Does this really IMPROVE your coffee?
Vložit
- čas přidán 10. 07. 2024
- Probably the most unique test. Thank you to David or pCnOVXgBBb... for the link to his profile + the picture I used. This is a simple test you can do at home where you use a tea strainer or a microfilter to rub off the micro fines on your beans. Yes micro fines ... again, but the importance of testing is to see it. This will technically be a 2 part video since I'll be talking about just the fines afterwards and where I think the flavours really come from.
No it's not necessary, it doesn't always make the coffee "better" but it does help us learn and it's an easy to see test. Also this does somehow show the RDT being a less important technique then we give it to be ... just a thought.
★ T I M E S T A M P ★
0:00 - Introduction to the Tea Strainer Test
1:18 - Macro shot of your grinds
1:39 - Sifting + Fines
4:07 - Macro of MicroFines
4:40 - Macro of Boulders
5:06 - Tales PROMO CODE
5:34 - Weighing out the fines
6:35 - Tasting the Fines
10:24 - Brewing the Boulders
13:28 - Tasting + Final Thoughts
★ Subscription Beans ★
talescoffee.com/products/subs...
Our subscription coffee comes with different coffees every month, with different stories and their brewing methods + intents included. We share unique recipes for each coffee!
Contact email: hello@talescoffee.com - Jak na to + styl
I just want everyone to know, it doesn't matter what grinder you use. THESE FINES EXSITS. It's apart of the coffee beans, which is why I think that the RDT is over hyped and actually is bad for brewing the BEST coffee. I'll be getting into it later. Next few videos will explain where I think it comes from in the beans and why it happens from a roasters point of view. So keep in mind, it doesn't matter what roast or what grinder you use THESE FINES ALWAYS EXIST.
I think we just don't want to deal with the static and grinds everywhere in our home haha
I wish you would have done two taste tests:
One where you grind and brew the coffee normally, as well as one where you released the fines after grinding then brewing.
Tasting them separately doesn’t give the viewer of how fines affect extraction while brewing.
Fruit for thought.
Hmm this is a good idea, I generally do without removal but I’ll do that for next time! I have a few things I wanna discuss in theory over this now that I can show it better! Thanks for the suggestion!
I was thinking the same thing!
Yooo this is damn cool Vincent keep it up
Thank youuu! Glad you enjoyed it hahaha
Sounds like a DIY Fellow Shimmy, neat! Thanks for the video 😁
You're welcome! Hope you liked it, try it out and let me know how it works for you!
Thanks for making this video! Would be interesting to see a comparison of different types and brands of sifters and which is easiest to use/minimizes the coffee casualties.
Hmm I think for removing microfines anything will do. My friend actually uses a micro mesh filter .. almost or it might be a flower sifter.
.
The other sifters are more for coarser grinds like ones at 500+ grind size and even then you can use a kitchen sifter 😂 on a macro scale I can see some good stuff falling through my tea strainer so I’ll probably need to use something even more fine but even so it works quite well!!
Also I’m glad you enjoyed the video haha, it’s an interesting thought isn’t it!
Fellow coffee makes a sifter. I love it 🎉
Yesss they do but .. I didn’t wanna spend money for it HAHA it probably would be a much better idea 🤭🫠
Do try rubbing all the fines out and lmk if it improves your coffees! Make sure to rub that fluffy stuff can stick quite strongly
I figured it would taste better wjth fines removed. I think Fellow came out with something to do the same. But, though it'll produce great cups in sure, I can't justify removing 10-15% of the beans since it's already expensive to begin with haha. You should try the Fellow one vs the tea strainer!
Yeah I should, but you should remove it. That 1-15% doesn’t taste good so the remaining can still use the same water. So if you start with 20g beans and aim for 300g water but if you remove fines and left with 16 .. you can still use 300g water and get a richer cup cause more oils pass theough
@@TALESCOFFEE interesting. So you kept the water amount the same eventhough the grinds amount lowered? Cool. How come you did 20g to 280g of water (eventhough you added a bit more afterwards)? Or was that just some test you were doing?
Oh it’s cause I did a bypass afterwards where I added water directly into the cup. It’s cause 280 is enough to sink everything. Anymore and you’ll extract a flatness/papery flavour. So the amount you use is enough to hit saturation. You dilute afterwards to your preferred taste. Our goal is to full extract if it’s too strong you can add but if it’s weak you can’t retract
@@TALESCOFFEE Oh I understand that. I was just going off of what you recommended earlier in that if I had originally planned 20g to 300g water, but removed 4g of fines, I should still use 300g. I think in your video, you went from 27g to 20g. With what you suggested to me and the 1:15 ratio, it would've meant you would add 405g of water to your 20g for the test. Unless I'm missing something? Sorry, weird brain thinking haha.
I´d stick with you like these microfines on the boulders. LOL
LOLOLOLOLOLOLOLOLOLOLOLOL damn. Thanks bor LMAO
Kruve sifters?
Probably could, you can try it with those. Just rub out the fines even on the sifter with the most consistent sizing
Is this similar to the kruve shifter?
It's just a whatever I have at home that worked well, ahaha Kruve is much more pro that separates by micron size. I'm just revmoing dust off the grinds!
thank you for the comment. I use the Breville Smart Pro Grinder. I do many pour-overs with the Hario mel drip and cloth filters. However, I like to do both cold brew and automatic drip occasionally, and sometimes, I do not frequent a french press. What do you recommend as far as using the Kruve shifter?@@TALESCOFFEE
You can just hit it against your hand over a paper plate
Oh this is a good idea
😅 can't get pasta your termonology 😅
As you just your grind for somthing like let's say 800 microns. Then the 800 micron particles are not the boulders, the boulders are the "too big" particles that sneaks their way into your brew, like fines are the "too small" particles
Although fines has their function in espresso brewing they are in pourover seen as somthin we want less of. They overextract easily and can add a lot of bitterness.
In the other camp, boulders, the big particles are unwanted because they make uneaven beds, adds channeling, and are in percolation often underectracted and adds a not juicy but dry flat Acidity.
So the particles you want are not called boulders 😅
Sorry for my pedantics, I still like how you experiment a lot and try new stuff all the time 😊
To loose less coffe there's different approaches while still getting cleaner, less clogging brews.
slow feed your grinder.
Grind colder, even directly from the freezer
"Blindshake" you can do this in anything with a lid, this will trap some of the microfine in the surface of the bigger particles, this might now work with high agitation brews though, might be worth a try anyway
And lastly, another grinder, but that's probably excessive😅
Haha, sorry
You're right boulders is really just overly coarse grinds that is true. I just meant for the video but I'll be a bit more correct next time thanks! I should just call it grinds right? hmm I'll do that.
I try many new things for sure yes!!!!
I think the grinder issue isn't a problem. I genuinely (currently) think that the fines are just unwated particles. If you remove it and taste it .. they all taste the same even with different beans. Another thing to note is if you're familiar with what quakers are in coffee ... the fines actually taste like quakers. The fines are probably something that's super brittle and dry ... my theory is the quaker which is "under ripe" is going to be in a "good" bean regardless. There is always one section or not that's a little bit under ripe. I tried with many roasting methods too but these fines are always a different colour. Even with really slowly roasted coffees ... we're talking like 30 minute roasts to get it to a medium kind of deal. These fines are a different colour meaning they're "present" regardless of the grinder.
I also use an ek43s and have tried on the P64 at all settings and it resulted in the same discovery of these fines. Which is why I do think things like RDT is over rated when these fines aren't good tasting but that's just a little deeper into the topic. I'll probably be talking about the theories and all in a video or two later! Thanks for keeping up tho!@@peterr8538
@TALESCOFFEE yeah quaikers are definently a problem, just read up on them, it can also be beans that for some reason just didnt get nutrient, like "deadline beans" invisoble to the picker. Some roasters are sorting the after roasting but that results en added labour price that not everybody will pay. Yeah it would make sense if they are more brittle, and that they would add fines on that account.
Yeah ek43(s) is a priceless grinder, I'm still surprised that you showet so much fines, when I use the cruveshaker, I only use 200 micron and 1100/1200 micron screens to remove boulders and fines, but as I use a 1zpresso zp6 its not much of a problem. The holes in your tea-strainer might just be too corse just to remove microfines. Like other people say, theres the shimey, kruve sifter and other tools, probably also a tighter sieve for just removing the smallest dusties particles. 😊
The fines I'm getting aren't good particles, they're like a dust that's attached the grinds. My thoughts are that these dust like fines are similar and more then we'd like to believe to quakers. Quakers regardless of region almost always taste the same. Crackery ... nutty flat, but they take up weight and don't add good flavour to it. I think ALL coffee beans actually have a part of it that's similar to "quakers" since the dust I remove off the grinds are a similar colour. The gap in colour is quite large from the dust to the grind. An interesting thing, when you use your sifter you have to kind of rub the dust off the grinds so it takes a bit of effort but if you can try it out and lmk!@@peterr8538
I feel like there's gotta be a better way of filtering out the microfines 🤔so much effort for just a single cup and so much loss... You're saying the amount of microfines is unavoidable, what if you slow down during the coffee grinding?
I’ve been testing this so these fines are in the beans regardless. There’s something about the fines that remind me of Quaker defects. Meaning there’s some part of the bean that isn’t developed enough that leads to this. Generally if you open up a bean it’s the very centre of the bean that is slightly lighter. That part is the microfines it always .. ALWAYS gets lighter regardless of faster or slower. If anything going faster is better since it’ll push the fines to the walls using static to remove them a bit better. But rubbing against a sifter is probably the best idea me thinks 🤔 I’ll go into the quakers talk soon tho stay tuned 😬
I use to do that, but I was throwing away to much coffee. It would be better if these grinder company's would give us BETTER MADE PRODUCTS for all the DO RAY ME that we pay for !! $$$$
Haha if you check my first comment you’ll notice I say the fines are always there. No matter how good the grinder is. Technically mine is almost the same as the ek43 I have the el43s at home as well and it does this. There really isn’t much better of a grinder: so the question now is .. where is it from and why do these fines exist? 🤔
I’ll explain this next video :)