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?

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 […]


Florencia y Fortunata: A Café Empowering Women in Peru

The Cusco café, founded by Carolina Peralta Minaya, sells coffee from women producers and features women demonstrating their skills behind the bar. BY JORDAN BUCHANANBARISTA MAGAZINE ONLINE Photos courtesy of Carolina Peralta Minaya Traceability, sustainability, and conscientiousness are key values pervading the specialty-coffee trade. For many consumers and traders, these values inform their decision to […]


Interest in coffee & health is rising – what do consumers need to know?

There is a wealth of scientific research available about the many health benefits of coffee – as well as the undesirable side effects of drinking too much. But like all fields of science, research about the impact of drinking coffee on human health is ever-changing as we uncover new findings.  Interestingly, the continuous discovery of […]


Competition, Cold, and More from the 2024 U.S. Coffee Competition Qualifiers in Houston

The first round of qualifiers for the 2024 season of the United States Coffee Competitions featured the U.S. Barista, Cup Tasters, and Roasters qualifying competitions. BY KATE VAN PETTENSPECIAL TO BARISTA MAGAZINE Photos courtesy of U.S. CoffeeChamps The first round of qualifiers for the 2024 season of the United States Coffee Competitions took place January […]

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

Philadelphia’s Café Don Pedro Seeks to Build Up Small Businesses

A Dominican-owned coffee roasting company called Café Don Pedro recently launched in Philadelphia with ambitions for direct trading and boosting more Latino-owned small businesses throughout its supply and distribution networks….


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 […]


U.S. Coffee Championships 2023 Baltimore Qualifiers Results

More than 100 competitors brought their talent to Baltimore to take part in six competitions, and 63 will progress to nationals in April. BY NATE KLOCKBARISTA MAGAZINE ONLINE Photos by Matthew Temple courtesy of the U.S. Coffee Championships Last weekend, my hometown welcomed the U.S. Coffee Championships (USCC) qualifiers with the charm only Baltimore could […]


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 […]

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

Coffee News Recap, 26 Jan: Researchers create new genetic map to “future proof” arabica production, UAE & Italian Coffee Champions crowned at WoC Dubai and SIGEP & other stories

Every Friday, Perfect Daily Grind rounds up the top coffee industry news from the previous week. Here are this week’s coffee news stories. The word of the week is: competitions. Mon, 22 Jan Timemore launches crowdfunding campaign for upcoming Millab E01 portable electric coffee grinder. The wireless electric coffee grinder features a 5,000 mAh lithium battery […]


Know Your Sweeteners: Agave: Part One — Indigenous Use

Known today primarily as a sweetener, agave can be traced back thousands of years. BY EMILY JOY MENESESBARISTA MAGAZINE ONLINE Featured photo by Bruno Cervera via Unsplash Recently, we launched our brand new article series “Know Your Sweeteners,” where we’re discussing a variety of sweeteners and syrups, and analyzing the unique characteristics of each one. […]


How to roast anaerobically fermented coffee

Among the many different kinds of experimental processing methods, anaerobic fermentation is perhaps the most popular and intriguing. Interest in this processing technique is only growing, with more and more anaerobic fermented coffee available in cafés and roasteries around the world. Moreover, of all the advanced processing methods, this particular technique has one of the […]


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…

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
[link] [comments]

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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