Coffee

8424 readers

1 users here now

☕ - The hot beverage that powers the world!

Coffee gadgets - It's always great to learn about new gadgets. Please share your favorite hardware or full setups. It might inspire newcomers to experiment!

Local businesses - Please promote your local businesses. If you are not the owner of the business you are promoting, kindly ask the owner if it's okay. It would be great if the business has a physical store to include an exterior or interior shot.

founded 1 year ago

MODERATORS

martijn@lemmy.world

dannoffs@lemmy.sdf.org

Xariphon@kbin.social

Do you slow-feed? (youtu.be)

submitted 9 months ago* (last edited 9 months ago) by Aarkon@feddit.de to c/coffee@lemmy.world

12 comments fedilink hide all child comments

My grinder (Timemore Chestnut) isn’t of the super fancy kind that won’t ever produce any fines. So after some initial skepticism about the video’s topic, I was intrigued and gave it a try. And oh boy, does it make for a change in the result: Where I would normally set the grinder to 14 clicks, now I’m at 9 (where lesser is finer) and the coffee is still more on the sour side.

With the Aeropress, I’m experimenting with longer brew times, no big deal. Overall, I think I’m getting a more even, more efficient extraction with more strength per gram of coffee without the harshness you get when grinding too fine.
But for pour over, I’m unsure if I should really go any finer. The bed already was sort of muddy the last time. Do you have any experience on the topic you’d like to share? Have you tried slow feeding, and if yes, are you still doing it, and are you doing it for everything or only certain brew methods?

you are viewing a single comment's thread
view the rest of the comments

[–] sqw@lemmy.sdf.org 1 points 9 months ago (1 children)

yeah it seems this would only be about distribution below the setting since the upper bound should be somehow gated by the burr gap plus slop (runout, flex under dynamic grinding forces, etc).

i reasoned that slow feeding made more fines since it creates more opportunities for the beans to hang out in the breaker section of the burrs without pressure behind them driving them into the cutting surfaces.

[–] Aarkon@feddit.de 2 points 9 months ago

That sounds conclusive, too. After giving it some more thought, I believe larger parts might slip through that aren’t round but, like, cylindrical. No idea though if this does anything significant to the taste. Like always in science: Further research is required!