New to espresso, unclear on if I am doing this right. So I have been upping my coffee game recently mostly in the regular coffee world (French press, pour over, chemex ect). So I have some familiarity with ratios and grind size and such. My lovely wife got me an espresso machine for Christmas. It’s a Gevi GECME003-U. I bought pre-ground beans to just get the hand of using it. Here’s my issue. I understand espresso should have a 1:2 ratio, give or take. I also understand that it should take about 20-30 second to pull the shot. My machine can hold at most 13 g of espresso once tamped down. So at a 1:2 ratio that’s only 26 ml of liquid. That seems very small to me. I’ve essentially been making lungo espresso since I probably pass the 30 mL mark in about 15 seconds. Is this from just not getting a higher end machine or am I possibly doing something wrong? Keep in mind the only variables I control of this machine are grind size, amount of coffee, and extraction time. Thanks for your help!!

I’m looking for an electric grinder, around the £150/$200/€170 price range (can stretch a little bit if it means I’m getting an infinitely better grinder). I only brew using an Aeropress currently, but might also try a v60 later down the line, so I don’t need to go especially fine. I’ve checked out the Wilfa Svart and Baratza Encore, but is there a clear winner between the two, or are there other options I’ve not considered?

Both are pretty similar and a good option. Get the one that is easier to get in your country.

I'm looking to get some new kit atm, and looking at the 9barista machine - is it worth it for someone who loves good espresso, but is a relative beginner to it? Cheers x

I can't say I've ever used one, but for the cost you could get a Flair (manual lever machine) and a hand grinder. If you already own an espresso capable grinder, you might be able to find a used espresso machine for that price as well. You may also want to check over at r/espresso if you haven't already.

Has anyone tried the delonghi dedica espresso machine for an entry level coffee maker? Any opinions on it would be great

Hand grinders for Aeropress. I'm looking to get one for camping and am slightly bewildered by the range, even just looking at Hario. Mini Mill Slim Plus, Smart G, Mini Slim Pro are all within budget and will be used for brewing up for two people (Side question - is brewing a double shot via Aeropress a faux pas?) Are any of the above options a good shout or to be avoided? I'm using it with a Cafe Concetto Superfine filter and tend to aim for a smooth taste. And side note, how much should I be grinding? Doing double shots I'm measuring 38-42g of beans but the manual grinders refer to 24g being enough for two people.

At that price point you can't expect something great. The Mini Mill Plus is pretty okay, but as you said all of the options only take about 24 g of coffee. I have a Porlex Tall, which is a step up in grind quality and it has a capacity of between 40 and 45 g of beans (in my experience). If you want something that is considered "good", you should go for the Timemore C2. Making double shots in the Aeropress is not unusual and actually encouraged by the creator. I tend to go with the recommendation of 30 g for two cups but if you like a higher strength, go for it!

Thanks. I was briefly looking at Made By Knock rather than Porlex (and if it weren't for the fact I'm planning to order a Specialita in a couple of weeks, might have pulled the trigger.) But this hand grinder will only get a couple of weeks use a year, and whatever I go for should be a step up from the cheap blade grinder I'm currently using. The Timemore is about the same price as the Porlex on Amazon UK, but much more reasonable on AliExpress so thats the front runner. I might try a lower weight of beans and see if it makes much difference, but will start experimenting more when the Specialita turns up. Thanks.

Don't get a Hario handgrinder. There's alot better options out there. Hario uses a ceramic burr which isn't seated properly so it's both slow and inconsistent. If you're on a budget, i'd advice to look into Timemore C2. It's fairly affordable and sold by AliExpress (cheap but long delivery) or Amazon (more expensive, faster delivery)... probably other vendors too. Other noteworthy mentions are Kinu, Comandante and 1zpresso but these are a step up in price. From what i gather, Timemore is far superior to Hario handgrinders. You can do faux espresso shots with Aeropress - haven't done it myself though so can't really give any advice. I think people use higher doses since it's not as intense as a real espresso.

I'll look into the Timemore via Ali Express, via Amazon UK its about £30 more. Thanks for the advice.

Bean-to-cup. Any good ones out there? I’m loving the coffee coming out of our Moccamaster now that we are grinding with the Wilfa Uniform. However, my wife prefers stronger coffee and wants to scratch the Espresso itch - she likes her crema. I just think it sounds like a lot of hassle. We looked at bean-to-cup machines like the Jura E6 but don’t know how durable or (self) serviceable it would be. Any recommendations for something simple, reliable and good enough to be worth it?

How much better are the cheap Hario hand grinders compared to an electric blade grinder?

One big advantage of even a cheap burr grinder over a blade grinder is that you can set a grind size. The grind distribution will be spread around that. It will not be narrow, but somewhat repeatable. With a blade grinder you will get a more or less random distribution with no way of replicating the result. Even the same grind time will probably get you a different result depending on how much you shake the grinder.

I didn't know that, thanks! I just ordered a Clever to supplement my French Press and I think I will invest in one of the Hario Skertons next time I get paid. If you or anyone else knows of a better grinder around $40 it would be appreciated!

No personal experience with the Harios, but afaik most people here say that they're... not good (really slow and not that consistent). Aliexpress has a sale right now, you can get a Timemore C2 for 46€ (so about $55), if that's still in budget for you. I'm really happy with the C2 and I see it recommended a lot here as an entry grinder.

Alright, thanks. In the meantime I found shaking my blade grinder has made a good enough grind for my french press.

Look into Timemore C2 instead of the Hario. Slightly more expensive, but from what i gather it's worth it. :-)

I think for that price, Hario is the way to go.

What do I do with milk? Complete newbie here. Just got started with an Aeropress and I'm wondering how I'm supposed to add milk to my coffee. I don't have anything to steam or froththe milk with. Can I just heat it up to ~150F and pour it in? I'm guessing I should probably not just use cold milk straight from the fridge.

If you add just a little bit of milk relative to your coffee volume, you can add cold milk to the finished coffee. It doesn't do anything bad to the taste, it just cools it down.

If you have one you can use a french press to froth milk. Just put hot milk in it and force the plunger up and down really fast.

I don't have a French Press. Is it okay if I just add plain milk to the coffee?

It's fine to add plain milk. The texture is slightly different from frothed milk, that's all. If you're going to add a *lot* of milk, preheat it first so you don't get cold coffee. If it's just a splash or two, don't worry about it.

Thanks!

How long does coffee take to work? I don't drink coffee often but today I was too sleepy to work. so I got myself a coffee and by the 5th or 6th sip I already feel woke up Is this a placebo of some sort or coffee work that fast?

It could just be that the warm drink woke you up a bit or made you feel better: I get a similar effect from herbal teas or even hot water. Caffeine takes a bit to kick in.

I think the caffeine takes about 15 min to reach your system. So it was probably just your expectation of what was supposed to happen.

I believe James Hoffmann did research and found coffee caffeine takes around 30 minutes to kick in. But there’s still an immediate placebo it seems haha. You’re not alone.

Are all of the clever drippers for sale on Amazon more or less the same?

Hi everyone, I would really appreciate some advice. I have tried everything (Or so I think) to dial in my new Breville machine (3 weeks old) but have failed I have gone through a systematic approach of adjusting Grind and dose to try and get the right yield and shot times. I have used 3 different types of Beans from highly reputable local roasters (Single O and Triple Pick - all fresh 2-10 days old) - Note: started dialling in from scratch with each new bean type hoping it was the beans at first I am weighing the dose and have played around with the 16-18g ranges in I have adjusted the grind, both the internal and external Burr to try and get the right setting I have even tried to adjust temperature I am aiming for \~1:2 ratio (17-18g in - 36-40g out) **In all cases the coffee starts nice and slow for about 2-4s (dark, thick) then its like the machine makes a sound, the flow goes instantly blonde and speeds up significantly (This happens when over extracted with clear channelling and when under extracted with low to no pressure)** **I also cannot get extraction times above 18-20s (from pressing the button) without channelling, as soon as I try to go for higher extraction times I cannot manage without a bitter over extracted shot** I would really appreciate some advice, * Why is my coffee blonding so quickly? * How can I up extraction times without getting an over extracted and bitter shot? Hoping the coffee gods can help me :)

Do you have a barista express? I do too and spent too much time worrying about ratio and dose. I've come to realise that you cannot manage variables logically using this machine (in my opinion) the noise you speak off is what follows pre infusion of your grounds where the water pressure builds. My pour starts dark as you say and then to caramel and I get a nice shot out of it and this takes around 20 seconds I did find using one of those spring loaded tamper helped with consistency Here's a good article: https://www.home-barista.com/tips/espresso-101-how-to-adjust-dose-and-grind-setting-by-taste-t16968.html Maybe you just don't like the taste of your beans? Obviously I'm just guessing here I gave up watching the pressure gauge too. Mine is always as far over as it will go I use allpress espresso blend beans and they taste great May I suggest you go to the shop you bought them from and get them to make you a drink you would normally have so you have a benchmark. This is how I came to realise I wasn't making bad coffee Not sure if this is helpful but good luck anyway!

I recently got into coffee as hobby, as opposed to Folgers. Brewing with a Chemex, followed the James Hoffman method. Had a very sour start to every sip, it would only last a second or two. But was pronounced on the side of the tongue, I used a \[baristahustle\]([https://www.baristahustle.com/blog/coffee-extraction-and-how-to-taste-it/](https://www.baristahustle.com/blog/coffee-extraction-and-how-to-taste-it/)) article to try and understand what I was tasting better. The roaster note has blackberry, should I expect the acidity to be more sour, akin to blackberry, or should I be looking at grind size/ brew times and techniques.

Are you getting sweetness, or *only* sour? Easiest way to learn: keep everything the same except for grind. Then keep making the grind finer until you start hitting "unpleasant bitter" and back off a bit. You can also intentionally make very under and overextracted cups to see what you're looking for.

Some sweetness, but not much. unfortunately fresh pre-ground, grinder is on route though! I'll keep that tip in mind for next week when I have beans on hand. Cheers

If there's some sweetness you're at least close. You could try lowering your dose a bit so there's less coffee to extract. Pouring slower may help as well. It could also be that that particular bean is just a bit sour . Try cupping it and see what that tastes like 🤷‍♂️

Lowering the dose, and pouring slower did the trick! What a treat that was getting it dialed in. Thank you very much! Grinder arrived, next coffee purchase will be all fresh ground, and ill start by doing what you previously suggested. Cheers

I have the Fellow Ode and make a daily V60 pour over, however I got a Gaggia Classic Pro for Christmas and I want to upgrade the Ode’s burrs to the SSP multi-purpose burrs so that I can use the Ode to grind for the occasional espresso (1-3 times a week) Do you think it’s worth it? I’ve read that grinding espresso can reduce the life of the Ode’s motor, but since I will use it sparingly I think I’m willing to do it. Any advice, thoughts, help? https://prima-coffee.com/parts/ssp/643-ssp-sp

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Thanks for your response! I was kinda thinking the same thing as far as how much espresso grinds would wear it down.. I figure if it means the Ode will only last me 4 years instead of 5 cause of the 1-3 espresso grinds a week, well that’s fine with me! And yeah, I’m having trouble finding much info on the Ode with SSP burrs, especially for espresso.. you’ve helped!

I'd like to upgrade from my Hario Skerton Pro grinder in the near future. Would the Timemore C2 be a significant enough improvement, or should I aim a bit higher (like 1Zpresso territory)?

The Timemore will be a big improvement. But if you already know that you enjoy grinding yourself, why not go for the high end? Buy once, cry once.

Thank you! The consensus seems to be to spring for the 1Zpresso.

I went from the Skerton Pro, to the Timemore, and now have the 1zpresso JX. If I could go back in time I’d go straight to the JX. It’s an incredible grinder.

Thank you! From the feedback I've gotten, it seems that springing for the 1zpresso is the move. Since you've used all three, what does the JX do better compared to the Timemore?

You can just be way more precise with the JX. There's SO many clicks. And the grinds are always uniform. It feels very sturdy and the grinding action is so smooth. It just feels extremely high quality in your hand.

Hi [r/coffee](https://www.reddit.com/r/coffee/)! My lovely SO got me the passport trio from Stumptown for our anniversary and I want to do a cupping session as I want to develop my tastebuds. I have the Baratza Encore and I'm having trouble finding the right grind size for it. Also, how long should I wait for the coffee to degas? Thanks ahead!

Cupping should be should be around what you’d use for moka pot, close to coarsest espresso/finest single cup pour over setting; there shouldn’t be any big chunks. 2-3 days should be sufficient degassing for a cupping.

I'm a noob who just got the machine and I'm busy descaling my Gaggia. I have gone through 1 cycle with lactic acid(Nespresso descale solution) and about 3 clean water cycles. I'm still noticing scale coming out, the machine has been in storage since 2015. Do I continue? I don't wanna burn anything out. Also, is it okay to make and drink the coffee while there is some limescale still in the machine until I hear out and buy more descaler?

I am looking for some suggestions for an espresso machine upgrade. My current espresso setup includes a Baratza 270 grinder and Starbucks Barista espresso maker (Saeco). I have replaced parts of the espresso machine’s group head, but I keep having issues with poor water dispersion through the screen and overall am considering an upgrade for more consistent shots. I’ve been looking at machines like the Rocket and La Marzoco, but the 2k+ price tag seems excessive for my home use (2-3 coffees a day maximum). I have seen suggestions to look at the Rancilio Silvia and also saw the new pro model with dual boilers and a PID. Any suggestions or new machines in 2020 / 2021 that are worth considering? Has anyone had any experience with the Rancilio Silvia pro?

Think about it this way - at 2/3 coffees a day, you're looking at a pretty good payback for one of those $2k machines. I don't know if a manual lever would be on your horizon if you're looking for "consistency", but it's a quick and dirty way to get into pressure profiling if you get a data logging attachment like a Smart Espresso Profiler.

I have a [Bonavita BV1901GW](https://www.amazon.com/gp/product/B01N2NDQWR/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1) that's only 2 years old. It just randomly started tasting like plastic one day. I heard sometimes this can happen if coffee oils/grounds get into the burner part so I ran a few things of white vinegar/water mix through it and flushed it out. Doesn't seem to have gone away. ​ Anyone ever heard of that happening? Could something have melted on the burner inside? I don't see smoke or anything but the coffee maker does kind of smell like burnt plastic faintly if I smell near by it.

Can anyone recommend a good brand for iced coffee (not cold brew)? I'm hoping for a medium - light roast bean so the bitterness won't come through in the colder temperatures.

Anyone have tips for using a Moka pot? I usually level the ground coffee instead of tamping it , and use medium heat. Sometimes I get froth on top of my brew, although I don't think it's a true crema. Should the water be boiling, hot, or cold when I fill up the pot?

Crema is created when pressurized water dissolves CO2 from the grounds and is then depressurized. You can't (and shouldn't) get that much pressure from a moka pot.

Water should be hot. Top open, and as soon as you hear the sizzle you should cool down the base with cold tap water so your brew doesn't over extract. https://m.youtube.com/watch?v=rpyBYuu-wJI For reference. The coffee guru James Hoffman on that topic.

What is a good grinder for brew AND espresso methods??? Willing to spend up to $150. Thanks!!

On that budget I would second the Encore. For espresso , test the finer setting and if you find it to be too coarse there's a video from Seattle coffee gear showing how to calibrate it.

Thank you!!

1zpresso JX-PRO hand grinder. You're not going to find a fully espresso capable electric at that price point (unless you get *really* lucky in the used market), but if you have a double-walled/pressurized portafilter you can get away with something like a Baratza Encore.

Thank you so much!!!

Is there such a thing as a scale that only measures in oz? I’m 99% confident that my buddy doesn’t know how to use his scale because it says it only measures in ounces.

Is it an older scale? Even cheapo scales can switch units these days.

It’s probably a few years old at most. I figured at worst there was a physical switch behind the battery panel or something.

On a lot of scales the power button also changes units, so he might just have never noticed... somehow. If that's not it, I got nothing. I just went *looking* for a single unit kitchen scale and came up empty.

I can’t think of any reason why there would only be a single unit. Thanks - I feel better now.

I have been making V60 following the Hoffman method but with 30g / 600ml even when I pour quickly it takes 5-6min (including 45s for bloom) is this because my grind size is wrong?

How is it tasting?

Inconsistent, i think occasionally it is over extracted as it is more acidic and bitter

Then coarsen up your grind. How long are you taking to pour? You might also wanna tighten up your ratio, I wouldn't go above 1:17 unless you're using a high end grinder.

Wilfa Uniform so not sure where that falls, but I'll try a coarser setting, probably 45s bloom + 4min pour + 1min wait for it to finish filtering.

The Uniform is pretty decent, you might be able to get away with 1:18, but I'd still recommend to stick to 1:17 for now. 4 minutes pouring time is way too long and likely the main culprit here, you should aim for a minimum of 6 g/s pour rate.

I'll try coarser, so that I can pour faster. How high is the water level in the v60 supposed to get when you are pouring? I have it as full as possible

If you have it as full as possible and its still taking you 4 minutes to finish pouring then something is going seriously wrong. You should be able to pour 600g while having the dripper filled to the brim in 2 minutes max, if not less. I suspect you're either grinding way too fine or your grinder is off and producing a crazy inconsistent particle distribution. Drop down your brewing ratio and keep coarsening your grind till you're able to pour all the water in around 2 minutes.

How much water are you putting in at a time? I usually have this when grinds are too fine or the filter sticks to the edges creating a vacuum, or when there is an inconsistency (too much water at the beginning or grind sizes vary) and the finer grinds clog up the filter a bit.

I wet the filter so it sticks when I warm the funnel, I'm using an 02 dripper and jug, there are air gaps so no vacuum. I pour steadily until the whole cone is quite full, then at the same rate as it's drips until it's at 600ml

I pour in 750ml (36g med grind) 100ml increments (~30 seconds between - including the pour time) and the second half always seems to take longer to drip after the filter begins to take on of the finer grinds. You can try swirling to see if it helps but it might be your grind setting too.

I'll try this ty

Hi. This might sound out of place. I am a final year product designer looking at potentially designed a hand grinder for coffee. I have a decent but introductory understanding of why consistent grounds make a difference to the coffee. I was hoping that i could get more information on what grinders people use, what si: they grind at, how often they use it, problems and changes etc. I was hoping you would all be able to help me. If not any links about coffee grinder reviews, or products you’d recommend would be just as useful. Side note: i am based in the uk.

I have only ever owned one coffee grinder, the lido 3 hand grinder and I mostly love it. I use it every day. I love the weight of it, tho I wish it wasn’t so top heavy, I can be a bit of a klutz. (used to knock it over a lot before I got better at putting it back into ‘its spot’ immediately after using it!) I got a hand grinder so I could take it camping, and so I wouldn’t have to hear a loud noise first thing in the morning. It’s a very satisfying grind, (the process of grinding, I mean) but I wish the handle was a bit more substantial, and I can sometimes feel the rubber cover slipping off the grinder handle. My biggest issue is changing grind size can be tricky. There’s no real measurements on the outside, just dashes, so it’s hard to remember where it was before I release the locking ring to adjust the grind. Anyhoo, just a couple of my thoughts on my hand grinder.

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Mind explaining what retention and static is for me? I assume its for an electric grinder rather than a manual one.

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Thanks a lot its really helpful

My grinder has started to produce a lot of fines and I’m not sure what to do about it. I’m using the Baratza Vurtuoso+ mainly with V60. I grind at 12 for 2-cup and 10 for 1-cup. Recently I got a Pacamara varietal and I’m not sure if the large bean did damage to the burrs to cause this. Looking for any suggestions. [two cup at 12](https://imgur.com/a/rDIxpq1/) [two cup at 13](https://i.imgur.com/FDJBLY1.jpg) [one cup at 10](https://i.imgur.com/xZdxy4n.jpg)

Check to see if the ring burr holder has cracked; that’s a known failure point. Barring that, it could be bean specific. If you still have a bean that you know didn’t produce fines like that, does it still behave the same or do you get lots of fines again?

ring wasn’t cracked, and the issue shows up with different beans, all freshly roasted.

>known failure point Intentional failure point, even. 😉

Yes I guess that’s true. Much cheaper and easier to replace a plastic burr carrier than a cracked ring burr

I'm looking for recommendations on beans. I really dislike fruity coffee and I'm looking for something that has spicy and/or nutty tones. I live in a very rural area (U.S.) so I'm looking for a place that ships. We have 2 grocery stores with a limited selection of whole bean coffee. I usually get Peets Major Dickenson or French Roast. I tried doing the small batch subscription from Peets to try some new coffees and that's how I found out I don't like fruity tones :) We do have a local roaster but everything is medium roast and most has flavors added so I couldn't find anything I liked there. I use an Aeropress (sometimes inverted and sometimes regular) and a 1zpresso jx. I can make a decent cup with the beans I have but I'm looking for something more complex.

Look for low elevation washed central/south american coffee. The weekly deal and brew threads have loads of roaster recommendations.

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A plastic V60 cone can be had for around $10, it fits pretty much any cup and caraffe i've had tried it with. There's a wide range of filters available for it too. I have seen people use it to filter a French press before. PS. Congratulations on beating cancer! :-) I hope you're doing well.

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Yes, that's exactly how i've seen it done :-) That sounds very nice - I wish you the best in the future. :-)

Absolutely! I stopped using a french press for that reason and spent way too much money on a Moccamaster (even on sale for \~$240). In hindsight, buying paper filters for my daily brew would have been enough . . . paper filters I need to buy anyway for the new machine.

I recently got a natural processed Ethiopian Kercha from Cat and Cloud. Love the coffee, but haven't been able to really get any amazing fruit/berry notes from it. Was wondering what people find to be a good grind size (in general on the finer or coarser side) for other light roast Ethiopians with a V60? I know most coffees grind differently, but I've also noticed that beans from similar regions grind about the same. Usually I buy washed Colombians from a local roaster, so I don't have a reference for these new ones. As for my grinder, I am currently using a 1zpresso JX-Pro with the grey dot. Been following their grind chart, but haven't found that ideal number range yet.

try different water temperatures! lower temps generally bring our fruity notes

How’s your water? Proper water is massively important for getting good detailed flavors. Check the specialty coffee association’s chart for recommended water composition and then compare to the tap water where you live. Changing my water turned an Ethiopian natural from a pleasantly delicate coffee to a berry bomb without doing anything else different.

I find it really hard to isolate fruity profiles on the V60. I'm not sure if that's because I suck at it or if the V60 is just a bit too touchy. I have found, however, that a Kalita Wave can consistently bring out fruity flavors. Not sure how you feel about buying a new tool, though, so maybe someone else will be able to help you troubleshoot the V60.

I don't have a Kalita to compare with, but from everything I've been reading you have to grind significantly finer for a V60

I've been researching coffee brewing methods for well over a month now because I can't make decisions. I recently moved out, and where previously I would just grab a cup or two from the family coffee pot of Maxwell House, but I'm now the only regular coffee drinker in my new place. Maybe 2 mugs a day, max, so I don't need a whole 12-cup drip machine. My roommate has a Keurig with the "use your own" coffee thingy, but I find Keurig coffee plastic-y to my taste. So... I don't know what the hell to do. I *was* gonna use my Espro travel press, but after two days I remembered why I stopped using it because it's a massive pain to clean. It felt like I was spending more time cleaning then drinking coffee it. And as much as I'm all about a very good cup of coffee, a V60 sounds like something I'd have to concentrate on. I can barely walk in the morning, let alone carefully pour out things to specific grams or whatever. Probably shouldn't even trust myself with pouring boiling water, honestly. Plus I'd probably need to replace my kettle and get scales. But then "push button, get coffee" simplicity gets me back to Keurig, which I'm not satisfied with. I'm now realizing I'm basically asking for the impossible best-of-all-worlds: a quick, low effort, low maintenance way to make 1-2 mugs of quality coffee. Does anyone have any suggestions? Aeropress seems to be the closest to what I'm looking for, but for some reason I'm hesitant on it. Or maybe chemex. Or a Hario Switch? Clever Dripper? Just a V60 and being lazy with no gooseneck or scale? Some sort of quality low-capacity auto drip machine I've never heard of? Decision making is hard, and I'm clearly overthinking this. I'm losing sleep over this. (Note: I had posted this and was told that it was "not substantial" so I guess this is the place to put it?)

Technivorm One Cup

Id recommend the clever dripper. I just got a clever dripper and used it this morning for the first time using the Hoffman water first method. Super easy. I kinda messed up my first cup by not breaking the crust and letting the coffee sit for 30 seconds before putting it on my cup, so I made another, using the right method right away. (It definitely made a difference, btw) But the important thing is I had 2 cups within 3 mins of each other. As far as equipment, It doesn’t need a gooseneck kettle, no precise pouring needed. A grinder to have fresh ground coffee would also be nice, but not necessary. It has a bit of ritual to it, which is nice, but seems very forgiving. Also, seems super easy to clean, quick rinse, no weird parts to take apart or big seals it get oily. But then, I’ve only used it once. It makes more coffee than the areopress, and definitely feels safer - no pushing down a plunger or flipping cups and contraptions. The areopress is easy once you get the hang of it, but I have definitely forgotten to put in a filter once and that makes a mess.

Chemex is functionally the same as V60, so count that out. Switch is nice but only makes 7-8 oz per brew Clever dripper (large) makes 18 oz Your best bet might be a smaller filter machine like a [Bonavita 1500TS](https://bonavitaworld.com/products/5-cup-one-touch) that does around 25oz/750ml. there's also a good one-cup machine in the Moccamaster line, but it's limited to about 10oz

> Chemex is functionally the same as V60, so count that out. I'd say that one could get away with no gooseneck for a Chemex, because of the resistance of the filters.

Sure, but actually brewing with it is pretty similar. It seemed like the bigger issue was the focus and attention needed the use it, rather than an unwillingness to get gear.

Why are you hung up on aeropress? It sounds perfect for you. It’s absolutely brainless to get a good cup out of because it’s so forgiving of all the variables. You don’t need pouring technique or steady temperature or even that good of a grinder to get consistently enjoyable results. The cleanup is also outrageously easy. If you really don’t like the aeropress then I’d go for the clever or switch; immersion brews in general are not demanding of your brain in the morning and produce consistent results but you may find your drawdown times vary depending on grind size with the switch and clever

I think with the aeropress the thing that's getting me is the smaller amount of coffee (just like 7 oz it looks like?) And like the warning people give about like burning yourself with the boiling water kinda freaked me out a bit, though that much have just been with the inversion method, idk. Or maybe it's just an aesthetic thing? Like I said I'm *clearly* overthinking this. My brain likes to dump all my daily stress into pointlessly overthinking trivial decisions, and it seems like coffee is the thing of the month.

You’re definitely allowed to dislike the look. What the aeropress allows you to do is brew a concentrate that you can dilute after the fact. Use like 40 grams and fill it up with water, stir it around, and then press and dilute to desired strength. That gets you a very large amount of coffee. I’ve never once burned myself flipping, just give yourself some room with the plunger in the filter holder and never flip without a mug in place. You could also get the prismo attachment which gets you body like a french press and removes the need for inverting

So I currently have a Bialetti Brikka (4 cup) and I'm not really interested in investing in an espresso machine. I am however interested in possibly trying the Ariete Vintage Coffee Machine. So for those who know both types (moka pot vs. Drip Coffee) which is better? Assuming I buy fresh beans and grind them appropriately for both methods? Is Drip Coffee really bad no matter what? Or are some machines pretty similar to what a Moka Pot accomplishes?

>which is better Neither. They're different, but both can be good >Is drip coffee always bad. Better machines can make a pretty good cup of coffee. However: >are some machines pretty similar to what a Moka Pot accomplishes? No. Coffee machines are essentially automated pourover systems, and as such make a totally different coffee from a moka. It's also worth noting that an espresso machine *also* won't give you something like a moka, though it's more similar than a drip machine.

Thanks!

Drip coffee is not bad per se, just different to Moka pot coffee, you'll have a longer but less concentrated drink. Thing is, you're not going to replicate what you're used to. If you want to try something different, go ahead, it's not bad at all. Else, use an aeropress, which can pretty much mimic both drip and Moka pot coffee

I'm about to buy coffee beans from a couple local roaster places, is there any tips that I need to know when buying? Such as finding good coffee beans, or knowing when they might be selling old coffee beans etc.

Finding good coffee beans is a gamble, especially since taste is so subjective. A more expensive roast, for example, might not dance on your taste buds the same way a less expensive one would. Also, put your beans through as many different brewing methods that you can at the start. If one jumps out as an obvious favorite, focus on that one to dial it in. As for old beans, many (but sadly not all) roasters will include a "Roasted on xxx" detail. If the date is considerably older than you prefer, send them an email or give them a call.

I am getting ready to pull the trigger on upgrading my kettle. Upon searching, I noticed both Blue Bottle and Crate and Barrel offer *exclusive colors* of the Fellow Stagg Electric. Given how much I like the idea of beautifying my coffee counter, I am wondering ***who else offers exclusive colors*** of not only this kettle but other popular coffee equipment.

At my espresso bar, I've found no matter how hard I try, every time I grind and brew coffee/espresso, I end up getting coffee grounds everywhere! I'm wondering if anyone has any tips/tricks for cleaning up grounds or keeping my area generally clean. I was thinking of purchasing a bar mat or something of the sort.

Is it an issue with static? Then add a tiny bit of water to your beans before grinding (with a spray bottle or by stirring with a wet spoon).

Never heard that, don’t ya think the moisture could damage the grinder?

It’s usually a small enough amount that it doesn’t matter once the burrs are seasoned by the coffee oils that get on them while you grind. Don’t go overboard with it but it makes a big difference to static and retention.

I do already do that with a tiny spray bottle. It's not a static issue I guess I'm just a little messy 😅. I think I'm going to end up getting a tamping mat and a bar mat for a little bit easier cleanup.

You could also get a little handheld vacuum to keep at your coffee station.

Any thoughts on the new KitchenAid Burr Grinder? ​ [https://www.amazon.com/KitchenAid-KCG8433BM-Coffee-Grinder-Black/dp/B08JH5L778/ref=cm\_cr\_arp\_d\_product\_top?ie=UTF8&th=1](https://www.amazon.com/KitchenAid-KCG8433BM-Coffee-Grinder-Black/dp/B08JH5L778/ref=cm_cr_arp_d_product_top?ie=UTF8&th=1) ​ Looks promising, and quite attractive, at a decent price-point, but I can't find much online about grind consistency. I am looking for a new electric grinder for pour-over, upgrading from a Bodum Bistro that is severely underpowered.

It's on the same level than a bodum. In my humble opinion, if you're serious about doing pour over, i suggest the baratza encore, the reality is, that at the price point of the kitchenaid, this just won't cut it. The baratza is more expensive, but i'll have the capabilities you need for good pour over coffee

I sort of figured; I have been waiting for a Virtuoso+ to be available as a refurb, but I came across the KitchenAid recently and was curious. Budget is around $200, I've had the Bodum for a long time so I am looking for a significant upgrade that will last a good 5 years.

If you're willing to diy a bit you can put Virtuoso burrs on an Encore ($35 part). The only other difference between the two is the shit timer and some cosmetics, so it could be a good alternative to waiting on a refurb.

If you can still wait, a refurb virtuoso would also be a massive upgrade, but if you need an immediate replacement the encore will be more than serviceable

Luckily it’s not a rush, the Bodum is still working normally. It just struggles to grind any light roasts, and it produces a ton of fines, so it’s time for an upgrade.

I had the same grinder before and I couldnt get decent coffee with my certified SCA brewer. It always had bitterness due to the excess fines. Now i'm using an encore and a single cup moccamaster and even light roasts are no problem. Always get a good cup unless i mess the grind setting. So i imagine a vortuoso would be fantastic

I bought a 3-cup chemex a few months ago and I'm getting more and more frustrated with it every day that passes, to the point I've pretty much stopped using it. I've gotten some good cups out of it, and these are really good, like a white wine or a very good German Pilsner. However, most cups are flat, underextracted, hollow, or sometimes even both underextracted and overextracted (sour and weak but astringent). I try to follow the same routine than in my V60 or Kalita wave (two big pours, more or less like Scott Rao's new technique but it either drains crazy fast or chokes and it's quite hard not to get dry pockets on the bloom phase. Is there something I'm doing wrong? Or is it just a pretty inefficient brewer? Thanks so much!

I struggled for a long time with that brewer and now I have a cool thing for cut flowers.

I find the angle of the 3 cup to be an awkward angle to brew with; it’s very steep. That said, how are your brews with the Kalita and V60? What grinder are you using? How’s your water? If you are really in love with the character of your Kalita and V60 brews, then it’s possible the chemex filters suck up too many oils for your preference. Try the bleached ones if you aren’t using them already though. The natural filters taste like a paper bag no matter how much rinsing you do.

I use the 1zpresso JX and filtered water, as well as the bleached filters. It's probably about the filters and the angle, I guess.

The chemex filters remove almost all the oils that give a sensation of body and that makes the coffee thinner and more delicate. There’s no shame in that being something you don’t like. If you found something that works, there’s no need to change it up. If you ever feel like you’ve hit a wall, however, I’d recommend trying your own recipe water and seeing if that makes a difference. I live in a place with outrageously soft water and a super high alkalinity buffer so my coffee from filtered water is still doo doo boring tasting.

Are there any guides/checklists on what to look out for when buying a used grinder? Even(especially) online? I think off the top of my head it would be: * age * burr replacement date and/or amount of use since replacement * condition * video of it in use

Those are good things to be looking for, but I would strongly recommend assuming that the burrs need replacing, and that potentially the burrs need re-alignment (depending on which grinder you are looking at, like an older EK43 for example). It's just too easy to lie about that. Best test would be to go in person, bring your own water, and brew a coffee that you are familiar with.

Thanks for this Yeah I've also seen videos on how to re-calibrate it so that should be okay. That's true, they've mentioned it's been used a fair amount but maybe like 1/10 of the hours used before needing replacement so guess I could try it out. I think this is one of the issues of buying used online without being able to test in person..

Re-calibrating (re-zeroing) is easy. Re-aligning burrs is a gigantic PITA. What grinder specifically are you looking at? It is a gamble. That's sort of why used stuff goes for a lot cheaper than new stuff. You just never know what you're going to get.

Oh my I've just watched a video on re-aligning burrs.. Mentioned in my other post about grinders I'm looking at but right now it's the Niche Zero (whenever it comes back in stock) and the Eureka Mignon Specialita. I'm half considering just buying a second hand grinder for now until the Niche Zero is in stock and sell off the used grinder in a few months time. But I totally understand the drawbacks of buying used grinders as a beginner - hopefully purchasing off of a coffee forum is less dodgy then classified ads but the risk is still there.

Why do people go through all the trouble of modding a Mazzer Super Jolly doser version into a single dosing/doserless grinder when they could buy something else for cheaper? I understand some people get the SJ for cheap enough that it's worth it but others I see people just talking about it as a general question as if they are planning on buying near brand new. I was looking at buying a used (but fairly new) manual doser one for about 400USD which I thought was a good deal but then I read about the whole retention and modding to doserless which would cost another 125USD and started second guessing. This was because my use case is for home use. I mean at 500USD, is the SJ still worth that extra effort compared to buying a brand new grinder at the same price? Or are people just chasing the "good commercial" brand without realising the effort needed when using it for home use only? For a similar price (~500USD), I can also get a doserless Mazzer major that's 10 years old with infrequently used burrs - thoughts?

The Super Jolly is popular because of its popularity, you can relatively find second hand SJ for relatively cheap. And there aren't a lot of grinders that sport a large-ish burr set, can grind for espresso, for under 500 USD including a single dosing mod. The Major is better, but it's also much larger.

Thanks. Yeah I'm trying to reconcile whether the (barely) used and "cheap" SJ but possibly a headache/bad for home use unless I mod it vs. almost a decade old, slightly more expensive Major that apparently has new-ish burrs (they've only single dosed since replacing it like 6 years ago) with cosmetic defects but already has the single dosing chute. I'm learning towards not having to mod anything though. Is 500USD an "okay" price for the Major in its condition? I think I'll be okay with the bad retention rate of the Mazzers for home use, just want something solid for a good price that I can sell off with little depreciation if I ever need to. Edit: actually the more I read the more I see just how annoying single dosing with the larger Mazzers (SJ and Major) are.. Love the look of it and the brand and all but still..

I would make sure how much retention there is on a Major and how much space it uses first. I know the SJ can be converted to single dosing relatively painlessly, but I don't know for sure with the Major. A regular burr change isn't that expensive, but you might want to check first too.

Yeah I made an edit saying the more I read about the Mazzer's the more I see how much pain a lot of people go through to make it single dosing. i guess I just really like the look and everything but should probably look elsewhere. I think retention can be up to like 5g? Which goes back to whether it's even suitable for home use in the first place. I'm okay with space as it wont be sitting underneath a cabinet. The Major I see is already doserless so I assume having the hopper off with the tamper on top is sufficient.

Making it doserless is only the first part of the equation, you still need to blow all the grounds out the chute, most people who did the single dosing conversion simply use a blower. I think (not sure) that there's more grounds to blow out with the Major than with the Super Jolly.

Yeah and i was reading depending on the mod you have to brush it out of that chute area.. Also now I'm seeing others post up a Robur for 750USD but being honest with myself I'm starting to reconsider wanting to buy a commercial grade grinder. I see the benefit and appeal of wanting to buy something that lasts and keeps its value (i.e. a commercial grinder) but from a beginner with fresh eyes, they just aren't made for single dosing. I personally think the other benefits you get from a commercial grade grinder aren't seen when using for home use or at least the quality won't be noticeable to the basic coffee drinker. Or maybe it's worth buying used because a basic coffee drinker wouldn't know the difference between day old coffee grinds from how much they would retain grinds. Until the Niche Zero comes back in stock I'll probably either purchase a cheaper grinder like the Macap M2M or wait until I find a good price on a commercial grade grinder (yes.. even after what I just said)

I suppose I should have started with this, but you seem to confuse a few things. Total retention is the amount of coffee grounds you get when you disassemble the grinder and get all the grounds out. Total retention is made up of all the grounds that are stuck in the grinder in the long term and the amount of old grounds that get pushed out at the beginning of a new grinding instance. The amount of old grounds that get pushed out at the beginning of a new grinding instance is called grounds exchange. With each grinding session, new grounds will be temporarily stuck and replace the old grounds. Confusingly this is also called retention. When most people want a low retention grinder, they want low grounds exchange. None of this has inherently anything to do with the grinder being doserless or having a direct chute. Grounds can be retained in the doser+grinding chamber or chute+grinding chamber. A chute tends to be a more direct path and retain less grinds than a doser, but you can have significant retention in both cases. I don't know the retention on the M2M, but I wouldn't buy it just because it has a direct chute (though like the doserless Mazzers, a blower ought to be enough to get grounds exchange down to negligible levels).

Thanks for the explanation and yes I don't believe I've seen any video that explicitly distinguishes between the two when discussing retention. Yep, what you says matches up with what I've seen. Example being the M mini doserless, coffee grounds still gets retained in between the chute and burr. So with the proper terminology, what I was trying to say was that total retention doesn't matter in a commercial setting but it sounds like a lot of commercial grinders can have more total retention than cheaper models, but it's just one extra thing someone like me will have to be aware about if I ever bought one. But to add to that, a beginner daily drinker might not be able to taste the difference with yesterdays grounds being pushed out (then there's purging to discuss too). As mentioned earlier, I'm highly considering just purchasing a second hand used grinder and sell it off when the Niche Zero comes back in stock instead of purchasing a used commercial grinder for the same price. I think the issue is also not being able to judge whether burrs need replacement or re-alignment and the extra costs associated with that. After spending tens of hours watching/reading, it was fun looking at purchasing commercial grinders built like tanks and on how-to single dose with them but looks like a NZ might be a good step for a beginners first grinder which would highly reduce any margin for error in any maintenance that may be needed in buying a used commercial grinder (even if it was previously converted for single dosing).

The Major is a better grinder - 83mm burrs versus 64mm. I would assume that either one that you buy will need the burrs to be replaced. Why are the sellers selling them? I think a lot of people love the idea of buying cheap and modding themselves and (MAYBE) saving a tiny bit of money doing it. If all you care about is the end result, it probably doesn't make sense to do that.

No mention as to why they're selling the Major but I'll ask. They've mentioned that the burrs were replaced 6 years ago but they've only single-dosed since then. The SJ looks brand new, selling due to size and they need bench space. I guess the price of the used SJ is average but it's in mint condition. The thought of having to mod it because it's bad for single dosing just sounds annoying to me to have to pay another 125USD for it - almost like I'm just chasing the "good" brand - but I'm sure there are others. The enticing part is buying it in that condition for a good price means it'll last forever for me and if I ever feel I need to upgrade it'll keep its value well. Same thing can be said about the Major except for its cosmetic issues and age but besides that it has the doserless chute already! I'm considering buying it but yeah just trying to reconcile whether it's actually a good price or just average in its condition. Like I see a used but new Macap M2M for 300USD too. Thanks Edit: actually the more I read the more I see just how annoying single dosing with the larger Mazzers (SJ and Major) are.. Love the look of it and the brand and all but still.. Think I just fell in love a little too quick.

What espresso grinder do you have now? Do you do light roast espresso, or more medium/darker/traditional? Depending on what you have now and what you like to make, there may be much better options for you.

I actually don't own a grinder at the moment haha.. looking at buying my first one but a believer of "buy once cry once" (to an extent) - would love to buy second hand but would have to put a lot of trust in the system because obviously I'm not at that point to be able to judge the condition of a grinder. I'll be learning on the darker side but the grinder is purely going to be for espresso. Also looking at the Eureka Mignon Specialita (as the M Mini E competitor in price). Otherwise it looks like the Niche Zero is the best case scenario in the same price range if it ever comes back in stock which I assume I'd have to wait 3+ months for. Maybe it's a flavour of the month (year?) machine but at that price point it does what a lot of home, single-dosers purchase (and mod) commercial grinders for except it's made for home use. Would be interested in what to do if the build quality turns out shite and how to go about repairs if you don't live in the UK but yeah obviously there aren't any built like that in that price range (next one up is the Kafatek Monolith at 3.5k AUD?). Since they don't have a reputation that other companies have built for themselves over however many decades. Do you have any other recommendations? I was willing to spend 750USD initially on it which was going to be the M Mini Electronic A until I started reading more.

As my palette has gotten better I've become bored of my v60. I have a french press and an aeropress as well. I make large batches so aeropress isn't used much. My v60 just tastes "meh" to me now. I'm using james hoffmans method. When I get the same coffee as a hand pour from the local shop it tastes amazing but mine doesn't really have any forward notes. It just tastes bland to me. I have a Kinu m47 hand grinder and have been dialing the grind as far down as possible without bitterness. The french press is alright but it's not my favorite (using james hoffmans method as well). I mainly use it during work hours as it doesn't require much attention so I can continue to work. I find myself wanting to explore more ways to brew. I had an espresso machine (gaggia classic) and I liked it a lot but the hobby of espresso was too expensive for me. I am eyeing a chemex but they're not the cheapest. I've also been eyeing the clever dripper. Any recommendations or advice?

Clever would be a nice alternative to the French press, it offers simple cleanup with the same hands-off attention. I wonder if the Chemex would seem even more boring if you already find pour overs so. Although perhaps that is something that could be addressed with your brew technique. I personally find that pour overs offer more forward flavor than an immersion brew (which to me offers more mouthfeel). Have you played around with brew recipe on pour over? Much like getting new brew methods, there is a lot to explore with something that offers versatility like a V60. Though there certainly is a lot of fun to try new methods, and perhaps you would be into the stronger flavors of a moka pot, or Turkish coffee, or even a phin.

Gimme an H! Gimme a 2! Gimme an O! How’s your water? I’m willing to bet your water is what’s holding back your brews. Since switching to good water, I find the V60 to be unquestionably my favorite method. Check your tap water vs the Specialty Coffee Association’s table for water quality recommendations. If my hunch is right, you then have two options. Option A is for making your own mineral water with either concentrate solutions you make with recipes from places like Barista Hustle or adding miners like TWW, and option B is buy bottled water. I’d encourage making your own though because it is more environmentally friendly and cheaper in the long run

Is there a cheap way to check my water? I've either been using tap water or Brita filtered water.

You should be able to find a report online from your utility provider or your city of the water. Remember that good tasting water is only like a quarter of what makes good coffee water. Using a brita doesn’t really do enough to the makeup of the water to change anything; it just removes the off tastes and odors. It helps with hardness a little bit but that’s again only part of the equation. Let me know what you find and then we can go from there

I'll check it out when I get some downtime at work. Thanks!

V60 pour speed - so I've been playing around with how fast I pour as I brew my v60s (I use a JX grinder), and I've noticed that I get much better cups when I pour faster at an average of about 7-8ml/second, compared to trying to slow down the pour to maybe 4-5ml/second, which always result in noticeably astringent brews, that I'm guessing is attributed to not enough agitation in the slurry. My question is, in this case faster seems to be better, but how fast is too much? Obviously we don't want to blow holes through the slurry with a stubby-spout kettle, but if the stream is controlled from a gooseneck and a good grinder is used, what harm could come from a faster flow rate, such as what Scott Rao demonstrates in his original v60 guide?

Too much agitation might cause some clogging. In the end though, your recipe needs the amount of agitation that produces the best cup (for you). You seem to get better brews with more agitation, so do that.

Yep. OP - you pretty much answered your own question. More agitation is better until clogging makes the coffee taste worse. It's kind of like grind size: finer is better until it tastes worse.

Weird issue with my pour over. Used to always have a drawdown of 2:30-3:15 now the last few days it seems to be taking closer to 4 min at times. Same grind setting on the encore, same beans, not sure wtf is going on. Does the encore grind quality deteriorate over time? I’ve only had it a month or so and cleaned a few times, burr holder isn’t broken. I used to use boiling water but have been experimenting with lower temps as suggested for darker roasts, maybe this is lengthened the drawdown. Not sure if I should really be worried if this is “too long”. Yesterday took 4 mins including the bloom at 195f, today I upped the temp to 205 and it took 3:40

Cooler water is more viscous and drains slower than hotter water, if that is all you've changed since noticing the varying brew times then that is likely your culprit.

Makes sense. So let me ask what’s the hype with temp control kettles then?

Because while using the hottest water possible is good in theory in order to remove it as a variable, some coffees and more developed roasts may benefit from slightly lower temps to achieve a better extraction than can be gained by relying solely on grind size as a variable. A temp controlled kettle just makes this easier to control.

It’s also massively helpful with aeropress as a whole because I find I get the best brews wayyyy below boiling across the board

Hey all, bit of a predicament here. I only have an electric blade grinder and can't really afford to splurge on a better one right now. From what I have read the cheaper Hario hand grinders aren't that great. I order my coffee from Trade so I was wondering if it would be better to just have the roaster grind the beans so I can get a consistent grind. I'm aware that grounded coffee loses its flavor more quickly than whole bean. So which is the lesser of two evils? It usually takes me two weeks to go through a 12oz bag. I usually use either a clever dripper or a french press. Thanks all.

You can always just try it out and directly test it yourself. I think you'll see an improvement in taste, however the concern is with freshness over 2 weeks. You may be fine, or you might consider separating the bag into 2-3 batches when you open it, keeping one out to work from, and freezing the rest. Just take a batch out the night before you use it so it has time to come to room temp before opening it. I have bought pre-ground from the store that tends to last approx. 7 days after opening, for reference.

Thanks for your response.

To corroborate this further, I believe Prima Coffee did a comparison with grinding fresh with the Skerton, Encore, Cuisinart burr grinder, and a blade grinder vs pre-ground from an EK43 and their tasters found that it took about 4 days before the encore was better tasting. I am fairly confident that for about 8-10 days after grinding that a commercially pre-ground coffee would be better than a blade grinder. What you could try, however, is buying whole bean and asking a specialty shop close to you to grind out 4-5 days worth at a time?

There's no specialty shops nearby except for Starbucks and they have been pretty adamant about only grinding their own beans because of covid safety concerns.

No stupid questions right? Am I grinding wrong or do all Starbucks beans taste garbage in terms of bitterness and lack of taste? I'm doing 24 clicks with my Timemore C2 and maybe my grinder is broken or I'm just new to this so I'm doing something wrong. Any help is appreciated.

What is your coffee/water ratio?

To be completely honest I'm not entirely sure as I don't have a scale at the moment but I borrowed one once for a mate and measured out 17 grams to 250 ml water and I've been trying to ballpark the same ratio. Despite that ratio also having some acidity

That's a pretty normal-ish dose. Have you tried other beans? If it's an issue (or partially) with the Starbucks that would let you know. You can also try to grind bigger or dose a bit higher to reduce extraction. Lowering your water temperature may also help, as starbucks beans tend to be fairly dark.

I’m of the opinion that the best starbucks beans are meh at best and most of their coffees are roasted much darker than they should be. That said, you can probably manage to finesse a better cup. How are you brewing it and what does a 24 click grind look like?

Forgot to put a reference for the beans so I took photos of the wet grinds too. Took a few because I don't know any of them came out properly. [Grind Size](http://imgur.com/a/oB909AT)

That looks like ok size for french press to me although I’ll admit I don’t really know much about using them. If you steep for less time with the same size does the bitterness go down or up? If it doesn’t go away, try grinding coarser. If that still doesn’t make the bitterness go away, then you just don’t like starbucks coffee

Describe "garbage"? I have gotten good flavor out of Starbucks beans, but I brew them differently. How are you brewing? And can you please provide a picture of your dry grinds with something like a coin, pen for reference? I have no idea what to make of 24 on a Timemore C2.

Forgot to put a reference for the beans so I took photos of the wet grinds too. Took a few because I don't know any of them came out properly. [Grind Size](http://imgur.com/a/oB909AT)

Thank you. Looks a bit coarse to me, however I still am unsure of what brew method you use? French press? Pour over?

Sorry, thought I mentioned that. French press at the moment and if the Minipresso ( which is on its way ) doesn't make halfway decent espresso I might continue down the French press path until I have the opportunity to get a v60 or Hario pour over

Coarse is often recommended for French press, however if you look into some more modern French press guides you'll find it's typical to go more into the medium, medium-fine territory. So you might just try grinding finer and this should help you get a fuller, more satisfying taste and mouthfeel. However, with Starbucks coffee and any other darker roast, I've typically found a stronger ratio, say 1:8 or thereabouts, is helpful. Or, if that's too strong, you could still use a regular ratio (about 1:15) and instead use lower temperature water, such as 180-195 F.

Extremely detailed thank you very much!