[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...

ginny


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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