Source
r/Coffee•
DaemonicMP

Finally got a grinder would appreciate some advice.

Hello everybody!

So a bit of a back story... I was always a bit obsessed with coffee but since COVID hit I have really got into it. So I read about coffee a lot, watched videos, etc. Ended up improving my French Press technique and my Moka Pot technique (along with the help of some people on r/espresso). Also, I should say those are the ones I own for coffee making.

So after (not so much) search about a week ago I finally got a Hario Skerton (stupid me, not the Plus unfortunately due to the fact I found the regular one 10 Euros cheaper and thought it was the same). So, as so many people have mentioned before it wobbles a lot but I think my problem is bigger. I am honestly not that capable of telling when the coffee is under-extracted or over-extracted in order for me to adjust my grinder accordingly. For example, I can't tell if what I am tasting on my filter coffee is sourness or acidity. So I would appreciate any advice that would help me do that or maybe even something like this but Filter-based. Either way thanks in advance folks!

Posted Dec 4, 2020, 1:08 PM UTC

127
Guppeth•

Try making a few brews where the grind size is extremely wrong. Try a really fine grind that will definitely be overextracted. Try a super coarse one that will definitely be underextrated. That'll help you identify those tastes in your usual brews.

12
blingboyduck•

Grinding too fine doesn't over extract.

It just leads to uneven, underextracting due to channeling. This is why it can be so hard to diagnose grind size

6
DaemonicMPOP•

Hmm, so you would say it's not worth trying that with my French Press?

1
blingboyduck•

French press is great! If you're asking about grinding too fine in French press?

It's immersion not percolation so the extraction will always be very even

3
DaemonicMPOP•

Well, I am not sure if I am grinding finer or coarser cause I struggle to realize that from the taste... That's really my problem here...

1
DaemonicMPOP•

Oh yeah, that's actually a really nice idea! I will definitely try it! Thanks a lot!

3
mastley3V60•

Just want to clarify something in your comment...sourness and acidity are the same thing, though "sourness" is usually the more extreme version.

So, what brew method are you using? You said filter, but is that machine or pourover?

That grinder has some limitations for sure, and that may make your job of dialing in more difficult. It can be quite easy to both over extract and under extract the same brew..

One option is to try the paper towel trick to minimize fines. The above suggestion to experiment with extreme grind adjustments is a good one.

3
DaemonicMPOP•

Ah, I see... So it's not that weird to confuse those too...

I am using a French Press, I said it in my first two lines. I have tried 7, 8, and 9 notches with my Skerton. I have seen two hacks for it which I might do tbh. A mod for reducing the wobbling and a mod for making it stepless... But thought I should clarify extraction for my taste buds.

Tbh I am more worried about the larger pieces that I have sometimes but I might give it a try. Thanks!

1
mastley3V60•

Ok, French Press is generally a very forgiving method. Its very hard to over extract. I wouldn't worry too much about fines or grind size even. Check out the Hoffmann method and you should be good to go!

5
DaemonicMPOP•

Oh, that's the one I am using mate hehe :)

What about under extracting tho? Cause I kinda feel I did today (8 notches setting)... To be fair my first ever attempt was at 7 and I was blown away by the taste but I think that's because of the fresh beans and me not being used to them (using Caballero El Campo btw from Square Mile) and not so much by the good grind, not sure tho...

1
mastley3V60•

To extract more, you can increase heat, time, agitation, or you can grind finer.

3
mastley3V60•

Incidentally, have you seen the Coffee Compass? It might help.

2
nsyedhasanǝʇıɥʍ ʇɐlɟ•

When I started making coffee I started with a Skerton and was in a similar place to where you are. I found the inconsistency made it really quite difficult to taste what is going on. This is similar to what you are feeling, I wasn't able to really overcome it, in terms of improving clarity. Hopefully someone is able to recommend something to help your coffee be better.

I have since moved to a Encore and the improvement is pretty huge, it is just so much clearer where your coffee is. Personally I would consider returning the Skerton if you can, I think a Timemore C2 is a better option. If you can't, there are pieces you can get to reduce wobble.

3
DaemonicMPOP•

Ah damn! I was between the two and thought that I could buy the Skerton for now, upgrade my gave, and save up a bit more until I can get a Baratza (and maybe even go for a Sette one). So you really think I am in such a bad situation even with the wobbling mod? The thing I have opened it and used it quite a lot (2 coffees a day, 8 days) not sure if they will accept it...

1
nsyedhasanǝʇıɥʍ ʇɐlɟ•

I think with the wobble mod it will be fine, I think the C2 will still be better but the gap will be smaller. What store did you get it from? Amazon doesn't really care, and most of the time you can wash the grinder and it is hard to tell if it was used.

But here is a guide I used to better tune my taste of extraction, very good for reference

Side note, Sette is an espresso grinder isn't amazing for pourover, I was thinking about it as well but don't think it is the best choice. I was instead thinking of a commandante or Fellow is they are able to get better burrs.

2
DaemonicMPOP•

No, unfortunately, it was a local coffee shop so not sure if they will accept it... I will have a look if they can get it back after that time and consider my options...

Thanks for the guide even tho I have read that. I am now trying Coffee Compass someone suggested in the comments here and it's from the same website. It's worth checking out if you haven't already!

Yeah, I am strongly considering buying an espresso machine in the next couple of months so might come in handy having one for both until I get one for filter only in the long run. Yeah, I wouldn't buy a Fellow right now either. I will wait and see reviews after they release the new burrs and consider buying it then. But what makes you say that Sette isn't great for pour-over?

1
nsyedhasanǝʇıɥʍ ʇɐlɟ•

From what I have heard, the Sette isn't very consistent at coarser settings, more fines I believe. I don't think it is bad for pour over but it isn't the best option if you are only doing pour over.

1
blingboyduck•

It's extremely hard to tell!

I recommend starting coarse and slowly moving finer until it tastes good

2
DaemonicMPOP•

Another suggestion that goes to my list! I will try that! Thanks!

1
aomt•

If it's too course it will taste dull, watery, hay-like.
If it's too fine (over-extracting) it will taste harsh and bitter.

Depending on the beans and roast, you should aim for chocolate/caramel, or fruity flavours (fruit acidity).

2
DaemonicMPOP•

Well, sometimes I feel it's a bit hollow. Does that mean it's too coarse then at those times?

Also, the one I have been using has cherry, dark chocolate, and hazelnut flavours. Thanks for your input!

1
J1HelenaFrench Press•

What ratio have you used for FP? Some folks suggest sticking with a reasonable grind size and adjusting ratio for taste. I tend to do that with FP and brew darker roasts. I use a C40 grinder at 25-28 clicks, which is medium grind.

1
DaemonicMPOP•

I am using James' Hoffman ratio of 60 grams per liter. Not sure how my grind looks like. Properly that's another thing I need to figure out...

1