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The Magical Fruit

The Oromo people would customarily plant a coffee tree on the graves of powerful sorcerers. They believed that the first coffee bush sprang up from the tears that the god of heaven shed over the corpse of a dead sorcerer.

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Need ideas for new grinder ($200-400) (beehaw.org)

submitted 1 year ago by clearwater@beehaw.org to c/coffee@lemmy.ml

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Hey all, I'm in the market for a new burr grinder. I've read good things about the Baratza Virtuoso+ and have a friend who enjoys their Virtuoso but says it's gotten less consistent over the years even with a burr replacement. It's right in the middle of my desired price range however.

I'm looking to mostly do Aeropress and V60 pourover, not espresso, but I'm not against a grinder that has more espresso options, if it's still capable of good coarser grinds. I'm also not interested in hand cranking so the grinder must have a timer/automatic setting so I can add the beans and let it grind while I work on prepping the rest of the brew.

What should I be looking at in the $200-400 USD price range?

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[–] kukkurovaca@lemmy.blahaj.zone 3 points 1 year ago (1 children)

I’m also not interested in hand cranking so the grinder must have a timer/automatic setting

Most new "enthusiast"/community fave grinders are single dosing, mean you weigh the beans out and grind them until they're ground. Does that work for you or do you need a hopper-based timer setup?

Another factor to consider is whether you have a strong existing preference between conical and flat burrs, or for burrs that produce a particular style of coffee. (e.g., do you value "high clarity" or are you more concerned with body/texture)

[–] clearwater@beehaw.org 3 points 1 year ago

As long as I can grind 60-100g for larger batches in a Chemex or drip machine, I'm fine. I don't need to fit an entire 12oz bag in a hopper (where it's liable to get stale anyway).

I drink mostly light roasts so it seems like flat burrs might be more up my alley, with the subtle notes like floral and citrus? I used to read that conical burrs were the gold standard and that most flat burrs were poorly made, but maybe that's just at the low end? I definitely like a good mouthfeel so I don't want some thin and ultra clear tasting coffee; I'd prefer it to have some body but usually with my Aeropress method (which I really like for a punchy cup) I get some fines that add to the body anyway. Sooo.... Not sure where that leaves me!