Results 1 to 6 of 6

Thread: Grinding freshly roasted beans

  1. #1
    Senior Member
    Join Date
    Aug 2013
    Posts
    142

    Grinding freshly roasted beans

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    I've scoured the web and googled a few threads re grind settings for fresh beans (circa 3 days - week old) and i've found conflicting responses as to how they are best extracted.

    Seeing as how the beans in question are a rather popular blend here in Aus, being five senses' twenty four seven, I thought I would get a more specific and concise response here on CS.

    These beans are 4 days old at the time of posting. And my usual espresso grind settings on my vario produces a much faster flow/extraction time with these beans, all else being constant, e.g. tamping technique and brewing temperatures.

    The Result:

    I'm not big on describing flavours, but it was noticeably weak compared to my usual supply of week old, darker blends. Now for those familiar with this particular blend, my description of 'weak' meant it was lacking in the 'bitter punch' department. It doesn't seem to have traces of choc or caramel. All I could taste however was the signature buttery smoothness at the start and that's sadly, also where it ends. I've actually had someone brew me an older pack of the same blend a couple weeks prior and it tasted heavenly, and contrary to what I believed, was extracted with a coarser grind setting.

    So I decided to grind finder to achieve a slower extraction time, and now the flow seemed right but I'm still not getting that thick dark brown pour that usually lasts for a good 10secs at the start of extraction. All I get is a swift 4-5secs of decently brown fluid followed by blonding at the 10 sec mark, despite still taking a whole 27-30 secs to attain 60ml of espresso.

    Can anyone point me in the right direction or tell me where I'm going wrong? Are the beans simply too young to achieve a flavour that my tastebuds are already accustomed to?

    Thanks!

  2. #2
    Senior Member
    Join Date
    Aug 2013
    Location
    Adelaide, South Australia, Australia
    Posts
    208
    You are correct that you would need to tighten the grind on fresher beans, This is true for lighter roasted beans as well.

    Your taste and flavour profile on beans only starts pushing through properly after 7+ days. My advice would be to let the beans sit for 4 more days and try again. Take notes and if it's still not to your satisfaction wait a few more days.


    'wash rinse repeat '

    On a final note you may just find the flavour differs due to roast profile. Unlikely with commercial roasters though

  3. #3
    Senior Member
    Join Date
    Aug 2013
    Posts
    142
    and for older beans? coarser grinds? or same grind larger dose?

  4. #4
    B85
    B85 is offline
    Junior Member
    Join Date
    Oct 2013
    Location
    Ashfield
    Posts
    19
    In a general sense a coarser grind is required for older beans

  5. #5
    Coffee Newbie okitoki's Avatar
    Join Date
    May 2013
    Location
    Perth. WA
    Posts
    454
    ?
    Really? I found I have to go finer when my beans are "older" after 2 weeks.

    But then I always buy enough just to last for 2 weeks at most based on my daily consumptions.

    I also agree that the aging of the beans can be different after letting it sit for 3-4 days.
    Another thing I noticed is the blend of the beans can also make a difference. So far after I did a few roast my self I noticed my blend of java/Ethiopian beans were slightly runnier and watery compared to my blend that included the Peru beans with the Java/Eth coming out thicker and more syrupy.

    Recently I found a blend from a local roaster that uses Brazilian with something else (they called it Beazillain Dolce) and it was syrupy nutty chocolaty heaven for me

  6. #6
    Senior Member
    Join Date
    May 2010
    Location
    Sydney North Shore
    Posts
    1,326
    Behmor Brazen - $249 - Free Freight
    I too find that the older the beans are the finer I need to grind to get a 25 to 30 sec pour.

    I home roast most of the time and try to use it between about one and three weeks after roasting.

    Barry



Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •