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Grind for k-cups

Postby jwill911 on Tue Jul 17, 2012 8:27 pm

I don't have a k-cup brewing machine but my father-in-law does so my wife asked me to roast something special for her dad. I'm more than happy to to so but I'm not sure how to grind for k-cups. I can guess it would be more or less an espresso grind. If I had such a machine I could dial it in, at this point it would only be a SWAG.

Anyone out there have a k-cup brewer that could give me a lead on this?

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Postby jbviau on Tue Jul 17, 2012 9:21 pm

You don't want to go espresso-fine. A touch finer than drip should work well in whatever refillable gadget he's got. Of course, the easiest would be to just open up a k-cup and look, but I take it that's not an option?
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Postby another_jim on Tue Jul 17, 2012 10:22 pm

I toured the Green Mountain plant where many of the K cups are produced. The grind is fine, but coarse enough not to clump, even on darker roasts, so that it transports easily in tubes. I would say it's a "restrictor basket" grind, about half way between espresso and drip. I also think it may be a little coarser than the grind used in mocha pots, where darker roasts can clump too.
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Postby the_trystero on Tue Jul 17, 2012 10:25 pm

My boss loves the Keurig, so we have a couple machines here at work, and way too much horrible coffee in k-cups, so I just popped one open.

The grind for this Green Mountain Sumatran is pretty much as Joshua suggests, much finer than typical pre-ground drip coffee, but not quite close to espresso. Gritty fine sand.

I'm happy to open another brand if you like. Oh, wait, out of curiosity I opened a Tully's house blend and it's pretty much the same grind.

And John, you know you'll have to get one of the refillable k-cups if he doesn't have one, right?

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Postby jwill911 on Wed Jul 18, 2012 11:51 am

Thanks for all the replies. I give it a shot with my best guess based on this feedback and wait for what my father-in-law says.

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