Coffee
- Thread starter Grenadeslio
- Start date
mkane
Lunatic Member
An electric burr grinder, conical or flat won't heat up your coffee.
I agree, but to my mind the consistency of the ground coffee is the best reason to upgrade. I could get a decent French press grind using pulses instead of just letting it spin which always ended up with too much mud in the cup. Even an entry level burr grinder like my Maestro is much much easier and gives consistent results in brewing. Besides I don’t think that little bit of heat from grinding just enough for what I’m making mere moments before pouring 200* water on it is going to significantly alter my cup. As always YMMV
Thanks for the reminder, now roasting here.
mkane
Lunatic Member
That's exactly why I bought 2 single dose grinders, consistency. You ask why 2. For the same reason anyone has 2 turntables. Actually, ones a hand grinder. The other you plug in. Both excellent.I agree, but to my mind the consistency of the ground coffee is the best reason to upgrade. I could get a decent French press grind using pulses instead of just letting it spin which always ended up with too much mud in the cup. Even an entry level burr grinder like my Maestro is much much easier and gives consistent results in brewing. Besides I don’t think that little bit of heat from grinding just enough for what I’m making mere moments before pouring 200* water on it is going to significantly alter my cup. As always YMMV
For any given brew method, technique and roast when grind, time and temperature are known, then adjusting the amount of coffee is the only variable besides my roast. Beats chasing one’s tail.
You have obviously committed to doing espresso at home correctly which is a serious commitment of time and money which I appreciate and understand, but haven’t yet made. I have 2 excellent shops that roast within 15 minutes from home. Kean’s is Martin Diedrich’s excellent post-corporate debacle comeback. His brother Steven builds the roasters. They grew up on a coffee plantation in Antigua and probably have coffee in their veins. Portola Coffee Lab is my other go to. Very technical, you’d like their equipment. They pull their shots on custom Slayer machines. They even have draft ice for their iced coffee. They’re also the only place I’ve found that have Bunn Trifecta machines which produce amazing press coffee once dialed in.
You have obviously committed to doing espresso at home correctly which is a serious commitment of time and money which I appreciate and understand, but haven’t yet made. I have 2 excellent shops that roast within 15 minutes from home. Kean’s is Martin Diedrich’s excellent post-corporate debacle comeback. His brother Steven builds the roasters. They grew up on a coffee plantation in Antigua and probably have coffee in their veins. Portola Coffee Lab is my other go to. Very technical, you’d like their equipment. They pull their shots on custom Slayer machines. They even have draft ice for their iced coffee. They’re also the only place I’ve found that have Bunn Trifecta machines which produce amazing press coffee once dialed in.
mkane
Lunatic Member
for the few of you that roast at home; https://happymugcoffee.com/products/costa-rica-tarrazu-la-minita
Spe@kerBox
Addicted Member
Brewing up some Ethiopian:
Yamahalic
Super Member
Good equipment can make a lot of bean choices better than they should be. My prosumer equipment below makes most of the beans I try taste good to great. Generally, I like med-dark and dark blends, Some med roasts are ok, but some single origin versions I find are too fruity for my taste. One blend I will mention because it was much better than I expected...Folgers 1850 Black Gold dark roast (yes, "Folgers" has an artisan coffee beans, same brand my parents drank via drip in the old days).
mkane
Lunatic Member
Good equipment can make a lot of bean choices better than they should be. My prosumer equipment below makes most of the beans I try taste good to great. Generally, I like med-dark and dark blends, Some med roasts are ok, but some single origin versions I find are too fruity for my taste. One blend I will mention because it was much better than I expected...Folgers 1850 Black Gold dark roast (yes, "Folgers" has an artisan coffee beans, same brand my parents drank via drip in the old days).
Most of the so-called Artisan roasters out there spit out either grassy (underdeveloped) roasts or roast a bit on the bitter side when trying to go dark. This masks the true origin of what they're trying to roast.
markd51
Nyuk Nyuk
Gasp... Dunkin Donuts blend, whole bean, as the pipeline again went dry. This bag is more tasty than a just-to-get-by crutch. Actually considering going back for another bag out of the same lot.
One thing for sure. It's hard for any coffee lover to have just one darn bag or can in the house!
I think at any given time, I have no less than 5 different coffees. Beers are often the same way!
This why we roast our own! I rarely go more than 1:30 beyond 1C. Plus nothing compares to fresh coffee, I roast about every 2 weeks.