“You don’t stay down." Jim Sweeney talks about his NFL, coaching career

“You don’t stay down." Jim Sweeney talks about his NFL, coaching career

Congrats to the Top-Ranking Qualifiers at U.S. CoffeeChamps Denver

Dozens of coffee professionals competed at qualifiers this weekend in Colorado for coveted spots at the U.S. Coffee Championships next month. BY J. MARIE CARLANBARISTA MAGAZINE ONLINE Cover photo by J. Marie Carlan For competitive coffee professionals in the USA, the U.S. Coffee Championships are the place to be. Over the weekend, the second USCC […]


Three Questions with IWCA Executive Director Blanca Castro

When International Women’s Coffee Alliance (IWCA) Executive Director began her job years ago at the Guatemalan coffee association Anacafé, she knew next to nothing about coffee.  “I just pretended that…


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 […]


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 via Unsplash Brewing coffee is, for many coffee professionals, more than just a job.   They usually brew coffee every day, both for themselves and their customers. Perhaps they do it […]

“You don’t stay down." Jim Sweeney talks about his NFL, coaching career

Conflict in the Red Sea: Why coffee roasters need to prepare for shipping delays

Like many other industries, conditions in the coffee supply chain can change quickly, and in turn, have a huge impact on all actors and stakeholders. Price volatility is one of the more pertinent – which is influenced by many factors. These include fluctuations in supply and demand, extreme or unexpected weather events, global economic downturn, […]


Joven and Atucún Join Forces to Empower Young Farmers

The two brands have collaborated to create a unique coffee bar and support young farmers in the coffee and cacao industries. BY VASILEIA FANARIOTISENIOR ONLINE…


Miami-Made Panther Coffee is Popping Up in Manhattan

Beloved Miami specialty coffee company Panther Coffee is making its first major New York City showing with the opening of a popup shop in Soho. With a soft opening scheduled…


Don’t Skip the Budding Specialty-Café Culture in Quito, Ecuador

Introducing the specialty cafés of Quito, a city worth exploring on your coffee quest. BY JORDAN BUCHANANSPECIAL TO BARISTA MAGAZINE Featured photo courtesy of Stratto When traveling across South America, Ecuador can be forgotten between the high profiles of Colombia and Peru. Similarly, coffee from Ecuador may be overlooked due to its giant neighbors, including […]

“You don’t stay down." Jim Sweeney talks about his NFL, coaching career

Bypass coffee brewing: How can it improve extraction?

There is a lot of science to brewing coffee. Whether knowingly or unknowingly, we trigger – and try to control – an almost endless number of chemical reactions to achieve the perfect extraction. To do so, we have to tweak different variables – such as grind size, temperature, and coffee-to-water ratio – to get the […]


Three Questions with IWCA Executive Director Blanca Castro

When International Women’s Coffee Alliance (IWCA) Executive Director began her job years ago at the Guatemalan coffee association Anacafé, she knew next to nothing about coffee.  “I just pretended that…


Coffee News Recap, 2 Feb: Applications open for Australia’s Richest Barista 2024, De’Longhi reports 4.6% revenue increase after La Marzocco move & 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: expansion. Mon, 29 Jan AeroPress launches limited-edition Clear Pink brewer. The coffee brewer is made from the same Tritan material used in the standard Clear model. […]


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 […]

“You don’t stay down." Jim Sweeney talks about his NFL, coaching career

“You don’t stay down." Jim Sweeney talks about his NFL, coaching career

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...

“You don’t stay down." Jim Sweeney talks about his NFL, coaching career

Former NFL center and guard discusses coaching career

By Angela Garrity, Guest blogger

Jim Croce warned everyone in the 70’s to “Don’t Mess Around with Jim” and in this episode of Fueled by Death Cast, Jeff gets NY Jets Jim Sweeney ‘on the clock’ in speaking about coaching with his career. 

The Pittsburgh Steelers and Chicago Bears are showing playing an NFL game in the 1990s

The former Center and Guard who dedicated 16 seasons to the National Football League, is very particular when it comes to being on the field and being involved in the game he loves. Ask anyone who has worked with him during his tenure with the Jets, Seahawks, Steelers, South Fayette High School, or perhaps in his current role as Offensive Line Coach for the University at Albany Great Danes.

“I will actually show my kids plays at times about how I want things done,” Sweeney said. There is a lesson here – it’s about playing and being in wholeheartedly in it. 

“There was a play I had against Mike Singletary on Monday Night Football where I just drove him about 10 yards and dumped him. But I also showed them plays where John Offerdahl knocked me on my can, too.”

That’s right, Jim. Sometimes we win, sometimes we lose.

“What you don’t do is, you don’t stay down,” Sweeney instills into his team. Life is full of fumbles, after all.

The veteran coach continues to be a mentor both on and off the field with safety as his priority.

“There’s a reason why kids commit to Albany. I take it as a personal responsibility that they’re going to walk out of there with a degree. The keyword is walk. I’m going to coach them hard, I’m going to coach them the way I want, because I think they’ll have success at it.”

Tackling life’s accomplishments one play at a time is what Sweeney does best in his role as a natural cadence leader.

“When you instruct them and you teach them and mold them how to do certain blocks, and when they do it and they do it right and they turn and look at you and say ‘Got it. See, I wouldn’t lie to you.’”

For more about Sweeney, who is also the father of our content manager Shannon, check out Fueled by Death Cast Episode 142. That gridiron of possibility is looking good.

WATCH THE VIDEO FROM THE INTERVIEW:

“You don’t stay down." Jim Sweeney talks about his NFL, coaching career

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.

“You don’t stay down." Jim Sweeney talks about his NFL, coaching career

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