[Homeroast] Sifting ground coffee

peter zulkowski peterz5743 at gmail.com
Tue Dec 27 09:48:07 CST 2011


Well said Ray!

PeterZ (from MA now)

On Tue, Dec 27, 2011 at 10:31 AM, <raymanowen at gmail.com> wrote:

> I would pose this question:
>
> WHAT IS CAUSING THE EXCESSIVE FINES? Find the first cause and eliminate it.
> You will be grinding faster, enjoying it more and wasting less coffee.
> Whatever is causing the Fines is probably doing something else to
> deteriorate the coffee flavor.
>
> *Dull Burrs?*
>
> I think the loose fines contribute no more to the execrable coffee flavors
> than the fines that are not loose- the rough surface that results from soft
> beans being torn apart by dull burrs in a grinder having any geometry of
> burr arrangement. If you think you have flat burrs, submit a drawing of
> your mechanism for patent review. Build a working model and you could get
> rich, and rich coffee- "The richest kind" - - Ricardo
>
> Flat burrs, like a stack of 33rpm records, might produce 0.5mm particulate
> dimension, but 6.5mm beans could never enter the 0.5mm burr spacing in the
> first place.
>
> The separation at the vertex determines the grind size; the base opening or
> separation allows beans to enter the burrs and get the ball rolling. For
> example, two flat files set at an angle to each other could do it. The
> reciprocating drive mechanism could be built. Then the only replacements
> needed would be a couple of Nicholson files at the hardware store. Not the
> American way.
>
> Revolving flat files at an angle [between file/ rasp surfaces] describes a
> cone, but compromises are made to use a single pair of adjustable rotating
> burrs to produce a continuous variety of particulate sizes.
>
> In my opinion -RayO
> --
> Persist in old ways; expect new results - suborn Insanity...
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