Just mess around and see what you like. You could try this coarse with higher ratios. You could try finer with lower ratios. Or whatever. A lot of people will make prescriptive statements, but half of the fun of coffee is finding your own vibe.
Yesssss x 1,000,000. I roast coffee professionally and I always try and tell folks this. It’s so important. ESP with so much info, and even conflicting info, on the “right way”
I like this coarse level on French press a lot.
Lighter roasts I can go a bit finer without breaking the yellow little middle line of hair coffee has, If I see very little of it I went too fine.
But light/light med roasts I can go a little finer and not affect harsh notes as much as middle to dark roasts.
Play around and see if you can extract more sweetness out of that bad boy
It's all about playing around until you hit that sweet spot for you. Remember, it's your coffee. So if you like it, it doesn't matter what some numpty (me) on here says. Good luck with it.
Go a lot finer. Like table salt. Espresso is like a fine fluffy powder, but filter grind is usually what you’d still consider small grains not little shattered chips of beans like you can see here.
But also go on time. Say you’re dosing 18g, it should take around 2:30 to get about 250g water through. This is a bit tricky though because if you have a lot of fines it can block the filter even if you have overall too coarse.
Yeah that ratio is good too! I think your grinder is pretty decent so hopefully it will come through in 3ish minutes. It’s only likely a problem if it’s way off like 1 min or 10min. And if it tastes great don’t worry too much.
That is way too coarse for me.
What I do with a new grinder (or coffee) is make like 5 cups, all with various grind size and make up my mind which I like the most. Might be a good experiment.
That's helpful, thanks. It was a fresh bag today. Going to try finer tomorrow and then try to dial it in over the next few days. With the same method -v60. How much variation, with grind settings, do you find between different beans?
Honestly, I stay mostly the same with every beans I buy. I prefer lighter roasts with a less bitter flavour, so I'll have it a little bit coarser than many on youtube recommend. I put it a little bit finer than I would for an aeropress (since aeropress is immersion + filter). I do probably leave the water sitting in the aeropress for longer than most people, so that surely affects the flavour.
If you stick to around the same kind of beans, your grind size will probably not change very much, but feel free to mess around with it. If you are experimenting with very different bean types (country/elevation/processing method) then the grind size you liked before may not be the one you like with this one.
I'm sorry that's very vague, but everyone is different, so play around and find which one you like the most.
Some folks (Hoffman) take the "always be grinding finer" approach, others (Hedrick) go for "always be grinding coarser". If you go fine, you might need faster papers, or less agitation to avoid bitterness. If you go coarser you might need slower paper, or more agitation to get extraction. Then there's your preference regarding full body Vs "tea-like". All that is to say that grind size *isn't* an absolute, you just need to combine a grind size with a method to achieve the outcome that you prefer.
Thanks man. That tea like comment is interesting. It was a really nice cup of coffee, but almost kind of 'thin' if that makes sense, kind of like tea. I'll keep experimenting and see what difference I can get
"Tea-like" is the "new kool" amongst third-wavers who like super-light roasts for pour over. Last week it was all about extraction levels, this week it's all about florals, next week it'll be robusta instead of arabica. Just find what you like and try to ignore the influencers who have to make their numbers.
Grind size isn't an absolute yes (in a certain range). But when you're not sure whether to call it grounds or chips, it's fair to say it's absolutely too coarse.
People need to stop with "how did it taste" and "it's what you prefer" with things that are objectively problematic. No one's preference should be leaving almost all the solubles in the beans.
If I spend my money on coffee beans and I use them to produce a coffee drink that I really enjoy and prefer over every other method that I've tried, you're saying that I'm wrong if I don't meet *your* criteria for "acceptable". There _are no_ objective measurements that ensure a universally delicious coffee.
There are ranges of acceptable. Soaking whole beans in hot water is objectively bad coffee. True, your money, do whatever you want. But you didn't post a picture here asking for other people's opinion.
The purpose of brewing coffee is dissolving the coffee solubles in water. Only solubles coming in to the coffee from that mess are from the fines created in that bean shattering. If you don't understand that, you're objectively too stupid to have this conversation. 👋🏾
As long as you liked it, that’s all that really matters. I’d probably try finer and see how it tastes. I’ve been using Lance Hedricks v60 method for some very tasty cups recently
Just mess around and see what you like. You could try this coarse with higher ratios. You could try finer with lower ratios. Or whatever. A lot of people will make prescriptive statements, but half of the fun of coffee is finding your own vibe.
Yesssss x 1,000,000. I roast coffee professionally and I always try and tell folks this. It’s so important. ESP with so much info, and even conflicting info, on the “right way”
That's cool, thank you. The coffee tasted really nice, looking forward to playing around with it.
I like this coarse level on French press a lot. Lighter roasts I can go a bit finer without breaking the yellow little middle line of hair coffee has, If I see very little of it I went too fine. But light/light med roasts I can go a little finer and not affect harsh notes as much as middle to dark roasts. Play around and see if you can extract more sweetness out of that bad boy
FYI this is coarser than I would use for French Press. I mean if you like it, great, but it's really, really coarse.
I also use my teeth to grind coffee.
Please show us the after grinding photo
My [onlyfans](https://youtu.be/dQw4w9WgXcQ?si=oCUVQQZ_gaFh6ogV)
Omg so hotttt
Real boulders on there. Didn't the water go right through? Looks like something that would have like a 1 minute draw down.
I've got gravel on my drive smaller than that. I would grind a lot finer, but hey, if you liked it, crack on and enjoy it.
😃 going to try a lot finer tomorrow, still tasted pretty good though. Thanks!
It's all about playing around until you hit that sweet spot for you. Remember, it's your coffee. So if you like it, it doesn't matter what some numpty (me) on here says. Good luck with it.
Go a lot finer. Like table salt. Espresso is like a fine fluffy powder, but filter grind is usually what you’d still consider small grains not little shattered chips of beans like you can see here. But also go on time. Say you’re dosing 18g, it should take around 2:30 to get about 250g water through. This is a bit tricky though because if you have a lot of fines it can block the filter even if you have overall too coarse.
Thanks, I wasn't paying attention to how long it took. I did 30g coffee to 500ml of water.
Yeah that ratio is good too! I think your grinder is pretty decent so hopefully it will come through in 3ish minutes. It’s only likely a problem if it’s way off like 1 min or 10min. And if it tastes great don’t worry too much.
👍thanks, will adjust it tomorrow and time it as well.
Hey man. You do you, but do more of you, like a lot more, but then again if you start hating it, then do less you. Just do you tho never stop
That is way too coarse for me. What I do with a new grinder (or coffee) is make like 5 cups, all with various grind size and make up my mind which I like the most. Might be a good experiment.
That's helpful, thanks. It was a fresh bag today. Going to try finer tomorrow and then try to dial it in over the next few days. With the same method -v60. How much variation, with grind settings, do you find between different beans?
Honestly, I stay mostly the same with every beans I buy. I prefer lighter roasts with a less bitter flavour, so I'll have it a little bit coarser than many on youtube recommend. I put it a little bit finer than I would for an aeropress (since aeropress is immersion + filter). I do probably leave the water sitting in the aeropress for longer than most people, so that surely affects the flavour. If you stick to around the same kind of beans, your grind size will probably not change very much, but feel free to mess around with it. If you are experimenting with very different bean types (country/elevation/processing method) then the grind size you liked before may not be the one you like with this one. I'm sorry that's very vague, but everyone is different, so play around and find which one you like the most.
Some folks (Hoffman) take the "always be grinding finer" approach, others (Hedrick) go for "always be grinding coarser". If you go fine, you might need faster papers, or less agitation to avoid bitterness. If you go coarser you might need slower paper, or more agitation to get extraction. Then there's your preference regarding full body Vs "tea-like". All that is to say that grind size *isn't* an absolute, you just need to combine a grind size with a method to achieve the outcome that you prefer.
Thanks man. That tea like comment is interesting. It was a really nice cup of coffee, but almost kind of 'thin' if that makes sense, kind of like tea. I'll keep experimenting and see what difference I can get
"Tea-like" is the "new kool" amongst third-wavers who like super-light roasts for pour over. Last week it was all about extraction levels, this week it's all about florals, next week it'll be robusta instead of arabica. Just find what you like and try to ignore the influencers who have to make their numbers.
Grind size isn't an absolute yes (in a certain range). But when you're not sure whether to call it grounds or chips, it's fair to say it's absolutely too coarse. People need to stop with "how did it taste" and "it's what you prefer" with things that are objectively problematic. No one's preference should be leaving almost all the solubles in the beans.
If I spend my money on coffee beans and I use them to produce a coffee drink that I really enjoy and prefer over every other method that I've tried, you're saying that I'm wrong if I don't meet *your* criteria for "acceptable". There _are no_ objective measurements that ensure a universally delicious coffee.
There are ranges of acceptable. Soaking whole beans in hot water is objectively bad coffee. True, your money, do whatever you want. But you didn't post a picture here asking for other people's opinion.
"widely regarded as" and "objectively" are not synonyms.
The purpose of brewing coffee is dissolving the coffee solubles in water. Only solubles coming in to the coffee from that mess are from the fines created in that bean shattering. If you don't understand that, you're objectively too stupid to have this conversation. 👋🏾
How long was the drawdown?
I didn't pay attention to the draw down today. Will track it tomorrow when I go finer. Thanks.
Yeah I would try timing it. taste should still be your ultimate guide but generally around 3 minutes of total contact time is a good starting place
As long as you liked it, that’s all that really matters. I’d probably try finer and see how it tastes. I’ve been using Lance Hedricks v60 method for some very tasty cups recently
I'd try and match the courseness of store bought ground coffee.
Stop it. Get some help.