Trick for Preheating Ceramic v60

Trick for Preheating Ceramic v60

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,…


Three Questions with IWCA Executive Director Blanca Castro

When International Women’s Coffee Alliance (IWCA) Executive Director began her job years ago at the Guatemalan coffee association Anacafé, she knew next to nothing about coffee.  “I just pretended that…


Torr Launches the Hive Cafe Countertop Coffee Concentrate System

Commercial cold coffee equipment company Torr Industries recently rolled out a countertop-friendly version of its signature Hive Brew cold coffee system, called the Hive Cafe. The northern California coffee company…


Understanding the Process: Koji Fermentation

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Trick for Preheating Ceramic v60

An Unfiltered History of Vietnamese Coffee

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Cerrado Mineiro Green Coffee Auction Launching Online Jan. 29

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Torr Launches the Hive Cafe Countertop Coffee Concentrate System

Commercial cold coffee equipment company Torr Industries recently rolled out a countertop-friendly version of its signature Hive Brew cold coffee system, called the Hive Cafe. The northern California coffee company…


Know Your Sweeteners: Agave: Part Two—Environmental Concerns

Agave has become an increasingly popular sweetener in the coffee industry. But is it as environmentally friendly as people claim it to be? BY EMILY JOY MENESESBARISTA MAGAZINE ONLINE Featured photo sourced via Pixabay In recent years, you may have noticed an increase in demand for “alternative sweeteners” like agave. While today, the nectar serves […]

Trick for Preheating Ceramic v60

Brewing at Home and on the Road with Justin Pierce

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3 Noteworthy Cafés in the Borough of Brooklyn, N.Y.

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Know Your Sweeteners: Honey: Part Two

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

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Trick for Preheating Ceramic v60

Trick for Preheating Ceramic v60

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...

Trick for Preheating Ceramic v60

Like many of us, I watched James Hoffmann's recent videos on brewing a 1-cup v60, including the Q&A in which he suggests preheatung ceramic v60s in the sink or upside down over your kettle as it heats. I'm definitely not comfortable setting my brewer in my kitchen sink, and my kettle isn't able to stably hold my v60 in the recommended upside down position. I wanted a better way to get the brewer properly preheated, so this morning I put it over the kettle right side up (as if I were brewing into the kettle), placed a small saucer that I rest the v60 on after brewing on top as a sort of makeshift lid to trap the steam. By the time my water was boiled and my coffee ground, the v60 was very well preheated, and I didn't have to boil and waste extra water to achieve this. Hope it helps if you, like me, have been struggling to find a way to preheat a ceramic v60 with a kettle that can't accommodate it upside down!

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Trick for Preheating Ceramic v60

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.

Trick for Preheating Ceramic v60

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