View entire thread: Mazzer Mini
Posted by Mainecoffee on 2006-10-12 11:01:38 Post Subject: Mazzer Mini
Have I truly reached coffee grinding nirvana with this machine? Like an earlier post, I don't do espresso, so this is primarily for drip (chemex). Is it worth the extra money or should I settle with the Rancilio Rocky?
Thanks for any help,
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Posted by Mainecoffee on 2006-10-12 11:01:38 Post Subject: Mazzer Mini
Have I truly reached coffee grinding nirvana with this machine? Like an earlier post, I don't do espresso, so this is primarily for drip (chemex). Is it worth the extra money or should I settle with the Rancilio Rocky?
Thanks for any help,
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View entire thread: Selecting The Best Coffee Grind For Your Coffee Maker
Posted by essentialwonders on 2008-03-01 13:10:13 Post Subject:
Wow,
I think it is great how many of you have viewed our Coffee Grinding Guide please leave feedback in our website Blog or here in the forum.
Thanks
Matt
www.essentialwonders.com/
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Posted by essentialwonders on 2008-03-01 13:10:13 Post Subject:
Wow,
I think it is great how many of you have viewed our Coffee Grinding Guide please leave feedback in our website Blog or here in the forum.
Thanks
Matt
www.essentialwonders.com/
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View entire thread: Coffee drinks pls advise
Posted by Temuri on 2008-10-15 02:31:44 Post Subject:
Thanks guys, to me too French press is a best method for fast coffee (and may be the best then any other method of preparing coffee), but I can not organize there washing etc. I think to organize it as coffee to go in paper style cups, also very important that these are really busy coffee grinding places, so fast service is a must.
So any other solution?
As for the grinders I think I have best grinders in the world "Mahlkoenig".
For selling french press (as pot) I sell them a lot anyway.
Hope for your further help to elaborate the idea
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Posted by Temuri on 2008-10-15 02:31:44 Post Subject:
Thanks guys, to me too French press is a best method for fast coffee (and may be the best then any other method of preparing coffee), but I can not organize there washing etc. I think to organize it as coffee to go in paper style cups, also very important that these are really busy coffee grinding places, so fast service is a must.
So any other solution?
As for the grinders I think I have best grinders in the world "Mahlkoenig".
For selling french press (as pot) I sell them a lot anyway.
Hope for your further help to elaborate the idea
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View entire thread: How long will ground coffee beans last?
Posted by mrgnomer on 2006-02-16 09:57:57 Post Subject:
I don't believe there's anything you can do to keep ground coffee fresh for any significant period of time. Very little air is needed to oxidize coffee and after grinding beans fine the exposed surface area to oxidation reduces shelf life from just over a week after roasting to minutes. As a matter of fact I'd say the increased rate of oxidation after grinding begins to stale the coffee immediately. There is no process yet discovered to keep ground coffee as fresh as the day it was roasted/ground. Limiting oxidation only delays the inevitable but as far as I know there is no storage method/process that prevent oxidation. Freezing works o.k. with whole beans to keep roasts fresh by slowing down gas exchange processes but I don't know if it would work well with ground coffee.
Grinding fresh with fresh roasted beans seems to be the only easy way to ensure quality. Depending on how serious you want to get with good espresso, getting a very good grinder would be an investment to follow you for many years, perhaps the rest of your life.
Good espresso is, as far as I've experienced, as much a matter of bean quality as it is grind. A good espresso machine is also important but more people say that a very good grinder and a fair espresso machine will make better espresso than a very good machine and a fair grinder.
What kind of machine are you using? If it's a pump driven machine designed to extract at a pressure greater than 8-9 atmospheres, you need a very good grinder as well as fresh beans. Proper extraction happens under high pressure through a fine, even and uniform grind. Because of the high pressure the density of the packed coffee must be as even as possible to ensure the full and even extraction of espresso. The only way to ensure this uniformity is with a high quality grinder.
The Mazzer Mini is a great espresso grinder. Considering you probably will never have to buy another grinder again, it's a great investment in great espresso if you have the machine that requires a very high quality grind.
Now, if you're using a steam machine, grind is not as important since extraction pressure isn't as high so having a commercial grade grinder is excessive. Burr griders that shave the coffee are your best bet for a good, even grind. Rotational speed of the cutting burr, composition and cut of the burr, motor power...all these are factors determining the reliability, longevity and quality of grind from a grinder. An even, uniform grind benefits all brewing methods.
You can get a very good grinder to dedicate to espresso and put aside your other grinder for drip if you want. With grinders and good espresso machines you get what you pay for and good quality costs a bit more but IMHO it's worth it.
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Posted by mrgnomer on 2006-02-16 09:57:57 Post Subject:
I don't believe there's anything you can do to keep ground coffee fresh for any significant period of time. Very little air is needed to oxidize coffee and after grinding beans fine the exposed surface area to oxidation reduces shelf life from just over a week after roasting to minutes. As a matter of fact I'd say the increased rate of oxidation after grinding begins to stale the coffee immediately. There is no process yet discovered to keep ground coffee as fresh as the day it was roasted/ground. Limiting oxidation only delays the inevitable but as far as I know there is no storage method/process that prevent oxidation. Freezing works o.k. with whole beans to keep roasts fresh by slowing down gas exchange processes but I don't know if it would work well with ground coffee.
Grinding fresh with fresh roasted beans seems to be the only easy way to ensure quality. Depending on how serious you want to get with good espresso, getting a very good grinder would be an investment to follow you for many years, perhaps the rest of your life.
Good espresso is, as far as I've experienced, as much a matter of bean quality as it is grind. A good espresso machine is also important but more people say that a very good grinder and a fair espresso machine will make better espresso than a very good machine and a fair grinder.
What kind of machine are you using? If it's a pump driven machine designed to extract at a pressure greater than 8-9 atmospheres, you need a very good grinder as well as fresh beans. Proper extraction happens under high pressure through a fine, even and uniform grind. Because of the high pressure the density of the packed coffee must be as even as possible to ensure the full and even extraction of espresso. The only way to ensure this uniformity is with a high quality grinder.
The Mazzer Mini is a great espresso grinder. Considering you probably will never have to buy another grinder again, it's a great investment in great espresso if you have the machine that requires a very high quality grind.
Now, if you're using a steam machine, grind is not as important since extraction pressure isn't as high so having a commercial grade grinder is excessive. Burr griders that shave the coffee are your best bet for a good, even grind. Rotational speed of the cutting burr, composition and cut of the burr, motor power...all these are factors determining the reliability, longevity and quality of grind from a grinder. An even, uniform grind benefits all brewing methods.
You can get a very good grinder to dedicate to espresso and put aside your other grinder for drip if you want. With grinders and good espresso machines you get what you pay for and good quality costs a bit more but IMHO it's worth it.
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View entire thread: What''s the secret to good coffee?
Posted by Alun_evans on 2008-08-01 23:21:37 Post Subject:
It could be for a number of reasons- but I would say that freshness of coffee, grinding from wholebean to powder just prior to making and the way the coffee is made (using a French press, a drip machine, an espresso...etc) would be the 3 key areas where you should look at to try and get a more chocolatey cup. CCafe is right, if you are not using a french press or an aeropress, these are two resonably priced methods of producing good quality coffee. Of course if you are already using one of these methods- probably its the freshnss of the coffee (maybe you are buying preground?) which would be be the biggest variable to look at.
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Posted by Alun_evans on 2008-08-01 23:21:37 Post Subject:
It could be for a number of reasons- but I would say that freshness of coffee, grinding from wholebean to powder just prior to making and the way the coffee is made (using a French press, a drip machine, an espresso...etc) would be the 3 key areas where you should look at to try and get a more chocolatey cup. CCafe is right, if you are not using a french press or an aeropress, these are two resonably priced methods of producing good quality coffee. Of course if you are already using one of these methods- probably its the freshnss of the coffee (maybe you are buying preground?) which would be be the biggest variable to look at.
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View entire thread: Looking for suggestions on buying a Grinder
Posted by timeggers on 2004-10-02 00:42:17 Post Subject:
I'm strictly a French press coffee drinker and am also new to coffee grinding. I recently got the Solis Maestro Plus from amazon.com and love it, it's great. Very easy to use, durable and a very nice grind. I grind at the drip setting range and get a beautiful grind for my French press. I don't like it's French press setting as it is too coarse and makes a weak muddy cup. Remember it's always best to use the finest grind that you possibly can for your brewing methods. With the Solis Maestro Plus I can really fine tune the grind size. I am the only coffee drinker in my house and I only grind what I will brew immediately. It takes about 40 seconds to grind 3/8 cup of whole beans. The Maestro Plus is also easy to clean and very quite. About as loud as an electric pencil sharpener! I love it and highly recommend it to you! Here is the link where I got it from:
http://www.amazon.com/exec/obidos/tg/detail/-/B0001IU88U/qid=1096695487/sr=8-1/ref=pd_csp_1/103-5293014-1517466?v=glance&s=kitchen&n=507846
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Posted by timeggers on 2004-10-02 00:42:17 Post Subject:
I'm strictly a French press coffee drinker and am also new to coffee grinding. I recently got the Solis Maestro Plus from amazon.com and love it, it's great. Very easy to use, durable and a very nice grind. I grind at the drip setting range and get a beautiful grind for my French press. I don't like it's French press setting as it is too coarse and makes a weak muddy cup. Remember it's always best to use the finest grind that you possibly can for your brewing methods. With the Solis Maestro Plus I can really fine tune the grind size. I am the only coffee drinker in my house and I only grind what I will brew immediately. It takes about 40 seconds to grind 3/8 cup of whole beans. The Maestro Plus is also easy to clean and very quite. About as loud as an electric pencil sharpener! I love it and highly recommend it to you! Here is the link where I got it from:
http://www.amazon.com/exec/obidos/tg/detail/-/B0001IU88U/qid=1096695487/sr=8-1/ref=pd_csp_1/103-5293014-1517466?v=glance&s=kitchen&n=507846
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View entire thread: Dark Roast Coffee Beans vs Medium Roasted Coffee Beans
Posted by Anonymous on 2003-07-31 17:30:07 Post Subject: Roast levels
Light Roast
This roast emphasizes the specific characteristics of coffee, unique of the zone: body and acidity. The result is a coffee of perfect balance, a drink with great body that is reflected in the taste of the most exigent taster, who pleases of an excellent flavor.
The roasted whole bean is compact and hard, and has a discreet fragrance. The aroma that presents is sweet and light.
The light roast emphasizes a very concentrated and pronounced taste, making the true characteristics of an excellent Gourmet coffee stand out.
This roast, due to its characteristics, presents a light color in the cup, and a concentrated and exquisite taste to coffee.
Medium Roast
The medium roast produces a cup with great acidity. The process of further roasting generates a diminution in solids, resulting in a less dense drink, due to the greater roast that generates lighter and cleaner body in coffee.
The whole bean is less hard than light roast, with a stronger fragrance. Its volume in bean increases in a 10% in relation to light roast. Its aroma is much sweeter and more exquisite. The flavor is recognized, praised and felt by the most exigent and pure taste of a taster Gourmet.
Dark Roast
The dark roast, also known as the Espresso or Italian type, presents a very pleasant and strong fragrance producing a “sensationalâ€
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Posted by Anonymous on 2003-07-31 17:30:07 Post Subject: Roast levels
Light Roast
This roast emphasizes the specific characteristics of coffee, unique of the zone: body and acidity. The result is a coffee of perfect balance, a drink with great body that is reflected in the taste of the most exigent taster, who pleases of an excellent flavor.
The roasted whole bean is compact and hard, and has a discreet fragrance. The aroma that presents is sweet and light.
The light roast emphasizes a very concentrated and pronounced taste, making the true characteristics of an excellent Gourmet coffee stand out.
This roast, due to its characteristics, presents a light color in the cup, and a concentrated and exquisite taste to coffee.
Medium Roast
The medium roast produces a cup with great acidity. The process of further roasting generates a diminution in solids, resulting in a less dense drink, due to the greater roast that generates lighter and cleaner body in coffee.
The whole bean is less hard than light roast, with a stronger fragrance. Its volume in bean increases in a 10% in relation to light roast. Its aroma is much sweeter and more exquisite. The flavor is recognized, praised and felt by the most exigent and pure taste of a taster Gourmet.
Dark Roast
The dark roast, also known as the Espresso or Italian type, presents a very pleasant and strong fragrance producing a “sensationalâ€
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View entire thread: The Aerobie????
Posted by mrgnomer on 2006-06-09 21:12:43 Post Subject:
Is the hopper the container that receives the grinds? Is that the doser? Anyway....the part that holds the beans - I can't figure out how to take this off to clean and to get to the burrs.
When the beans are empty I'll try again to clean the hopper?
So, white rice is a good cleaning method? I want to keep up with cleaning because I do not want to contaminate that fresh bean taste!
-Rich
It depends on what kind of grinder you've got. The commercial grade espresso grinders mostly have large, flat burrs driven by a commercial quality motor and are designed not only to grind fine and precisely but also not heat up the grinds or statically charge them. That kind of quality costs more but it's worth it when excellent espresso is your goal.
The top that holds the bins is called the hopper. Grinders can be either doserless or doser. Doserless grinders are good if you're going to use your grinder for more than just espresso. The grinds exit doserless grinders down a chute under which you can place anything from a coffee filter basket to a portafilter.
With a doser grinder the grinds empty into a compartment that has a propeller type wheel thingy that divides the grinds into 'doses' as you spin the vanes of the propeller thingy by pulling a lever. The grinds are diverted to an exit by the action of the rotating vanes to empty into a portafilter basket you place there. I like it for espresso since the vanes break up the grind a bit and the dose falls into the basket pretty good.
It sounds like you've got a burr grinder but not one designed more specifically for espresso. White rice is a trick to keep the burrs clean without having to take the grinder apart. There's also a product, I beleive its called something like Grindz, that's designed to clean the burrs when it's ground as well.
Commercial grade espresso grinders are pretty easy take apart to get to the burrs since replacing burrs when they dull is part of the grinder's regular maintenence. I don't think that home burr grinders designed more for drip coffee grinding expect owners would want to replace dull burrs so burrs on those grinders might not be accessible.
It's not a bad idea to clean the hopper after a while since the bean's oils sticking to the walls might go rancid given time. Some guys vacuum out their hoppers and other's use click clack lids or air tight lids that force air through the burrs when you push them down to blow grinds out of the burrs and chute. The hoppers on the higher end espresso grinders are round with fairly large diameters.
Keeping things clean is a good idea. I'm a neat freak too but with espresso I think it's a virtue to be a bit obsessive about cleanliness.
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Posted by mrgnomer on 2006-06-09 21:12:43 Post Subject:
Is the hopper the container that receives the grinds? Is that the doser? Anyway....the part that holds the beans - I can't figure out how to take this off to clean and to get to the burrs.
When the beans are empty I'll try again to clean the hopper?
So, white rice is a good cleaning method? I want to keep up with cleaning because I do not want to contaminate that fresh bean taste!
-Rich
It depends on what kind of grinder you've got. The commercial grade espresso grinders mostly have large, flat burrs driven by a commercial quality motor and are designed not only to grind fine and precisely but also not heat up the grinds or statically charge them. That kind of quality costs more but it's worth it when excellent espresso is your goal.
The top that holds the bins is called the hopper. Grinders can be either doserless or doser. Doserless grinders are good if you're going to use your grinder for more than just espresso. The grinds exit doserless grinders down a chute under which you can place anything from a coffee filter basket to a portafilter.
With a doser grinder the grinds empty into a compartment that has a propeller type wheel thingy that divides the grinds into 'doses' as you spin the vanes of the propeller thingy by pulling a lever. The grinds are diverted to an exit by the action of the rotating vanes to empty into a portafilter basket you place there. I like it for espresso since the vanes break up the grind a bit and the dose falls into the basket pretty good.
It sounds like you've got a burr grinder but not one designed more specifically for espresso. White rice is a trick to keep the burrs clean without having to take the grinder apart. There's also a product, I beleive its called something like Grindz, that's designed to clean the burrs when it's ground as well.
Commercial grade espresso grinders are pretty easy take apart to get to the burrs since replacing burrs when they dull is part of the grinder's regular maintenence. I don't think that home burr grinders designed more for drip coffee grinding expect owners would want to replace dull burrs so burrs on those grinders might not be accessible.
It's not a bad idea to clean the hopper after a while since the bean's oils sticking to the walls might go rancid given time. Some guys vacuum out their hoppers and other's use click clack lids or air tight lids that force air through the burrs when you push them down to blow grinds out of the burrs and chute. The hoppers on the higher end espresso grinders are round with fairly large diameters.
Keeping things clean is a good idea. I'm a neat freak too but with espresso I think it's a virtue to be a bit obsessive about cleanliness.
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