Way better results with French press than Clever or Aero Press. How to improve those?

Way better results with French press than Clever or Aero Press. How to improve those?

Breaking New Ground: A Sicilian Coffee Plantation, Part One

The impacts of climate change are starting to be felt in Sicily, but while they’re causing problems, the rising temperatures are also bringing new opportunities. BY JOSEPH PHELANSPECIAL TO BARISTA MAGAZINE ONLINE Featured image courtesy of Henrique Ferreira on Unsplash The Sicilian love affair with coffee is known the world over. Sicily, the largest of […]


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

We explore three standout Brooklyn cafés: drip, BKG, and Coffee Project New York. BY EMILY MENESES BARISTA MAGAZINE ONLINE Cover photo by Nelson Ndongala via Unsplash Whether you’re a New York local or planning your next NYC trip, you won’t want to miss out on Brooklyn’s vibrant (and constantly evolving) coffee scene. Today, we’re exploring […]


3 Elements Coffee: Supporting Veterans, One Cup at a Time  

The Australian roasting company helps to create opportunities for veteran communities.  BY VASILEIA FANARIOTISENIOR ONLINE CORRESPONDENT Photos courtesy of 3 Elements Coffee  Brisbane, Australia-based 3 Elements Coffee, founded by Navy veteran Terry McNally in 2016, has a mission to support the transition of ex-military personnel into the commercial workspace. To help achieve their goal and raise […]


Lvl Up Coffee Hits High Scores In Normal, Illinois

Specialty coffee in the central Illinois town of Normal has reached a new stage of quality with the opening of Lvl Up Coffee Bar. Brought to life by coffee roaster…

Way better results with French press than Clever or Aero Press. How to improve those?

Design Details: Brewing Reinvented at ULA Café in Melbourne

Welcome to Design Details, an ongoing editorial feature in Daily Coffee News focused on individual examples of coffee shop architecture, interior design, packaging design or branding. If you are a coffee…


Design Details: Brewing Reinvented at ULA Café in Melbourne

Welcome to Design Details, an ongoing editorial feature in Daily Coffee News focused on individual examples of coffee shop architecture, interior design, packaging design or branding. If you are a coffee…


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

The world of specialty coffee is still largely governed by men, but these all-female specialty-coffee roasters are helping to close the gender gap. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Feature photo courtesy of Lot Zero/7Gr As is the case for many commercial sectors, the world of specialty coffee continues to display gender disparity along the entire […]


Book Review: From Nerd to Pro, by Patrik Rolf

From Nerd to Pro: A Coffee Journey is an autobiography by roaster, café operator, and coffee competitor Patrik Rolf sharing his coffee journey. BY TANYA NANETTI SENIOR ONLINE CORRESPONDENT Featured photo by Tanya Nanetti I’ve read plenty of books on coffee over the years: manuals on how to brew great coffee at home, books on […]

Way better results with French press than Clever or Aero Press. How to improve those?

An In-Depth Look at Gruppo Cimbali’s Coffee Technician Wheel

The Coffee Technician Wheel is a new tool that helps technicians understand the complexity of coffee extraction. BY VASILEIA FANARIOTISENIOR ONLINE CORRESPONDENT Photos courtesy of Edgardo Ferrero and Espresso Academy Coffee technicians are responsible for a complex set of tasks related to the production and extraction of coffee. They manage customer requests and need to […]


Oklahoma’s T3 Roasters Completes a Historic Opening

Oklahoma-based coffee company T3 Roasters has opened a flagship brick-and-mortar roastery and coffee bar called T3 Coffee Co., inside a thoroughly remodeled historic building in downtown Collinsville. The building is…


The Slingshot Chalice Puts a New Spin on Espresso Dosing

Hong Kong and Australia-based coffee equipment maker Slingshot Technology recently launched the Chalice Distributor Cup, a multipurpose espresso preparation tool for baristas. Displayed in its final production form at the…


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 […]

Way better results with French press than Clever or Aero Press. How to improve those?

Way better results with French press than Clever or Aero Press. How to improve those?

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...

Way better results with French press than Clever or Aero Press. How to improve those?

I started my coffee adventure with a Timemore Slim Plus grinder and a set of scales. I have a French press, a Clever Dripper and Aero Press. Important detail: I only drink decaf. I got a bunch of different beans from coffee places and found a few that I liked. One of which I really really liked. "Citrus, milk chocolate and almond." I brewed this mostly with the Clever, and I finally noticed those flavours, although I could never get the coffee as full bodied or as strong as I wanted. That was the first small bag (250 g) I got of that bean.

My friend got me a big bag (1 Kg) of the same beans. Unfortunately, the roast date was about 6 weeks earlier. The smaller bag was a lot fresher. I feel like this has had a strong impact on the taste. Since this bag, I'm experiencing almost no taste, apart from a general "yeah this is coffee"-taste. A subtle bitterness, nothing too harsh, but definitely none of those flavours. In earlier beans I did notice that the Aero Press was a bit fuller than the Clever, but with this bean I don't notice that. Just empty. Boring and empty. I tried different grind settings, ratios, temperatures. With mixed results. It mostly got inconsistent. I don't have a temperature controlled kettle, I tried to figure out 80-85°C by adding the right amount of cold water. Often just bitterness, and very little flavour. In any case, never that full-bodied experience I'm after.

Then I had another go with my French press, and it is so much better. Much more body. While the flavours still don't come out nearly as much as with the first bag (with the Clever), at least they are there again. The difference is huge. And the recipe isn't so different from the one I'm using with the Clever. It just sits for longer, and gives some fines in my cup, of course.

So what's going on? Is it just the beans? Does the metal mesh keep a lot more of the flavour in there where the paper filters it out much more? Can the paper make this much difference? Can the beans make this much difference? How can I get more body from my Clever? I went from 1:16.6 to 1:15 already and I doubt I should go even stronger. But I want more. I want more body and strength with the Clever or Aero Press, like I get with the French press. Could a metal filter help for the Aero press? Does anything like that exist for the Clever?

Another thing related to this is that I find it hard to tell how dark of a roast the coffee is. I feel like for some reason all decaffeinated beans are medium or dark roast anyway, but with the decaf methods, apparently, it looks more oily anyway. So I have no idea what to do with the temperature there. With some beans I get some unexpected bitterness, but most of the time, it's okay I guess. Is there anything to look out for when brewing with decaf beans? How can I tell their roast and what kind of temperature I should use?

I pasted my recipes in this link. They're basically JH's methods, but stronger: https://pastebin.com/88AGKBkD

Thank you!

submitted by /u/Whitebunneh
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Way better results with French press than Clever or Aero Press. How to improve those?

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.

Way better results with French press than Clever or Aero Press. How to improve those?

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