Grind size for French press [photo]
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- Posts: 258
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It's been so long since I've made french press coffee (or done a cupping grind) that I'm having a hard time remembering what the grinds are supposed to look like, visually. Please take a look at these grinds, courtesy of the new Lido 2, and let me know what you think. I know there are some pics on the web to compare with, but I'd rather get opinions here.
BTW, because I was only grinding a few beans, the grinds you're seeing are less consistent than they'd be with a full cup, but still, not bad!
Thanks in advance!
Frank
BTW, because I was only grinding a few beans, the grinds you're seeing are less consistent than they'd be with a full cup, but still, not bad!
Thanks in advance!
Frank
- endlesscycles
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Half the thickness of a nickel or slightly smaller is about right, as a starting point.
-Marshall Hance
Asheville, NC
Asheville, NC
- another_jim
- Team HB
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This is, I think, finer than your photo. Most current French Press instructions also use this finer grind standard, much closer to drip than in the past.SCAA Cupping Protocol wrote:Grind particle size should be slightly coarser than typically used for paper filter drip brewing, with 70% to 75% of the particles passing through a U.S. Standard size 20 mesh sieve.
Marshall is giving you a very old school standard, from the 1970s; whereas in most of his recent posts he advocates very fine grinding with burrs designed to grind spices in order to achieve higher extactions.
Jim Schulman
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Thanks, got it -- return the Lido and get an EK43 for french press. I should probably grab a VST while I'm at it?
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...or buy 17 LIDO 2 and give them to your friends! Keep the VST though.dogjamboree wrote: -- return the Lido and get an EK43 for french press.
- endlesscycles
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- Joined: 14 years ago
Perhaps. I mention the nickel because it's there. Half a nickle is 975um. I actually advocate 800um for both percolation and immersion brews, as a starting point. I don't think that's very fine. I have calipers beside my grinder. He has a nickle, for certain.another_jim wrote:This is, I think, finer than your photo. Most current French Press instructions also use this finer grind standard, much closer to drip than in the past.
Marshall is giving you a very old school standard, from the 1970s; whereas in most of his recent posts he advocates very fine grinding with burrs designed to grind spices in order to achieve higher extactions.
-Marshall Hance
Asheville, NC
Asheville, NC