/ck/ - Food & Cooking

>>19044495
>but actually different tastes. Now, I'm hoping that's not due to the fact youve been drinking coffee for 15 years
Thats why I linked the tom scott video. The guy doesn't drink coffee, has nothing coffee related to sell you, all he can do is offer up his thoughts on whats in front of him. 10 of those 15 years was grocery store coffee ground weekly at the store, then a couple years with a $200 Kinu and "specialty" coffee before upgrading to endgame(whatever the fuck that means) 80mm flat burrs. You can get a very close chinese clone to that german made Kinu for ~$90 in the Kingrinder k4 now.
>I have no problem spending money on top-shelf stuff
Having greater control of your variables (weight, more precise grinder adjustment, temp control) will make those harder to extract "top shelf" roasts way easier to deal with. Its hard to justify spending money on good meat if you've got a shitty grill if that makes sense. Get something more usable then go nuts.
>How do you prepare your coffee?
Flair 58 for espresso, Origami or Hario Switch for pourovers, $9 french press I don't use, and a Hario Mizudashi for occasional cold brew.
>>19044491

>>18323776
https://coffeeadastra.com/2019/01/29/the-dynamics-of-coffee-extraction/
https://www.scottrao.com/blog/2017/8/27/fines-fine-for-espresso-not-so-fine-for-filter
https://youtu.be/kI3zOwFG9mg
I'm not going to take the time to explain how extraction works when others have done a better job. Its a real dense topic. Particle distribution matters. Different burrs produce different particle distributions. Smaller burrs have significantly less cutting area than larger burrs, leading to more cuts being made to break down a bean. Porous coffee walls do not cut or break clean, so fines are created on each cut. Generally this is why larger burrs are "better".
Each of those upgrade burrs is the same 38mm as the stock burr, but you can see there are both more prebreaking blades(cores), and way more surface area on the finishing blades. They're just a more efficient design. You can look at the stock burr and imagine how beans will bounce around and shard randomly like a blade grinder. Only the edges of those burrs cut. The flat shiny chutes just drag beans around and make fines.