marklikescoffee Senior Member Joined: 15 Nov 2006 Posts: 2 Location: london Expertise: I love coffee
Posted Wed Nov 15, 2006, 6:13am Subject: Why is a grinder so important?
Hi coffee lovers!
Just signed up so sorry if this question gets asked every 5 minutes.
Basically I have still yet to purchace a machine (Rancillo Silvia looking most likely) but I was lucky enough to find a bargain ex-display Gaggia MDF which I promptly snapped up.
The question is a bit academic as I now have a grinder (which I have been using on coarse with a french press), but I see a lot of reviews of coffee machines where people have said they thought they could get away with using ground coffee.
I have been using a Brasilia Firenze SL at work with ground Lavaza Qualità Oro and I find this makes a really satisfing cup noir - superior in my opinion to many so called coffee shops.
Is the only reason due to the machine being commercial, or can I expect similar results at home with the Rancillo?
Posted Wed Nov 15, 2006, 7:17am Subject: Re: Why is a grinder so important?
Having a grinder is important because freshly ground beans make the best coffee. Freshly roasted, freshly ground beans will beat the Lavazza every time. And one one-size-fits-all approach of pre-ground coffee fails to get the grind matched to the machine. Even with the MDF, you will probably be able to fine-tune, where you couldn't with the pre-ground.
Having a good grinder is important, particularly with espresso because shots are extracted under pressure. Inconsistent grind will result in a mix of underextraction, overextraction (from fines), and channeling.
Based on what I've read, the MDF has a pretty good grinding mechanism, but lacks in adjustability.
The Silvia is not a very forgiving machine, so there's a learning curve. Lots of users "temp surf" to get the optimum extraction temperature.
Using the Silvia with the MDF should produce good results, if you work at it. Yes, better than what you're accustomed to at work, if you get fresh beans.
PeaberryPicker Senior Member Joined: 27 Jun 2006 Posts: 199 Location: West Chester, PA Expertise: Professional
Espresso: Astoria CKE Drip: gold mesh
Posted Wed Nov 15, 2006, 7:20am Subject: Re: Why is a grinder so important?
people have said they thought they could get away with using ground coffee.
You can get away with it as long as the people who are drinking it have always had pre ground average coffee. If you don't have a frame of reference for really great coffees, ground fresh, and properly prepared, it will taste just fine. If you take really great coffee and pre-grind it, let it air out a while, and use average or common brewing technique, it will still taste like fine coffee by most "so called coffee shop" standards. But it will be missing all the fine nuances that make it great. If you have never had that kind of coffee, you won't be missing anything, and you will think it tastes exactly the way it should.
If you have been using pre ground espresso on a commercial machine at work, then you will probably be able to exceed the quality with your home set up because you will (or should) grind just before drawing a shot, provided your technical skills allow you to do so. Grinding is so improtant because (IMHO):
1- If the Co2 is allowed to escape from the ground bean, you will loose the ability to dissolve the best flavor elements into the cup. I do not know the scientific reason for this, but all empirical evidence seems to support it. Don't grind until just before brewing/extracting, as the gas will leave the grounds with extreme haste.
2- The particle characteristics is where the rubber meets the road, or in this case, where the water hits the bean. Evenly sized paritcles (a narrow range of large to small bits), with miminal dust generated will provide the most even extraction, without stopping up filter holes. The burrs are almost entierly responsible for the results. Sharp ridges that crack/cut the beans and bean particles cleanly are crucial. Dull burrs or blade grinders crush, pulverise, and mash the beans, creating copious dust that allow for over extraction. It also leaves many larger particle that under extract.
You already have the grinder, so you are more than halfway there. Good luck, and good coffee.
marklikescoffee Senior Member Joined: 15 Nov 2006 Posts: 2 Location: london Expertise: I love coffee
Posted Wed Nov 15, 2006, 10:38am Subject: Re: Why is a grinder so important?
JR Said:
Having a grinder is important because freshly ground beans make the best coffee. Freshly roasted, freshly ground beans will beat the Lavazza every time. And one one-size-fits-all approach of pre-ground coffee fails to get the grind matched to the machine. Even with the MDF, you will probably be able to fine-tune, where you couldn't with the pre-ground.
Having a good grinder is important, particularly with espresso because shots are extracted under pressure. Inconsistent grind will result in a mix of underextraction, overextraction (from fines), and channeling.
Based on what I've read, the MDF has a pretty good grinding mechanism, but lacks in adjustability.
The Silvia is not a very forgiving machine, so there's a learning curve. Lots of users "temp surf" to get the optimum extraction temperature.
Using the Silvia with the MDF should produce good results, if you work at it. Yes, better than what you're accustomed to at work, if you get fresh beans.
Thanks for the replies, definitely answered my questions.
The good fresh bean thing is pretty obvious now I think about it, I just have had a bit of a bad introduction to them as the ones they get at work are so bad, I have resorted to bringing my own (lavaza)
I have spent a fair amount of time in Italy, so I do have a good coffee 'reference' - but I can see I will probably need to do a lot of experimenting at home to try and emulate those heights!
Unfortunately my favorite local coffee shop makes a fantastic americano (my drink of choice) as well as the best pastries outside of France, which has made me a bit lazy. Still got to save those scheckles in the long run!
I am now regularly using this site but it seems like the more you know, the more you become a 'coffee geek' - no bad thing though!
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