Baratza Encore unable to grind Ethiopian beans

Baratza Encore unable to grind Ethiopian beans

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Baratza Encore unable to grind Ethiopian beans

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Baratza Encore unable to grind Ethiopian beans

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Baratza Encore unable to grind Ethiopian beans

Baratza Encore unable to grind Ethiopian beans

minimum dose size?

Jan 31, 2024 |

I use the Hario switch to brew my coffee and am trying to reduce my caffeine consumption. Hence I would like to brew smaller cups of coffee. I am currently using 10g of coffee with 160g of water. (1:16 Ratio) I am wondering if there is a minimum amount of coffee...

Baratza Encore unable to grind Ethiopian beans

Is this just an Ethiopian bean thing or an Encore thing? Basically no matter what I do the encore produces an enormous amount of fines and my brew time doubles, if I am targeting 3 I am going to get 5-8 and if I am targeting 4.5 it's 7 to 10 minutes.

Baratza support was unhelpful and told me I can either swap the burrs out myself or send it in to them for them to repair it and they will send me a refurbished one, even though they said my grinder looks good and that the grind size is expected.

I never had this problem with the Bodum Bistro which seems to be a far superior grinder in all aspects, it's quieter, faster and produces by far more a more consistent grind size. I was always able to nail down the brew time with that grinder but with the Encore it's impossible even on non-Ethiopian beans, it's just too variable. No matter what it produces a lot of fines.

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Baratza Encore unable to grind Ethiopian beans

Perfect Little Beans

Chinmey Hill Coffee uses specialty-grade beans with zero primary defects (such as black beans or sour beans) and less than five secondary defects (such as broken beans). This is important because primary defects will greatly affect the taste of the coffee. Having zero defects allows the coffee to be the most optimal flavor.

Window for Optimal Flavor

Chimney Hill Coffee ships our coffee the same day it was roasted, so you will receive it before it enters the window of optimal flavor.  This means you’ll never miss the opportunity to enjoy the coffee’s peak flavor.

Coffee Ratings

Coffee undergoes many scoring processes by professionals who achieved their Q Grader certification. Coffee is first graded when it’s green. If there are defects the coffee is determined to be “not-specialty grade”. For those coffees that pass green grading, they are sample roasted and cupped. (Cupping is the official term for critically tasting and scoring coffees. The official cupping form is standard worldwide, and where the 100-point scoring system comes from.) A coffee’s dry fragrance, wet aroma, flavor, aftertaste, body, acidity, balance, and overall impression are taken into consideration while uniformity issues and defects, will lower the overall score.

Specialty Coffee

Specialty coffee, coined by Erna Knutsen in 1974, refers to a coffee that receives a quality grading score of 80 percent or higher. While “premium” or “gourmet” seem like they’re synonymous with “specialty,” they simply are marketing terms with no defined standards. Specialty coffees are grown in specific and ideal micro-climates, and have distinctive and unique flavor profiles, with little to no defects.

Third-Wave Coffee

We’re currently in the third wave of coffee. The first wave of American coffee put pre-ground, vacuum-sealed cans in kitchens across America. The second wave started with the late ‘60s introduction of Peet’s coffee (by Alfred Peet) through the proliferation of Starbucks. The third wave of coffee focuses on origin transparency, nuanced flavors, and artisan roasting. The term “third wave” is synonymous with specialty coffee.

Baratza Encore unable to grind Ethiopian beans

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