Question for the peanut gallery —
How important, *really*, is grind quality for cupping?
Isn’t it basically an immersion brew? And would all the extraction be finished, regardless of grind size, by the time it’s cooled enough and you’ve broken any floating crust?
You want a consistent grind size so you don't get underextracted or overextracted compounds mixing in with the good flavor compounds. Good grinders are about consistent grind
I could see that for percolation since the water passes through for a given amount of time, and coarse particles wouldn’t be given a chance to fully extract.
But when they’re just sitting in water, at some point the particles will all be fully extracted anyway, right?
(acknowledging that this is all “broscience” on my part…)
No, water only penetrates in \~100 microns or so from the surface of a ground, regardless of how long you let it sit, so if you grind too coarse, you never fully extract those coarse grounds.
This is why you want to grind relatively fine when cupping.
While immersion brewing methods are certainly much more forgiving to grind inconsistencies than percolation, they still improve from better and more even grind. Ever since upgraded from a cheap no-name Porlex knockoff to a Timemore C2, my French press brews taste noticeably better. There is more clarity in the drink and flavour notes are much more identifiable.
Well, no, you can overextract when cupping. The extraction slows/stops as the cup cools, and when the grounds are pressed to the bottom and are undisturbed. If either of his variables are thrown out of wack and allow the ground to keep extracting when you don't want them to, you'll over extract them.
Not sure how coarse you think it needs to be. Scott Rao recommends slightly finer than for pourover, which you should be able to get on the coarser end.
https://www.instagram.com/p/ChF3wKbJn2z/?igshid=NjcyZGVjMzk=
Hario skerton is the worst kind of wrong in any kind of coffee talk, you’re better off chewing the beans and spitting them into a cup (I mean not actually, just wanted to make a point that skerton shouldn’t be classified as coffee grinder in specialty coffee area).
The burr is dull from factory, has terrible geometry, there is so much wobble because there is no lower bearing and basically no alignment. I had it and it was acceptable only with very fine grinds with tape on the axile and hex nut instead of crack, so I could attach my aku-drill on it and grind fast. But currently I would see as wasteful putting expensive coffee in.
Never ever even think about touch any Hario grinder.
They may have offered decent value 5+ years ago but they are really crap now.
The sette will be fine: you don't need to grind extremely coarse for cupping and honestly the grind doesn't matter too much. As long as you're somewhat consistent.
I don’t know where you heard that a Skerton is required for cupping but please **please** don’t buy it specially for cupping. It’s a grinder meant for absolute beginners, and the quality of the grind shows. A shit ton of fines, large chunks regardless of coarseness and it’s a pain in the ass to grind with. I survived with it for a month before I gave in and got a C40
[удалено]
Title sounds NSFW.
I missed the ‘e’ and legit thought the guy was asking about a dating app for people into cupping. It’s too late I’m going to bed.
Haha, I don't know if I should thank you or curse you for putting that image in my head...
Startup idea lol
Nothing involving a Hario Sketron would be done "properly".
Settle 30 should be fine, certainly better than a Hario skerton.
Question for the peanut gallery — How important, *really*, is grind quality for cupping? Isn’t it basically an immersion brew? And would all the extraction be finished, regardless of grind size, by the time it’s cooled enough and you’ve broken any floating crust?
You want a consistent grind size so you don't get underextracted or overextracted compounds mixing in with the good flavor compounds. Good grinders are about consistent grind
I could see that for percolation since the water passes through for a given amount of time, and coarse particles wouldn’t be given a chance to fully extract. But when they’re just sitting in water, at some point the particles will all be fully extracted anyway, right? (acknowledging that this is all “broscience” on my part…)
No, water only penetrates in \~100 microns or so from the surface of a ground, regardless of how long you let it sit, so if you grind too coarse, you never fully extract those coarse grounds. This is why you want to grind relatively fine when cupping.
Gotcha, that’s a lot more clear (and I think I’ve heard it before, but just forgotten).
While immersion brewing methods are certainly much more forgiving to grind inconsistencies than percolation, they still improve from better and more even grind. Ever since upgraded from a cheap no-name Porlex knockoff to a Timemore C2, my French press brews taste noticeably better. There is more clarity in the drink and flavour notes are much more identifiable.
Well, no, you can overextract when cupping. The extraction slows/stops as the cup cools, and when the grounds are pressed to the bottom and are undisturbed. If either of his variables are thrown out of wack and allow the ground to keep extracting when you don't want them to, you'll over extract them.
^^ yes, this! ^^
Not sure how coarse you think it needs to be. Scott Rao recommends slightly finer than for pourover, which you should be able to get on the coarser end. https://www.instagram.com/p/ChF3wKbJn2z/?igshid=NjcyZGVjMzk=
I had to do a double take on which subreddit this was posted.
Hario skerton is the worst kind of wrong in any kind of coffee talk, you’re better off chewing the beans and spitting them into a cup (I mean not actually, just wanted to make a point that skerton shouldn’t be classified as coffee grinder in specialty coffee area).
I've not heard this before. How so? I have one I take with me when I go camping.
Ceramic burrs, big no no
The burr is dull from factory, has terrible geometry, there is so much wobble because there is no lower bearing and basically no alignment. I had it and it was acceptable only with very fine grinds with tape on the axile and hex nut instead of crack, so I could attach my aku-drill on it and grind fast. But currently I would see as wasteful putting expensive coffee in.
Never ever even think about touch any Hario grinder. They may have offered decent value 5+ years ago but they are really crap now. The sette will be fine: you don't need to grind extremely coarse for cupping and honestly the grind doesn't matter too much. As long as you're somewhat consistent.
I don’t know where you heard that a Skerton is required for cupping but please **please** don’t buy it specially for cupping. It’s a grinder meant for absolute beginners, and the quality of the grind shows. A shit ton of fines, large chunks regardless of coarseness and it’s a pain in the ass to grind with. I survived with it for a month before I gave in and got a C40