HomeRoast Digest


Topic: The new grinder (6 msgs / 146 lines)
1) From: Andrew Karre
I just got a Lodos box grinder from EspressoZone as an upgrade from my anti=
que Kitchenaid, which no longer adjusts and is certainly past its grinding =
prime. I am the only coffee drinker in my household, so manual grinding isn=
't a problem and I find it appealing, but I'm having a little trouble knowi=
ng what I'm looking at. Per the Zassenhaus tip sheet from Sweet Maria's (I'=
m told the Lodos is essentially interchangeable with the Zass), I've been g=
rinding on the fine side for my press pot, but I wonder if there's some way=
 I can verify my results. I wouldn't call the coffee perfectly uniform, but=
 it's close and I don't really detect any dust. Are there any manual grinde=
r experts who can suggest to me some visual or tactile indications from the=
 grounds that I'm getting a good grind? What am I looking for, feeling for,=
 etc.?
I am roasting my own beans (for a couple months now) and I brew=
 vac pot and press pot. I'm still trying to get the flavors in the cup to l=
ive up to the aromas I'm getting above the cup. Getting there, but not quit=
e.
Thanks,
Andrew

2) From: Brett Mason
I am Brett, and am a Coffee Snob...
I like my press pot with a VERY coarse grind.  I gain a nice sweet
comfortable cup of coffee that is unparalleled.  Most everyone else
prefers a fine grind with a more bitter taste... or something...
Figured a contrarian view might help - or at least gain you
perspective...  Worth doing at least once...
Brett
On 12/22/06, True, Dennis W. FC1 (CVN69)  wrote:
<Snip>
-- 
Cheers,
Bretthttp://homeroast.freeservers.com

3) From: Les
Andrew said, "I'm still trying to get the flavors in the cup to live up to
the aromas I'm getting above the cup. Getting there, but not quite." The
best way to do that is with pressure extraction (espresso).  Once you move
to the "dark side" it is difficult to go back.  I use many different brew
methods, but if I want to pull all the complexity from a bean, I pull shots.
Les
On 12/21/06, Andrew Karre  wrote:
<Snip>

4) From: miKe mcKoffee
FWIW I tend to agree with Tom Owens, a finer grind Press Pot won't be bitter
if not extracted too long...
Kona Konnaisseur miKe mcKoffee
URL to Rosto mods, FrankenFormer, some recipes etc:http://mdmint.home.comcast.net/coffee/Rosto_mod.htmUltimately the quest for Koffee Nirvana is a solitary path. To know I must
first not know. And in knowing know I know not. Each Personal enlightenment
found exploring the many divergent foot steps of Those who have gone before.
<Snip>

5) From: raymanowen
According to Tom Owen, one should try brewing with a finer grind of coffee
(assuming your grinder maintains control at the finer settings) than your
Comfort Zone. See how you like it in your brewing process before you dismiss
the idea.
If the grinder puts out a Disneyland assortment of coffee grounds, how will
you prevent the finer particulate from Way overextracting while the clinkers
are just starting to enjoy the sauna bath?
Cheers -RayO, aka Opa!
-- 
"When the theme hits the bass, I dance the Jig!" - -Virgil Fox at the Mighty
Wichita (ex- NYC Paramount) WurliTzer- 1976

6) From: True, Dennis W. FC1 (CVN69)
First Welcome to the list, and admitting you are a coffee snob is the
first step.
Now to your question about grinding... I'll throw in my 2 cents worth
and see what happens... 
I grind with a Zass and get a very even grind with it but I agree that
finding the sweet spot for the brew method was a bit difficult at
first... 
Here are my recommendations
Finda a coffee shop (think *$) and get them to grind some coffee for you
yes buy a pound of house or something get 1/2 done for expresso and 1/2
done drip  
Don't bother drinking it just keep it as a refrence for what the grind
should be and you will be close... (*$ does have good grinders just
overroasted coffee) 
That will get you in the ballpark at least. Once you can duplicate your
results coming close to what the *$ grinder did start to experment finer
and coarser from there to find what works best. 
Hope I don't get flamed for telling a homeroaster to actually buy *$
Dennis
AKA
FC1(SW) Dennis W. True
Safety Dept
USS Dwight D. Eisenhower (CVN 69)
FPO AE 09532-2830
HG/DB and Z&D roasting in the Arabian Gulf
 "On station and on point 134 and counting down..." 
I just got a Lodos box grinder from EspressoZone as an upgrade from my
antique Kitchenaid, which no longer adjusts and is certainly past its
grinding prime. I am the only coffee drinker in my household, so manual
grinding isn't a problem and I find it appealing, but I'm having a
little trouble knowing what I'm looking at. Per the Zassenhaus tip sheet
from Sweet Maria's (I'm told the Lodos is essentially interchangeable
with the Zass), I've been grinding on the fine side for my press pot,
but I wonder if there's some way I can verify my results. I wouldn't
call the coffee perfectly uniform, but it's close and I don't really
detect any dust. Are there any manual grinder experts who can suggest to
me some visual or tactile indications from the grounds that I'm getting
a good grind? What am I looking for, feeling for, etc.?
I am roasting my own beans (for a couple months now) and I brew vac pot
and press pot. I'm still trying to get the flavors in the cup to live up
to the aromas I'm getting above the cup. Getting there, but not quite.
Thanks,
Andrew


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