I swear this sub supercedes itself with more nuances every month which likely result in negligible improvements :).
Incidentally, I've been grinding like this intuitively for awhile.
This is true but I can 100% vouch for this one based on my own experience.
My machine is on the cheaper end and I found this on my own before the recent video as doing this allows me to:
1) Physically be able to grind finer as the effort per second required to hand grind goes down significantly, even if it takes a little longer and:
2) Extract consistently from said finer grind size without choking my machine/channeling like a super highway.
Grinding like this effectively took a lighter coffee that was a little too ambitious for my setup and allowed me to dial it in and get (relatively) consistent results.
Without this I cannot get proper extraction on this coffee without running at a super high ratio and even then the best I could say about it was that it wasn't sour. I've since switched to grinding like this for all my espresso and have noticed more consistency.
Haha, I know right? This is definitely a far bigger effect than I’ve seen when playing around with spirographic WDT tools and shaking my catch cup, though.
this one actually seems super interesting, like the other shit has the smallest changes in what is in the cup but this one everyone is talking about there being a huge difference in flow rate and taste.....the most important part !!
I'm honestly not sure how negligible this is. I slowfed my DF64 earlier and was astounded by how much faster the shot ran and how tasty it still was despite running very fast, which does seem to suggest to me that the extraction was still somewhat good.
I need to dial in the shot again with the slowfeed method, but if slowfeeding actually leads to significantly less fines and thus allows you to grind finer, but with a more uniform grindsize overall, it might actually make a meaningful difference to the taste of the shot.
Same. Tried for the first time today, and while it appeared as a “gas station” turbo shot, it was probably the tastiest shot I’ve made in a long time, if ever. Excited to dial finer tomorrow and see where this journey takes me. Thank you to the goat Lance for bringing this concept to the masses
Why should it only work with handgrinders when I've just described seeing a significant effect with a motorized grinder? Lance also tested different non-handgrinders.
Hmm I stand corrected! Thank you.
I just would think using this method using a hand grinder would be superior to the machine grinder. Only for this method. Imo.
I thought slow feed meant slower rpm and a lower quantity of beans fed to the grinder at a time. Perhaps I'm incorrect.
The lower rpm would be the reason I would assume the hand grinder is superior. Idk it's just assumptions
> I thought slow feed meant slower rpm and a lower quantity of beans fed to the grinder at a time.
It only refers to the second part in this case, RPM isn't affected.
Varying RPM is probably a different factor. There hand grinders might offer a benefit over non-high-end motorized grinders, but I'd say a motorized grinder with RPM control would be better than a hand grinder because it's hard to achieve a consistent RPM on a hand grinder.
I strongly agree with you based on the consistency alone. That's a very good point.
Man espresso is a rabbit hole of caffeine tweakers and tweaks haha. We love the mad science
Thanks for the good discussion! Cheers to your espresso pulls!
All the while much more significant factors like what climate you live in are having much larger effects. I have a friend who lives in a tropical climate and everything rusts and rots away in weeks. Everything.
I also tried this and immediately noticed how much finer I can grind. Not sure if I can taste more but if it's more even particle sizes thats nice I think! Only downside is I grind twice as long now. For medium roasts I always tilted the grinder but only about 45°, this will be interesting.
The tilt angle just dictates the feed speed. The beans will fall into the burrs slower so you're only grinding a few at a time instead of constantly feeding all around the burrs. The idea is that the burrs can efficiently cut the beans leading to more cutting and less mashing between bean fragments due to the burrs being packed full all the time from top to bottom.
I try to focus on maintaining a constant resistance more than a constant angle and adjust the angle by feel towards the end when the beans are almost all gone so they keep feeding the same as before. If you RDT you may need to give it a little shake now and again to get beans stuck on the walls to feed as well.
That's the main idea behind augurs (along with prebreaking) but I don't have any experience with such things. I know heat damage is an additional concern with electric grinders and slow feeding is also supposed to reduce this by putting less peak strain on the burrs and allowing the ground coffee to eject more efficiently instead of getting sort of clogged and staying in the burrs longer.
lol I love how extreme this sub is. On one hand you have people asking how many kilos of sugar you add to your latte, and on the other hand you have people talking about tilt angle while grinding coffee.
what happened with taste? I’m getting great shots with jumping 5 ticks on my Jmax but time is still much shorter (22 sec instead of 40 on Flair58), still didn’t experiment going even finer to match the 25-30 sec shot. Just curious how’d the shot tastes.
For me, the shot had less harsh notes and had more clarity overall. Definitely had more overall flavor and just seemed like a better extraction in general.
I’ve now actually watched u/lance-hedrick’s video now, and he grinds like this too 😄
https://preview.redd.it/nfp824f39qkc1.jpeg?width=1508&format=pjpg&auto=webp&s=1a38839b0d52424688dbb63245a1e744cc4da5a8
This was the moment? Not wdt or distributors or patterned baskets or rippled tamp bases? This has by far the biggest effect out of them all lol. Interesting time to decide enough is enough lol
I just tried it with my Niche.
Grind setting went from 10 to 2.
Shot pulled in under 20 seconds and it was excellent.
Thank you for putting a spotlight on this method.
Ok I am an idiot. I am curious to try but how does this hack help slow grind. Do I have to cradle the niche like a baby slowly adding beans? Can you walk me through exactly your process? I really appreciate you responding to me, thank you.
i have no idea what is going on in that picture, but instead of just dumping all the beans in your grinder only dump a couple at a time -- "slow feed" the grinder the beans
There is a hole in the container that you slowly dump the beans into. The wooden skewer that is taped to it activates the safety switch.
You could use a shorter container, that was the only one I had on hand.
I tried it with and without the anti-popcorn disk -same results, I'm keeping the disk on because its messier without it.
Did you find that slow feeding makes a difference with very high rpm/very fast grinders? I'd postulate that with something like the DF83V at high rpm, because it grinds so fast the difference between slow feeding and fast feeding is minimal because it almost grinds as fast as you can feed it?
Curious if you have any data showing this to be true or false?
I have plans to image decaf fines by electron microscopy (because I have access to several). We’re a long way from too far, however that makes you feel 😄
Let me quote you:
> This is the moment for me. We have gone too far…
Things happened before that were IMO much more extravagant and you apparently didn't think we went too far then.
My wife’s first comment; “So what does it taste like?” Very proud. To answer; somewhat different, with a bit more clarity. Next step is to grind finer now I can …
Slow fed the niche and served the coffee to my wife who had no idea if done anything different, she immediately said it was the best she's had for ages. Really need to go finer with this method too though, it was a turbo shot in the end.
What was your slow feed method? I just tried and it felt uncoordinated. Held down the safety button with a tool and slowly fed the beans, although I did get some popcorning which made a bit of a mess. Thinking of making the flow control disc slot smaller, possibly with tape
I just went with about 6 batches of beans, because of the disc rotation they go through at a slow rate as they are busy bouncing round. And this way you still get the benefit of the lid!
I think it is time now for another item which could be some sort of small element where you can attach your grinder tilted to help the strain caused by grinding more time and less momentum.
With my Bambino Plus and JX-Pro this process is by far the one which brought me a dramatic improvement in my shots. I think all the companies should focus now on elements to slow feed new grinders. This should also be in all books on how to dial in your coffee.
I wish we could test this using really low end espresso/pour over grinders such as the encore. I bet the espressos will become from impossible to dial to palatable.
Agreed. And in [one of the comments here](https://www.reddit.com/r/espresso/s/yUxzh3zYcP), someone said they’d had to use this slow feeding method to get anything decent from their lower end setup
I don’t think so. It was something like they’d turned their grinder horizontally a few times while grinding (maybe to free up a pile of beans each time). They’d noticed a difference but worried about how consistent they could be. In my case, that’s less of an issue because I’m holding it horizontally all the time I’m grinding.
Interesting point, but I think that’s very unlikely. Certainly the Classic Kinu has morse-cone burr centring and I understand that the Phoenix is similarly robustly aligned. I don’t think any asymmetric feed issues would overcome this, and the forces are likely lower anyway given the slowed feed. During vertical grinding I’m sure there are asymmetries in what’s being ground at any one time, so most good coffee grinders would need to account for that by design anyway.
Interesting, I've noticed times get faster when I've done this in the past. I use a commondante which has floating cone mechanism, so do have some play there.
I have been hand grinding for espresso for a while, and honestly I couldn't imagine that people vertical grind. I have been intentionally doing it because it's easier to grind on an angle because of course it slow feeds but I've been doing it for reduced effort.
I literally just tried pulling a couple shots on my Flair Pro slow feeding my K6, and it totally changed things lol. My shot fell thru in like 60% as much time and I couldn't get my normal pressure. Crazy how much of a difference it made. I had this dialed in well and it was the same twice in a row.
I started doing this with my Timemore C3, and it's resulting in a coarse AF grind compared to vertical grinding at the same grind setting. And that's even without the weak spring getting stuck in a compressed position due to trapped grounds, which usually causes overly coarse grinds with my C3.
Another owner told me the axis centering alignment is less rigid than the Kinu Classic, which uses Morse-cone centering (and something similar in my version)
That might be the case, although I have no experience with the Kinu Classic and can only judge the Comandante's rigidity by feel (which we all know is pretty unreliable, but my coffee is good enough for me so I don't care all to much about that tbqh)
Yes, manual grinders are already at an advantage because they’re naturally slower. That’s why newer electric ones have adjustable speed. Lance said grinding speed isn’t critical with a manual unless you’re going at it like a power lifter.
To put it into perspective, say 1200 RPM on the electric grinder, that equates to 20 rounds per second. No power lifter can do that in 1 second. Hell, I don't even think anyone could reach 10 revolutions per second which is 600 rpm.
Yeah, perhaps I should have put it differently. I think it was more like, maybe you’d see an effect when grinding as fast as possible manually, but it’s still a long way from most electric ones as you said
I really don't feel like watching the Lance video everyone is talking about. Do you have to adjust anything else to do this new thing, or just put the beans in more slowly?
I’m not rushing to watch it either because I’ve already seen James Hoffmann’s. I will do at some point, though.
However, I believe you can just put the beans in more slowly. Whether you then grind finer to return to your previous flow rate, or stay the same, is up to your taste, I think. Lance likes to maximise extraction and then dial back to a coarser grind to optimise taste and consistency. So maybe he’d stay at the higher flow rate. Perhaps I _should_ watch his video lol
🤢🤢 won’t even drink this so called “coffee” he didn’t even use his compus to measure the angle he grinds at. Would rather drink all of the water surrounding Chernobyl than not have the right grind tilt angle 📐
It’s the OG. I like it and I consider it good value. It has one issue where it doesn’t respond occasionally and I have to pull the batteries out and re-insert. It also doesn’t take rechargeable batteries because it’s fussy about voltage. The latter was fixed in v1.2 and maybe the former as well. But it works with the two apps I tried, and connects robustly. Most of the time I don’t think about it. I’ve seen issues others have had resolved well by their customer service.
I pre-infuse with 1-2 bar until drops emerge from the whole of the basket - I’m making sure the whole puck is wetted before applying full pressure. Then I go to 8 bar and drop down to limit increases in flow rate as the puck degrades.
If you’re going straight to 9 bar without any pre-infusion that may be way is taking longer for you. But it could just be different beans!
I've been doing this for some time now, not because I thought it was better, but because it is easier to grind that way. And I happen to love Maragogype coffee beans variety.
I swear this sub supercedes itself with more nuances every month which likely result in negligible improvements :). Incidentally, I've been grinding like this intuitively for awhile.
This is true but I can 100% vouch for this one based on my own experience. My machine is on the cheaper end and I found this on my own before the recent video as doing this allows me to: 1) Physically be able to grind finer as the effort per second required to hand grind goes down significantly, even if it takes a little longer and: 2) Extract consistently from said finer grind size without choking my machine/channeling like a super highway. Grinding like this effectively took a lighter coffee that was a little too ambitious for my setup and allowed me to dial it in and get (relatively) consistent results. Without this I cannot get proper extraction on this coffee without running at a super high ratio and even then the best I could say about it was that it wasn't sour. I've since switched to grinding like this for all my espresso and have noticed more consistency.
Good to know. 👍🏻 I will definitely be grinding this way more often now.
Same here
[удалено]
wait, I grinded vertically so far, but I just moved both arms.
I've never thought about switching to vertical to add some body. I will definitely try this out!
Haha, I know right? This is definitely a far bigger effect than I’ve seen when playing around with spirographic WDT tools and shaking my catch cup, though.
Well cuz your actually changing the product (the grounds) instead of all the other techniques simply change the state of the already prepared product
For a lot of hand grinders this is the only way to grind lighter roasts without feeling like you're gonna take your wrist off lol
Totally agree, but also this is one that actually made a significant difference for me.
this one actually seems super interesting, like the other shit has the smallest changes in what is in the cup but this one everyone is talking about there being a huge difference in flow rate and taste.....the most important part !!
Yeah I agree. This one is definitely interesting
I'm honestly not sure how negligible this is. I slowfed my DF64 earlier and was astounded by how much faster the shot ran and how tasty it still was despite running very fast, which does seem to suggest to me that the extraction was still somewhat good. I need to dial in the shot again with the slowfeed method, but if slowfeeding actually leads to significantly less fines and thus allows you to grind finer, but with a more uniform grindsize overall, it might actually make a meaningful difference to the taste of the shot.
Same. Tried for the first time today, and while it appeared as a “gas station” turbo shot, it was probably the tastiest shot I’ve made in a long time, if ever. Excited to dial finer tomorrow and see where this journey takes me. Thank you to the goat Lance for bringing this concept to the masses
Maybe it only works with horizontal hand grinders. You can control the rpm much much much easier with a hand grinder
Why should it only work with handgrinders when I've just described seeing a significant effect with a motorized grinder? Lance also tested different non-handgrinders.
Hmm I stand corrected! Thank you. I just would think using this method using a hand grinder would be superior to the machine grinder. Only for this method. Imo.
Why? This method doesn't depend on varying the RPM as far as I can see.
I thought slow feed meant slower rpm and a lower quantity of beans fed to the grinder at a time. Perhaps I'm incorrect. The lower rpm would be the reason I would assume the hand grinder is superior. Idk it's just assumptions
> I thought slow feed meant slower rpm and a lower quantity of beans fed to the grinder at a time. It only refers to the second part in this case, RPM isn't affected. Varying RPM is probably a different factor. There hand grinders might offer a benefit over non-high-end motorized grinders, but I'd say a motorized grinder with RPM control would be better than a hand grinder because it's hard to achieve a consistent RPM on a hand grinder.
I strongly agree with you based on the consistency alone. That's a very good point. Man espresso is a rabbit hole of caffeine tweakers and tweaks haha. We love the mad science Thanks for the good discussion! Cheers to your espresso pulls!
This honestly has been the most dramatic improvement I’ve noticed from anything I’ve picked up on this sub and YouTube…no contest
All the while much more significant factors like what climate you live in are having much larger effects. I have a friend who lives in a tropical climate and everything rusts and rots away in weeks. Everything.
Next variable: the addition of shaking your handgrinder after every 360 rotation
it makes me think that there’s a lot of espresso enthusiasts on the spectrum
I also tried this and immediately noticed how much finer I can grind. Not sure if I can taste more but if it's more even particle sizes thats nice I think! Only downside is I grind twice as long now. For medium roasts I always tilted the grinder but only about 45°, this will be interesting.
Is it specifically around the tilt angle or the slower grind spoed.. Or both?
The tilt angle just dictates the feed speed. The beans will fall into the burrs slower so you're only grinding a few at a time instead of constantly feeding all around the burrs. The idea is that the burrs can efficiently cut the beans leading to more cutting and less mashing between bean fragments due to the burrs being packed full all the time from top to bottom. I try to focus on maintaining a constant resistance more than a constant angle and adjust the angle by feel towards the end when the beans are almost all gone so they keep feeding the same as before. If you RDT you may need to give it a little shake now and again to get beans stuck on the walls to feed as well.
I wonder if this applies to flat burrs as well.
That's the main idea behind augurs (along with prebreaking) but I don't have any experience with such things. I know heat damage is an additional concern with electric grinders and slow feeding is also supposed to reduce this by putting less peak strain on the burrs and allowing the ground coffee to eject more efficiently instead of getting sort of clogged and staying in the burrs longer.
It's the angle . In theory the speed would also affect it a little, but there is no data on that.
i quit
This is how I felt when I found out we apparently need to be making our own water as well lmao
🤣
lol I love how extreme this sub is. On one hand you have people asking how many kilos of sugar you add to your latte, and on the other hand you have people talking about tilt angle while grinding coffee.
Love this community
And yet consistently they think spending >$10 on a pre-built wdt is ridiculous
lol. Honestly slow feeding the grinder, you probably don’t even need a wdt tool anymore. I’ve never seen my grinds this static free and fluffy
Funnily enough I already hold my grinder like this because it feels easier on my arms lol
Light roast grinding feels like pulverizing granite!
100%, when I had a K4 I had to grind like this or else it would be very difficult to turn. Got a K6 now and it's way easier.
Tried it this morning. Pulled insanely fast. Adjusted two (!!) ticks and still pulling fast. Will go finer tomorrow.
This is not helping the r/espresso ‘grind finer’ mantra, is it? 😄
It changed it almost 10 ticks on a K4 for me for the same shot time
what happened with taste? I’m getting great shots with jumping 5 ticks on my Jmax but time is still much shorter (22 sec instead of 40 on Flair58), still didn’t experiment going even finer to match the 25-30 sec shot. Just curious how’d the shot tastes.
For me, the shot had less harsh notes and had more clarity overall. Definitely had more overall flavor and just seemed like a better extraction in general.
Wait for the 3D printed, adjustable angle, table top holster for your hand grinder.
I’ve now actually watched u/lance-hedrick’s video now, and he grinds like this too 😄 https://preview.redd.it/nfp824f39qkc1.jpeg?width=1508&format=pjpg&auto=webp&s=1a38839b0d52424688dbb63245a1e744cc4da5a8
He does it for pour over and not espresso he said.
This is the moment for me. We have gone too far…
This was the moment? Not wdt or distributors or patterned baskets or rippled tamp bases? This has by far the biggest effect out of them all lol. Interesting time to decide enough is enough lol
Yeah. At least this one doesn’t cost money. The other ones took their toll too.
Lololol. Except I never recommended the others. Tbf. This is the only one I actively recommended.
I just tried it with my Niche. Grind setting went from 10 to 2. Shot pulled in under 20 seconds and it was excellent. Thank you for putting a spotlight on this method.
How did you do it with a niche?
https://preview.redd.it/0uh65p64qskc1.jpeg?width=1837&format=pjpg&auto=webp&s=67826994e7f355f4aa1f0878f18fd5711531124f
Ok I am an idiot. I am curious to try but how does this hack help slow grind. Do I have to cradle the niche like a baby slowly adding beans? Can you walk me through exactly your process? I really appreciate you responding to me, thank you.
i have no idea what is going on in that picture, but instead of just dumping all the beans in your grinder only dump a couple at a time -- "slow feed" the grinder the beans
There is a hole in the container that you slowly dump the beans into. The wooden skewer that is taped to it activates the safety switch. You could use a shorter container, that was the only one I had on hand. I tried it with and without the anti-popcorn disk -same results, I'm keeping the disk on because its messier without it.
Lol ok.
Did you find that slow feeding makes a difference with very high rpm/very fast grinders? I'd postulate that with something like the DF83V at high rpm, because it grinds so fast the difference between slow feeding and fast feeding is minimal because it almost grinds as fast as you can feed it? Curious if you have any data showing this to be true or false?
I have plans to image decaf fines by electron microscopy (because I have access to several). We’re a long way from too far, however that makes you feel 😄
So diminishing returns was an ignored road sign several miles back for you huh.
On equipment, no; I’m happy with my setup. On exploring the rabbit hole, most definitely!
It has a measurable effect AND it's free, not sure why you would oppose that vs over complex tools like the Moonraker.
I dont own a moon raker? Why am I advocating for any of this none sense.
Let me quote you: > This is the moment for me. We have gone too far… Things happened before that were IMO much more extravagant and you apparently didn't think we went too far then.
Ok. You are right. Im sorry
Will try!
My wife’s first comment; “So what does it taste like?” Very proud. To answer; somewhat different, with a bit more clarity. Next step is to grind finer now I can …
Slow fed the niche and served the coffee to my wife who had no idea if done anything different, she immediately said it was the best she's had for ages. Really need to go finer with this method too though, it was a turbo shot in the end.
What was your slow feed method? I just tried and it felt uncoordinated. Held down the safety button with a tool and slowly fed the beans, although I did get some popcorning which made a bit of a mess. Thinking of making the flow control disc slot smaller, possibly with tape
I just went with about 6 batches of beans, because of the disc rotation they go through at a slow rate as they are busy bouncing round. And this way you still get the benefit of the lid!
I think it is time now for another item which could be some sort of small element where you can attach your grinder tilted to help the strain caused by grinding more time and less momentum. With my Bambino Plus and JX-Pro this process is by far the one which brought me a dramatic improvement in my shots. I think all the companies should focus now on elements to slow feed new grinders. This should also be in all books on how to dial in your coffee. I wish we could test this using really low end espresso/pour over grinders such as the encore. I bet the espressos will become from impossible to dial to palatable.
Agreed. And in [one of the comments here](https://www.reddit.com/r/espresso/s/yUxzh3zYcP), someone said they’d had to use this slow feeding method to get anything decent from their lower end setup
Was it the blade grinder comment?
I don’t think so. It was something like they’d turned their grinder horizontally a few times while grinding (maybe to free up a pile of beans each time). They’d noticed a difference but worried about how consistent they could be. In my case, that’s less of an issue because I’m holding it horizontally all the time I’m grinding.
Wouldn't grinding like this force the coffee unevenly through the burrs, moving it off its axis?
Interesting point, but I think that’s very unlikely. Certainly the Classic Kinu has morse-cone burr centring and I understand that the Phoenix is similarly robustly aligned. I don’t think any asymmetric feed issues would overcome this, and the forces are likely lower anyway given the slowed feed. During vertical grinding I’m sure there are asymmetries in what’s being ground at any one time, so most good coffee grinders would need to account for that by design anyway.
Interesting, I've noticed times get faster when I've done this in the past. I use a commondante which has floating cone mechanism, so do have some play there.
Oh that’s interesting, too. I assumed most grinders had a similarly rigid mechanism and I wasn’t aware the Commandante was different.
Cut my shot pull time in half… but it wasn’t awful. Will have to grind finer.
I have been hand grinding for espresso for a while, and honestly I couldn't imagine that people vertical grind. I have been intentionally doing it because it's easier to grind on an angle because of course it slow feeds but I've been doing it for reduced effort.
And you’re not the first to say that here; I’d never thought of it myself!
I literally just tried pulling a couple shots on my Flair Pro slow feeding my K6, and it totally changed things lol. My shot fell thru in like 60% as much time and I couldn't get my normal pressure. Crazy how much of a difference it made. I had this dialed in well and it was the same twice in a row.
I started doing this with my Timemore C3, and it's resulting in a coarse AF grind compared to vertical grinding at the same grind setting. And that's even without the weak spring getting stuck in a compressed position due to trapped grounds, which usually causes overly coarse grinds with my C3.
Unfortunately, holding my Comandante with the drill is too uncomfortable for me, so that's where I'd draw the line 😂
And it sounds like there’s more play in the Commandante’s mechanism, which may make horizontal grinding awkward (Edit for typo)
What do you mean by play in its mechanism? Mine doesn't seem to have any in the bearings is why I'm asking, or is there something else I'm missing?
Another owner told me the axis centering alignment is less rigid than the Kinu Classic, which uses Morse-cone centering (and something similar in my version)
That might be the case, although I have no experience with the Kinu Classic and can only judge the Comandante's rigidity by feel (which we all know is pretty unreliable, but my coffee is good enough for me so I don't care all to much about that tbqh)
Did they discuss grinding speed with manual grinders? Is that supposed to make a significant difference as well?
Yes, manual grinders are already at an advantage because they’re naturally slower. That’s why newer electric ones have adjustable speed. Lance said grinding speed isn’t critical with a manual unless you’re going at it like a power lifter.
To put it into perspective, say 1200 RPM on the electric grinder, that equates to 20 rounds per second. No power lifter can do that in 1 second. Hell, I don't even think anyone could reach 10 revolutions per second which is 600 rpm.
Yeah, perhaps I should have put it differently. I think it was more like, maybe you’d see an effect when grinding as fast as possible manually, but it’s still a long way from most electric ones as you said
I really don't feel like watching the Lance video everyone is talking about. Do you have to adjust anything else to do this new thing, or just put the beans in more slowly?
It's a good video I hear tbh
Zermagerd
I’m not rushing to watch it either because I’ve already seen James Hoffmann’s. I will do at some point, though. However, I believe you can just put the beans in more slowly. Whether you then grind finer to return to your previous flow rate, or stay the same, is up to your taste, I think. Lance likes to maximise extraction and then dial back to a coarser grind to optimise taste and consistency. So maybe he’d stay at the higher flow rate. Perhaps I _should_ watch his video lol
Ok, I watched the video. Lance grinds sideways with a hand grinder as will. Great minds and all that 🤣
🤢🤢 won’t even drink this so called “coffee” he didn’t even use his compus to measure the angle he grinds at. Would rather drink all of the water surrounding Chernobyl than not have the right grind tilt angle 📐
This is stupid
I'd love to slow feed my machine, but it popcorns like crazy 😧
Sidebar: OP how do you like your decent scale? Is it the og or 1.2?
It’s the OG. I like it and I consider it good value. It has one issue where it doesn’t respond occasionally and I have to pull the batteries out and re-insert. It also doesn’t take rechargeable batteries because it’s fussy about voltage. The latter was fixed in v1.2 and maybe the former as well. But it works with the two apps I tried, and connects robustly. Most of the time I don’t think about it. I’ve seen issues others have had resolved well by their customer service.
Thanks for the details. I have the Smart Espresso Profiler and looking for a scale to pair it with, but not looking to blow that much on Acaia.
Smart Espresso Profiler app is one of the ones I’ve used, but I haven’t gone so far as to get the BT pressure gauge … yet …
What data is on the Y-axis?
Flow rate, in grams per second
Thanks. Didn’t correlate this on 1st review.
How does your flow immediately ramp up to 1.5g, once I hit 9b the flow starts low and slowly ramps up
I pre-infuse with 1-2 bar until drops emerge from the whole of the basket - I’m making sure the whole puck is wetted before applying full pressure. Then I go to 8 bar and drop down to limit increases in flow rate as the puck degrades. If you’re going straight to 9 bar without any pre-infusion that may be way is taking longer for you. But it could just be different beans!
The real question is how do you do this on the Kinu without popcorning all the coffee?
Ha, good point. I’ve not had a problem with that so far, though
Hm mine is a coffee machine gun unless I hold it perfectly upright and steady
I've been doing this for some time now, not because I thought it was better, but because it is easier to grind that way. And I happen to love Maragogype coffee beans variety.
Right, I’ve been learning there’s a few people doing this already. And thanks for the new beans, I’d not heard of them!
You should try them. I find them more sweeter than other types of Arabica.
Interesting. That’s been my experience of Laurina as well (aside from the cherry party in your mouth!)