Effect of bean origin and temperature on grinding roasted coffee (2016)
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Re: Effect of bean origin and temperature on grinding roasted coffee (2016)
#2In 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-explain...
Re: Effect of bean origin and temperature on grinding roasted coffee (2016)
#3(2016)
Re: Effect of bean origin and temperature on grinding roasted coffee (2016)
#4For 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
[1]: https://youtu.be/_DwZV17bek4
[2]: https://www.youtube.com/playlist?list=PLxz0FjZMVOl1Dmfogt84Q...
Re: Effect of bean origin and temperature on grinding roasted coffee (2016)
#5For 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.…
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.
Re: Effect of bean origin and temperature on grinding roasted coffee (2016)
#6In 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-explain...
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.
Re: Effect of bean origin and temperature on grinding roasted coffee (2016)
#7For 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.…
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.
Re: Effect of bean origin and temperature on grinding roasted coffee (2016)
#8For 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.…
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.
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)
Re: Effect of bean origin and temperature on grinding roasted coffee (2016)
#9Earlier quoted context omitted.
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.
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)
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
Re: Effect of bean origin and temperature on grinding roasted coffee (2016)
#10[deleted]