[Homeroast] Forced plurimodality

gin powell pchforever at gmail.com
Fri Sep 28 12:16:45 CDT 2012

let us not forget the MOST important issue, love it when the pro's all TELL
you what is bet, PERSONAL TASTE RULES...


On Thu, Sep 27, 2012 at 1:50 PM, j3r <j at j3r.org> wrote:

> On 12-09-27 04:35 PM, Doug Hoople wrote:
>> hee hee....
>> Only here and a few other places would I expect people to know what the
>> subject line meant even before reading.
>> I'm a minority coffee drinker, an avid dedicated drip fan, and my
>> preferred
>> grind is coarse.
> In my understanding you could also adjust a different variable to achieve
> the same result, and that is the time that the coffee is exposed to the
> water. With a finer grind you need less time for proper extraction, since
> there is more surface area exposed to the water. French press has a longer
> extraction time than a brew method using a finer grind.
> So, although you have found your "sweet spot" already, you could probably
> take the output from almost any grinder and adjust instead the brew time
> according to the composition of the grind. If the coffee is uninteresting
> this could point to an underextraction due to too little brew time (or too
> cool water, or not enough coffee), too bitter or strong would be
> overextraction.
> Good info here for the geeks http://en.wikipedia.org/wiki/**
> Coffee_extraction <http://en.wikipedia.org/wiki/Coffee_extraction>
> Jeremy
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