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Coffee Grinding


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I love my husband of almost 22 years. We have survived many, many things -- unemployment, self-employment, three kids, disabled child. But coffee is becoming a problem.

Gem that he is, he insists on getting up every morning and making the coffee. Background is that we have a very substandard and very small grinder (soon to be replaced) grinder, so the coffee just plain isn't strong enough for me. In a pinch, he will admit that it is " a little weak."

So, I suggest that I take my freshly and home roasted beans, and grind an appropriate quantity at night (two batches), but them in a strange black glass jar that I own, and he can simply use this to make coffee in the morning. Plop them in the filter, add water, and push "on."

He insists that the quality of the ground beans, by sitting in a sealed, black jar for less than 12 hours, will deteriorate enough that we will be dissatisfied (as opposed to drinking weak coffee.

Comments on grinding that far (less than 12 hours) in advance of brewing? I am currently using my new Phillips thermal drip (which worked great on the one occasion that I ground the two rounds of beans?

Edited by snowangel (log)
Susan Fahning aka "snowangel"
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Maybe I'm missing something here, but why can't he grind two batches in the morning, if he's so concerned about freshness?

I often grind my coffee the night before, and except for the aroma, don't notice any difference (and it's not that the ground coffee doesn't smell great; but you don't get that blast of volatile aromatics that comes right at the moment of grinding).

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Maybe I'm missing something here, but why can't he grind two batches in the morning, if he's so concerned about freshness?

He states it's because of "time", but methinks it may be because I suggested this would be a good idea?

It boiled down to a discussion of "how much is lost" by pre-grinding. Enough said.

Edited by snowangel (log)
Susan Fahning aka "snowangel"
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In my opinion, based on very casual comparisons, there's a noticeable aroma loss from pre-grinding that kicks in after just a few minutes. After that, the difference between one and twelve hours isn't all that great. It sounds to me like when you upgrade your equipment you should be able to come up with a workflow solution that allows for grinding on the spot. A burr grinder like the Solis Maestro, for example, can be pre-loaded with beans so that all you do in the morning is turn the dial and wait a few seconds. Then you dump the ground coffee into whatever brewing machine you're using and you have coffee a few minutes later.

Steven A. Shaw aka "Fat Guy"
Co-founder, Society for Culinary Arts & Letters, sshaw@egstaff.org
Proud signatory to the eG Ethics code
Director, New Media Studies, International Culinary Center (take my food-blogging course)

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A burr grinder like the Solis Maestro, for example, can be pre-loaded with beans so that all you do in the morning is turn the dial and wait a few seconds.

Oh, the Solis Maestro...my dream grinder. Snowangel, if you are planning on a new grinder, this is the one.

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It's only your dream grinder because you don't have it. After you have one for a few days, your dream grinder will become a Rossi RR45. It never ends.

Steven A. Shaw aka "Fat Guy"
Co-founder, Society for Culinary Arts & Letters, sshaw@egstaff.org
Proud signatory to the eG Ethics code
Director, New Media Studies, International Culinary Center (take my food-blogging course)

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Boy, did I get lucky. Visited my cousin today, and admiring her Solis Maestro. She said "I got two for Xmas. Want one?"

So, bliss will return to our household :laugh:

Susan Fahning aka "snowangel"
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Want to trade cousins?

Not a chance.

It's loaded and ready to go for tomorrow morning (with beans I roasted; my first batch). I'll get the strong coffee I so need...

Susan Fahning aka "snowangel"
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Make sure you set the grind while the machine is empty; otherwise you can damage it. Personally, I find it's best to grind a bit finer than the machine recommends for a given application -- by one or two notches. Also be sure to give the machine a few good taps on the side before you remove the bin. This will help shake loose the extra gram or two of coffee that remains in the works after you grind. Use the timer knob on the side, not the button on the front. There's no reason to stand there like an idiot with your hand on the button the entire time it's grinding.

Steven A. Shaw aka "Fat Guy"
Co-founder, Society for Culinary Arts & Letters, sshaw@egstaff.org
Proud signatory to the eG Ethics code
Director, New Media Studies, International Culinary Center (take my food-blogging course)

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Thanks for the advice. I did set grind before I filled it; will advice husband of same.

But, one of the two of us (probably him; I sleep in) would have stood there like an idiot. Post-it note to go on grinder ASAP.

Susan Fahning aka "snowangel"
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If you want great coffee in the morning, or any other time for that matter, you have to make some sacrifices-get up a few minutes earlier, and roast and grind your beans. A good friend of mine is a Venezuelan coffee wholesaler, and that is part of his routine every day, and almost every cup. My favorite chef, Weinoo, also roasts his own beans. And of course he brews it in a French press coffeemaker. That is a dedication to great coffe that few are willing to make, but it makes all the difference. The true essence of home-brewed coffee beans can only be tasted when you roast 'em. And the jolt...

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