Posted Mon Nov 19, 2012, 8:19am Subject: Re: Grinder Assessment Using Sieves
That official cupping standard has confused me a little in the past in that it does look finer than I'd expect--and if I'm not mistaken finer than I've seen used at the few formal cuppings I've been to.
Yeah, grind evaluation shares with espresso the potential for "down the rabbit hole" intractability. ;) No grind is truly uniform AFAIK.
Posted Tue Nov 20, 2012, 6:46pm Subject: Re: Grinder Assessment Using Sieves
Thanks for the great information. I have never been able to find any grind distribution figures for the Bodum.
I've been aiming for the 1.2mm to 1.5mm diameter peak grind that Nick Cho recommends with 6-8 minutes for french press.
I have also noticed those rather strange shapes on many of the larger particles when examining the grounds with a 20x loupe. I'm assuming this would speed the extraction slightly because of the larger surface area compared to a sphere.
Posted Thu Nov 29, 2012, 8:28am Subject: Re: Grinder Assessment Using Sieves
Steve, for some reason I was thinking about this thread earlier. Have you considered holding the beans constant when you're doing sieve analysis? Fines production is at least partially bean-dependent in my experience.
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