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Netphilosopher
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Joined: 14 Jan 2011
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Posted Wed Nov 14, 2012, 12:24pm
Subject: .
 

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Netphilosopher
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Expertise: Just starting

Posted Mon Nov 19, 2012, 8:46am
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jbviau
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jbviau
Joined: 12 Jul 2010
Posts: 732
Location: Pembroke Pines, FL
Expertise: I love coffee

Grinder: Preciso / LIDOs
Drip: Trifecta MB / Eva Solo...
Posted Mon Nov 19, 2012, 9:19am
Subject: Re: Grinder Assessment Using Sieves
 

That official cupping standard has confused me a little in the past in that it does look finer than I'd expect--and if I'm not mistaken finer than I've seen used at the few formal cuppings I've been to.

Yeah, grind evaluation shares with espresso the potential for "down the rabbit hole" intractability. ;) No grind is truly uniform AFAIK.
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Netphilosopher
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Posted Tue Nov 20, 2012, 3:08pm
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VernS
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Joined: 6 May 2012
Posts: 42
Location: Kitchener ON
Expertise: I love coffee

Espresso: (strength) AeroPress
Grinder: Bodum Bistro, GSI camping
Vac Pot: Espro, Bodum, camping...
Posted Tue Nov 20, 2012, 7:46pm
Subject: Re: Grinder Assessment Using Sieves
 

Thanks for the great information. I have never been able to find any grind distribution figures for the Bodum.

I've been aiming for the 1.2mm to 1.5mm diameter peak grind that Nick Cho recommends with 6-8 minutes for french press.

I have also noticed those rather strange shapes on many of the larger particles when examining the grounds with a 20x loupe.
I'm assuming this would speed the extraction slightly because of the larger surface area compared to a sphere.
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jbviau
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jbviau
Joined: 12 Jul 2010
Posts: 732
Location: Pembroke Pines, FL
Expertise: I love coffee

Grinder: Preciso / LIDOs
Drip: Trifecta MB / Eva Solo...
Posted Thu Nov 29, 2012, 9:28am
Subject: Re: Grinder Assessment Using Sieves
 

Steve, for some reason I was thinking about this thread earlier. Have you considered holding the beans constant when you're doing sieve analysis? Fines production is at least partially bean-dependent in my experience.
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Netphilosopher
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Posted Fri Nov 30, 2012, 5:46am
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