Grinder settings for drip/French press/perc

Coffee preparation techniques besides espresso like pourover.
beattytempe
Posts: 8
Joined: Thu Jul 17, 2008 12:19 pm
Real Name: Mary Beatty
Equipment: Rancilio Silvia/Rocky Doserless
Location: Tempe, Arizona

Postby beattytempe » Fri Jul 18, 2008 7:26 pm

Hi, I'm busy using my new Rocky doserless to make espresso, but I'd love to get some ideas on some baseline grind settings for drip, French press and a big-party percolator. I realize it may vary to some degree depending on the specific Rocky 0-point as well as the coffee being used, but I have nowhere to start from at this point. What are some other people's experiences?

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HB
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Real Name: Dan Kehn
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Interests: Happy family, exceptional espresso, fast cars.

Postby HB » Sat Jul 19, 2008 9:49 pm

Let's assume you've found the true zero point. If so, I recall that the espresso setting is somewhere between 4 (ristretto) and 8 (double), depending on the coffee and your personal preferences. I didn't drink much French press in the days I owned a Rocky doserless, but I think 1/3rd turn coarser from the espresso zone is a good starting point if you follow Sweet Maria's Recommendations (corrections welcome).

That said, it's better to learn by feel what the right grind setting is rather than rely on number swapping. Your question reminds me a good response posted by Jim a few years back in Grinds...but what does it look like on CoffeeGeek:

jim_schulman wrote:Generally, a quick way to check grinds is to pinch them between your fingers and feel how granular they are:
  • Turkish: a powder, like flour.
  • Espresso: very fine grained, like 10x sugar
  • Drip (fine grind): like fine sand
  • Medium Grind (vacuum pots, fast French Press, and cupping): a tad finer than table salt
  • Coarse (for slow french press): between table and kosher salt.

You can go to a supermarket, buy some cheap beans, and grind them at the standard setting to get a feel.

For espresso, the grounds should stick together when pinched between your fingers. If they don't, the coffee is either stale or the grind setting is too coarse. Although Jim describes the feel as "10x sugar", I would add that it should feel grainy when you rub it between your fingers. If you don't feel some grainy inconsistency, it's too fine.
Dan Kehn

ira
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Real Name: ira
Equipment: Brewtus II, Behmor, Macap M4D, Rocky doserless, Aeropress, Bunn G2
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Postby ira » Mon Jul 21, 2008 10:15 pm

I've been using numbers around 35 for an Aeropress. I was going to ask the same question, but you beat me to it.

Ira
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