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Do you slow-feed? (youtu.be)

submitted 8 months ago* (last edited 8 months ago) by Aarkon@feddit.de to c/coffee@lemmy.world

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My grinder (Timemore Chestnut) isn’t of the super fancy kind that won’t ever produce any fines. So after some initial skepticism about the video’s topic, I was intrigued and gave it a try. And oh boy, does it make for a change in the result: Where I would normally set the grinder to 14 clicks, now I’m at 9 (where lesser is finer) and the coffee is still more on the sour side.

With the Aeropress, I’m experimenting with longer brew times, no big deal. Overall, I think I’m getting a more even, more efficient extraction with more strength per gram of coffee without the harshness you get when grinding too fine.
But for pour over, I’m unsure if I should really go any finer. The bed already was sort of muddy the last time. Do you have any experience on the topic you’d like to share? Have you tried slow feeding, and if yes, are you still doing it, and are you doing it for everything or only certain brew methods?

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[–] Aarkon@feddit.de 3 points 8 months ago (1 children)

Interesting. That goes against what Lance says in the video, but doesn’t sound implausible. Though I wonder how you can grind any larger than the setting of your grinder. Also, to my understanding, with slow feeding you only produce less of those finer grinds that come from mushing the beans together when grinding the whole dose at once. As I don’t have a particle size analyser at home, I’m only guessing here, though. 😄

[–] sqw@lemmy.sdf.org 1 points 8 months ago (1 children)

yeah it seems this would only be about distribution below the setting since the upper bound should be somehow gated by the burr gap plus slop (runout, flex under dynamic grinding forces, etc).

i reasoned that slow feeding made more fines since it creates more opportunities for the beans to hang out in the breaker section of the burrs without pressure behind them driving them into the cutting surfaces.

[–] Aarkon@feddit.de 2 points 8 months ago

That sounds conclusive, too. After giving it some more thought, I believe larger parts might slip through that aren’t round but, like, cylindrical. No idea though if this does anything significant to the taste. Like always in science: Further research is required!