re: Coffee grinders

Thinking way to much into this purchase.

Yes, I will make a gas fueled fire on my stove top.

FYI walmart carries a nearly identical gooseneck (sans thermometer) for $12.88



LINK

If I decide to use a wood fire can you recommend a specific type and cut of wood? Obviously you would want an even burn, pleasant odor, and a fair amount of crackles but not noisy. The reviews are all over the place.

I got one of those hand burr grinders, put some beans in it to test, did a 360 for like 3 minutes with a scoop full of coffee resulting and it's been sitting in a drawer since.

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I have an electric blade grinder by Cuisinart that does a good enough job for me.

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Might as well shite into a blender and call it “coffee.”

Kidding of course. It would be cool to taste test your method vs a burr grinder to see if the typical coffee drinker could notice much if any difference.

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Nice. I sprung for the thermometer kettle so my temperature will always be on point.

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i have a laser temp gauge in a nearby pantry i shoot at the kettle. drives the SO nuts.

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Glad to hear you are satisfied with the chemex

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i've been pimping it on here for years. i go through periods where i dont use then i make a really bad batch of coffee in the mr. coffee and i pull the chemex out and use it every day for the next 6 months.

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Do you use the bleached or natural filters? Round or square?

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i have a natural cloth that i rarely use and get the rounded(?) triangle filters in white that are made by chemex because they're easy to find. i can't taste a difference.

what coffee beans do you use?

eta my little ceremony is

- fill the kettle and then turn the water to hot*
- fill the chemex up with hot water almost to the top and set it aside.
- bonus OCD fill your ceramic coffee mug with hot water too to warm it up.
- when the kettle is almost ready
- i grind the beans
- dump the hot water out of the chemex
- set it on a round rubber potholder (dont want the corian countertop making the bottom of the glass cold!)
- put the filter in place (the dampness holds it nicely in place)
- dump the coffee in
- pull the kettle off and start the bloom process



SO can't be bothered to do about 90% of those things and so she is no longer authorized to make coffee.

*occasionally i'll buy a couple gallons of spring water that i keep in the pantry for the kettle if i'm in a super-OCD mood.

When you get tired of hand grinding after a week, get a Baratza Encore.

LINK

Im going to look around for the freshest beans I can find in my area. I have some in the freezer a friend from Hawaii gave us that I will start out with.

Apparently you’re supposed to rinse the paper filter first. They say it takes off the paper taste that can transfer to your coffee.

Spring water is a good idea.

i forgot to mention my grinder is set to about 3 hashmarks past the middle (towards more coarse) which is maybe 2/3 of the way and i lied; i believe its a cuisinart not a kitchenaid. this seems to produce the smoothest cup of coffee for me.

i also douse the grinder underwater about twice a year and use a bottle brush to really clean the grinding teeth. it takes about 10 minutes to completely scrub & flush all the particles/debris that get wedged in there. amazing how many chunks of coffee beans get stuck in there over time.

i think i originally had the knowledge about rinsing the filter then became old and forgot about that little trick. if i adjust my technique now, however, the world might explode.