accessories now available. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Feature photo by Tanya Nanetti To brew the perfect cup of coffee, it’s important to choose the right coffee equipment. One essential is a reliable coffee grinder. Most coffee lovers start with a […]


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 […]


From Malawi to Edinburgh: The MF Coffee Project

We take a trip from North Carolina to Northern Malawi to Edinburgh, exploring the roots, roasts, and impact of the MF Coffee Project. BY VASILEIA FANARIOTISENIOR ONLINE CORRESPONDENT Photos courtesy of the MF Coffee Project In the quaint village of Manchewe, Northern Malawi, a story unfolded when Cameron Mcallister made the life-altering decision to relocate […]

seasoned specialty coffee drinkers, are you ever surprised anymore?

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 […]


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 […]


Out Now: The February + March 2023 Issue

The February + March 2023 issue of Barista Magazine features New Zealand coffee & chef champion Sam Low on the cover. Also inside: a special section on branding, understanding trademark law, an interview with Laura Sommers, field reports from Kansas City, Indonesia, and Hong Kong, and much more. BY KENNETH R. OLSONBARISTA MAGAZINE We’re excited […]


Competition, Cold, and More from the 2024 U.S. Coffee Competition Qualifiers in Houston

The first round of qualifiers for the 2024 season of the United States Coffee Competitions featured the U.S. Barista, Cup Tasters, and Roasters qualifying competitions. BY KATE VAN PETTENSPECIAL TO BARISTA MAGAZINE Photos courtesy of U.S. CoffeeChamps The first round of qualifiers for the 2024 season of the United States Coffee Competitions took place January […]

seasoned specialty coffee drinkers, are you ever surprised anymore?

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 […]


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 […]


Cup of Excellence to Offer El Salvador Immersion Program

The immersion experience will allow participants to grow their knowledge on Salvadoran culture and coffee varieties. BY J. MARIE CARLANBARISTA MAGAZINE ONLINE Photos courtesy of Cup of Excellence Cup of Excellence is launching a new learning opportunity in 2024: the Origin Immersion Program, to be held in El Salvador from February 26 to March 5. […]


Lvl Up Coffee Hits High Scores In Normal, Illinois

Specialty coffee in the central Illinois town of Normal has reached a new stage of quality with the opening of Lvl Up Coffee Bar. Brought to life by coffee roaster…

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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