What is your most controversial pour-over beliefs?

What is your most controversial pour-over beliefs?

Book Review: From Nerd to Pro, by Patrik Rolf

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U.S. Coffee Championships 2023 Baltimore Qualifiers Results

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Joven and Atucún Join Forces to Empower Young Farmers

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What is your most controversial pour-over beliefs?

4 Cool Cafés to Try Out in Kuala Lumpur

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

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Thread Coffee Roasters Opens Tailor-Made Roastery in Baltimore

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Thread Coffee Roasters Opens Tailor-Made Roastery in Baltimore

The interwoven actions of Thread Coffee Roasters in Baltimore are finding exponentially more space this week with the grand opening of a brand-new production roastery and training lab. The worker-owned…

What is your most controversial pour-over beliefs?

Three Questions with IWCA Executive Director Blanca Castro

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5 Amazing Coffee Drinks in Reno, Nev.

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Weekly Coffee News: EUDR and Africa + More Celebrity Coffee

Welcome to DCN’s Weekly Coffee News. Keep up with all the latest coffee industry stories and career opportunities by subscribing to DCN’s newsletter. Tell our editors about your news here. Report: Small-Scale Farmers in…

What is your most controversial pour-over beliefs?

What is your most controversial pour-over beliefs?

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...

What is your most controversial pour-over beliefs?

Most pour-over technique posts here seem to have people disagreeing about whether bean quality is more important than water quality, or grind evenness, or grind size, or pouring technique, or grind freshness, or water temperature, or etc. etc. etc.

Obviously, there are lots of opinions out there about what is very important or not very important in the pour-over parameter space. Personally, I don't even always agree with folks' general categorization of what's important. For instance, because I was traveling, I've been brewing/drinking coffee for more than a week from a bag of beans that was pre-ground at the coffee shop…and it's been good. Maybe grinding fresh isn't the most important thing, after all?

What are your most heterodox beliefs about which pour-over parameters are not very important? Conversely, what parameters do you think are more important than other posts on here would suggest?

Besides general curiosity, knowing your controversial opinions might just help me brew a better cup.

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What is your most controversial pour-over beliefs?

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.

What is your most controversial pour-over beliefs?

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