Coarser Puns

Most recipes that I've come across seem to use a finer grind and a shorter brew time with the Aeropress.

I'm sure I'm not the first one to wonder, why not do the opposite? What effect does it have? After all it is partially an immersion brew method like the french press which uses a super coarse grind and a long brew time.

I'm yet to properly experiment with it but my question here is what would be the difference in the cup between...

1. Fine grind + Short brew time
2. Coarse grind + Longer brew time

I recently discovered the 4:6 method with the V60 that calls for a super coarse grind but in the end, the extraction levels were very close to bloom + single pour methods but ending up with a much sweeter cup.

So that's really what has me wondering if that could somehow translate to the aeropress as well.

If you've experimented with this before, do share your recipe!

I'm aware this is not a novel concept, just wanted to discuss latest finding (I am relatively new to home espresso). I had been grinding on my NZ at around setting 11-12 to pull medium to medium-light beans at a ristretto 1:1.5 ratio, sometimes 1:2. I'd dilute these shots in milk for a cortado and I'd get fantastic, flavorful results. But trying the shots straight, they often tasted overly acidic/sour. If I pulled at *same* grind setting but just for longer duration, say for a 1:2.5 ratio, or if I went a little finer to extract more and get rid of overly acidic sourness, it would always be off - either still too acidic/sour or then veer off into bitterness. Usually still pretty good in milk though...

Spent some time playing with straight espresso and found that going a few clicks coarser to setting 13-14 range and pulling 1:2 shots and/or 1:3 shots at quicker times removed the harsh acidic/sour flavor and resulted in a very nice, balanced shot with more flavor clarity. I didn't try these in milk, but straight, they were the best shots I had personally pulled.

Now, I think I understand the reason for this but I'd love to discuss/understand better. Why is going coarser here produce a better straight shot? My best understanding is that I was getting a degree of channeling which was under extracting larger parts of the puck and over extracting others, and whole milk simply allowed things to level out nicely so it would still taste great in a cortado? Is that all there is to it? I'm also curious because using a bottomless PF my shots always looked great and joined into a single stream.

I'm just delightfully surprised that going a few clicks coarser and pulling shots quicker cleaned things up, as generally too sour/acidic is a result of under-extraction, so the result seems counter intuitive especially since everything else appeared right.

Thanks for helping me understand! Loving the new hobby. Cheers.

// EDIT: Per bot request:

• Machine: ECM Synchronika
• Grinder: Niche Zero
• Roast date: ~6-7 days off roast
• Dose: 19g
• Yield: varies from 28.5g to 57g
• Time: ~30 seconds, or ~44 seconds w/slow pre-infusion via flow control
• Roast level: medium-light to medium, depending on bean. 3rd wave reputable roaster (Coava Coffee), various beans.

Im a girl and switching to shaving instead of epilating a year ago and i noticed that the hair on my thighs (especially on the inner thighs) have become darker and coarser. Could shaving be the cause ? Or maybe did my hair just naturally become even coarser and darker because im still 17 and generally have lot of bodyhair.

Sorry the title was kind of limited. This question has been asked before, but I want to specify that you're using one specific coffee bean to rule out variables.

• You grind one on fine and make an Americano
• you grind another and make brewed coffee

What differences would you note?

** How I take my coffee**

I typically always order or make lattes, but lately I've been getting a bit tired of the overwhelming taste of milk. Changing the milk for almond/oat helped for a while, but still kinda tired of the latte scene.

I don't normally make brewed coffee: but lately I've been busting out the old French press and been enjoying that topped with a bit of almond/oat/regular milk and brown sugar. Also I usually add vanilla (like not syrups: usually just a half-capful of higher quality pure vanilla)

I find I have to use too much vanilla syrup to actually get a good vanilla note, hence why I go for the above (much more cost-efficient too)

I also enjoy cappuccinos; although I think I personally use/enjoy a bit less milk. Sometimes I add maybe a oz of hot water if it's a bit too strong instead of using as much milk; or ill run the coffee machine again (not nearly enough for americano-level, but maybe an extea oz)

I also want to clarify

For americanos, do you:

• make an espresso and dilute with hot water
• make an espresso and keep running it until you get an Americano

Asking because I always thought it was #2, but sometimes I hear the other way around

because of a medication (minoxidil)

I have mainly tiny vellu hair growing all over my body and face ( and thicker one too)

i know that if i stop the medication it will reverse back to its previous state, but i want to keep the scalp hair gains

does plucking the tiny velly blond hair on face and body make themgrow back longer/ darker/ thicker than before? thanks a lot

Its a question I've had for a long time. I've got a cup of coffee I belive is over extracted. Extraction theory tells us that going coarser will reduce extraction as well as lowering the temperature of the water I brew with.

But which option to choose? Any thoughts reddit?

I got a coarse plate for my wife's grinder because I assumed the flavor would be better and that it wouldn't burn as fast and thus conserve more weed. (talking smoking bowls out of pipes, not vaping)

Am I wrong?

I recently upgraded to an espresso grinder and I wonder if I can use the built-in grinder for french press, I imagine that if I’ll adjust the inner burr it will be able to give coarser results that might be suitable.

How do I know if grinds are coarse enough or too much for French press?

Thanks

I’m wondering if anybody knows what phenomenon takes place in this scenario.

We only work one shift and I’m the sole barista. We use a Mythos and throughout the day, as I notice my shots falling faster, I know I go finer on the grinder although I do it almost on instinct. What I mean is, this is much more noticeable when we open in the morning, because if I tried to use the same grinder adjustment than the previous afternoon the shots just wouldn’t come out–they’d be stuck or would drip very slowly.

The coffee bar is located in an open-air market, and the temperature may vary from 10°C/50°F in the morning to 28°C/82°F in the afternoon. I’m guessing ambient temperature is the main cause for this, but I would like to know for a fact and if anything similar has ever happened to you.

With every bag you open you make the same mistake - you grind too fine - and every time you come to the same conclusion: grinding coarser makes the taste sweeter, more complex, and nicer overall.

I've been using my Niche for over a year making espresso and it has been great. Recently switched to pour overs and has been OK, but have a natural Ethiopian where I was getting a bit of bitterness and little fruit/sweet. So I adjusted coarser and it was maybe a little better. So I went further and further and noticed extraction time getting LONGER, and bitterness increasing. Which makes no sense to me. Anyone have any input? Are there fines somehow clogging things up even with coarse grind? Thanks!

Myself and a lot of people I've seen have this pattern where crown and front portion has coarser as in thicker actual strands while the back and sides are finer, less hardy, thinner strands.

I have been wondering if it is less genetics and more the fact that we spend 1/4 to 1/3 of our lives laying on the back or sides of our heads? I mean even sitting in the recliner or leaning on the back of the office chair your head will be flat against a surface.

I am of course ALWAYS wearing a bonnet to sleep but I wonder if anyone else could chime in. Or if anyone has coarse hair in the back or sides?

I've got the Shapton Kurumaku stones in 120, 1k, 5k, 8k, and 12k, as well as a 2k green brick of joy. I use them for knives (up to the 2k), as well as straight razors (up to the 12K). I've had extreme hollow-ground razors up till recently so I didn't notice this, but while sharpening an old near-wedge, where the bevel is large, and the quality of the polish obvious, I go from a nice near-polish on the 8K, to a bevel with obvious scratches after the 12K. I ended up going back to the 8K this time to get a cleaner bevel. To be sure it was the stones, I used the same 12K nagura on each to develop slurry. I'm at a loss. I'd love to think that it's me being an idiot, but it feels like it's not. Anybody have this experience? Am I doing something wrong?

Edit: I tried lapping the 12K with the 8K, but there were still scratches. Then I tried using the 12K under running water, so no slurry or swarf could accumulate. That seems to have solved the problem. I can’t for the life of me figure out why two high-grit stones from the same company would behave so differently.

Hi all, my shiba, Sushi, is 9. I noticed that her coat has gotten coarser over the past few months. She's had a bit of a diet shift but not sure enough to cause this change. She also blew/is blowing her coat. Anyone else experience? Something perhaps I should try to address? Thanks!

While grinding for espresso, the grinder got jammed/ crank was unable to move. So i disassembled and reassembled it.

Went back to 1-5-0 to grind for espresso but the grinder is producing grounds that are coarser than usual, between espresso and pour over grind size.

To achieve a similar espresso grind size as the previous 1-5-0, I had to turn the setting down to 0-4-0.

Any ideas on what could fix this?

other side notes:

• the central shaft “releases” or “pops” back down as i turn the dial away from zero

• disassembled and reassembled multiple times, cleaned the grinder and reassembled correctly

• crank handle is scratchy when spinning, not as smooth as before but this happened some time ago

Thank you in advance for any response.

http://imgur.com/a/wAD52aJ

Like a title says, I've discovered that I get a very inconsistent grind if I shift from a fine setting that I normally use (8-9) to something that's supposed to be medium @20. I even make sure my hopper is completely empty before I adjust grind settings. And yet I get this odd combination of fine medium and coarse grind, and even 30 g running through this takes maybe 5 10 seconds max to grind all the way through.

Edit for visibility: The three tabs on the burr carrier itself are good. There is no damage or cracks that I could see. Also the 4 tabs in the grinder itself that flush grinds into the basket are also fine. The burr carrier easily slots in to the 5 o'clock position and the red mark lines up to the 30 grind setting and aligns with the cutout on the adjustment ring fine. I also only grind as much as I need and leave the hopper empty. There's no good way to weigh out beans for recipes if I have the hopper full.