Caporegime
- Joined
- 20 Oct 2002
- Posts
- 76,137
- Location
- Wish i was in a Ramen Shop Counter
Has anyone found that sometimes, some beans, even when you grind corse for a pour over, there is enough fine grind in there that settles which "blocks" the extraction that extends the time for all the water to come out to be much longer than another bag (type) of beans.
That last bag of beans I got from Method, there are so much small particles coming out of the grinder it makes V60 taking twice as long. I've tried it with both my Niche and Zassenhaus with grind size in the 1mm size, aka HUGE! But somewhere, somehow there are some small particles coming from the grind.
It makes me think that this bean is not suitable for V60 but espresso only, that i should just grind everything fine for espresso.
That last bag of beans I got from Method, there are so much small particles coming out of the grinder it makes V60 taking twice as long. I've tried it with both my Niche and Zassenhaus with grind size in the 1mm size, aka HUGE! But somewhere, somehow there are some small particles coming from the grind.
It makes me think that this bean is not suitable for V60 but espresso only, that i should just grind everything fine for espresso.