Regrinding Coffee - A Surprising Result

[@tomjagiello5119]

Huge thanks for making a video about this James! I honestly think it's rather interesting and shines more light on how burrs work. I'm fairly sure this is obvious to some people (burr designers are probably saying duh!), but for most it's going to be an eye opener. The whole bean-by-bean feeding came about when I realised how single-dosing causes a coarsening grind profile ie. you get more fines at the start and the as the burr chamber empties, the grind goes coarser. Trying to minimise this I played around with weights stuck on top of beans, but that made it worse (way finer grind at the start and same coarse grind at the end). So I went the other way and figured out super slow feeding means you always end up with the "coarse" portion of the ground dose. Bean-by-bean feeding is of course taking this idea to the extreme. As for regrinding, I find it produces a much cleaner cup on a 71mm conic when using a V60 / pour over methods. Less silt, less muddy notes, just overall better. Augers are the way to go imho, gravity feeding and single dosing isn't perfect imho. Btw the "disk" on the Niche is "inspired" by the above ideas. As for stacked burrs, look at Versalab, they had this idea absolute ages ago, with a cut down conical to pre-crush and a flat burr for proper grinding, all this to avoid gravity and emptying burr chambers affecting grind quality. Last but not least, as I said on Twitter, huuuge props for proper surname pronunciation!

[@Frantixj]

I have the same last name and it really surprised me how well he pronounced it!

[@kasahacker]

in a way, that's similar to how roller mill grinders work, multiple grinding stages. And they're known to have a superb particle size distribution, so probably if you can manufacture the multi burr grinder very well it could lead to a better result than a single pass grinder. I reckon the main difficulty is consistency and relatively slow output.

[@voidremoved]

just don't go inventing my coffee teat... this bean by bean grinding... Just don't go and do bean by bean brewing and attach it to a rubber nipple that dispenses coffee when you tongue it

[@humphrey2703]

You did the "single bean grinding" with conical burrs. Or did you also test is with flat burrs? Would be interesting if the effect is equal or different depending on what type of burrs you use.

[@tyroneedge8267]

Great post- I second your comments about the Versalab- I have one and it is a spectacular grinder, and its small footprint is a huge bonus that grew on me exponentially over time. I understand that they recently released field installable improvements, but I haven't ordered the upgrade kit yet. I can't say enough good things about this grinder- it is a pleasure to use and is really a classic design.

[@bushputz]

Making coffee used to be so simple. Then I found your channel.

[@Vercus100]

This comment is tragically underappreciated. This pretty much sums up my coffee experience over the last several months.

[@tannerrussell9697]

Used to be cheap too. 😏

[@MrMexi-oe8eq]

I used to be happy with keurig pods. Then my I got a French press and grew taste buds

[@Butterratbee]

@@MrMexi-oe8eqyeah but a French press is only complicated comps to pods

[@ola_vii]

Amen. But then again, I’ve managed to make better coffee for example with my moka pot ☕️😊 Thanks to this channel.

[@alharris8861]

Tried this with a hand grinder. Still grinding.

[@SmokinRoach]

underrated comment

[@sosasoseante8757]

Are you done yet?

[@Daphne0804]

It was funny coz i tried double grind before this video, wish fine grind can be finer but end up never pass thru the hand grinder.

[@Martioflorence]

Legends says he still grinding to this day

[@colinmaynard2879]

Steadily grinding one bean at a time!

[@mirnajimenez.hernandez5896]

I got a Nescafe ad before a James video. The AUDACITY.

[@mimachado5546]

Mirna Jiménez.Hernández 😂😂😂

[@laura-lydia7610]

Same. I have a Keurig and now I feel bad about it 😂

[@tim.van.emmerloot]

Hahahah me too

[@neogenzim1995]

Indeed, how dare they?! *sips offbrand instacoffee*

[@nicetom33tyou]

Ha ha me too! It makes me feel good that Google ads aren't as clever as we sometimes think they are!!

[@flatulenzio]

My wife when she sees me grinding already ground coffee: "you did watch a video of that britisch guy again, did you..?!"

[@przemek7229]

Haha, fantastic! :D

[@Joker-qy2fv]

Neeeeee, hab ich nicht. (Nase wächst exponentiell)

[@DavidKD2050]

🤣

[@blackforest_fairy]

Das ist aber auch kein echter Brite... Hoffmann ist ein deutscher Name...

[@flightofthecorvus6411]

🤣🤣🤣 the struggle is real!!

[@spencersmustache2844]

I could see this opening up the doors to multiple stage grinders.

[@michaelguieb2084]

If I'm not mistaken, double grinding was used by a competitor on the WBC few years ago.

[@speaknup8009]

Multi-stage grinders, OR, perhaps grinders that have a way to control the rate of feed of beans to the burrs.

[@JDMeister]

Like the DRM burrset?

[@chahahc]

Wonder if some company will make a residential roller grinder.

[@corwinblack4072]

Or grinder with feeder.

[@remnant24]

For god's sake man, I'm trying to SHORTEN my espresso prep time.

[@jameshoffmann]

I know, me too! (Also sorry)

[@mimachado5546]

Vodkainum I hear you!

[@willnzsurf]

Haha as a former Barista, I felt that.💯Lol😊

[@mikasuryapranata8107]

I laughed too hard 😂😂😂

[@JoeHoltPiano]

Hahaha yes! 😂

[@BariSaxGod25]

I just tried this with filter coffee, and it was interesting but probably not worth the effort. My grinder is a Baratza Encore, and i used a plastic v60 with unbleached tabless filters. I did 20 grams of coffee to 330 grams of water using Hoffmann's ultimate technique (45 second bloom). Before doing this, I thoroughly cleaned the burr chamber and the chute that leads to the grounds bin. I had to put 20.5 grams in to get 20 grams out of a totally clean grinder for this. I usually grind on 13 for this coffee, and for this I ground on 11. My coffee was a medium roast Colombian. Grinding was PAINFUL. In the Encore, beans spin around between the burrs for a second before actually grinding, so it took 5-10 minutes (not sure exactly) to grind 20 grams. Upon a cursory visual inspection, the grounds looked about the same as usual, maybe a bit finer and with fewer fines, but it's hard to say. i brewed as normal, and the coffee drew down in about 3:20, as opposed to the usual 3:23 with this coffee. As far as taste goes, it was a little bit sweeter than usual, but that wasn't the main thing that I found interesting. The tasting notes on the bag are green apple, mandarin orange, and toffee. I find those to be pretty accurate, so they are what I will use to describe this coffee. Usually when I brew, the most prominent note is green apple, but with this new technique, the mandarin orange note became far more prominent, and the green apple sank into the background. The toffee note was also more prominent. It was also less bitter than usual. The bitterness wasn't a problem previously - it was the good kind of bitter, and was not too prominent - but this was nonetheless quite interesting. I'm tempted to try this again, but I've already had too much coffee and I need to be productive now. I hope this was interesting. Thanks for making this video, James. Super interesting.

[@LILB33623]

Calvin Rey Hey Calvin thanks for sharing. I have this exact same set up. Wondering what brand of colombian you use. I've been using the scott rao method for my v60 just because it seems easier. To follow the Hoffman method do you use any app or just rewatch the video? For the Scott Rao method I use his app called Brewtime.

[@felixbach379]

Great comment, enjoyed reading it, it's really interesting.

[@henlolneh]

thanks for the info! what blew my mind the most is that you grind at 13 for v60!

[@lizcademy4809]

@@henlolneh I grind at 10-11 for my Melitta - but I'm using cheap beans from Aldi. [For their cost, they're the best cheap beans you'll ever find. Not excellent, but good enough.] I use 29 grams per 500g water.

[@ashishmittal1078]

@@henlolneh i have also found 13 a good grind setting for medium roast. However, my encore is new and i was wondering which setting u use for a medium roast coffee for a v60?

[@tkaotic]

I did this! I set up my beans in a funnel with a little arduino gadget blocking the opening to regulate the "bean flow rate" for a really consistent drop time (extra I know) and overall I noticed a super super consistent grind more so than just filling the hopper and tested this with 3 different coffee I get from Trade. I was able to use nearly a 2 stop finer setting without choking and my crema and flavor was so much Richer across the board! Really interesting concept.

[@x.zubayrkhandwalla1965]

Can you provide more info on your arduino gadget? I’m super intrigued to try this out

[@BensCoffeeRants]

Dudette! Build me one please. :)

[@rurikau]

When I worked on a brewery I used to run my grain through the mill twice. The first time the rollers were set so they would just crack the grain. The second pass the rollers were a set a touch finer than normal. I ended up with little bits of malt with less flour than in a single pass. By doing this I got a higher extract effiency and faster lauter.

[@gaiabravo]

I really appreciate how transparent you are, how you admit and make up for any mistakes, and respect conflict of interest issues etc. Not enough youtubers do this, and it really speaks to your high level of ethics.

[@alanz90]

Bruh we know he's fair skinned but isn't 'transparent' a bit racist? :p

[@b1_ferg]

@@alanz90 😂

[@ilturcocinque1003]

Changing the amount of coffee that goes through the burrs affects the load of the burr, its speed, and therefore the ratio between cutting,shearing and compression forces,resulting in different grind profile. A higher load produces a "finer" grind, with more fine particles, while a lower load leads to a coarser and more uniform grind (it obviously depends on how you measure uniformity. Controlling the feeding rate of coffee mass is one way to manipulate particle size distribution. multi stage grinding also has a similar effect and its based on a similar principle. Splitting the load of the grinding process into multiple progressive stages produces a more uniform grind,with lower temperatures and higher output. multi stage roller mills used in coffee industry have this kind of features, with controlled feed rate, 2 or plus stages of grinding, adjustable rolls speed, various rolls teeth profiles,densifying stage etc. allowing for a complete control of particle size distribution.

[@vlcr]

I totally believe that this comment should be higher up the list. From my side I'd just add that you can try to measure and control the particle distribution in the final load of coffee being used for brewing. By using tools like KRUVE Sifter or any other sieve set of known sizes and a scale, you should be able to tell how many (in terms of weight) particles of given size range are in the load. Different particles distribution profiles will effect the extraction during the brew and of course the final taste of coffee. I would be happy to see someone (hopefully James himself) digging more into the subject.

[@IMNOTABARISTA]

Multi-step grinding isn't new, but it is new in the hand grinding industry. It is a game changer, opening a whole new world of coffee grinding. The challenge is how to produce uniform particles fast without too much fine

[@mattferguson674]

I've been curious about this topic ever since Kruve released their sifters. I mean, what else to do with the boulders? But luckily I live in a world where James can do the tests so I don't have to. Keep up the good work!

[@darknessblades]

Maybe James can do a Battle of the Kruve. VS a vibrating sifter used in labs. {with Sieves up to 1200 Micron} {Since the Lab equipment serves the same purpose but it is only automated, and has more sieve choices}

[@Roont3]

Avid Kruve sifter user and data recorder here. For about 80% of coffees (light roasts), they're clearer and sweeter as a V60 with the grounds sifted, and then the boulders re-ground one time. I toss about 2-3 grams of fines per 15g dose.

[@billtotman]

@@Roont3 - Thanks for sharing. Since I use a Clever, I would just throw the finer grounds on top of the crust and stir it in later in the brew cycle.

[@DJxSGGxNeo]

I tried this years ago, my coffee grinder jammed up. So be careful.

[@luke78333]

Hey James, I've recently come across your videos and since watching them, the coffee i'm making at home is the best I've ever had anywhere. I hope people realize that you have brought world-class barista coaching to every day people, using every day language people can understand in some super entertaining videos! Thanks heaps! Luke

[@finspin4984]

Been drinking Square Mile Los Ancestros all week. Between the coffee and your fun and light videos quarantine is that much more bearable.

[@zoes7434]

2 years too late but I tried slowly grinding my coffee beans in my hand grinder, I didn't add the beans slowly I just ground a lot slower, and I'm genuinely blown away by the results. An amazing cup of coffee! Everything else was the same. Same grind setting, same beans, same ratio, same brew method, same timing.

[@Cezve_340ml]

Another late response but still: does this mean that potentially slower settings for the grinder's motor would do the same job without need to slowly feeding the beens?

[@thekiwisage]

@@Cezve_340mleven later response, but lance hedrick has commented a lot on how lower RPM grinders produce less fines and have less retention

[@mattferguson674]

I made a comment as I sat down to watch the video that Jame was doing the work so we don't have to. I've finished watching and it ends up, I was wrong. We've been given homework! Time to grind...slowly.

[@jpjay1584]

careful with those early likes. I will not do the homework (due to absence of a grinder) so I won´t regret my like. I hope he doesn´t find out.

[@Koorstag]

I always grind slowly because I only have a hand grinder. lol

[@satriyodibyos1930]

@@Koorstag Me too hahaha

[@mrkesu]

@@Koorstag I hadn't thought about that, but it's interesting to think about it. I wanted to get a hand grinder for travel, but now I have another excuse, scientific comparisons!

[@raphaelmcginnis3835]

hey james, I would like to know if you would be intrested to make a video on how you clean your equipement. Maybe talk about the effect of different cleaning methodshave on your extraction. I do believe that most people (me included) do not maintain our tools well enough.

[@SteveFullerBikes]

THIS

[@UncleRiotous]

Yeah. Me too.

[@ericrogers4690]

This would be great. I’m a relatively new V60 brewer, and desperately trying to figure out why my it is taking twice as long as it should to finish brewing. The only way I’ve been able to get reasonable results given this brew time is setting my Baratza Sette 30 on the coursest setting (30). I have attempted to clean it many, many times, but maybe it’s not sufficient. If a proper cleaning doesn’t yield better results, then, we’ll, I have no idea what else to try.

[@dompercy]

I agree with this idea too

[@AquatikZero]

@@ericrogers4690 Hey I can probably give the assist on this one-- Are you stirring/swirling your v60 too much? I found there was a sweet spot for how much you want to agitate your v60 brew around. His v60 tutorial video has tons of depth but.. Try giving this a shot for a comparison: when you brew next time try not swirling/stirring and avoid running water on the sides. You'll see the brew time go down quite a bit. I personally got into pour over about two weeks ago; realized I was stirring too much and it was okay to be a little more aggressive with the first half of pouring. I don't make a perfect cup, but it's definitely gotten better with practice. 😀 TL;DR- swirl lightly. use hot water. pour faster in the first half of the brew and level for the second half!

[@notphilipbrown]

i would like to see one niche grind coarsely directly into another niche grinding finely , double instantaneous grinding.

[@UncleSkiBum]

It would be like some Wallace and Grommet crazy wacky invention

[@WonderHugo]

This is the future.

[@albuu77]

Yaaaaaassssss!

[@stirfryjedi]

Sounds like that would put it in a very niche market sector (sorry I had to)

[@damfadd]

double. burr set under one another

[@stanislawcronberg3271]

EK43: I can grind 20g/s James: No

[@dsacul]

It may be why EK43 is so good. Given it's speed and single dosing it is by default equivalent to grinding few beans at a time. Hence why it need very fine setting for espresso...

[@mikni4069]

The EK43 has a feeder so it’s basically feeding those massive burrs a few beans at a time, secondly there is never bean pressure on the burrs this is both an effect of the beans fed behind the burrs and the orientation of the burrs. It has therefore close to no effect to feed it slower.

[@RedmanJones]

Always a pleasure seeing an upload from Sir Hoffmann, patron saint of coffee

[@benfan7434]

Hoffmann*, put some respeck on his name.

[@RedmanJones]

Respek restored

[@marcelmoura1774]

I absolutely love how this guy is 100% ready to question and put to test his own ideas again and again. To me this is the signature of scientific integrity. As a porous media scientist myself, I sometimes feel that this kind of approach is frequently lacking in much of the scientific community. Not many people have the guts to question their own beliefs and claims, and the lack of this questioning halts much scientific progress. In a world where people are ready to question their beliefs, science moves faster and coffee tastes better. Thank you again James!

[@danielarms8192]

Hey James, I'm a barista from Aus and drink almost exclusively filter coffee at home. I use a commandante hand grinder, and I have taken to grinding with it on its side to slow the coffee down before it goes in. I find that it gives much cleaner and sweeter coffee profiles. I know hand grinders are a different, much slower beast then electric but I think that it still hold merit. Thanks for your videos!

[@petarzadraznik5422]

After watching this, I tried feeding my beans into a hand held grinder a few at a time. V60 pour over method. Definitely a slightly sweeter result with the same beans and method that I had been using everyday, for at least a week. The conundrum: knowing my coffee could taste better...but having to grind for ten times longer to achieve it. For some maybe an easy answer:grind longer. Makes me question just how far I will go or how much of a perfectionist I am. My coffee making has become an S & M experience. LOL!

[@keijimorita1849]

Your last sentence applies to lots of things when taken to a high level!

[@ellenmarch3095]

You had me at coffee. You kept me at S&M. 😂

[@IMNOTABARISTA]

MOMENTEM, the true dual-burr hand grinder that makes regrinding simple and fast, no more suffering for regrinding

[@abubarista]

The title sequence was absolutely brilliant!

[@snowdogs5432]

You could make a multi-stage grinder as some have mentioned- you could also refine things and have a grinder that only allows one bean in at a time to REALLY slow things down while letting you "set it and forget it."

[@YouEligat]

Aaand by dealing with single coffee beans (or quantums of coffee) at a time, you could call this new machine... THE QUANTUM GRINDER!

[@MelindaGreen]

One *could* do all kinds of things, but first we need to know *if* it works, and if so, *why* it works. Asking thousands to test it is the right way to start. Innovation will happen if it's needed.

[@worawatli8952]

I can see the future of hi-end grinders with 4 stages. lol

[@Stoney3K]

@@worawatli8952 I can see such a thing working for people who are really, really adamant about getting the perfect espresso. Most mainstream grinders are intented to have high throughput because they will also be run in coffee shops. Such a grinder would be a huge... niche... market. The Niche Quantum?

[@IMNOTABARISTA]

@@MelindaGreen It works, MOMENTEM works

[@carlosbornes]

I've built what I call a small feeder to feed beans into my Baratza Encore I noticed that like this I can get a much more uniform grounds. But I need to select a much lower grind setting.

[@UncleSkiBum]

Ooh interesting will have to try this on my encore

[@lizcademy4809]

Plans, or at least some guidance? I was thinking of trying this with my Encore this weekend, when I have time to feed beans in slowly.

[@William_Saint-Agne]

How have you made it out of?

[@rbain2813]

How would one go about that?

[@carlosbornes]

Nothing super fancy I just 3D printed a funnel like device with a small hole that allows feeding 1 bean at a time. With smaller beans feeds more than one and bigger one do not work but anyway it works for me for sure you guys can think about something better suited

[@aaronlarson479]

I just tried a variation of this as a pour over. I'd been wondering about double grinding for a while, but this idea of feeding the beans slowly was intriguing enough for me to finally try it. I slowly ground a 22g dose at the coarsest setting on my Baratza Encore, then set the grinder about 3 clicks finer than usual and fed the grinder slowly, about a pinch at a time. Then I brewed a V60 at 16:1. I don't want to comment on quality until I've tried it a few more times, but even at a significantly finer grind setting the brew finished about 30 seconds earlier than planned, and drawdown didn't slow near the end like I'm used to. This would seem to indicate a much lower amount of fines.

[@IMNOTABARISTA]

How about the cup taste?

[@pashasoofi30]

Its 11:00 pm, I tried it and yeah it is sweeter, and noticably so. But I can't sleep now😂.

[@naturligfunktion4232]

But you did good for science!

[@whazzat8015]

That's why god made Scotch whisky

[@feliciabarker9210]

Hoffman big brain: What if we could combat regrinding... by regrinding?

[@colinmaynard2879]

Felicia Barker Indeed it’s the same with “how to get the best brew from a french press”...don’t press!

[@ilrompiscatole5414]

Two months ago I didn’t really care about coffee. My coffee tasted like burnt tires and so I just didn’t drink it 😬 Now I’m using the right water, measuring things, timing the shots, trying to taste different coffee, investing in better equipment and pulling shots just to improve my technique. James, what have you done 😂

[@anonym_s5031]

But does your coffee taste better than burnt tires though?

[@rhetwylie1786]

Nope, but it's the journey not the destination. -_-

[@justme...]

You ruined your peaceful life

[@colinmaynard2879]

So you had an espresso maker just sitting there? Jealous...

[@petegalvs]

@@colinmaynard2879 My thoughts exactly!

[@LarryLatham101]

One of the wonderful things about this particular community is that there are a lot of grins and sometimes outright laughs to enjoy reading the comments. Not to mention some great ideas, especially for experimentation. A pleasure. I always learn here. 😊

[@nibsabbath1825]

I just tried this with my morning brew. The results are definitely interesting and noteworthy. I use a plastic v60 pourover, Baratza Virtuoso, and a locally roasted Colombian coffee, prepared using your pourover method. On the Baratza, I typically find myself grinding somewhere between 16 and 20 on the dial, depending on the beans, but for this experiment I took it down to 10. I performed the experiment by dropping 2-3 beans in at a time and letting them grind the whole way throigh. 20g beans in, 250g liquid out. The Virtuoso is pretty consistent as is, but I was genuinely surprised to see how much more consistent the grind particles were. As for taste, the resulting cup was just about perfect for this roast. It was significantly juicier and more balanced then my previous brews.

[@inuyashaspet]

I actually found out about regrinding from Jianing Du, the brewer champion from 2019. She recommended grinding at the coarsest setting, then SIEVING the fines through a 1000micron mesh, then regrinding it at the desired setting. That might have your desired effects without the problems of creating extra fines (since you sieved it away) and not having to worry about the slow grinding.

[@SunniePrito]

Same here, I recently found about Jianing Du, and I heard from her this first, I might try it to my beans

[@LordDemonos]

I've been a subscriber ever since I saw your french press method. I've grown to have a much better appreciation for my coffee and am always trying something new. Videos like these are absolutely fascinating! Keep up the good work!

[@The34gl3]

Spending hours re-grinding coffee? Sure. Ironing my shirts? Waste of time. Love your videos, I also find ironing a waste of time.

[@Call-me-Al]

I mean, there are plenty of shirts made to not wrinkle so you don't need to iron them... Non-iron shirts I think they are called, even though that sounds like you can't iron them and not that you don't need to.

[@bertocentofante]

Dude I love this stuff! Will I ever try it, probably not but at least I know about it now. Thank you for making your curiosity public, this channel keeps getting better !

[@mattjanzen2344]

I'm wondering how this ties in to grinding at a colder temperature - if part of the equation is that the grinding process inherently increases the temperature of the beans, and breaking up that process might allow the bean temperature to come back down. Also, consider the process of bruising mint and other herbs. Damaging the cell walls releases bitter compounds while only bruising the exterior allows the oils to be extracted more sweetly. Perhaps the extended grinding of whole beans when the hopper is full serves to extract more bitter compounds. Take a page from Dave Arnold and employ liquid nitrogen.

[@Stoney3K]

There's been a long-standing myth that grinding frozen espresso beans will lead to a more consistent grind. I wonder if someone actually ever tested it in a more scientific manner.

[@hans-martinlauer2959]

This was exactly the thought, which came up in my mind when I watched this video: What impact has the (increased) temperature, when the beans are "stressed" in the grinder for a longer duration? And vice versa: Could this effect be compensated by using deep frozen coffee beans? Any experiences with that?

[@danielpincus221]

I took the challenge. Brew Method: James's Ultimate French Press Baratza Encore grinder set at 12 39g Intelligentsia El Gallo Peru blend 656g NYC water Brita Filtered I turned on the grinder, then slowly fed the beans into the chamber. I didn't time it, but it did take longer, though not as long as I expected. Result: The foam sitting on top of the cake was a bit smaller than usual. More central rear-tongue engaged in the flavor. Less complex in a nice way. Sweeter and cleaner taste. No doubt, fewer fines. The acid test, so to speak, was the 2nd cup, some 20 minutes later. No overextraction and souring. Next time, I will carefully inspect the ground coffee. The only negatives: extra work, time and noise. Conclusion: Big improvement. and worth the effort.

[@arathorn8]

So no 2nd grind, just slow feeding the beans to the grinder, yields a big improvement. Interesting.

[@arthurskudra50]

Greetings from Canada!! I think you're on to something here James!! I just tried out slowly putting a measured (18 g) amount of beans of one of my favourite locally roasted single origin coffees (B.F. Crow El Paraiso) into my Baratza Virtuoso grinder, and biases aside, I gotta say it made what is usually an impressive cup of coffee noticeably better!! I will have to experiment more!! It was very apparent that the grind consistency was the best I have ever seen from this grinder, I had less "fines" accumulate on my paper filter, and the bloom seemed a bit better as well. But first, I think my grinder deserves a thorough cleaning this weekend!! My procedure: 18 g coffee beans, Baratza Virtuoso grind setting of "14", slowly added the beans to the grinder while running over a period of about 45 seconds. Aeropress inverted method, filtered water just off a running boil, 50 g poured over the ground coffee for a 35 second bloom, then another 150 g of water added, at the 60 second mark I stirred 10 x, let stand for 30 seconds, used an Aesir paper filter, squeezed out what air was trapped at top, then flipped the aeropress and extracted the coffee into a mug until the 2:30 mark. Added 50 g more hot water to the mug, then poured it all into an Avensi Alto glass to enjoy!! Gotta try this again!!!! :) bfcrowcoffee.com/product/el-paraiso/ www.aubadecoffee.info/online-store baratza.com/

[@GrumpyGrunt]

"Little" Niche? That thing is an elegant beast. The one piece of gear you have that I really, really want. Stay well, James.

[@nofam]

It was James' initial review and the fact that it kept popping up on subsequent videos that led me to order one. Only shame is that I have to wait until August to get it!!

[@bjlprice]

Did this on my V60 filter this morning. Kept my usual grind setting for this coffee (first 'p' on aeroppress) on Wilfa svart and fed the whole beans in one to two at a time....It took forever. Dosage of coffee was 22g to 360g of water using 'Hoff' technique. Interestingly the draw down was quicker at about 2:30. The stream of coffee hardly slowed at all right to the very last drop of water so I'm assuming less fines!? Taste wise one of the notes was 'Jasmine' which hadn't really shone through on previous brews but this one was a total JASMINE fest in comparison! Less brightness and acidity but totally worth trying again........who doesn't need an extra five minutes added on to their morning coffee routing right!?

[@pmmp7641]

I've ground beans very slowly on the coarsest setting in my Encore and reground very slowly three clicks lower than usual for V60. It worked! It was more uniform, and the cup was cleaner and sweeter!

[@IMNOTABARISTA]

Regrinding is becoming popular, and there is a hand grinder made for regrinding coffee :) MOMENTEM

[@baronasmedyje]

9:21 I was screaming when you were holding your fingers in the grinder

[@bradleyreed5762]

The heavens opened up here just North of Bristol in the UK so I decided to give this a try. Unusually for me I watched the entire video and followed the instructions. The espresso is delicious. Love the videos!! Thank you...!!!

[@danielpincus221]

I continue to be happy to report that the time spent putting ten or so beans into the chamber at a time yields a superior brew. When it's my time to go, I will not regret the perhaps few extra days in total it took me to grind coffee properly. Those will be remembered as grinding days well spent.

[@Rekmeyata]

What? there won't be coffee in Heaven? are you sure?

[@IMNOTABARISTA]

Morning coffee becomes afternoon coffee because of regrinding LOL, how about a manual grinder with two burr sets? MOMENTEM

[@GregHall66]

I’ve been watching your videos for a couple of weeks now and I have to say that you have changed the way I look at coffee and how I am going to brew it as well!

[@Namulous]

James, thank you so much for sharing this. I tried using my comandante ironheart hand grinder tilted at an angle to limit the feed rate. Huge difference in grind and taste. Used to do this to decrease resistance when the lido 3 was my daily driver per orphan espresso's recommendation.

[@IMNOTABARISTA]

What if there is a hand grinder with two burr sets designed for regrinding coffee? MOMENTEM

[@raawahtiiger]

It's nice to see a passionate explanation about coffee preparation which is free from arrogance.

[@t23wang]

this reminds me of Jia Ning Du's winning recipe for 2019 world brewer's cup. Granted it was a pourover not espresso but she also grounded her coffee twice, once coarse and then again finer.

[@SteveFullerBikes]

I was wondering if this was applicable to those of us who are primarily pour over people. His comments about the end of the grind being coarser make me want to give the "slower bean feed" option a try.

[@Fatbutnotflat]

Also her intention was to remove silver skin using Commandante grinder first.

[@chrisruss8332]

Hi James, I’ve finally tried this out and think I can agree with your comments on the changes in the cup. Is it a lot of work for a cup of coffee . . . Yes absolutely, BUT as a weird coffee person, fun also. I was amazed at the difference in grind setting required. On my Kafatek Monilith Flat the grind setting went from a 4.2 back to a 2.4 which is significantly finer. It would be super interesting to see the size distribution changes here. Obviously the fines are proportionally reduced with a a narrowed band width over the peak size. I’ve 3D printed a mini hopper/auger to drop in the beans at a controlled rate which makes the process less intensive. I did say I was a weird coffee person didn’t I. So far, it’s borderline obsessive but it’s my hobby so I figure I’m allowed to indulge. And if your watching these videos you are leaning this way without really knowing it! Keep making these videos, they are fantastic.

[@siddharthkrish]

Thanks a lot, James (& Tom) for adding another few minutes to my coffee routine. You mentioned in another video that buying an espresso machine at home is because you want another hobby. Trying all these things is part of having a hobby... I did two experiments, 1st - ground coffee twice & put it in slowly both times, 2nd - ground it once very slowly and OH MY GOD! I will not be able to go back to just dumping the coffee in the hopper ever again. The coffee is sweeter and fruitier. Is it the best coffee I've got from my machine? no... but it's so much more consistent & Oh so close to the greatest shot I've pulled. I prefer the 2nd method, i.e. putting coffee in very slowly (took me 90 seconds to put in 15 g). I did have to grind the coffee finer than I normally do. I don't mind that at all, I've been unhappy about the coarser setting in general for a while now, finer would choke the machine often, but this time, no choking at all. I'm using the Breville smart grinder pro with the Breville express. The puck was prepped with a distributor & a calibrated tamper (I'm still far away from being able to tamp properly without it).

[@IMNOTABARISTA]

Awesome happy Sid K :D regrinding now is possible even on hand grinders, check MOMENTEM, dual-burr hand grinder makes regrinding easy and fast :D

[@garygreene8551]

As a practical approach/experiment while making my pour over this morning I fed my Baratza Virtuoso a teaspoon at a time, placed cover on to keep beans or fragments from hopping out, listened for burrs to clear and then added more. Took longer as expected but not painfully so. Grind was coarser and more uniform. The burrs were also much cleaner when all was done. I then made a pot and 2 clicks finer than usual seems to work pretty well. I like the technique and will continue grinding this way trying different settings. Thank you James for all of your helpful information given in such an enjoyable way. I look forward to what you’ll come up with next.

[@johannesbrahms9528]

This pushed my morning brew from "pretty good" to "excellent." Feeding my Baratza Virtuoso (old model) whole beans at a slow pace definitely made a difference, and even more so did feeding in coursely ground beans. Gone is the hollow taste from my morning brew and right up front is all the tasty goodness. This is now a part of my daily routine.

[@IMNOTABARISTA]

How about we make your grinding routine more pleasant and short, would you like to try MOMENTEM, a dual-burr hand grinder?

[@johannesbrahms9528]

@@IMNOTABARISTA I'm down.

[@dahlinsprilla8081]

Wow! This is a game changer for me. Been doing this for the past 3 days now and my coffee (v60) is way cleaner, sweeter and a nicer acidity. I have a wilfa uniform grinder and had my grind setting around 26, but with this method I can brew with the setting at 22 with less bitterness and more sweetness than the original setting.. just wow!!

[@JohnLee-ud8tw]

Wonderful video, James. I love the content you produce. Now I’m waiting for an inventor to produce a two stage, single dosing grinder. Can you imagine? First chamber produces the “unusable” coarse grounds that it is slowly fed downward into a second grinding chamber to be made into espresso grounds. Sounds crazy, and expensive, but what is coffee without ridiculous innovation and technology pushing the boundaries?

[@leegollin4417]

This is a game changer, but not how you intended. I decided to try this with my Capresso Infinity, a cheapo. I tried slowly feeding the grinder instead of pouring all my beans in the hopper. Viola!!! The most even grind size it ever produced. Perfect tech for an inexpensive grinder to improve it's performance....

[@brettfuller6603]

I am seeing people complaining about how this experiment is amazing but so time consuming. Just buy a sloth and train it to drop beans into a hopper - great coffee, saves tons of time, and a new pet.

[@Call-me-Al]

I personally would prefer building a Rube Goldberg machine over a sloth. Especially as the former can include a sloth or a dozen if one wanted. And as you know, the more sloths the merrier!

[@Mrch33ky]

Now that's using the Ole Noodle!

[@pedrolanna1551]

Thanks to this, now my little nephews have a job.

[@RomainGuimard]

After experimenting with my already modified for single dose no retention (yes, really) super joly grinder, I decided that I'm going to have to modify the feeding mechanism to allow slow feeding because that does make a real difference in the cup. It's an extra step but maybe that's going to allow me to remove the "stirring the coffee with a whisk" step prior to put it in the basket. It sounds silly but I noticed that since I was doing single dose, the coffee grind wasn't even from start to end (popcorn at the end...), I wanted to even it in the puck and that whisk thing was really making a difference (I could tell if I forgot that step by being distracted). I'm more and more convinced that the grinder and the distribution method are the most important parts of espresso making (I have a Rancilio Silvia with PID). Anyway, thank you so much for all those precious advises.

[@SebatRavhin]

In the end, it is all about grinding the beans with a high uniformity and consistency - a very narrow, but high gauss curve. Everything you do, needs to be better for at least one, and equal for the other. I am very curious to try this with my mini moca but I would also like to use the grind size software you used earlier to see if you can see a difference instead of tasting it (I trust your taste buds more than mine). We could even do a small design of experiments to see how robust the system is - yes, I gonna try!

[@MarkEichin]

Yeah, after *making* coffee with it, the next thing to try is either filter sampling, or just "spread one gram out on some white paper and photograph it" and get some idea of the grind size distribution. (A single-bean-at-a-time grinder could have some very different design approaches...)

[@hans-martinlauer2959]

Let me know the results! Very curious....

[@Taurickk]

It worked! Waaaaay less fines when feeding in on my Sette 270. I messed up and let a few more in than I wanted at one point and I still ended up with a 2 minute faster drawdown and no mud in my bed :o Thanks so much James! Made my coffee taste much much better

[@IMNOTABARISTA]

Regrinding works, try MOMETNEM too, easy and fast regrinding everyday.

[@ruthersplat]

Just had a go - full beans fed slowly. Grounds were visably coarser and I pulled an 8 second shot rather than my usual 25-26. It was underextracted (as expected) but still tasted ok and I think I also got more sweetness but you may have just made me imagine that with your analysis. Will try again at a finer setting.

[@baselsalam]

He did mention you have to grind finder, but the uniformity you'll get will be improved.

[@Karreth]

At my summer house we have an old wall mounted coffee grinder that's set up for grinding very coarse coffee for boiled coffee (or whatever it is called in English). We've found that if we run the beans through twice, it produces coffee that's perfect for filter coffee. Tastes great. Though everything tends to taste good there, sea, sun and vacation sets a great mood.

[@MirrorCoffeeRoasters]

A surprising result is an understatement haha. This is so strange yet it is what it is. If the shot was tasty then it's hard to say otherwise. Thanks for the video James!

[@sengchiang1992]

Yes, it's sweeter. Tried before. Grind twice but like you said.. It will jammed up. Putting it slowly one by one is a good idea. Dammm.. Everything that's nice takes time.. Great video!

[@georgestone8099]

I do this just to get a consistent grind size, with my cheap Hario hand grinder. Works great, and doesn't really take that long. I like the process of making coffee so the extra time grinding doesn't really bother me. I don't feed it in bit by bit, though. Just shove it all in again and give it another go over.

[@SkeleTonHammer]

I had the same thought but hadn't tried it yet. In theory, at some point you'll get to the point where every piece of coffee is now a maximum possible size. This might mean more consistent. Though, it seems it might introduce more opportunities for fine coffee dust to accumulate.

[@RayCornett]

Great video. I thought I was the only one who reground grounds. I do not as of yet have an electric burr grinder but do have an old style traditional burr grinder with a hand crank. Once I got it dialed in and learned exactly where to set it to get each grind I wanted I began regrinding commercially purchased coffee as necessary with great results.

[@brekkoh]

James new scientific method, take something we've done one way for decades, assert it could be wrong, then spend 15 minutes proving the answer is... possibly.

[@MirrorCoffeeRoasters]

He does it far too well.

[@r_bear]

That's a pretty standard thing in science, actually 😅

[@JaxMerrick]

@@r_bear I was about to say, isn't that a core concept of "null hypothesis"?

[@stirfryjedi]

I just love how "taste" remains the standard of measure with James

[@Call-me-Al]

@@stirfryjedi what else could be?

[@ProjectMockingbird]

So, I was watching this and reminded of what I do with my Bialetti 6790 hand grinder. I do two things: 1) I removed the handle and since the handle post is the same size as my drill hex attachment, I can use my drill set on low speed/high torque to grind my beans. 2) I grind REALLY REALLY slow with the "2" setting on my dewalt drill and this gives me great torque and a higher precision of low speed. Since you hold the Bialetti as you grind, you can actually feel the speed of the feed. I get a really consistent grind size this way and it's not TERRIBLY slow (but it is slow). After your video, I decided to try a regrind with this method and I am pretty sure it took my really consistent grind up a level...not like a HUGE margin, but better. Once again, being able to control the grind speed and having the low end torque on the drill setting it made it so that it didn't make a ton of fines. I don't know what other hand grinders have removable handles that you can use with a drill, but would be interested in what you thought about using a drill on low speed, high torque with a hand grinder.

[@brekkoh]

Please let the answer be 'no' I don't have the time to grind by hand twice every morning.

[@hjaltihjartarson]

Hand grinding is already slower and should have a cleaner throughput already I would assume. Will it do a difference? You should try it!

[@tysonking1805]

Hjalti Hjartarson I think it has to do with the coffee in the chamber rather than speed

[@NeoAkira101]

@@hjaltihjartarson Did you even watch the video? Cause you clearly didn't.

[@454Casull]

@@NeoAkira101 Well, we don't know what the impact of the burr speed is. Maybe this "undesirable" regrinding effect is negligible at slower speeds such as those you might produce in a hand grinder.

[@hjaltihjartarson]

@@tysonking1805 Yeah, you are right :)

[@danielkbishop]

I tried this out with my cheaper oxo grinder for this morning's v60. Dropped the grind setting from 7 to 6. Slowly fed in beans. Got a fantastic cup. Looking forward to playing with this technique more! Thanks!

[@SentriSable]

Everyone: NO you cant just regrind ground coffee! James: Coffee Grinder go brrrrr

[@benjaminwilliams2859]

*coffee grinder go burrrr

[@YourLocalGuatemalan]

I tried this with my v60 just now. I preemptively set my grinder finer in anticipation for a drastic change. It seems I didn’t set it fine enough -maybe one or two clicks short- because this method provided a much courser overall grind than I was expecting. Still, there were visually less fines in my brew and the grind seemed consistent enough. My biggest finding was how my final product -my drink- was noticeably less acidic than normal. It’s important to note here, my brew time was also 40 seconds shorter than usual. This could be due to not grinding fine enough but I certainly don’t feel the coffee is under extracted. It has a very pleasant mouthfeel to it and many of the origin characteristics still shine through. All in all, the coffee is still delicious. I may have to continue to play around with this while keeping notes to truly compare and contrast. I do find the staggering difference in grind size to be pretty interesting, though. Perhaps this may even benefit from pouring the beans in slower since I maintained a slow, yet moderate, pace for the sake of time. I’m sure you’ll reach diminishing returns at some point or maybe you’ll invent a grinder that does one bean at a time, first. Either way I’m glad you’ve introduced us to this new area of technique. It opens the door for even more nuance in an already over complicated process...and I love it ☕️

[@Semiosphere]

Seeing James put his finger in the coffee grinder for quite a long time while talking was just kinda scary.

[@davidfriend5808]

In a way I've been doing this with my pourovers recently. Stuck at home with my basic hand grinder, I've been sifting the boulders and then regrinding those in order to get a more uniform grind and not waste beans. I do notice it doesn't quite get as fine when I regrind the boulders, but I could change to a finer setting for the second pass on the boulders. Great insight and video!

[@chadrobert116]

I don't even have a grinder, why do I keep watching these lmao

[@tireld17]

i'm loving your cool intros. First, the zoom in on all the instant coffee types before exploding on the ground. Second, this portal looking, in through the top, out through the bottom flow? So creative!

[@parsleysprinkler6477]

Back when i was competing in a local filter coffee throwdown, I was told by my instructor to regrind my coffee. The purpose was to remove the chaffs so it doesn't bring any unwanted flavours into the coffee. We ground our coffee in the courser setting, blow away the chaffs and reground it to the desired setting, and the result was... negligible, I would say.

[@IMNOTABARISTA]

Depends on the coffee and your brew methods?

[@jeffsullinger9565]

I made my afternoon coffee right after this video. I used only 5 beans at a time in my hario slim plus. The grind was still no where near being uniform but the cup of coffee tasted noticeably better than normal. There was absolutely no bitterness and it was much sweeter.

[@AM2PMReviews]

Me on the phone with customer service...🤓 "James told me to do it!"

[@florapanjaitan7318]

Tried it. With my so so grinder, brew it with V60 Hario dripper metal filter. It turned out AWESOME. Noticeable sweeter then my usual and more balance. Definitely my new way to grind coffee beans.

[@no_activity]

I would be interested in knowing what the grounds look like under a microscope. The geometry of the grounds almost has to be different in some way.

[@daisy180709]

James` next experiment surely ???

[@IMNOTABARISTA]

Yes, it must be different, waiting for something to share that experiment

[@Mrch33ky]

I've done this by hand. Used a rolling pin to break down a large amount of beans and then hand ground the result - primarily to save time in an office environment, also to avoid disturbing people near the kitchen with an electric grinder. May have to revisit for pour-over purposes. To the Coffee Lab!!!

[@Papi_Gandalf]

Instructions unclear, I poured bloom sludge in my grinder

[@frankfang9304]

You probably did it the wrong way. I think it should be the leftover sludge lol.

[@Stoney3K]

Now I understand the "KEEP WATER AWAY FROM GRINDER" warning that is so blatantly displayed on my Barista Express. I wonder if I could regrind espresso though...

[@pawenowakowski4209]

You made my day with this comment man 🤣

[@danielscully9356]

Okay James Hoffman! You actually got me to try this. To cut to the chase, I think you are on to something very legitimate. I painstakingly did two beans at a time in my manuel burr grinder, making sure they were on opposite sides of the burr, so as to keep from piling up together. I set the grind setting just small enough that it would surely make a bad cup of both over-extracted and strong (ie too much coffee) coffee. The result was very different than the normal expectation from the typical way I'd grind the coffee. Overall the grounds were smaller. There were some bigger grinds that stood out, which were larger than my usual much-larger setting. But! But, there was no powdery fines to be seen with the eye. There was some small grit-like pieces. These were nowhere near the small size of the typical dust-sized fines I would have. And, this was on a smaller grind setting. It did take me over ten minutes to grind enough just for one cup on the v60. I did my normal recipe for the v60, which is very similar to yours. (Ie controlling temperature, weight of coffee and water, timing bloom, pour, and filter/drip times). As I am nearing the bottom of the cup right now, I can say that I would not have expected the results before watching this video. Even though the smaller grind setting would normally turn this into a terribly over-extracted cup, it is not over-extracted AT ALL. The extraction is almost perfect, and is only barely too strong. This coffee from PNG has some of its nicer tasting notes coming out with noticeably much less of the unpleasant bitter tastes/notes. The single test I did definitely shows that there is something to this concept. My personal conclusion is that it is not worth the extra time for every cup at home. But, if I needed to pay more for something like a grinder that has two different burrs in it, or has a pusher or conveyer belt to feed beens one at a time, that might be worth it. If you have the opportunity to influence such a thing to be made, I would be very interested in knowing about it and in purchasing it.

[@ThePlayahans]

James, you are such an MVP for giving away free Coffee for people who appreciate it but potentially cannot afford it right now. That is such a nice move of you! Luckily I live above the store of a local coffee roaster which is really affordable but my god, I think you really make some people very happy with your coffee packages. Btw: We are still waiting for the Tiramisu-Shenanigans.. I hope you havent forgotten ;)

[@hyunsukko5847]

Many competitors are using this method . I used for removing all the chaff . But i had to re-dial to make right taste . Thanks for the advice.

[@thwifty]

The 2019 WBrC champion Jianing Du mentioned that grinding twice is good and that was what she did in the championship competition.

[@PontusWelin]

I tried this for brewing and it seems good so far. I have a Wilfa svart and with these beans I usually grind on the setting dot under "RO" in "AEROPRESS" and brew at 90C. I now tried first grinding at the coarsest setting on the grinder and regrinding (very, very slowly) at two steps coarser than my usual setting. It looked very uniform and I didn't really know if it looked like a good coarseness. But I brewed it with the V60 method I learnt here on the channel. Still att 90C. It took about 2.20 after the bloom and the coffee came out perfect. Sweet and clear with a bit of (good) acidity. I will try it again. Maybe do an A-B test if I have the energy.

[@yoditonugrahacky765]

Du Jianing used similar technique on her 2019 World Brewers Cup winning recipe.

[@jerther_]

Wow! I had coffee beans that produced significantly more fines than usual in my already-not-so-great Capresso Infinity, so I tried feeding the beans in very slowly and the result is like night and day! Almost no fine! This combined with the water spray trick, I feel I now have a very decent grinder, and our brews are significantly better! Thank you so much! ♥️

[@IMNOTABARISTA]

Regrinding is possible :D

[@y2kkmac]

Interesting, I recently started using my grandma's old manual grinder to make Turkish coffee. The only real way to use it is to hold it horizontally and knock a few beans into the burrs while continuously turning the handle. Too much at once and the grinder just seizes up and is impossible to turn. However, it only took fingertip amounts of grip on the handle once I got the hang of feeding beans at a slow enough rate. Not exactly a scientific report, that's just what this video made me think of.

[@alexcrouse]

I've been regrinding because my crap Sboly grinder won't go fine enough for espresso. 2 passes at the finest setting does alright!

[@moonlightbuildscy4325]

JUST had this question this morning and then hoffmeister dunks on me with this

[@jasper915]

Haven't reach this advanced stage of the coffee rabbit hole yet, might come back in a couple of months. Thanks though James!

[@stevedimitriadis]

What if you ground coarsely, blew away chaff and skin, then reground...

[@tjleonardo530]

Interesting, so I drip fed my 30g beans in to my grinder this morning, fortunately it has no safety switch to override like yours does, naughty Wilfa Svart, the 30 second cut out kicked in twice and so I took almost 1:30 to grind, I actually found it quite therapeutic and it distracted me from the time it took the kettle to boil, used your ultimate pour over technique almost perfectly and yes it's changed the coffee in a good way, like being within 2 clicks (on the fine side) on the Wilfa, going from almost dialled in to nailing the perfect grind for me, whether this is real or just the power of suggestion needs further study and with fresher and different coffees too, this batch is a week old and I'm halfway through it. Worst case it appears to make no negative difference and the extra time doing something while the kettle boils is calming at some level.

[@HomunculusPrime]

Hey James, just a question - do you think this experiment would translate to hand grinders? Would grinding slower using the hand grinder produce a similar effect?

[@alitavassoli3717]

Me too

[@MosaTrio]

Same here! Eager to try this on my HG one.

[@AlvinAriesta]

I only tried once, my coffee was with milk, and it was less bitter. Still far from any conclusion though.

[@olivtrees8749]

I don't see why not. Just load the hand grinder with a few beans and grind them before putting in the next few beans, etc, etc. Would probably be easier on your arm muscles too.

[@JC-fj7oo]

I know a lot of hand grinders don't like to grind espresso/turkish level grinds in one pass. You can do it but the beans don't feed well and you end up with a lot of work and fines. What a lot of people do is pre-grind their beans coarse (could use a cheap grinder or even a blade mill for this) and those smaller pieces will feed into the burrs faster and easier, which pushes out grinds faster so they don't "regrind" And this makes sense. Asking any device to turn a half-inch bean into a powder in one step is a tall order. But crushing beans into coarse grounds? simple. Grinding coarse grounds finer? fairly simple. And with the ease of cleaning out a hand grinder, Why not test it? For grinders that are easily adjustable, you will probably spend the same time grinding because that first coarse grind will go very fast. And the second grind should be quicker and easier than normal.

[@Roont3]

I've been putting coarse-ground coffee back in my Baratza Virtuoso for a year and a half with no problems. I grind beans and then use the Kruve sifter, re-grind boulders, toss out a couple grams of fine-fines and get more clarity and sweetness in most V60s. Super even extractions, drawing down a little slower. For more granular data, I move the V60 to a new cup before each pour after the bloom and taste them individually. I record notes for each deconstructed part, including TDS for each, finally combine and assess the whole cup. 80% of coffees are improved by sifting, while around 20% are made more flat. The rarest coffees and ones processed with lactic acid fermentation are usually in the 20% that taste best ground once, never sifted.

[@IMNOTABARISTA]

Regrinding is a whole new world for coffee lovers, but it is just too much for a simple cup of coffee when you don't have the time every day, but MOMENTEM dual-burr hand grinder is a good solution. Regrinding can really help you discover more flavours and personalities in your coffee.

[@maximeveron1111]

Just did a nice cup of coffee in a V60 slow fed beans into my grinder nearly bean by bean at the usual grind settings. I would like to not have tried that... Because it made a great cup of coffee, if not one of the best one!

[@pp-xu3rm]

which grinder do you have?

[@JanPopieluch]

I would try this on my Comandante but I'm too lazy to do it :p Anyone ready for the challenge? :D

[@gpmenga]

Single grind, right?

[@maximeveron1111]

@@pp-xu3rm I don't know if the brand is particularly good or popular but its a Graef electric grinder. Does a decent grind for me (no espresso machine)

[@maximeveron1111]

@@gpmenga single grind pass yes. Though I'm thinking (to avoid jamming) if I could not do first pass in the electric and second pass in hand grinder...