Hi all,
A super n00b here, so the following may be a good laugh to the experts, something to mock about on a Sunday morning, so here we go:
I bought a bag of artisan roaster beans from Tokyo. They were very dark roast. About a month later since the roasted date, I opened it, weigh them 20 grams and place them in my capped glass vials. The vials normally fit 20 grams of my usual lighter roast with around 10mm space between the beans and the cap.
To my surprise, 20 grams of these Tokyo beans didn't fit the vials. It can only fit around 12 to 13 grams.
Questions:
1. Are darker beans swell more than lighter ones? I would have thought the opposite as darker roast means dryer, hence should be smaller.
2. My Eureka Mignon Single Dose takes longer to grind 20 grams of these, compared to the usual lighter roast. Why? Again, if my assumption above was correct, then darker roast = dryer = more brittle = easier to grind?
3. After ground, they smell rather unpleasant, almost kin to burned rubber. Is this normal?
4. They were also messier to grind. Heaps of coffee particles shoot off from the grinder's chute. It doesn't normally like that with my usual lighter roast beans.
5. They were also more unforgiving during puck preparation. If I didn't do WDT enough, I got very awful channelling. Very, very messy.
Needless to say, I won't be buying them anymore (not that I go to Japan that often anyway), but I wonder what causes the above?
Thanks if you're still reading up until here.
A super n00b here, so the following may be a good laugh to the experts, something to mock about on a Sunday morning, so here we go:
I bought a bag of artisan roaster beans from Tokyo. They were very dark roast. About a month later since the roasted date, I opened it, weigh them 20 grams and place them in my capped glass vials. The vials normally fit 20 grams of my usual lighter roast with around 10mm space between the beans and the cap.
To my surprise, 20 grams of these Tokyo beans didn't fit the vials. It can only fit around 12 to 13 grams.
Questions:
1. Are darker beans swell more than lighter ones? I would have thought the opposite as darker roast means dryer, hence should be smaller.
2. My Eureka Mignon Single Dose takes longer to grind 20 grams of these, compared to the usual lighter roast. Why? Again, if my assumption above was correct, then darker roast = dryer = more brittle = easier to grind?
3. After ground, they smell rather unpleasant, almost kin to burned rubber. Is this normal?
4. They were also messier to grind. Heaps of coffee particles shoot off from the grinder's chute. It doesn't normally like that with my usual lighter roast beans.
5. They were also more unforgiving during puck preparation. If I didn't do WDT enough, I got very awful channelling. Very, very messy.
Needless to say, I won't be buying them anymore (not that I go to Japan that often anyway), but I wonder what causes the above?
Thanks if you're still reading up until here.



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