Excessive Grinds in Cupping

[Musicphan]

Hi All -

A few days ago I was using Neil Wilson's process to develop a new roast profile for a Brazilian Natural Pulped coffee. Basically I was taking samples every 15 seconds from 1st > 2nd crack. I let the coffee rest for 24 hours and then cupped. After I broke the crust/cleared there was a significant amount of grinds floating around the coffee. Certainly there is typically a little bit of loose grinds, but this was excessive. So much so that I could barely get a cupping spoon without having a dozen or so grinds in my spoon. Any idea what caused this?

Mike

 

[N3Roaster]

Four possibilities come to mind immediately, but there's not enough info here to say which of these is most likely:

1. Improper grind - Going a little bit finer might help more of the grounds sink during the break. Don't overdo it, though, or the coffee will auto-break.
2. Improper technique - It takes practice to spoon off the grounds that don't sink. Not much to do about that but practice.
3. Too narrow cupping bowl - That results in a thicker crust to start with and can make things harder than they need to be.
4. Not waiting long enough after the break - A few minutes will let things settle, give you time to collect your thoughts on the aroma, and help you avoid burning your tongue.