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?

How do you roast coffee for milk?

It’s impossible to deny just how popular milk-based coffee drinks (such as the flat white, latte, and cappuccino) are in coffee shops around the world. According to 2020 data from Project Café USA, the latte was the most ordered drink in the UK, and the third-most popular beverage in US coffee shops. In line with […]


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 […]


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

There are a number of competitions in specialty coffee designed to test the skills and knowledge of industry professionals. However, many consider the World Barista Championship (WBC) to be one of the most esteemed and highly regarded events, acting as a platform to showcase excellence in the barista profession. There are many reasons to celebrate […]


Brewing at Home and On the Road with Darrin Daniel

We check in with the Cup of Excellence executive director to learn his current coffee-brewing habits. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Featured photo by Emre…

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

The Origin Story of Turtle Island Coffee in Vancouver, B.C.

A new Indigenous-owned coffee company based in Vancouver, British Columbia, called Turtle Island Coffee has launched with the goal of exposing more people to high quality specialty coffee and Indigenous…


Understanding the Process: Double Fermentation

Continuing our series on coffee processing, we learn about double fermentation, a term that can refer to several different processes. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Photos courtesy of Cafe Imports Editor’s note: Check out other entries in our “Understanding the Process“ series here. When exploring the wonderful world of high-quality coffee, you’ll discover that no […]


Ukraine’s Soloway Coffee Opens First US Shop in Chicago

A specialty coffee roasting company based in western Ukraine called Soloway Coffee (Instagram link) this week opened its first location in the United States. Beans roasted in Ternopil, Ukraine, using…


Exploring the Potential of Drones in Coffee Production 

New drone technology has the potential to revolutionize coffee farming from the air. BY VASILEIA FANARIOTISENIOR ONLINE CORRESPONDENT Cover photo by David Henrichs via Unsplash In an ever-evolving technological landscape, coffee producers have begun turning to drones in an attempt to increase efficiency and operations. These unmanned aerial vehicles (UAVs) offer a wide range of […]

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

Understanding the Process: Double Fermentation

Continuing our series on coffee processing, we learn about double fermentation, a term that can refer to several different processes. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Photos courtesy of Cafe Imports Editor’s note: Check out other entries in our “Understanding the Process“ series here. When exploring the wonderful world of high-quality coffee, you’ll discover that no […]


How do you roast coffee for milk?

It’s impossible to deny just how popular milk-based coffee drinks (such as the flat white, latte, and cappuccino) are in coffee shops around the world. According to 2020 data from Project Café USA, the latte was the most ordered drink in the UK, and the third-most popular beverage in US coffee shops. In line with […]


Understanding the Process: Double Fermentation

Continuing our series on coffee processing, we learn about double fermentation, a term that can refer to several different processes. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Photos courtesy of Cafe Imports Editor’s note: Check out other entries in our “Understanding the Process“ series here. When exploring the wonderful world of high-quality coffee, you’ll discover that no […]


Understanding the Process: Carbonic Maceration

Continuing our series on coffee processing, we learn about carbonic maceration—a unique, newer processing method. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Photos courtesy of Cafe Imports Editor’s note: Check out more entries in our “Understanding the Process“ series here. The rise of the specialty-coffee scene has helped many people understand that talking about coffee as something […]

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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