[Homeroast] wet grinding coffee

Robert Yoder robotyonder at hotmail.com
Wed Jul 27 00:31:53 CDT 2011


I thought the video touched on the brew part.  Seemed there was the implication that that was the goal of the project. But I could be wrong, Happy Roasting, robert yoder
 > Date: Tue, 26 Jul 2011 14:50:34 -0400
> From: edbourgeois at gmail.com
> To: homeroast at lists.sweetmariascoffee.com
> Subject: Re: [Homeroast] wet grinding coffee
> 
> +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.
> http://coffee-roasting.blogspot.com/
> 
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