[Homeroast] wet grinding coffee

Edward Bourgeois edbourgeois at gmail.com
Tue Jul 26 13:50:34 CDT 2011

+1, This is what I've been thinking too.

On Mon, Jul 25, 2011 at 5:28 PM, Tom Ulmer <tom at transtate.us> wrote:
> In my mind wet grinding would necessarily integrate directly to the brewing
> process. I expected a bit more than was brought to fruition in this
> demonstration - but maybe the idea is just born...
> -----Original Message-----
> From: homeroast-bounces at lists.sweetmariascoffee.com
> [mailto:homeroast-bounces at lists.sweetmariascoffee.com] On Behalf Of sci
> Sent: Monday, July 25, 2011 3:08 PM
> 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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Ed Bourgeois aka farmroast
Amherst MA.

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