Go to the Article: Coffee Equipment Guide
Great advice here. Some years back I bought a used Rocky Rancilio for a good price and it has served me well. But recently I replaced the burrs and I wish I'd done that sooner. Burrs are where the rubber hits the road with grinders. Sharp burrs grind the coffee, dull ones crush the coffee.
So what do you think of the Capresso Infinity grinder? You seem to be using it (it's in the pictures) but it's not on the list of grinders.
FYI. The link to buy the Mythos One on Amazon links to the older model Mythos Basic.
what do you think of the Mazzer Mini Electric Doser/Grinder. That seems to be the standard recommendation for espresso. I assume it applies to coffee grinding as well
Hi, I already have the Gaggia burr grinder for my Gaggia Espresso Classic. How would that work for non-espresso coffee? And how does it affect the taste if I alternate back and forth with espresso and regular coffeebeans? I have a relatively cheap Krups grinder as well which I use for regular coffee but I suspect that it simply doesnt do a good enough job at it, as it got plastic parts in the grinder, whereas my Gaggia is all metal. Thanks for any advice.
This caught my attention as well! Good old Infinity.
I little while back, I bought a Moka Pot hoping for a coffee-espresso hybrid and was hoping for some instruction on this device here. But then again, maybe Moka pots deliver something closer to Espresso and that is why its not here... Anyhow, I was wondering if anyone here has a system for making good quality moka pot coffee or a resource they can post. Happy Brewing!
Question.
How practical or beneficial is having a burr grinder for spices and is it okay to grind spices in the same grinder as my coffee? Or will that totally companies the flavour of the coffee?
Where do coffee siphons fit into the mix? I have one and love it but I'm always looking for that perfect cup of Coffee. Instructions recommend 26 grams of coffee for about 630 grams of water. Quite a bit lower than the 7.5 percent coffee to water ratio. I tried the higher percentage but the coffee was better with the lower ratio. I have ordered a burr grinder so hopefully it will improve my coffee consistency.
This is a video guide by James Hoffmann for making coffee with a moka pot.
http://www.squaremileblog.com/2009/01/21/videocast-4-stove-topmoka-pot/
Thanks for sharing. This is just what I need.
I wouldn't use it for both purposes unless you plan on spending the time to thoroughly clean it after each use. Static keeps a good amount of particulate around after the grind.
I live in Scandinavian and as everyone else here, I love my coffee. My first investment as a student was a MoccaMaster and I am really pleased with it. What is the difference between a MoccaMaster (automated brewer) and Chemex? The Chemex is beautiful to look at, but is it really worth investing in one if I already have a MoccaMaster? Thanks for a great class!
i have the same question. id rather have one grinder for both coffees
I think you are leaving out the best low price burr grinder out there... The Bodum Bistro is in the $100 neighborhood and if you are using a Stovetop Mokka, AeroPress, Bodum Santos Vacuum Press (also neglected) or pour over models it does a great job... Note however you have to wait for 5 minutes between grinds so if you are making coffee for the masses you will burn the motor out! And for espresso grind it just isn't fine enough... But for a perfect 22g grind in 20 seconds for one. It is "the little grinder that could". my $.02
Of course if money were no object I would rock the rancilio but until I file for my 2018 taxes... not gonna happen!
Have you guys had any experience with the new Oxo burr grinder? It seems a little pricey and I'm not sure if it is worth it...
Hi there, we haven't! If you give it a try, please let us know what you think!
I have a Hario Skerton, and I like it a lot. I'm waiting with bated breath for the new Handground burr grinder I kickstarted; it should be shipping sometime after the beginning of the new year. http://handground.com/
I got my Premium membership in Chefsteps because of this post: https://www.chefsteps.com/classes/coffee#/awesome-espresso-hack-how-to-make-great-coffee-with-a-moka-pot
I played around with my Hario 5cup Siphon for a bit and have been satisfied with 38g coffee to 600 gram water. (6.3%). Also, the grind should a bit finer than a standard pour over.
You guys should really add a coffee Siphon guide. Out of all the methods, I like the Siphon and Chemex the most!
How about the old-fashioned Italian Moka?
I love the delicious coffee brewed in my vintage Cory siphon pots, and found good info on The Coffee Kid web site.
I have that BonaVita Gooseneck that's pictured here and holy cow is it slow to bring 800mL of water to 205F. Anyone have any faster/more powerful gooseneck recommendations?
I have it as well. It doesn't take that long for me. I know if I don't descale it in a while it will slow down.
I have the Hario Skerton, do you guys know if there is an easy way to set the grind for specific jobs? I always struggle to set it right
Hey Ruben... i bought myself a Hario Skerton as well.. budget reasons.. i learnt from a youtube video whr u can mark an indicator 1 of 'petals' of the nut, which allows us to set the coarseness of the coffee.. then, u use d no. of turns from the nut to adjust ur coffee grain.. hope this helps.. gud luck~
Thank you Aaron, that's exactly the way I was doing it, but to be honest, i just grind almost all my coffee at the same size just to not go through the hazle of resetting the grind
I know much of it is personal choice, but, how many "petals" would you consider for a pour over grind?
A bit late, but here
My perfect combination:
What about percolators?
If you mean stovetop coffee makers like the iconic bialetti they're phantastic too. If you actually mean traditional percolators as they have been around for well over 100 years: just stay away from them. There is no way to make good coffee with them, because water only drips onto the grounds once it's boiling, which is too hot. It will be bitter, and probably very harsh because of the overheating, and since the percolation mechanism is based on that, there is no fix for it either. In addition to the water being too hot, it gets cycled repeatedly, meaning that the "brewed" coffee is also getting heated far too much.
Flair and ROK are worth discussing as well. Beat the pants off the aeropress.
Also, what about roasters?
I'm wondering when the last time this guide was updated; the list of grinders seem outdated. Also, no mention of V60?
