Is my coffee grinder producing too many ‘fines’ that is giving an unpleasant taste?

Is my coffee grinder producing too many ‘fines’ that is giving an unpleasant taste?

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Is my coffee grinder producing too many ‘fines’ that is giving an unpleasant taste?

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Is my coffee grinder producing too many ‘fines’ that is giving an unpleasant taste?

Why it’s easier for wealthier producers to grow specialty coffee

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In Tbilisi, Parsek1 Merges Comic Books with Specialty Coffee

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Miami-Made Panther Coffee is Popping Up in Manhattan

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Is my coffee grinder producing too many ‘fines’ that is giving an unpleasant taste?

Is my coffee grinder producing too many ‘fines’ that is giving an unpleasant taste?

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...

Is my coffee grinder producing too many ‘fines’ that is giving an unpleasant taste?

I have been getting an unpleasant taste, best I can describe as 'dusty' or slightly stale. I seem to get it more from making V60 than Aeropress coffee and I can't work out what's going on.

I wonder if it might be from my coffee grinder producing far too many 'fines'. An image of my v60 filter after brewing will be posted in the comments – it looks really 'muddy' to me on the sides, but the actual coffee looks a reasonable grind size.

To be clear I have:

– a new kettle so definitely not the issue

– bottled water didn't solve the problem

– fresh, speciality roasted coffee and have tried multiple ones so it's not a case of staleness there

My method is the James Hoffman single cup v60 method recently released. it's between a 4-4.30 minute draw-down which is a bit long which makes me think it could be getting a bit clogged? the results in the images look super 'muddy' to my untrained eye.

Any thoughts on whether this might cause a strange unpleasant taste would be much appreciated! I am wondering if I should get a new grinder but would rather not (currently using Knock Aergrind).

​

Thank you!

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Is my coffee grinder producing too many ‘fines’ that is giving an unpleasant taste?

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.

Is my coffee grinder producing too many ‘fines’ that is giving an unpleasant taste?

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