How Do Fine Particles Affect Your Brew? - Timemore Sculptor 078 | Coffee with April
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- เผยแพร่เมื่อ 23 ส.ค. 2024
- This week, we’re following up on a comment that was posted on one of our recent videos.
@tippykaffu4047 asked us: "Can you compare remove vs not remove the leftover under there?
I heard that seperating the leftover from the knocker "makes more even grindsize." Some of us were looking for a way to make better filter coffee out of 078s so some are trying things."
We decided to give it a go. In this video, you can hear about our experiences. If you have any more questions about this grinder, make sure to leave them in the comments and we'll try to address them if we can.
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This is interesting because recently I read somewhere that we should remove the chaff from ground coffee to make the end result "less paper-y". The method that was suggested was to do a very coarse grind, blow up as much chaff as possible (which inevitably remove some fines as well), then re-grind it to the desired grind size. I can notice a significant improvement after doing this. But now I'm wondering whether it's the double grinding that improves the taste. I guess I'll make a double grind without removing the chaff next time.
Great topic of exploration
Following your tapping advice and i tapped!
Keeping the fine particles stuck to the grinder (and kept out of my brew) is the reason I don't use anti-static methods on my beans when I grind them. I know james hoffman and others use a drop of water in the coffee before grinding to reduce static, but that puts more fines into the ground beans.
Thanks for testing this
I felt mentioned in the video
Nice!
It looks like you are pouring from different heights with roughly the same flow rate in your two pours (e.g. higher first pour). I’m sure that’s intentional, can you share why? Been loving my new April Brewer so far. Thanks!
definitely just for more agitation during the bloom
interesting study
A lot of the soluble fiber in coffee comes from the chaff, so my guess is that the tapped coffee has more texture?
What RPM on the Sculptor did you use?
Have you done a video on slow grinder feeding? Interested to know your thoughts on it.
We have not yet. But at the moment I see no additional value with it. Rather the opposite. Most grinders perform a lot better if they have more beans to grind at the same time.
@@coffeewithapril As I understand it the idea is that slow-feeding will ensure that the space between burrs is not overwhelmed by beans, which can cause inconsistent grind sizes. By maintaining an optimal flow, the beans are cut more uniformly. I learned this from James Hoffmann (th-cam.com/video/6IjFfl-8Gu8/w-d-xo.htmlsi=845pKRnaEZCqzzKq) and Lance (th-cam.com/video/7_U8nwO4cy0/w-d-xo.htmlsi=lmLZl-T3bMnvrCMH). I just bought the new Ode grinder and will try and see if it makes a difference.
@@maddo8293 keep us updated on the progress.
You dont want chaff in your grinds. just cup the chafft and taste it. Deffently way more important than wetting your filter to get rid of the paper taste.
The question Patrik is trying to answer isn't whether removing most of the silverskin improves the cup, but whether using the Sculptor's knocker makes an appreciable difference in the cup. Realistically, it probably doesn't remove enough silverskin on its own to affect the overall flavour of the brewed coffee.
Try doing a blind cupping: 2 with chaff and 2 w/o chaff and see how difficult it is to tell them apart for the average consumer
I don’t think anyone questioned that chaff in itself isn’t all that tasty, just as fines in themselves aren’t all that tasty, the relevant part is dos those contribute enough to taste that we are actually being able to taste it to such a degree we reliably can pick it out in blind tasting. Bear in mind this has also been done on wetting not wetting aeropress filters, and although these also negatively add some paper flavour if you just taste the water, because the percentages is so insignificant it’s not really detectable in the actual brew that you again will be able to pick it up in a blind tasting.
If you taste the salt, it ain't good either. But you do want salt in you dishes, right?
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What RPM are you using on the Sculptor? Does the RPM make a huge difference for this machine?
We see no consistent value in changing the RPM. And would recommend using the factory setting.
Chaff and fines are two different things.
Absolutely.
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my Roaster did the experiment with pure chaff, he made an infusion of 100% chaff to taste it and see if there is any flavor from the chaff... the result was that there is NO FLAVORS from Chaff that affect the brew, i think is more a psicological thing instead a real fact...
Interms of fines, the amount of fines is very very low so it does not make any noticeable difference, is less than a gram of fines....
I think maybe a "guru" said it and was taken as a truth
also according to James Hoffmann's "Is Coffee Healthy for you" vid that came out recently, apparently the chaff is the part of the coffee that's the most beneficial health-wise haha.