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Post by Deleted on Nov 28, 2013 20:52:43 GMT -7
Can't disagree with that. But if ever you decide to enter the strange and mystical world of home grinding, you know where to ask for advice. There's more than one coffee fanatic on this board.
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Post by meput on Nov 29, 2013 7:12:41 GMT -7
Pepsi and connoisseur really don't seem like they should be in the same sentence. Relax Jim, my wife is a Coca-Cola connoisseur. She went ballistic when the Coke corporation changed the formula (closer to Pepsi taste - yuck!) leading to Coke "Classic". She takes glass bottles, over cans, over plastic bottles. She gets fussy about the taste of different bottling plants. So it goes. |
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Post by meput on Nov 29, 2013 7:23:43 GMT -7
... But if ever you decide to enter the strange and mystical world of home grinding, you know where to ask for advice. There's more than one coffee fanatic on this board. Used to grind my own coffee. I found too much variation in grind with home grinders (burr). The small amount of very fine coffee added to the bitterness. Plus got lazy, now get pre ground. |
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Post by Deleted on Nov 29, 2013 8:20:19 GMT -7
Used to grind my own coffee. I found too much variation in grind with home grinders (burr). The small amount of very fine coffee added to the bitterness. Plus got lazy, now get pre ground. Thread drift! (But I just can't resist.....) There is a major difference in quality between various burr grinders, and specifically the quality of the burr set itself -- the business end of the machine. There are grinders with cheap stamped metal burrs, and these have rather dull edges which mash and crush the coffee as much as they grind it (eg. Braun, Cuisinart). The burrs are usually also rather small in size, meaning they have to spin at a high rate to produce a reasonable volume in a short time. All of this all means overheated grinds, uneven grind size, and lots of fine dust. Not good for a decent brew. The better grinders will have machined burrs where the cutting edges are milled by a metal lathe (or whatever). This means sharp edges which actually cut and grind properly -- ie. very little dust, and very even grind size. The best of these also have larger burrs, either flat or conical, which rotate at a slower speed but still produce at a decent rate. This means no overheating of the coffee. (eg. Capresso Infinity, Breville). Don't even bother with a blade grinder. Total junk. At the other end of the scale are the big espresso grinders. These have very large machined burrs which rotate at a slow speed for very even, fine grind. I think the burrs on my grinder are 58 mm diameter. Slow rotation means I have to wait a wee bit for enough to fill the basket, but damn, it's worth it. Bottom line, for regular brewed coffee, if you tried a $100 Capresso or Breville with a good burr set, you would have pretty decent quality brew. Pre-ground loses a lot of aroma and flavour very quickly. Goes stale within days. |
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Post by JimRatliff on Nov 29, 2013 8:42:17 GMT -7
Meput: I too lived through the Coke Classic debacle, and New Coke may have been aimed at Pepsi, but it fell far short of the mark.. Now just a memory in time, similar to Ford's Edsel. I will accept your wife's "coinneseurship" status however since she discriminates between containers and bottling plants. Give her my compliments.
There are times when I prefer the taste of Coke, but not often.
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Post by JimRatliff on Nov 29, 2013 8:48:45 GMT -7
Svend: For $100 i can buy the new Shimano rear derailleur that supports their new 12-30 road cassette. Of course, I've been running a 12-32 road cassette for three years now, but maybe the new one would shift even smoother.
However, I might compromise and start getting the pre-ground in 1/2 pound packages instead of a pound at a time. What is your experience or opinion with freezing ground coffee?
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Post by Deleted on Nov 29, 2013 13:40:37 GMT -7
Hmmm...OK. The little review of burr grinders was directed more at Meput, since he mentioned his experience.
Didn't we have a long discussion with Lynn a few years ago about grinders? I seem to remember Ron and I advising at length about this on the old board. Can't remember whether she ever bought one or not....
As for freezing ground coffee, I don't know the answer as I have always used a grinder with whole beans. I don't freeze beans, though, as apparently the repeated removal from the freezer causes condensation on the beans and package. Moisture being an undesirable thing for the water-soluble oils in the coffee, it seems to make sense. I would store them in a airtight jar in a cool cupboard.
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Post by meput on Nov 29, 2013 16:18:42 GMT -7
Alright, alright, ALRIGHT, I am guilty. It was a Braun burr grinder that I was using 30 yrs ago. I admit the error of my ways. Unfortunately that was the grinder that was available to me then. That was what was being sold by the coffee shop/roaster that I frequented in Atlanta at the time. I don't know if I feel strongly enough now about changing my ways. Remember I am getting old (  ) and lazy. I have found a coffee that I really like. Getting it ground and storing it in the freezer works for me. I get 5 1lb bags (aluminized/foil bags not paper bags) which go into zip lock freezer bags. I buy in the mini-bulk fashion because it cheaper and I get it direct from the roaster so it is fresher than from a coffee shop/reseller. The local coffee shops put it in paper bags that are more susceptible to moisture/condensation. |
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Post by Deleted on Nov 29, 2013 17:16:14 GMT -7
Christmas is coming.... A nice grinder would make for a right proper gift for the aspiring (or reawakening), coffee connoisseur. Just sayin'....  |
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Post by JimRatliff on Nov 30, 2013 9:55:23 GMT -7
Hmmm...OK. The little review of burr grinders was directed more at Meput, since he mentioned his experience. Didn't we have a long discussion with Lynn a few years ago about grinders? I seem to remember Ron and I advising at length about this on the old board. Can't remember whether she ever bought one or not.... As for freezing ground coffee, I don't know the answer as I have always used a grinder with whole beans. I don't freeze beans, though, as apparently the repeated removal from the freezer causes condensation on the beans and package. Moisture being an undesirable thing for the water-soluble oils in the coffee, it seems to make sense. I would store them in a airtight jar in a cool cupboard. The comment about "pre-ground losing aroma and flavor quickly" caught my attention. Without realizing it, I think I have even noticed that, and may start buying the pre-ground weekly or in 1/2 pound bags rather than pound at a time. Or take Meput's approach and upgrade packaging. i'm surprised that Ron hasn't chimed in, but the discussion on grinders and expresso machines was the largest single topic on the old forum. However, Lynn didn't buy a grinder even after receiving all of that information. |
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) and lazy. I have found a coffee that I really like. Getting it ground and storing it in the freezer works for me. I get 5 1lb bags (aluminized/foil bags not paper bags) which go into zip lock freezer bags. I buy in the mini-bulk fashion because it cheaper and I get it direct from the roaster so it is fresher than from a coffee shop/reseller. The local coffee shops put it in paper bags that are more susceptible to moisture/condensation.
Jan 6, 2014 16:28:43 GMT -7
Jan 6, 2014 16:28:43 GMT -7