5 ms·

Effect of bean origin and temperature on grinding roasted coffee (2016)

71 points by WMCRUN 6y ago

toomuchtuna 6y ago
In the industry, this paper has long been known as 'the grinder paper'. Matt Perger (one of the authors, and a World Brewers Cup champion) provides a good layman's explanation: https://www.baristahustle.com/blog/the-grinder-paper-explained/ https://www.baristahustle.com/blog/the-grinder-paper-explain...
- simonebrunozzi 6y ago
  Nice. Are you in the industry, by any chance, or do you simply know about it? Curious to see if you have other unknown things to share for a layman like me.
vvilliamperez 6y ago
(2016)
jedimastert 6y ago
For those interested in this sort of thing, James Hoffmann[0] has some really well presented videos about coffee, the making and iterating on, from the perspective of someone who's been working with and around coffee for a while (he was a world barista champion in 2007[1]) He's recently been making a series called Weird Coffee Science[2], where he looks at and tests scientific papers and weird ideas floating around. [0]: https://www.youtube.com/channel/UCMb0O2CdPBNi-QqPk5T3gsQ https://www.youtube.com/channel/UCMb0O2CdPBNi-QqPk5T3gsQ [1]: https://youtu.be/_DwZV17bek4 https://youtu.be/_DwZV17bek4 [2]: https://www.youtube.com/playlist?list=PLxz0FjZMVOl1Dmfogt84QKUxAKA6tu67K https://www.youtube.com/playlist?list=PLxz0FjZMVOl1Dmfogt84Q...
- simonebrunozzi 6y ago
  Comments like yours are why Hacker News is such an important part of my daily reading. I did read your comment and then immediately thought: where else could I get such an interesting suggestion on a "generic" / "casual" topic like this? Thanks for the links. I am an avid coffee drinker and I will check these out.
  - poloniculmov 6y ago
    On Reddit? The coffee subreddit is pretty active, James Hoffman is also active there.
- riknos314 6y ago
  Beat me to it! After watching that video I started microwaving my beans. It made such a huge improvement in the quality of my pour-overs that I've never stopped. For the extremely coffee curious: I typically brew a V60, 25g coffee, 1:16 ratio, beans microwaved 45 seconds on high (950W rated output microwave). Baratza Virtuoso grinder.
  - groby_b 6y ago
    Not to nitpick - but none of that info has as big an influence on the taste of your coffee as the one crucial bit you left out: What's the coarseness setting of your Baratza? (For comparison purposes, I usually use 30g coffee, 1:17, grinder at 19, V60, 205F water. Most of these I can fiddle quite a bit with before you really notice, but the grinder setting really matters)
    - riknos314 6y ago
      I originally left that out as it can vary based on the density of the coffee being used, and in addition grinders vary not only brand to brand, but quite a bit between various grinders even of the same model. I've disassembled my Baratza many times for repairs/cleaning, and changed the burrs once. I'm fairly certain that I would get a noticeably different grind size than a brand new Baratza Virtuoso at the same setting. That being said, here's the extra details: For my 25g, 1:16, I typically use around a 12 grind setting (can change +/- 1 depending on the density of the coffee), and typically see around a 3m15s total brew time including a 30 second bloom. I typically brew light roast, and brew at a whopping 100C (212F), also at the suggestion of James Hoffman - Info here: https://youtu.be/K_r5kpXPRYo https://youtu.be/K_r5kpXPRYo
      - sushid 6y ago
        @riknos314 and @groby_b, can you guys describe your pouring process? Do you guys agitate your coffee? Do you guys continuous pour or pulse pour? If the latter, what's the amount of water used for each pulse? I do 25g, 1:14 w/ a bit of water to taste at 205 F, coarseness at 21 +/- 1 on an Encore with a V60. The reason I'm asking about your pour is I seem to get a sludgy sediment for my final pulse if I do anything < 20, and even then my extract time exceeds 3m unless I agitate with a stick. I'm fairly certain nothing is wrong with my grinder (in fact I had an unrelated reason and got it back from their repair center last week) and it's still doing this so I'm betting it's my technique that's flawed.
deleted 6y ago
[deleted]

71 points by WMCRUN 6y ago

In the industry, this paper has long been known as 'the grinder paper'. Matt Perger (one of the authors, and a World Brewers Cup champion) provides a good layman's explanation: https://www.baristahustle.com/blog/the-grinder-paper-explained/ https://www.baristahustle.com/blog/the-grinder-paper-explain...

simonebrunozzi 6y ago
Nice. Are you in the industry, by any chance, or do you simply know about it? Curious to see if you have other unknown things to share for a layman like me.

vvilliamperez 6y ago

(2016)

jedimastert 6y ago

For those interested in this sort of thing, James Hoffmann[0] has some really well presented videos about coffee, the making and iterating on, from the perspective of someone who's been working with and around coffee for a while (he was a world barista champion in 2007[1]) He's recently been making a series called Weird Coffee Science[2], where he looks at and tests scientific papers and weird ideas floating around. [0]: https://www.youtube.com/channel/UCMb0O2CdPBNi-QqPk5T3gsQ https://www.youtube.com/channel/UCMb0O2CdPBNi-QqPk5T3gsQ [1]: https://youtu.be/_DwZV17bek4 https://youtu.be/_DwZV17bek4 [2]: https://www.youtube.com/playlist?list=PLxz0FjZMVOl1Dmfogt84QKUxAKA6tu67K https://www.youtube.com/playlist?list=PLxz0FjZMVOl1Dmfogt84Q...

simonebrunozzi 6y ago
Comments like yours are why Hacker News is such an important part of my daily reading. I did read your comment and then immediately thought: where else could I get such an interesting suggestion on a "generic" / "casual" topic like this? Thanks for the links. I am an avid coffee drinker and I will check these out.
- poloniculmov 6y ago
  On Reddit? The coffee subreddit is pretty active, James Hoffman is also active there.
riknos314 6y ago
Beat me to it! After watching that video I started microwaving my beans. It made such a huge improvement in the quality of my pour-overs that I've never stopped. For the extremely coffee curious: I typically brew a V60, 25g coffee, 1:16 ratio, beans microwaved 45 seconds on high (950W rated output microwave). Baratza Virtuoso grinder.
- groby_b 6y ago
  Not to nitpick - but none of that info has as big an influence on the taste of your coffee as the one crucial bit you left out: What's the coarseness setting of your Baratza? (For comparison purposes, I usually use 30g coffee, 1:17, grinder at 19, V60, 205F water. Most of these I can fiddle quite a bit with before you really notice, but the grinder setting really matters)
  - riknos314 6y ago
    I originally left that out as it can vary based on the density of the coffee being used, and in addition grinders vary not only brand to brand, but quite a bit between various grinders even of the same model. I've disassembled my Baratza many times for repairs/cleaning, and changed the burrs once. I'm fairly certain that I would get a noticeably different grind size than a brand new Baratza Virtuoso at the same setting. That being said, here's the extra details: For my 25g, 1:16, I typically use around a 12 grind setting (can change +/- 1 depending on the density of the coffee), and typically see around a 3m15s total brew time including a 30 second bloom. I typically brew light roast, and brew at a whopping 100C (212F), also at the suggestion of James Hoffman - Info here: https://youtu.be/K_r5kpXPRYo https://youtu.be/K_r5kpXPRYo
    - sushid 6y ago
      @riknos314 and @groby_b, can you guys describe your pouring process? Do you guys agitate your coffee? Do you guys continuous pour or pulse pour? If the latter, what's the amount of water used for each pulse? I do 25g, 1:14 w/ a bit of water to taste at 205 F, coarseness at 21 +/- 1 on an Encore with a V60. The reason I'm asking about your pour is I seem to get a sludgy sediment for my final pulse if I do anything < 20, and even then my extract time exceeds 3m unless I agitate with a stick. I'm fairly certain nothing is wrong with my grinder (in fact I had an unrelated reason and got it back from their repair center last week) and it's still doing this so I'm betting it's my technique that's flawed.

deleted 6y ago

[deleted]