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There’s always this case from 2008: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3232990/
Bacillus cereus (the culprit in that case) the microbe associated with 'fried rice syndrome'? It seems to be pretty
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While I agree in general, a good quality burr grinder is surprisingly consistent. I'm not sure you could reliably get distinct results one notch apart, but at a given notch you will have a very narrow spread in grain sizes and a couple notches apart they will be visually distinct. James Hoffman has some videos comparing several cheap and expensive grinders, including looking closely at the grain size, and you can see…
Surprisingly consistent when measured using coffee that is ground to hundreds of microns is not an indicator about consistency at the few microns level. Use high quality calipers on the burrs, you’ll be shocked how much variance you see run to run at one adjustment, never mind what happens when you move the dial. Micron marks on grinders are pure marketing.
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You should really reread my comment, that’s not what I’m talking about.
It’s exactly what you’re talking about. The claim was “i was in industry -> therefore i know if you control the other variables you can tell the difference”. For one, controlling the other variables is an obvious step you need to take when testing the effect of particle size. For two, it doesn’t follow that the OP is magically correct in his hypothesis about the effect of grind size just because he thought of this st…
Also - is controlling the other variables actually obvious to most as you say? Are those variables even easily identified by the average home coffee maker? I'm not so sure.
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It’s exactly what you’re talking about. The claim was “i was in industry -> therefore i know if you control the other variables you can tell the difference”. For one, controlling the other variables is an obvious step you need to take when testing the effect of particle size. For two, it doesn’t follow that the OP is magically correct in his hypothesis about the effect of grind size just because he thought of this st…
Your posts are very curious. Why do you think that the credential (10 years in the specialty coffee industry) mentioned is fallacious or somehow irrelevant? It seems to me that a decade spent finding ways to control variables and improve the quality and repeatability (both in a cafe setting and for customers with home setups) of coffee is like.. super relevant here. Also - is controlling the other variables actually…
So no, the fact that you claim to have spent a decade professionally controlling the water temperature, bean roast,ratio, brew time & process, and grind level, does not make you any more knowledgable than any one of the other million nerds (including myself) who do this on a daily basis as well. Yes, controlling all of the variables when taste testing is obvious to most coffee geeks (people responding here). Americas test kitchen has been doing this for decades with recipes that have many more variables than the coffee brewing process.
No, those variables are probably not easily identified by the average home coffee maker. That’s because the average coffee maker is a boomer with a keurig. I still don’t think it was a particularly insightful comment though, regardless of this fact. This forum is not made of keurig drinking boomers.
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Your posts are very curious. Why do you think that the credential (10 years in the specialty coffee industry) mentioned is fallacious or somehow irrelevant? It seems to me that a decade spent finding ways to control variables and improve the quality and repeatability (both in a cafe setting and for customers with home setups) of coffee is like.. super relevant here. Also - is controlling the other variables actually…
Look I hope I’m not insulting your profession but controlling the 5 or so variables that go into brewing good coffee is not exactly rocket science. To claim to be an expert in it is akin to claiming you are an expert in sharpening knives or picking a lock. It’s something basically anybody can take up, the rules for success follow a general formula, and if you experiment just outside of this formula you’ll find the wa…
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I live in Canada. I’m not Italian. I only got into coffee a couple years ago. If you ask the experts, much of the physics of espresso apply to pour-over coffee as well. Grind size and distribution, water flow rate through the coffee bed, channeling, fine migration and filter clogging. Of course, the ‘typical’ coffee drinker is just looking for some caffeine with sugar and milk to help start their day, so they don’t c…
This entire paragraph reads “because the experts say so”. As an avid coffee drinker and experimenter for many years now I’d challenge you to question that “more unimodal grind distribution” effect on pour overs especially as it relates to very minor differences in distributions measured across grinders.
Well I have to say that because I am not a pour-over drinker and I have no experience with grinders other than my Niche. I think I was pretty clear about the fact that I was relaying hear-say rather than speaking from my own experience.
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Look I hope I’m not insulting your profession but controlling the 5 or so variables that go into brewing good coffee is not exactly rocket science. To claim to be an expert in it is akin to claiming you are an expert in sharpening knives or picking a lock. It’s something basically anybody can take up, the rules for success follow a general formula, and if you experiment just outside of this formula you’ll find the wa…
So in your home coffee nerd experience coffee made from grounds with a narrow size distribution is not noticeably different than coffee made from grounds with a broad size distribution?
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I’m sorry but what is an “amateur” coffee drinker? Is coffee drinking so complex that you can become an expert in it? Get over yourself, you’ve been drinking the koolaid, not the coffee. People who own v60s tend tie the promotion of v60s to their personal character so i know this might fall flat but; every real study ive seen, thats blind, has shown no no added benefit to slightly more consistent grounds. Ive noticed…
Do you have a link to such a study? My google-fu is failing. I don't doubt you but would like to read it and try to confirm my bias anyway! My experience is mainly with completely crap grinders vs high-end burrs which is very distinguishable. Probably low/mid end burrs do okay as long as there aren't too many fines. Grind size variability may even be advantageous :)
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Look I hope I’m not insulting your profession but controlling the 5 or so variables that go into brewing good coffee is not exactly rocket science. To claim to be an expert in it is akin to claiming you are an expert in sharpening knives or picking a lock. It’s something basically anybody can take up, the rules for success follow a general formula, and if you experiment just outside of this formula you’ll find the wa…
So in your home coffee nerd experience coffee made from grounds with a narrow size distribution is not noticeably different than coffee made from grounds with a broad size distribution?
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So in your home coffee nerd experience coffee made from grounds with a narrow size distribution is not noticeably different than coffee made from grounds with a broad size distribution?
If you like it, that's all that counts!
It’s easy to like something though when that something’s “taste” (when drilled down into the realm of unrealities) is largely social. That’s why John Manzo noted as such in coffee, connoisseurship, and an ethnomethodologically-informed sociology of taste.