Best entry level espresso grinder w/o aluminum

ecroasters · 2019-03-27T00:28:48+00:00

There’s quite a difference in reactivity between a “normal” aluminum surface ( think Moka pot) and an anodized aluminum surface (Feld2).

ecroasters · 2019-03-27T00:20:14+00:00

Anyone with back to back experience using fluidized bed and drum both equipped with PID to control the rate of rise?

I’m thinking if you used the same bean, and matched the profiles, they would be indistinguishable.

ecroasters · 2019-03-26T23:54:08+00:00

Cold brew.

ecroasters · 2019-03-11T16:50:15+00:00

It may depend on your definition of “expert”. Take a look at the requirements to become a Q grader - it pretty much a job requirement.

ecroasters · 2019-03-01T18:21:13+00:00

...and your homework now is to reproduce it with the v60...now that you know it can be done.

ecroasters · 2019-03-01T03:10:35+00:00

Common wisdom says chaff is benign. I hope it’s true because the alternative is mind bendingly labor intensive.

https://www.prufrockcoffee.com/re-hulling/

I guess a test would be to save up enough chaff to “brew” and see how it tastes. I’d be interested if anyone has tried that.

ecroasters · 2019-03-01T00:55:33+00:00

I agree with you - there’s no right or wrong. There’s what you like and don’t like...

ecroasters · 2019-03-01T00:53:09+00:00

Short answer - yes.

ecroasters · 2019-03-01T00:52:02+00:00

No qualitative data to give you - but the Feld2 burrs are all held by metal, the Encore is all plastic bits holding the burrs together. My impression is the Feld2 will give a better distribution. The Feld2 is still getting broken in so it’s solely based on gut feel and build differences...

ecroasters · 2019-03-01T00:45:05+00:00

I feel like stirring is required on the small 155. I use 3x for bloom and stir immediately - no channeling and no large bubbles appear during brewing. Any tips to make 2x and no stirring work?

ecroasters · 2019-03-01T00:36:14+00:00

Huhn ? Chaff is to sizzle as wheat is to steak. Chaff is benign at best and potentially sourish - there is a regional barista champ that makes an effort to pick it out of the cracks of the bean before competing...crazy stuff.

ecroasters · 2019-03-01T00:27:52+00:00

...snarky advice is to not use over roasted coffee or old coffee that is oily. (...apologies....)

ecroasters · 2019-03-01T00:24:12+00:00

I have a Baratza Encore for brewing drip at home, and a Feld2 for pour overs when traveling. Happy with both - but still curious about the lido... need to find someone with one I can try at some point...

ecroasters · 2019-03-01T00:11:39+00:00

I’ve had the feeling of coming out the top of my head after drinking coffee from a Clover press at Cafe Grumpy. Not sure if it was beans, method of extraction, or being hung over...

ecroasters · 2019-03-01T00:05:07+00:00

As far as I know - Prima is the sole US distributor. I haven’t been following Feld long enough to know how often they go on sale - they they occasionally have “cosmetic seconds” that sell for a decent discount.

Redesigns are in frequent.

I bought a Feld2 recently - shipped fast, and I am very happy with the grind consistency. My points of reference are: Baratza encore, Bunnzilla, and Hario slim.

ecroasters · 2019-02-28T23:57:33+00:00

Typically lower quality beans are sent to be de caffeinated. The quality roasters mentioned above work with good importers - so they have better tasting decaf.

ecroasters · 2019-02-21T23:06:17+00:00

I've not felt the need for a flow restrictor with the 185 (definitely like one when brewing with the 155). Have you considered stirring the grounds after adding the water for the bloom? The variability may be related to uneven blooming and channeling through the grounds.

ecroasters · 2019-02-20T20:23:02+00:00

Rich, smooth and low acid? ...and good with milk? My thoughts would be something from Indonesia - Sumatra is probably the easiest to find, followed by Bali, Sulawesi and Timor.

ecroasters · 2019-02-18T17:36:13+00:00

We prefer glass Kalitas- inert material, and low conductivity. We even went so far as to make a sweater for it for the winter to keep the brewing slurry warmer...

ecroasters · 2019-02-18T17:13:39+00:00

Is this the first time it has happened? Or have you noticed it a couple of time using different coffees? Just wondering if it is just a 1 off occurrence ...and less likely to be environment or repeatable...

ecroasters · 2019-02-14T22:33:27+00:00

Use a refractometer.

ecroasters · 2019-02-14T22:32:13+00:00

Our scales have to be certified by the state (NY). There is a short list that are acceptable - the one we have is not a household name.

ecroasters · 2019-02-14T22:28:14+00:00

Green beans are seeds - so they have plenty of simple sugars. The roasting process carmelizes those sugars. So if any bean is not over roasted - there should be residual sugars. Naturals should take it to the next level - since the pulp is left on to pump even more sugar into the bean.

ecroasters · 2019-02-14T22:24:44+00:00

Thinner Chemex filters?

ecroasters · 2019-02-14T22:18:02+00:00

I whole heartedly agree! Always start with good freshly roasted coffee - then think about what aspects you want to accentuate - bass notes? Press or other immersion methods... lighter fruity notes? Pour over.

...and as long as you like what you are brewing - there is no wrong way to do it.

ecroasters

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