I think people are missing something. The best use for the Kruve is grinder calibration for a peticular grind setting for specific brewing method. Two grinders of the same make & model won't grind "exactly" the same. So, a pour-over has Kruve specific dialed in settings per each grinder. I have been known to expirament with fines for Turkish. Have added a little fines to a pour-over after the 1st 100gm pour for grins. Its ok. 14gm of one bean at a particular roast, changes. Think quality control. Twenty Cafe Americano's vs 20 Long Blacks vs 20 Short Blacks, vs 20 Cafe Italianos, vs 20 straight espresso. Meh, the over analization. Brew hard, mates.
Wow, this is great. I don't even really care about the specific product you're reviewing as much as the information provided in the course of the review.
If you have a cheap hand grinder I think it will make a difference but at the expense of extra coffee use. One should do a video comparing coffee made with a $20 grinder and a sifter to the one made with a $200 grinder (or whatever the sieve used costs)
Ordered one moments before this popped into my feed, most interested in using it for comparing my two most used grinders. I think it will also be useful for peace of mind when I get a truly special coffee in small quantity that I am making the most of what I have. I am also curious about regrinding the boulders to limit waste created from it. From James Hoffman's regrinding video, it seemed like there isn't much harm in regrinding.
I saw a theory before , it saids particle >600um does not extract well even you use a longer brew time ,instead it brings out unpresent flavor due to over contact time. So I think if you are using a good grinder and beans ,only sifting >600um particle and use a shorter brew time (under 2mins) may bring out higher extraction and more flavor .
Patrick is the definition of calm cool and collective. Idk how you manage to wear the same shirt and be this cool :D. Im sure many of us cant. anyway, i use a tea strainer everytime i brew drip coffee. Basically taking out all the superfine particles so it doesnt clog up or introduce unwanted bitterness to the cup. though as you said, its not necessary, its just different. So same brew, same coffee can taste a bit different with it. Some Kalita brewers can be ready picky when it comes to fine particles.
🌞 HI ALL ! So I've been doing many different types of coffee Proficiently for 20 + years now. The only reason and I meant the ONLY reason I purchased this this we was only for the purpose of getting rid of chaff, extra skin. I as well as you agree with different size grinds in a cup, Enjoying different levels of the coffee you might say it's a little dirty But yes again still clean. I have purchased coffee from all over the US and I buy coffee all over Europe, " Unfortunately I have yet to try yours and I would love to". I must say I very RARELY if ever get super clean beans without chaff, Which is truly a big pain in my assets ‼️ I am also tired of blowing this crap off of our Coffee's day after day, year after years., And then After grinding blowing lowing all of this mess all over the counters and in the sink are on nightmare, Along with me hyperventilating to the point of passing out. I actually have not used my Kruve yet fully but i did a small trial run, And yes I guess it's better than nothing ,And it did seem to work a bit but I have to see when I'm using 30 Grams. Maybe April roast ree does not have all this excessive chafe But you could try trying other coffees just to get that off and see if that Kruve is a better fit. If you have any suggestions or comments for me please feel free. I have been very very sick for over 2 decades now and the only thing I enjoy is a super good cup of coffee ! Fortunately but unfortunately 😂 I'd love to hear back, You're friend from over the pond.......
Hello. Interesting hearing about you using the sifter only to remove the chaff. That’s what I have been considering as well as I like you don’t enjoy blowing fines and chaff up in my face. Does it work for you as a tool to just remove the chaff? What size sieve does that for you? All the best - I hope you are getting good cups of coffee. P
I definitely agree it seems fun to experiment but the potential for waste is very alarming. Especially now that we are trying to make specialty coffee more sustainable.
What is your opinion on “ bypass “ ? It seems to be getting quit a bit of attention these days. Namely a few loud individuals on Instagram and UA-cam saying it’s bad and that the wave filter also is not very functional. These are kinda strange and strong opinions if you ask me. I would think with the right coffee to water ratio it really doesn’t make a difference if there is bypass or not. If bypass is such a big deal then add another gram or two of coffee right… What do you think? Maybe you could do a video on it sometime.
This is the kind of stuff I would never bother with myself but like to learn about.
I think people are missing something. The best use for the Kruve is grinder calibration for a peticular grind setting for specific brewing method. Two grinders of the same make & model won't grind "exactly" the same. So, a pour-over has Kruve specific dialed in settings per each grinder. I have been known to expirament with fines for Turkish. Have added a little fines to a pour-over after the 1st 100gm pour for grins. Its ok. 14gm of one bean at a particular roast, changes. Think quality control. Twenty Cafe Americano's vs 20 Long Blacks vs 20 Short Blacks, vs 20 Cafe Italianos, vs 20 straight espresso. Meh, the over analization. Brew hard, mates.
Putting different grind sizes in different layers is definitely interesting to explore.
Wow, this is great. I don't even really care about the specific product you're reviewing as much as the information provided in the course of the review.
If you have a cheap hand grinder I think it will make a difference but at the expense of extra coffee use.
One should do a video comparing coffee made with a $20 grinder and a sifter to the one made with a $200 grinder (or whatever the sieve used costs)
Interesting video. Looking forward to what you're able to do with mixing grind sizes and measuring it in a more scientific way in the future
Ordered one moments before this popped into my feed, most interested in using it for comparing my two most used grinders. I think it will also be useful for peace of mind when I get a truly special coffee in small quantity that I am making the most of what I have. I am also curious about regrinding the boulders to limit waste created from it. From James Hoffman's regrinding video, it seemed like there isn't much harm in regrinding.
Have you tried re-grinding yet?
Re. Waste: boulders can be re-ground, flour collected and used for Turkish coffee.
I saw a theory before , it saids particle >600um does not extract well even you use a longer brew time ,instead it brings out unpresent flavor due to over contact time. So I think if you are using a good grinder and beans ,only sifting >600um particle and use a shorter brew time (under 2mins) may bring out higher extraction and more flavor .
Patrick is the definition of calm cool and collective. Idk how you manage to wear the same shirt and be this cool :D. Im sure many of us cant.
anyway, i use a tea strainer everytime i brew drip coffee. Basically taking out all the superfine particles so it doesnt clog up or introduce unwanted bitterness to the cup.
though as you said, its not necessary, its just different. So same brew, same coffee can taste a bit different with it. Some Kalita brewers can be ready picky when it comes to fine particles.
🌞 HI ALL ! So I've been doing many different types of coffee Proficiently for 20 + years now. The only reason and I meant the ONLY reason I purchased this this we was only for the purpose of getting rid of chaff, extra skin. I as well as you agree with different size grinds in a cup, Enjoying different levels of the coffee you might say it's a little dirty But yes again still clean. I have purchased coffee from all over the US and I buy coffee all over Europe, " Unfortunately I have yet to try yours and I would love to". I must say I very RARELY if ever get super clean beans without chaff, Which is truly a big pain in my assets ‼️ I am also tired of blowing this crap off of our Coffee's day after day, year after years., And then After grinding blowing lowing all of this mess all over the counters and in the sink are on nightmare, Along with me hyperventilating to the point of passing out. I actually have not used my Kruve yet fully but i did a small trial run, And yes I guess it's better than nothing ,And it did seem to work a bit but I have to see when I'm using 30 Grams. Maybe April roast ree does not have all this excessive chafe But you could try trying other coffees just to get that off and see if that Kruve is a better fit. If you have any suggestions or comments for me please feel free. I have been very very sick for over 2 decades now and the only thing I enjoy is a super good cup of coffee ! Fortunately but unfortunately 😂
I'd love to hear back, You're friend from over the pond.......
Hello. Interesting hearing about you using the sifter only to remove the chaff. That’s what I have been considering as well as I like you don’t enjoy blowing fines and chaff up in my face. Does it work for you as a tool to just remove the chaff? What size sieve does that for you?
All the best - I hope you are getting good cups of coffee.
P
"We're not necessarily a fan of this uniformity in terms of grind size" he says, with a Ditting Lab Sweet in the background.
a ditting sweet lab is not uniform in any way.
If you take 12g from the middle stage, there are ~13g and the middle stage is in a micrometer range, your 12g dose will be inconsistent. Won’t it be?
I definitely agree it seems fun to experiment but the potential for waste is very alarming. Especially now that we are trying to make specialty coffee more sustainable.
5:26 let me guess... lighttells cm 200?)
What is your opinion on “ bypass “ ? It seems to be getting quit a bit of attention these days. Namely a few loud individuals on Instagram and UA-cam saying it’s bad and that the wave filter also is not very functional. These are kinda strange and strong opinions if you ask me. I would think with the right coffee to water ratio it really doesn’t make a difference if there is bypass or not. If bypass is such a big deal then add another gram or two of coffee right… What do you think? Maybe you could do a video on it sometime.
I have a cheap sifter. It occasionally makes a difference for the better. Sometimes not. Varies by roast. Probably use it 20% of the time.
Which one, if I may ask :)
So diversity and inclusion is also important in terms of coffee … hmmm 🤔