Me and my grinder
Discussion
Appreciate there are a few coffee type posts in this forum but this one is a bit more specific.
I’ve a sage grinder pro and can’t find a decent setting for a cafetière which I think is referred to as a plunger.
Does anyone know what constitutes a cup?
My cafetière is 8 cup in theory but I tend to half fill it (4 cups?) which makes maybe one and a half cups of coffee.
So - do I select a course grind size and choose 4 cups?
Is there an accepted standard for cup size between Sage and my cafetière?
Same goes for the aero press. I’ve tried fairly fine (setting on 24) but I’ve no idea how many cups/shots to tell it to make and in spite of much googling there don’t seem to be any obvious guidelines as to what constitutes a cup
Or I could just be being a bit thick!!?
I’ve a sage grinder pro and can’t find a decent setting for a cafetière which I think is referred to as a plunger.
Does anyone know what constitutes a cup?
My cafetière is 8 cup in theory but I tend to half fill it (4 cups?) which makes maybe one and a half cups of coffee.
So - do I select a course grind size and choose 4 cups?
Is there an accepted standard for cup size between Sage and my cafetière?
Same goes for the aero press. I’ve tried fairly fine (setting on 24) but I’ve no idea how many cups/shots to tell it to make and in spite of much googling there don’t seem to be any obvious guidelines as to what constitutes a cup
Or I could just be being a bit thick!!?
Grind size is only one of your variables. AIUI you have to fix the other variables which requires measurement. Cups and scoops are annoying. A US cup is about 240ml or 240g of water.
A bit of advice from Illy suggests 1:12 brew ratio so you would use 42g of coffee in a 500ml brew. Sound a bit strong to me but they are in the business of selling coffee.
The other variable for this method is your infusion time so you fix that. Illy suggest 3-4 minutes. You can stir at the end and don't need to use the plunger.
Choose freshly roasted coffee that you think you're going to like. And keep the coffee mass, water volume (and temperature if you're super fussy), and brew time fixed.
You dial in your grinder using taste. Too sour - probably under extracted - make the particles smaller (ie increase grind setting) Too bitter - probably over extracted - make them bigger 9reduce grind setting)
Problem with some grinders is they produce a blend of particle sizes and consequently a blend of extraction and they can never be dialled in with precision. Hence the 'hifi' approach to blenders take by many aficionados.
Principles are the same for using an aero press although the quantities are smaller.
A bit of advice from Illy suggests 1:12 brew ratio so you would use 42g of coffee in a 500ml brew. Sound a bit strong to me but they are in the business of selling coffee.
The other variable for this method is your infusion time so you fix that. Illy suggest 3-4 minutes. You can stir at the end and don't need to use the plunger.
Choose freshly roasted coffee that you think you're going to like. And keep the coffee mass, water volume (and temperature if you're super fussy), and brew time fixed.
You dial in your grinder using taste. Too sour - probably under extracted - make the particles smaller (ie increase grind setting) Too bitter - probably over extracted - make them bigger 9reduce grind setting)
Problem with some grinders is they produce a blend of particle sizes and consequently a blend of extraction and they can never be dialled in with precision. Hence the 'hifi' approach to blenders take by many aficionados.
Principles are the same for using an aero press although the quantities are smaller.
I've read that a french press (cafetiere) it's good to use ratio of 16:1.
I could imagine aero press is probably 12:1.
I have a Sage Barrista Pro. I'm presuming the integrated grinder is the same one. I've had to set my internal burr to 4 going down from 6 to get it fine enough for my espresso.
For the external setting I'm using setting 5. If I'm doing french press then I set it to 25-28 to get it coarse enough. This works well for me and the french press is tasting better than my lack of skill with the espresso machine.
Make sure you get freshly roasted beans then consume when around 7-14 days from roasted date for best results.
I could imagine aero press is probably 12:1.
I have a Sage Barrista Pro. I'm presuming the integrated grinder is the same one. I've had to set my internal burr to 4 going down from 6 to get it fine enough for my espresso.
For the external setting I'm using setting 5. If I'm doing french press then I set it to 25-28 to get it coarse enough. This works well for me and the french press is tasting better than my lack of skill with the espresso machine.
Make sure you get freshly roasted beans then consume when around 7-14 days from roasted date for best results.
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