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  • Kruve sifter

    I have just seen an advert for these on Facebook.
    I wondered, have we got any users here, and if so, what was the experience like.

    I can see a use for them, especially with my lower end Breville grinder.
    But also with the EM480.

    I also wondered how I would decide which sieves to use.

  • #2
    Ask in a week or two and you might get some answers. I have one on the way(Kickstarter order) but not sure when it is arriving. In the mean whike their website has some recipes up. Seems promising if not a bit geeky for many here.

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    • #3
      Originally posted by samuellaw178 View Post
      I have one on the way (Kickstarter order) but not sure when it is arriving.
      Me too.... They are supposedly shipping now...

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      • #4
        Hmmmmm, Kruve? https://www.kruveinc.com/ Rafino?https://www.kickstarter.com/projects...efining-system dunno???? both have web sites both look the same, Rafino had raised US$158,000 for a kick starter program backing back in early 2016, delivery promised May 2016, have yet to hear of anyone taking delivery of sieves, discussed in this thread back in April 2016 http://coffeesnobs.com.au/brewing-eq...tml#post599431

        I'm still very much of the opinion that the sieves are a solution to a non existent problem.

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        • #5
          I have mine. A bit troublesome for me to use for espresso using the recommended sieves.

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          • #6
            I've got one coming too. I've been looking for something like this for years, as soon as I saw it, it was a definite buy item.

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            • #7
              Yelta, same thing same company, they had a trademark challenge in one of the European countries so instead of just changing the name for that country they changed it completely, hence Rafino became Kruve.

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              • #8
                JojoS can you explain what you are doing, what is going wrong?

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                • #9
                  Just doing what is recommended in the Kruve videos. Using the sieves recommended for espresso and sifting for 1 minute also as recommended. I have issues with static leading to fines clinging to the back side of both sieves and less than half of the original weight in the middle with almost half on top. Maybe the system will be easier to use for pour over and french press grind setting.
                  Last edited by JojoS; 31 January 2017, 06:25 PM.

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                  • #10
                    What type of grinder are you using mate?

                    Mal.

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                    • #11
                      Eureka Mignon Manual. A guy named Ira who is using a Kafatek Monolith experienced something similar as posted in HB.

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                      • #12
                        Shouldn't be any issue with too high a proportion of fines then...

                        As a matter of interest, what is the 'working diameter' of the screens themselves?
                        If it is too small, this can create a situation where the grinds are distributed across the screens in too erratic a depth profile, which then prevents the efficient passage of sized particles.

                        With regard to the apparent static issue, perhaps one of the commercially available antistatic compounds could be applied to the screens...

                        Mal.

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                        • #13
                          For espresso the recommended sieves are 250 and 500 microns. I think you pretty much nailed the cause of inefficiency of the sifting process complicated by clogging due to fines clinging on the backside of the sieves. The usual load of 22 grams of coffee grinds maybe too much. I did try a coarser sieve on top (600 microns) but the results were pretty much the same.

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                          • #14
                            Yep, to be expected unfortunately...

                            Screens/Sieves work well for free flowing materials but with something like fresh coffee, I think it's asking too much...

                            Mal.

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                            • #15
                              Originally posted by Dimal View Post
                              Shouldn't be any issue with too high a proportion of fines then...

                              As a matter of interest, what is the 'working diameter' of the screens themselves?
                              If it is too small, this can create a situation where the grinds are distributed across the screens in too erratic a depth profile, which then prevents the efficient passage of sized particles.

                              With regard to the apparent static issue, perhaps one of the commercially available antistatic compounds could be applied to the screens...

                              Mal.
                              Morning Mal, in my past life we used this type of sieve for mineral sample preparation, have posted a link to an article which may enlighten.


                              One of the first requirements for grading of samples using this method is that the sample be ground to the approx grade required then heated/dried until completely dry, samples containing the smallest amount of moisture will clog the sieves.

                              Roasted Arabica beans contain 15% to 17% lipids, so while static may well contribute to the problem, not surprisingly I suspect the relatively high percentage of lipids/oil remaining in ground roasted Arabica beans would be the main reason the sieves clog, of coarse drying to the point that the samples will pass through the mesh will destroy the nature of the coffee. https://www.coffeechemistry.com/chem...pids-in-coffee

                              Sieving this way is a slow process, note in this link almost at the bottom there is a video of a person assembling a stack of sieves and loading them into a mechanical shaker https://www.911metallurgist.com/blog...ysis-explained

                              "recommended sieves are 250 and 500 microns" Interesting that even water will not pass through a 400 micron screen, what hope oily coffee fines.

                              Both links I have inserted are well worth a read and may well provide a better understanding of the grinding grading process.

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