Loading…
7
Pro tip: a roaster in Portland told me to stop weighing my beans before grinding, and my coffee got better
I used to weigh out 18 grams of whole beans, grind them, and dump the grounds in the basket. Then a roaster at a small place in Portland watched me do it and asked why I trust the hopper more than the cup. He told me to grind first and weigh the grounds instead, since a couple grams stay stuck in the grinder every time. My shots pulled about 2 seconds slower and tasted way sweeter. Four months in and I still do it this way, even for drip. Anyone else weigh after grinding, or am I the only one who changed over?
1 comments
Log in to join the discussion
Log In1 Comment
max4496d ago
Yes! This is such a game changer and I wish more people talked about it. I was pulling shots that tasted kind of flat for months and could not figure out why, then I read something about retention in grinders and started weighing the grounds after grinding instead of the beans before. Turns out my old grinder was holding onto like 1.5 to 2 grams every single time, so I was actually brewing less coffee than I thought and my ratio was all off. Once I switched to weighing after, my shots got slower too and the flavor was way more balanced, not sour or bitter anymore. It makes total sense when you think about it because the beans going in are not the same as the grounds coming out. I do the same thing for drip now and my coffee is way more consistent.
2