Variances between Comandantes?

Variances between Comandantes?

Lvl Up Coffee Hits High Scores In Normal, Illinois

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Variances between Comandantes?

Torr Launches the Hive Cafe Countertop Coffee Concentrate System

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Variances between Comandantes?

Pick Your Pourover: Comparing and Contrasting the Most Popular Models

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Out Now: The February + March 2023 Issue

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Variances between Comandantes?

Variances between Comandantes?

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...

Variances between Comandantes?

So I have a Comandante version 3 that I've been using for a while, however recently I have begun to wonder if there is a variance in number of clicks for a respective grind size from one Comandante to another.

The reason I ask is, I routinely see people talking about brewing at like 19 to 25 clicks for pourover( or lower) but no matter what my other parameters are, at that setting I will get a very unpleasant bitterness, and/or clogging and channelling. I find I have to grind around 28 to 30 clicks to get a decent cup. Doesn't matter the coffee, water parameter, temperature, brew time etc, I will never be able to brew a V60 with my Comandante at those lower grind settings. Even at 26 I was getting unpleasant bitter notes and astringency on every coffee in my subscription pack last month. Click 28 to 31: nice clear, bright cups.

My concern is twofold. Perhaps there's a defect in my burr set that is causing a much wider particle distribution or excessive fines? Or perhaps they aren't manufactured to very exacting tolerances, which is not very appealing.

I'm not exactly unhappy with my coffee, quite the contrary, but my OCD is plaguing my thoughts with "it's not as good as it could be" and I start seeing it to be very common to grind at a lower grind settings and it just fuels that fire even more so.

Anyone else grind that high on one of these? Or any suggestions to test if the burr is not sitting right? It looks perfectly flush at the zero point. . I just don't know.

Any thoughts?

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Variances between Comandantes?

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.

Variances between Comandantes?

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