Has anybody seen the need to coarsen the grind on their de-caf to avoid pulling a long shot? I've convinced myself that it is necessary. I can get repeatable results with any non-decaf with one grind setting. However this same setting gives me only about 1oz in 26 seconds. Ben homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
On 29 Jan 2003 at 11:13, Ben Treichel wrote: <Snip> Strange, for me it's the exact opposite, I always go two mazzer notches finer for my decaf (equivalent of about 3 - 4 clicks on a Rocky) Jim Schulman homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
I'm glad you stepped in Jim, I too grind finer for decaf and I wondered if I was going against the norm. I run my Solis grinder down to the second notch when pulling decaf espresso - which isn't all that often. John |
Yes, me too. I had to go quite a bit finer on my rocky..if i remember its 3-4 clicks. I though it was odd..but i guess thats just the way things work out. jason <Snip> homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
It probably has more to do with roast levels than caf vs decaf. I have always found it difficult to judge the same roast level on caf and decaf since they behave so differently in the roaster. jeff Ben Treichel wrote: <Snip> homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
Okay, so how does roast level effect the equation? Jeffrey A. Bertoia wrote: <Snip> homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
I have found that for espressso the darker I roast the coarser I grind. It may have to do with more dust being generated from darker roasts. Since I don't grind decaf and caf in the same grinder I can't give you a real comparison but since Jason and Jim both notice differences albiet contradictory to yours I bet that's it. jeff Ben Treichel wrote: <Snip> homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
< On Behalf Of Jeffrey A.Bertoia < Sent: Wednesday, January 29, 2003 2:42 PM < < It probably has more to do with roast levels than caf vs decaf. < < I have always found it difficult to judge the same roast level on caf < and decaf since they behave so differently in the roaster. < < jeff < < Ben Treichel wrote: < < > Has anybody seen the need to coarsen the grind on their de-caf to < > avoid pulling a long shot? < > < > I've convinced myself that it is necessary. I can get repeatable < > results with any non-decaf with one grind setting. However < this same < > setting gives me only about 1oz in 26 seconds. This is very true. With decaf I've found that 1st and 2nd cracks tend to run together, or sometimes the "first crack" is equivalent to 2nd crack ... if that makes any sense. Also, I've found that the approach to roasting decaf seems to be dependent upon how soon thereafter the coffee will be brewed. In the usual case where I won't begin to consume the coffee until the next day or so, I move the roaster to the cooling cycle just after (or very soon after) the first crack begins. But I've also found that I can make an excellent (and I mean *excellent*) cup right away by roasting a bit deeper into first crack ... sort of where full city would be in normal coffee. However, decaf roasted this long tends to get nasty after 24 hours in my experience. - - - - - - - - - - - - - - - - - Lee / San Diego --------------------------------- homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |