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Thursday, May 19, 2011

Coffee Grinders and other tips

If you like coffee like I do, then you most likely grind your coffee fresh everyday. There are two kinds of grinders - blade or burr.  For me the only choice is the burr grinder.  The blade grinder makes a great spice grinder - which makes it unusable for coffee.  There are many reasons that I say the burr grinder is best. The tow main reasons are heat and adjusting the grind. 

On a blade grinder the only way to adjust the grind is to run it longer.  This also increases the heat the coffee beans are exposed to during the grinding process.  This does affect the flavor and can cause problems with the brewing.

The burr grinder can be adjusted so that the grind is coarse to fine. Since the beans only come in contact with the burr on the way through, they are not heated.  Better grinding = better coffee.

The other factor is the water.  If you truly want to taste what the coffee should taste like use filtered water. Softened water, hard water or mineral heavy water all affect how the coffee tastes.

Well I need another cup!!  See you tomorrow!

2 comments:

  1. Thanks! I never knew the difference. So when the one I have dies I will look at a burr grinder.
    Here is a question. When doing a reduction, how do you keep it from burning or getting too thick?

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  2. Hi Steve!

    That is a good question! Whenever you are doing a reduction, use a lower heat. If your heat is to high, then the sauce may burn. The idea behind a reduction is to allow the flavors to marry and meld together. The long cooking time helps to allow the chemical bonds to break down and the essential oils to form new ones. If your sauce gets too thick, take it off the heat and add the base liquid in small amounts – a tablespoon at a time – until you have the consistency that you want.
    Thanks for the comments and the questions!

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