The Hoffman Technique and my experience with 1 cup vs 2.

The Hoffman Technique and my experience with 1 cup vs 2.

Three Questions with IWCA Executive Director Blanca Castro

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Know Your Sweeteners: Agave: Part One — Indigenous Use

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

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The Hoffman Technique and my experience with 1 cup vs 2.

Is the World Barista Championship too exclusive & expensive for competitors?

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Understanding the Process: Carbonic Maceration

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U.S. Coffee Championships 2023 Baltimore Qualifiers Results

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4 Coffee Shops Worth a Visit in Madrid

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The Hoffman Technique and my experience with 1 cup vs 2.

Brewing at Home and on the Road with Wilford Lamastus Jr.

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Thread Coffee Roasters Opens Tailor-Made Roastery in Baltimore

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From Malawi to Edinburgh: The MF Coffee Project

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3 All-Women Coffee Roasting Companies that Are Changing the Game

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The Hoffman Technique and my experience with 1 cup vs 2.

The Hoffman Technique and my experience with 1 cup vs 2.

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...

The Hoffman Technique and my experience with 1 cup vs 2.

James Hoffman, like many of us, was my introduction to specialty coffee and his videos plus a visit to my local specialty shop were what motivated me to take the plunge into making better coffee for myself at home.

I started making 1 cup pour overs for myself using his original method however as my tastes developed and I learned more about the brewer and the techniques others use I slowly abandoned the Hoffman recipe in favor of the 4:6 method as I was more successful in getting cups I enjoyed with more perceived clarity and brightness.

Fast forward to now, I’ve upgraded my coffee setup and have been happily enjoying coffee this way when James posts a video addressing people’s criticisms of his technique with one cup brews. I gave his updated method a try with a fairly light roasted coffee I had already been enjoying for a few weeks from my shop and was surprised by how sweet and jammy the cup tasted.

I had realized I never really bothered with the full 500g recipe before and decided to try it again and I think I’m back in the Hoffman camp. More coffee, sweeter cups, and fewer pours.

I still believe the 4:6 method is superior when it comes to darker roasts however, even brewing at like 88c I still get some unwanted bitterness over the smoother cups I get when using the 4:6 method at the same temperature.

Anyway, just thought I’d share. Have any of you had a similar experience? I’m curious what this community’s experience is and what you guys have found success with.

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The Hoffman Technique and my experience with 1 cup vs 2.

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.

The Hoffman Technique and my experience with 1 cup vs 2.

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