The darker the roast, the lighter a bean should be. You could count a number of beans you have your numbers right and get decent results with, weigh them, and thus compare their roast to that of other beans. That way you‘d be able to find out if your achieved ratios are tied to the roast. Maybe you could even work out a scale telling you what to expect, a ballpark to get your ratio somewhat right when opening a new bag of beans.

That said, I’m only citing theory here, don’t take what I say as the last word on anything :)

It might help to know a little more about the actual beans. Depending on the roast those ratios might indeed vary greatly, I’d think.

Which clicks? I haven’t found them.

Had a coworker five years ago who wouldn’t let go of it. And he was really productive.

To my understanding, there are still some things it does better than IntelliJ, for instance being able to add all missing imports in one go instead of one by one.
I’ll admit though that this is a rather tiny advantage, and as I haven’t touched Java in quite a while, it may be even outdated.

Well, that or go to court for a movie collection. I’d phrase my statement differently, but I can see the appeal of the settlement.

Thanks for pointing that out.

I guess this is probably the solution to my riddle. Thanks.

That sounds conclusive, too. After giving it some more thought, I believe larger parts might slip through that aren’t round but, like, cylindrical. No idea though if this does anything significant to the taste. Like always in science: Further research is required!

I’m less concerned about the money than the shelf space in my small-ish kitchen and that I have to justify another purchase to my SO, especially since “we have good coffee already!”. 😄

I’ll look into the Toddy non the less. “Thanks” for another round of GAS! 🙈

I do own a hand grinder and make nice pour overs and such most of the time. Thing is that the rest of my family hasn’t found the same joy in coffee as I have (yet), so they continue to buy the awful stuf. For many reasons, I’d like to make the best of that sort of raw material.

I read your other comment and even replied to it IIRC, thanks for tuning in on the other discussion as well!

Doing some sort of immersion sounds reasonable when I can’t do cold brew. I also like the idea of implementing some advanced self filtering with a kitchen sieve, where I could easily just sieve the coffee again through the same grounds and probably catch most of the sediment that way.

That went to my watch list immediately, thx!

Interesting. That goes against what Lance says in the video, but doesn’t sound implausible. Though I wonder how you can grind any larger than the setting of your grinder. Also, to my understanding, with slow feeding you only produce less of those finer grinds that come from mushing the beans together when grinding the whole dose at once. As I don’t have a particle size analyser at home, I’m only guessing here, though. 😄

I already do oat milk, and try to get away from it for purity and calories 🙈

Haha, that’d make me a caveman, as I often times fail to recognise even the most typical flavours in coffee 😄

That said, I recently learned from a video by our Lord and Saviour, James Hoffmann, that most of these perceptions will only ever come to you when doing side by side comparisons with other coffees.

That’s just the sort of gadget I’m very likely to buy, please don’t point me to that kind of stuff! 😄

I might implement a routine though where I always have some cold brew concentrate available in the fridge in case I need coffee and can’t put in the time & effort of a pour over etc, so good suggestion!

Our water always came across to me as acceptable, but I wanted to measure the aspects most important to coffee non the less anyway. I’ll keep your suggestion in mind, thanks!

Did the cold brew in a french press, and it was great! After 18 hours of steeping, it was perfect (given the temperatures outside). After that, it went bitter again, but also, the ratio of coffee to liquid had shifted quite a bit as I started to drink the coffee without removing grounds.

Filtration also was great, no sediment whatsoever.

Others have suggested that pour over would even emphasise the bad taste. Hm, I might conduct a single cup experiment one day none the less.

But yeah, in my family, I also have those people who actually seem to want their coffee taste as bitter as the 8th season of Game of Thrones was. Offering them anything else feels like throwing pearls before swine.

I believe we misunderstood each other here. I was under the impression that a homogeneous particle size distribution was desirable, as this allows for the most even extraction, where a heterogeneous distribution would mean that the finer particles are extracted too much (hence make for unwanted bitterness), while the bigger pieces are extracted too little (so that sour notes creep into the coffee). Am I getting this wrong?

Sorry for derailing btw 😄