Protocol for measuring percentage of coffee fines?

Protocol for measuring percentage of coffee fines?

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Protocol for measuring percentage of coffee fines?

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Protocol for measuring percentage of coffee fines?

Protocol for measuring percentage of coffee fines?

minimum dose size?

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...

Protocol for measuring percentage of coffee fines?

I'd like to compare the level of fines between my grinders and am wondering how to normalize grind level between them. Would the following protocol be accurate/useful enough?

  1. Dial in a shot of espresso so that each grinder produces the same shot time with the same amount of coffee (e.g. 30 sec, 10 gram in, 20 gram out).
  2. Grind the same amount of coffee at this grind level and transfer into a 250 micron sieve. Shake for a minute and measure the weight.
  3. Attach a battery-powered blower and a custom cap to the sieve (see comment below) in order to apply air pressure to blow out more fines. Measure the weight.

I tried this with a friend's Kingrinder K4, grind level set to 46 clicks. Here are the results:

Slowly cranking (about 80 RPM)

  • Initial ground coffee weight: 10.13 gram (includes RDT)
  • After 1 minute of shaking: 9.20 gram
  • After blower: 8.33 gram

Using an electric screwdriver (a few hundred RPMs)

  • Initial ground coffee weight: 10.08 gram (includes RDT)
  • After 1 minute of shaking: 7.86 gram
  • After blower: 6.51 gram

Do these results make sense? Would they be comparable to another grinder adjusted to produce the aforementioned 30 sec shot?

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