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You need an exclusive invite to drink this coffee

The Potential of Augmented Reality Technology for the Coffee Industry

Join us as we explore the applications and trends of “augmented reality“ in the world of coffee. BY VASILEIA FANARIOTISENIOR ONLINE CORRESPONDENT Featured photo courtesy of Pixabay In the ever-evolving landscape of technology, augmented reality (AR) has emerged as a transformative force, blurring the lines between the digital and physical worlds. As we step into […]


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 CORRESPONDENT Photos courtesy of Joven Coffee  For their first-of-its-kind bar, Joven Coffee and Atucún Chocolateria combined coffee beans, extracted cocoa butter, and organic cane sugar. Committed to supporting young farmers […]


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. […]


María Andrée Is Honing Olfactory Skills in Antigua 

A sensorial class in Guatemala at Artista de Café teaches how to use your nose for the ultimate coffee experience. BY JORDAN BUCHANANBARISTA MAGAZINE ONLINE Photos courtesy of Arista de Café Walking into a specialty café in Guatemala, your nostrils are infused with aromas from the best coffees in the country. Your nose recollects the […]

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Girlsplaining Workshop Unites Women in Coffee in Quito, Ecuador

Meet Camila Khalifé, the brains behind Girlsplaining, a unique coffee learning experience with an emphasis on creating space for women in the industry. BY JORDAN BUCHANANSPECIAL TO BARISTA MAGAZINE Photos courtesy of Camila Khalifé Men may hold most of the positions of authority and teaching roles within the specialty-coffee industry, but Camila Khalifé, the owner […]


Hawaiian Legislators Introduce Bills for Stricter Coffee Labeling

Legislators representing the Kona district of Hawaii have introduced a series of bills that would require more strict labeling requirements for single-origin coffees and blends containing Hawaiian-grown coffees. Some Kona…


Coffee News Recap, 20 Jan: Last chance to apply for PRF El Salvador Mayorga Scholarship and volunteer positions, World of Coffee Dubai attracts more than 12,000 visitors & other stories

Every Friday, Perfect Daily Grind rounds up the top coffee industry news from the previous week. Here are this week’s stories. Mon, 16 Jan World of Coffee Dubai 2023 attracts more than 12,000 visitors from 48 countries. The event, which was held at the Dubai World Trade Centre, also included over 180 exhibitors and 36 […]


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…

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Cup of Excellence to Offer El Salvador Immersion Program

The immersion experience will allow participants to grow their knowledge on Salvadoran culture and coffee varieties. BY J. MARIE CARLANBARISTA MAGAZINE ONLINE Photos courtesy of Cup of Excellence Cup of Excellence is launching a new learning opportunity in 2024: the Origin Immersion Program, to be held in El Salvador from February 26 to March 5. […]


Hawaiian Legislators Introduce Bills for Stricter Coffee Labeling

Legislators representing the Kona district of Hawaii have introduced a series of bills that would require more strict labeling requirements for single-origin coffees and blends containing Hawaiian-grown coffees. Some Kona…


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…


Cerrado Mineiro Green Coffee Auction Launching Online Jan. 29

From the heart of the Brazilian coffee lands, the Cerrado Miniero green coffee auction is for the first time happening globally online this year. Taking place Jan. 29-Feb. 3, the…

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You need an exclusive invite to drink this coffee

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...

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What is an Ethiopian coffee ceremony?

In Ethiopia, where the first ever coffee plant was said to be found, coffee is an extremely important part of their culture. Coffee ceremonies in Ethiopia are considered to be the most important social occasions in many villages, and it’s a major sign of respect and friendship to be invited to one. 


Photo: @TeddyEthiopia, Local Guides Connect

This isn’t your average meetup for a cup of coffee, or “bunna,” as it’s called in Ethiopia. At an Ethiopian coffee ceremony, coffee beans are roasted right in front of you and boiled in a coffee vessel similar to the ibriks, which is commonly used to make Turkish coffee.

The ceremony is conducted by the woman of the house or a younger woman in the household, and is performed up to three times a day — meaning that anywhere from 6 to 9 hours is dedicated to coffee. 

It begins by spreading fresh aromatic grasses and flowers across the floor and by burning incense to ward off evil spirits. A round-bottomed black clay coffee pot, known as a jebena, is filled with water and placed over hot coals. 

Next, a handful of green coffee beans are cleaned and heated in a pan over hot coals or a small fire. They are stirred and shaken to get rid of the husks and to make sure they’re clean.


Photo: @TeddyEthiopia, Local Guides Connect

Once the beans are clean, they’re slowly roasted right in front of you. They’re constantly stirred or shaken to make sure they’re roasted evenly, and they’re usually roasted to a medium brown shade.

To grind the freshly roasted beans, the hostess will use a tool similar to a mortar and pestle. The “mortar,” a heavy wooden bowl, is called a mukecha, and the “pestle,” called a zenezena, is a wooden or metal cylinder with a blunt end. They’re crushed to a coarse-ground coffee and are ready to be brewed. 

By this time, the water in the jebena should be ready for brewing. The fresh ground coffee is added to the water, brought to a boil, and removed from heat. 

Once the coffee is ready to be served, the hostess will bring out a tray of small, handless-less ceramic or glass cups positioned very close together. The coffee is poured in a single stream from about a foot above, ideally filling the cups without having to stop the pour. This helps prevent coffee grounds from ending up in the cup.


Photo credit: New Shrub

In Ethiopian culture, it’s common for the youngest child to serve the oldest guest the first cup of coffee. After that, the person preparing the coffee serves everyone else. Guests may add sugar if they like, but milk is not typically offered. 

There are three servings similar to this, and in order are called abol, tona, and baraka. Each serving is progressively weaker than the one before, and each cup is said to transform the spirt. The third serving, baraka, is considered to be a blessing to those who drink it. 

Different villages may change different parts of the process. For instance, during the roasting process, the hostess might add cardamom, cinnamon, or cloves to the mix. Others may filter the coffee to remove grounds. In the countryside, coffee may be served with salt instead of sugar. 

Regardless of where you go in Ethiopia, though, you’re going to want to be invited to one of these ceremonies. And if you’re lucky enough to, it’s a major honor.

WATCH THIS VIDEO:


Related: How Turkish coffee is made

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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.

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