[Homeroast] wet grinding coffee

Robert Yoder robotyonder at hotmail.com
Mon Jul 25 15:25:32 CDT 2011

That was quick! Thanks for the report, Ivan! Please let us know about your further adventures in WetGrindLand. robert yoder 
 > Date: Mon, 25 Jul 2011 15:07:59 -0400
> From: scizen at gmail.com
> To: homeroast at lists.sweetmariascoffee.com
> Subject: [Homeroast] wet grinding coffee
> Ok, so I was intrigued by this video miKe posted, and I had thought of wet
> grinding before. I have a Hario Skerton, so I decided to try it with
> Ethiopian Harar Longberry. I put in 15g of beans, preheated 10oz. of water.
> Putting the beans in the Skerton and wetting them with off boil water, I
> started grinding. I had a hard time because the beans wouldn't feed (like
> the video said) without an augur on the shaft. So improvising, I would
> grind, and pound the whole grinder on the counter top (good thing it has
> that silicon ring). That worked. I kept dribbling water on the beans and
> grinding. After the beans were ground there was about 4 oz of water in the
> bottom chamber with the grinds. I poured this in an AP and added 3 oz of off
> boil water and let it steep 30 seconds. Press. Bam! A more flavorful cup.
> Not outrageously, but noticeable. Mind, my technique was rather crude this
> first time, especially with the water temp in the final extraction. I think
> I'll try it in the Hario vacuum pot which would allow a nice hot extraction.
> The wet grind theory has merit: keep the aromatics in the cup, not the air,
> by capturing them with a wet grind. We all already know that and try to
> practice it in many little ways, from grinding right before brewing, to
> using extraction techniques that don't cook off the aromatics (e.g.,
> percolator). Now if somebody can produce a wet grinder that is ideal for the
> task, that would be nice. Skerton gets very messy, but washes up in a snap.
> Ivan
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