27

Hand grinders will work without electricity. You can generally get a conical hand grinder cheaper than you can get an electric one. They also create less noise than a electric grinder. Hand grinders will generally produce less heat than an electric (may affect bean flavor). Many grinders are lighter and smaller than electric ones. They are portable ...


25

I have the same problem, and these things definitely reduce it: Grind more coarsely. Blade grinders are incapable of really doing this—they give you boulders and powder. But I've never been satisfied with the taste when I use coarse grounds— it's weak and lacks body. Make sure the screen fits well and no grounds are squirting along the sides Press gently, ...


17

Ground beans have a much larger surface area by weight than whole beans. When the surface of the bean is exposed to air chemical reactions take place. I doubt that these reactions have been completely characterized but at a minimum they include some loss of aromatic oils. In other words, the processes that lead to a judgment that coffee is "old" happen ...


15

Coffee should never be stored in the fridge! In the same way that baking soda absorbs smells, coffee will absorb smells and flavors in your refrigerator. These compounds can be extracted when you brew your coffee and will contribute to undesired flavors. Proper storage of coffee is to put your beans into an airtight container, and store around 25C out of ...


14

They are very good as de-odourizers, we use them in the kitchen and sometimes in a small perforated plastic container in the footwell of the backseats in our car. The fragrant smell lasts a long time also surprisingly. Also it seems to be useful in fridges too. That link lists the following: Deodourize fridge As a scouring agent A cheap varnisher Dye for ...


13

Are you using a burr grinder or a blade grinder? Blade grinders physically cannot give a consistent grind; you'll always have some too-fine (and some too-coarse) bits of beans. If you're having the beans ground where you buy them, have them done as coarse as the grinder will go and see if that helps. You can also try replacing the screen in your press. (...


11

In general, it's best to not store ground coffee. If quality really matters, then the real answer is to back up. Try to grind only enough coffee for what you're using immediately to brew with. If you're buying preground coffee, then storage and optimal quality become somewhat trivial. Once the surface area of the coffee is increased (by grinding it), the ...


11

It boils down to taste - some people even chew whole beans. Safety-wise there are no concerns1 and the method you propose is not unheard of, it goes by the term "Cowboy coffee" and others. Some preparation methods even quickly boil the grounds and water (Turkish coffee), other sources warn against pouring boiling water over your grounds and suggest letting ...


11

I will not go into any political discussion, theory or similar, but I can give you a few historical facts. There have always been times in the last few centuries when coffee was a rare commodity. And it has always been expensive to some degree, making it "something for special occasions" in the poorer parts of European societies. People used and still use ...


11

Adding coffee grounds to a planting medium (e.g. soil) adds fatty acids, essential oils and nutrients that enrich soil which can help the growth of the plant and it may also affect the colour. One thing to be careful of is that some coffee grounds increase the acidity of the soil. However, I can't find anything indicating that it will affect the flavour of ...


11

Here's an opportunity to start refining your brewing process. Coffee brewers, including myself, tend to use weight as our measuring unit as opposed to volume since bean sizes vary significantly already without accounting for origin or roast level. All of these factors will change the real amount of coffee you believe you have once ground and also change the ...


10

When grinding coffee, the particle size of the resulting powder can be described with a bell curve, whose width (and thus, the powder consistency) varies on mostly the roast and the grinding method. A manual grinder with adjustable grinding size will produce a more consistence powder, whereas electric grinders (especially the cheaper household ones) will ...


10

The Short answer to this is no. You should not use a glass jar for storing coffee. Why? The base of the answer can be found here: When Does Coffee Go Off? Coffee goes stale relatively quickly, and the transfer to a glass jar will: Increase the coffee's interaction and exposure to oxygen Increase the coffee's exposure to light, which will cause ...


10

Is it possible that you read a few posts on the Internet the wrong way? The grounds will not disappear, if anything they will appear "more", volume-wise because they swell in the hot water. There are two points about "grounds on the bottom": In the bottom of your cup, indicating a too fine grind of the beans or a hole in the filter mesh. Some very fine "...


9

Your method most closely resembles Turkish Coffee, which is suggested to be served at hot, but not boiling temperatures. Since the exposure to the grounds is so direct, it's easy to burn the coffee at boiling temperatures. You want a full body, but not a burnt taste (yuck!) Turkish Coffee World recommends about 158 degrees Fahrenheit or 70 degrees Celsius.


8

I am South Indian and this is a coffee producing region, but the typical local coffee in my home state is sold ground extremely fine and will pass through the metal mesh filter of a French press. Here is an "adjustment solution" that works very well for me when I try to brew finely ground coffee in a French press: after mixing the fine-grain coffee powder ...


8

Three quick and easy hacks you can do without throwing capitol at the issue: Shoot a dud pot first thing in the morning. By brewing a coffeeless pot and throwing away the water, you will empty the the Bunn's hot bladder. Think of it as a morning tinkle for the CWTF15-APS to git rid of the rank overnight water fouling your morning joe. Use an extra filter....


8

Probably closest to an espresso is an AeroPress, which is similar to a French press, but uses manual pressure to extract more aromatic componds while being lower on bitter and sour notes than most other methods. And of course all the "hand filter" varieties of the drip-family can be an option, if it's simply coffee, not exactly espresso you are after. In ...


8

How's the mastering coming? Thought I would weigh in to provide a little extra help. I'm a barista and head of customer education at Handground. We are working on a French Press brew guide right now but since it's not done, I'll share a quick tutorial. The goal with brewing coffee on any device is to maximize the extraction of good-tasting flavors and ...


7

In general consistency is more important than a specific setting. The key is that you can actually control both the size of the grind and actually achieve a homogenous grind allowing you to increase the consistency in the coffee when you brew it as you can assertively control the service area being exposed during the brewing process. Since you stated that ...


7

My experience is that some jar lids are almost impossible to make completely odorless, while the glass simply needs to be soaked in a mixture of baking soda and vinegar for a few hours. I have even read that leaving the jar in the sun for a few days works efficiently, but since we don't have that much sun in my part of the world i have never tried this ...


7

Assuming that: you have found the best available beans in your market. which are then finely grounded and used instantly after the grounding (have in mind the finer the grounding the faster the coffee taste deteriorates as it both absorbs humidity and all smells from the environment with it and in the same time releases its aroma). You can look for: ...


7

The drip-type coffee is available in many countries in Europe. A list of names: Filterkaffee in Germany / Austria / Switzerland filterkaffe in Denmark and Sweden filterkoffie in the Netherlands kawa filtrowana in Poland café filtre in France / Switzerland / Belgium café filtro in Spain caffè preperato con il filtro in Italy / Switzerland Can you see a ...


7

Seems like a bad way to start a day to me. This method will over brew the coffee and give it a gritty texture (especially at the bottom) but as the other poster have mentioned it really just boils down to taste. Experimentation is the only way to find out what you like. To what I think is the deeper point of the question. How can I drink coffee without time ...


7

An easy (but unscrupulous) way to lower the seller's cost of coffee is to add coffee that is cheaper, older, or unfit for consumption because spoiled or contaminated. The frequency and severity of this problem is almost impossible to quantify because the resale of such coffee is by definition illegal and, when discovered, probably not front-page news. ...


7

On the less conspiratorial side of things, the problems you are describing can also be explained by less sinister circumstances. Coffee that has been roasted too dark is often bitter and somewhat fishy (depending on the varietal of beans and other factors). Robusta beans may also be blended with the more widely accepted Arabica coffee to lower cost and ...


7

Bean density varies dramatically with roast level. The more roasted a bean is, the less dense it becomes. My guess would be that less dense beans would have more of a tendency to float and more dense beans would have a tendency to sink. However, I imagine that there are other factors as well. Grind size would affect the mass vs surface size of the ...


7

Caffeine has a very very low vapor pressure 9.0X10-7 mm Hg at 25 deg C. Source Almost none would evaporate.


7

Cold brew, SUPER simple version. A.K.A. my college days version. One tbsp of any coffee per cup of water. Let it sit in the fridge for about 12 hrs. Pour and drink. In my college days I got a half gallon milk jug. Washed it out of course. Which is about 8 cups. I would put 8 tbsp of any coffee I could get my hands on and put it in the fridge over night. ...


6

If you're only brewing a cup at a time, just don't drink the last sip - the grounds will have settled and you won't like it. If you're brewing several cups at a time, then move it from the press into an insulated container - not only does this give the grounds a chance to settle out before they're in your cup, it'll keep the coffee fresh longer. I use an ...


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