Posted Fri Apr 13, 2012, 9:43am Subject: Why do some coffees need a finer grind with the same brew method?
Hi there,
I'm a long time V60 and Woodneck user. I use them a couple times a day for my quick cup before heading to the office. Typically, I run in the 19-22 range on my Preciso given the coffees age (home roasts). I usually start around 19 when fresh and slowly move to the coarser range as the coffee nears 6-7 days old, if any is still left in order to achieve proper brew length and extraction. Most recently, I have been brewing and drinking a new coffee, La Montanita Bourbon.
This coffee ran very fast at 20 on my Preciso, which is where I started. The cups also tasted bland and a bit flat. I tightened the grind to 18 and while the water still moved through the grounds bed quickly, the cup was very nice. Why is it that some coffees, such as this La Montanita, need a much finer grind to not only properly extract and reach a proper brew time? I'm sure I could push the grind a notch finer as well with only the slightest hint of bitterness. I've had other coffees in the past that also seemed to either brew quickly or brew slowly, so I am just wondering about the causes for the larger differences in grind size needed at the start. 18 for some and 20+ for others.
NobbyR Senior Member Joined: 10 Jul 2011 Posts: 1,613 Location: Germany Expertise: I love coffee
Espresso: Poccino Opus One, Ariete Grinder: Eureka Mignon Istantaneo,... Vac Pot: N/A Drip: Melitta Linea Unica de Luxe Roaster: N/A
Posted Sat Apr 14, 2012, 2:00am Subject: Re: Why do some coffees need a finer grind with the same brew method?
The required fineness of grounds depends on a lot of factors: freshness of the beans, humidity, variety of coffee, kind of drink you want to prepare (ristretto, single or double espresso, lungo), and brewing method (espresso, drip, French press, Turkish coffee) to name but a few. For espresso it can change on a daily basis, sometimes even several times a day. That's just normal.
*** "This drink of the Satan is so delicious that it would be a shame to leave it to the infidels." (Pope Clement VIII on coffee)
Posted Sat Apr 14, 2012, 6:13am Subject: Re: Why do some coffees need a finer grind with the same brew method?
NobbyR Said:
The required fineness of grounds depends on a lot of factors: freshness of the beans, humidity, variety of coffee, kind of drink you want to prepare (ristretto, single or double espresso, lungo), and brewing method (espresso, drip, French press, Turkish coffee) to name but a few. For espresso it can change on a daily basis, sometimes even several times a day. That's just normal.
Posted Sat Apr 14, 2012, 3:27pm Subject: Re: Why do some coffees need a finer grind with the same brew method?
Another possibility -- I am led to believe that darker-roasted beans are more brittle than light-roasted beans, and this would no doubt influence how they interact with your grinder, probably with the effect of creating more filter-clogging dust.
Posted Sun Apr 15, 2012, 11:34am Subject: Re: Why do some coffees need a finer grind with the same brew method?
It's interesting, I have settled at 18 on my Preciso for a V60 for this particular coffee. It seems to hold steady for all the different roasts of this particular coffee. With the other coffee I was roasting and brewing before this one, I was closer to 20-21 for a grind size. I had to go a few steps finer the minute I started this new coffee so I imagine it must have something to do with the beans. It may also be my grinder settling into its range a little in combination with the beans.
The grind absolutely feels more fine to the touch when I dig my divot before preinfusion, so the grind settings haven't changed noticeably. This particular coffee just does not put up much resistance at the same grind level as the other coffee. I've never had a new coffee require such a shift, even though it's only 3 notches, but the grind is still consistent and extracts wonderfully. Just when you think you get into a groove with coffee, something changes lol
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