The last key I needed to get an amazing cup of coffee: temperature control

The last key I needed to get an amazing cup of coffee: temperature control

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…


Get Ready for The Barista League’s 2024 Season

The Barista League has announced 12 competitions across four continents. BY J. MARIE CARLANBARISTA MAGAZINE ONLINE Photos courtesy of The Barista League When The Barista League announces new events, it’s worth paying attention! This year, the schedule will be organized by geographic location, bringing together coffee people in various communities. At The Barista League in […]


Toronto’s Pilot Coffee Roasters Acquiring Bridgehead Coffee for $3.6 Million

Toronto, Ontario-based specialty coffee roaster and retailer Pilot Coffee Roasters is acquiring Ottawa-based Bridgehead Coffee in a deal worth approximately US$3.6 million.  Bridgehead, which has 21 coffee shop locations throughout…


Unique Collection in Switzerland Offers a Look at Coffee’s Rich History

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The last key I needed to get an amazing cup of coffee: temperature control

Serving Coffee in the Epicenter

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

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Cup of Excellence to Offer El Salvador Immersion Program

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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 […]

The last key I needed to get an amazing cup of coffee: temperature control

Test Drive: The Linea Micra Espresso Machine from La Marzocco

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Lvl Up Coffee Hits High Scores In Normal, Illinois

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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 […]


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 […]

The last key I needed to get an amazing cup of coffee: temperature control

The last key I needed to get an amazing cup of coffee: temperature control

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 last key I needed to get an amazing cup of coffee: temperature control

TL;DR: changing methods made my kettle temperature drop alot by accident, which made me realize how much temperature matters (after I measured the drop using a thermometer), started brewing at 90c, went from good to amazing cups.

I have a feeling this post might sound so obvious and stupid for some but this realization took my almost 2 years.

Throughout I've tried a bunch of different beans, different methods, different waters, roast levels, grind size, ratios, recipes, timings, different everything. And I've never managed to get a cup of coffee that didn't have that "coffee bitterness", of course I just accepted it, because at the end of the day, coffee IS bitter.

It took me around 12 months of daily special coffee consumption to get over sugar so I expected to get used to some bitterness in the same manner. But I never go over the feeling of "I think I'm missing something".

I also never found a good and cheap 127v temperature controlled kettle, so I kept using my ancient gas stove one. I've been a bunch of people saying I should just go for boiling at it shouldn't matter much, and sure, makes sense so I never questioned it.

A few months ago, Lance Hedrick posted a video about this pourover method that had a 2min bloom, and I thought it was the weirdest thing ever, but gave it a try anyway. My first cup was so drastically different it got me curious and it quickly became my go-to method.

The last few weeks I've been getting into homebrewed beer, after some amazing experiences in some bars in my city. And you can find alot of information about how mash/fermentation temperature is important to get a good tasting beer.

I have multiple thermometers in my kitchen and got curious how hard it would be to hold constant water temperature (basically I was trying to figure out if I needed something to get a consistent mash temperature). For whatever reason I tried with coffee, it's not even close to the amount of water one would use in a homebrew bash.

BUT HOLY SHIT, remember that I said Lance's method gave me a super different taste? Depending on the amount of water I put in my kettle, the temperature would drop 20c+ after the first pour. Why? Because I always rested my kettle on top of a giant cool granite countertop, and it TANKED my water temperature.

Since then, I've been playing around 85~95c and I finally crossed that line from "Good cup" to "Amazing cup" brewing at 90c. Even my parents that hate coffee realized that my cups were MUCH better. That punchy bitterness was completely gone and the taste notes got stronger (I think it's just the bitterness not overpowering them).

I hate how much coffee "got wasted" but at the same time, this is the reason I got into coffee hehe.

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The last key I needed to get an amazing cup of coffee: temperature control

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 last key I needed to get an amazing cup of coffee: temperature control

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