Suggestions for a smaller type of aero press?

Suggestions for a smaller type of aero press?

10 Minutes With Keith Hawkins of the Color of Coffee Collective

We dive into everything you need to know about the Color of Coffee Collective’s mission, initiatives, and the upcoming second edition of the Symposium Experience.  BY VASILEIA FANARIOTISENIOR ONLINE CORRESPONDENT Photos courtesy of Keith Hawkins  Today at Barista Magazine Online, we sit down for a chat with Keith Hawkins, a passionate entrepreneur and advocate for […]


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 […]


Know Your Sweeteners: Agave: Part One — Indigenous Use

Known today primarily as a sweetener, agave can be traced back thousands of years. BY EMILY JOY MENESESBARISTA MAGAZINE ONLINE Featured photo by Bruno Cervera via Unsplash Recently, we launched our brand new article series “Know Your Sweeteners,” where we’re discussing a variety of sweeteners and syrups, and analyzing the unique characteristics of each one. […]


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 […]

Suggestions for a smaller type of aero press?

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 […]


Weekly Coffee News: Grounds for Health Week + Iconic SF Shop Closes

Welcome to DCN’s Weekly Coffee News. Keep up with all the latest coffee industry stories and career opportunities by subscribing to DCN’s newsletter. Tell our editors about your news here. Registration Opens for Inaugural…


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 […]


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 CORRESPONDENT Photos courtesy of Joven Coffee  For their first-of-its-kind bar, Joven Coffee and Atucún Chocolateria combined coffee beans, extracted cocoa butter, and organic cane sugar. Committed to supporting young farmers […]

Suggestions for a smaller type of aero press?

Philadelphia’s Café Don Pedro Seeks to Build Up Small Businesses

A Dominican-owned coffee roasting company called Café Don Pedro recently launched in Philadelphia with ambitions for direct trading and boosting more Latino-owned small businesses throughout its supply and distribution networks….


Interest in coffee & health is rising – what do consumers need to know?

There is a wealth of scientific research available about the many health benefits of coffee – as well as the undesirable side effects of drinking too much. But like all fields of science, research about the impact of drinking coffee on human health is ever-changing as we uncover new findings.  Interestingly, the continuous discovery of […]


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 future for the coffee sector. BY VASILEIA FANARIOTISENIOR ONLINE CORRESPONDENT Featured photo courtesy of Rodrigo Flores via Unsplash As we embark on the second part of our conversation with Ethos […]


10 (More) Minutes With Helena Oliviero

Today we continue our conversation with Helena Oliviero about her coffee career and life on a Colombian finca. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Photos courtesy of Helena Oliviero Barista Magazine: Let’s talk about living on a Colombian coffee farm, Finca Palma Roja. How do you spend your days? What’s usually happening on a busy coffee […]

Suggestions for a smaller type of aero press?

Suggestions for a smaller type of aero press?

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...

Suggestions for a smaller type of aero press?

So, like an idiot I’ve left the bottom plate of my aero press somewhere at work, and it’s gone walkies (RIP) So I’m looking for a new press, however if possible before I get another aero, I was wondering if there was a smaller aero press like device I could get?

Thanks!

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Suggestions for a smaller type of aero press?

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.

Suggestions for a smaller type of aero press?

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