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Misschien dat jij er wel iets uit kan halen, je mag hem overnemen hoorR&B schreef:Geh!
Dat ziet er wel bijzonder uit idd!
Blij dat ik die burr niet heb overgenomen.
.
Ben benieuwd of het nog wat uitmaakt als ie 2-3kg bonen gemaald heeft.
This means that coarser grinding makes for a less even batch of ground coffee. A wide gap between burrs means that each time a coffee particle is fractured into smaller parts, only pieces larger than the gap between burrs will be reduced in size any further.
This can be deceptive, because you look at a grind to see if it’s approximately the right level of fineness, and see fine particles mixed in with coarse ones. This doesn’t mean that the grind is “too fine” however, since grind size is determined by the very largest piece of coffee in your sample. A lot of brewers can get caught in a trap here: a visually “too fine” grind leads to a coarsening adjustment, but there are proportionally more fines at coarser settings, which leads to a coarsening adjustment, which leads to more fines…
So we find ourselves grinding at 31 for a single-cup pour-over with a muddy bed and slow draw-down. The solution here is to adjust our thinking a little bit, and move back down towards the fine end of the grind adjustment. Although the over-all grind will be a little finer, the proportion of fines to large particles will be more amenable to manual brewing.
If you find that you’re still struggling to keep draw-down times at a normal level, try a lighter or gentler pour, or “low and slow” on smaller pour-overs like the V60. This looks like a small, gentle stream of water with less agitation applied to your coffee. You’ll notice that your bed looks less muddy and that water makes its way through the coffee in time. For larger batches like a Chemex, try pouring into the center of the cone and applying water all at once, or “high and dry.” This leads to a bed that is cone shaped as well, and which allows faster passage of water through coffee.
It’s worth noting that, as you use the grinder more and more, the burrs will season and performance will change in positive ways. The biggest change in your grind will happen after about two pounds of coffee have been ground by your machine. After about five pounds, the change in performance will level-off and your Sette will really hit its stride.
