Grinding and bean hardness :)

Comments

• Brett H

  September 2017

  Sounds good in theory. In practice varying the doseage  to cope with those variables surely puts us right back at square one: what's in the cup that matters.

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• askthecoffeeguy

  September 2017

  I think it makes sense if you're talking about single estate coffees only and depending upon how they've been processed I mean a lot of the african beans are 'hard' and dry processed so I could se how this would have an impact but in most instances they're blended with wet processed beans (from wetter countries) to even out the blend - so then what do you do? seperate out the beans and grind then separately and then blend them to order for each coffee that you make - dont laugh its only a matter if time until some melbourne hipster does it :rofl: :rofl: :rofl: p

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• Simon

  September 2017

  on 1504518613:

  Sounds good in theory. In practice varying the doseage  to cope with those variables surely puts us right back at square one: what's in the cup that matters.

  Yeah I was thinking that... and I don't think it would work well with my grinder to be honest (going alot coarser or finer), maybe working just with flow rate and depth of basket filled may be more efficient when working with specific beans.. but yeah it's really hard to generalise, and would come down to the individual bean. Definitely cool to keep in mind as a possible variable. I'm learning very quickly that it's a much more fluid and intuitive process, and comes down to the individual beans in whatever conditions they find themselves in. And the end result in the cup for sure. As someone I know once said (some guys here may know), when it comes to coffee, 2+2= 5

  on 1504521461:

  I think it makes sense if you're talking about single estate coffees only and depending upon how they've been processed I mean a lot of the african beans are 'hard' and dry processed so I could se how this would have an impact but in most instances they're blended with wet processed beans (from wetter countries) to even out the blend - so then what do you do? seperate out the beans and grind then separately and then blend them to order for each coffee that you make - dont laugh its only a matter if time until some melbourne hipster does it :rofl: :rofl: :rofl: p

  Yeah true regarding blended, and hahaha I wouldn't be surprised! I only really wheel an deal with single origins, but fair point!

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• thomas12

  April 9

  This is actually a really interesting topic because a lot of people don’t realize how much bean hardness affects grinding consistency and overall flavor. Harder beans usually need a more precise grind and can be tougher on grinders, while softer beans are easier but can sometimes lead to uneven extraction if not handled properly. It really shows how important it is to adjust your grind size and equipment based on the beans you're using rather than sticking to one setting Best Savings Coupon.

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• strayboy1

  September 30

  I curious to test that with the dose held steady to see what the grind change does on its own. Changing both at once would make it hard to tell what actually helped.

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• rina_preanger

  October 9

  I can add one small data point from home roasting. The Java Preanger beans I buy green are grown high up around Pangalengan and they are hard, and the same bag behaves differently depending on how dark I take it in the popper.

  At a light roast they shatter in my hand grinder and give a lot of fines, so for V60 I go about two clicks coarser than for the darker batches of the same beans, dose unchanged at 15 g. The darker roast is more brittle and grinds more evenly at the normal setting. So in my case roast level moved the grind more than the origin did.

  I agree with the last post, keep the dose fixed and change one thing at a time, otherwise you never know which change helped.

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