I have to post a little rant about wasting coffee. Here is a link: //www.youtube.com/watch?v=WE-Kw1p8m-g#t=93
It had been posted on H-B previously by Joco a few days ago:Help me choose: Kony, K10 or K30 or something else?
I am continually amazed at the amount of coffee that is wasted in otherwise "green conscious" coffee shops. In this video, the barista sweeps the mounded coffee off of the top of her basket with her finger. I think that may be a simple solution to prevent clumping and channeling from ruining her results. But it is the wrong solution for sustainable coffee. It is not clear that she swept the grounds into the trash, I know that is what they do at several coffee palaces near me.
For many of us, coffee retention in the grinder seems to be an issue. It seems to be of little concern to this video barista and others who simply sweep it away. I visited coffee farms in Guatemala in January and calculated that my 2-3 daily espresso habit requires about 25 shade grown coffee plants to sustain it. That equals a substantial quantity of farm land for a single person to have a couple of cups a day. I watched pickers grab one ripe bean at a time from bunches of red and green beans growing side by side. With the video illustrating about a 10% loss of ground coffee per drink, it looks like we are wasting the dedicated efforts of farmers in coffee growing regions all over the world.
What can we do? Show some respect. As Shakespeare said, there is many a slip between the grinder and the basket. Why not collect the extra fresh grounds and make some coffee jello or something? At least sweep it into the doser.
"Make me one with everything" said the Zen Master to the hot dog vendor.