Ever wonder how much retention a Monolith Conical has in a hopper mode? - Page 3
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What did you think about these jars:. Watercolor Paint Jar Set with 6 Paint Jars (2 oz) https://www.amazon.com/dp/B01H66BGXU/re ... vAbRFZ50VB
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I ordered these in blue. They arrived yesterday.
2 Oz ( 60 ml ) Blue Glass Jars w/ Black Smooth Foam lined Caps (24) https://www.amazon.com/dp/B073SGLX8M/re ... Kpo3aNBijN
2 Oz ( 60 ml ) Blue Glass Jars w/ Black Smooth Foam lined Caps (24) https://www.amazon.com/dp/B073SGLX8M/re ... Kpo3aNBijN
Nick H.
- Balthazar_B
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That's a good price for 24 jars. Cobalt blue is shure purty, too. Have you weighed a bunch of them to see if they're identical?nrh wrote:I ordered these in blue. They arrived yesterday.
2 Oz ( 60 ml ) Blue Glass Jars w/ Black Smooth Foam lined Caps (24) https://www.amazon.com/dp/B073SGLX8M/re ... Kpo3aNBijN
By the way, a dark amber variant is available from the same source:
https://www.amazon.com/Amber-Glass-Blac ... B073SHD3NL
There are so many of these lookalike jars on Amazon that people may want to read the description carefully to make sure they're getting glass instead of plastic. Assuming that's what's preferred.
- John
LMWDP # 577
LMWDP # 577
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They look nice, but I haven't used them yet. There is less than 1 gram of variation between the jars.
Nick H.
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I've stopped using cellars in favor of just regular old zip freezer bags and put my bags in the freezer. Just my experience, not saying one method is better than the other, but for those interested in my reasoning.
1. You can't remove the air from a cellar. There is always going to be a headspace. With a bag, I can push on it very quickly remove most of the air as the outside pressure collapses the bag.
2. I am really sold on freezing whole coffee beans. Along with Perger and Barista Hustle showing the benefits of storing and grinding the beans (produces more fines), I really just enjoy having a "library" of fresh coffee in my freezer.
3. With a bag, I can write what the coffee is, the date, and the exact grind setting on the bag. And even the recipe, dose, beverage weight and temp. I can pull this coffee out adjust to the grind setting and have a perfect dialed in shot with no effort.
This style of storing coffee lets me enjoy all varieties of coffee instead of just having one fresh bag for that 1-2 week period it lasts. Not only does it give me the variety to make whatever I am fancying that day, but it's nice when your wife really only sticks with chocolaty comfort flavors.
To me, the whole point of single dosing and a grinder like the monolith is to be able to rapidly switch coffees and be able to reproduce with high consistency.
I'm not suggesting for a second you can't do this with cellars, but for me and the workflow outlined above, they do seem to get in my way. Really just weighing the dose takes 10-15 seconds, so I struggled to see a benefit.
1. You can't remove the air from a cellar. There is always going to be a headspace. With a bag, I can push on it very quickly remove most of the air as the outside pressure collapses the bag.
2. I am really sold on freezing whole coffee beans. Along with Perger and Barista Hustle showing the benefits of storing and grinding the beans (produces more fines), I really just enjoy having a "library" of fresh coffee in my freezer.
3. With a bag, I can write what the coffee is, the date, and the exact grind setting on the bag. And even the recipe, dose, beverage weight and temp. I can pull this coffee out adjust to the grind setting and have a perfect dialed in shot with no effort.
This style of storing coffee lets me enjoy all varieties of coffee instead of just having one fresh bag for that 1-2 week period it lasts. Not only does it give me the variety to make whatever I am fancying that day, but it's nice when your wife really only sticks with chocolaty comfort flavors.
To me, the whole point of single dosing and a grinder like the monolith is to be able to rapidly switch coffees and be able to reproduce with high consistency.
I'm not suggesting for a second you can't do this with cellars, but for me and the workflow outlined above, they do seem to get in my way. Really just weighing the dose takes 10-15 seconds, so I struggled to see a benefit.
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I'd agree. I get a few kinds of bulk coffee each month and freeze a majority of each kind. The cellars aren't a long term storage, which is normally done in mason jars. But I'm exactly the same as you, I track grind setting, pre infusion, temp, etc so I can switch back and forth from one coffee to the next.mike guy wrote:To me, the whole point of single dosing and a grinder like the monolith is to be able to rapidly switch coffees and be able to reproduce with high consistency.
The cellars (or smaller jars as other people have used) just allow me to take those multiple kinds of coffee, get all my dosing done ahead of time and allow me to quickly pull a shot throughout the week, or have lots of doses ready for when people come over. I went years with just measuring into a spare basket before each shot and the end results are just the same, the cellars just work in my workflow.
When you're freezing in bags are you freezing each dose separately, or just in bulk? Especially for single doses I'd be concerned about freezing in cellars for long term, the headspace would definitely be an issue, even just from a moisture standpoint. Short term freezing should be fine though. I want to start experimenting more with actually grinding the coffee while Frozen, but have yet to get around to it.
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I ordered these too. Thanks for the tip, John. They arrived yesterday, used one of them today and it held 20.1g of Pacamara beans...right to the top! That should be the most I will ever use as normally I'm at 18g as well. Great value as 12 jars costs me $17 and free shipping. With that savings, more money in the piggy bank for my MonoCon!!Balthazar_B wrote:<image>
For use with my Monolith, I ordered a set of these little beauties:
https://www.amazon.com/gp/product/B01MUC3K08/
They're cheap, they work perfectly with 15g or 18g of beans (I didn't go higher than that, as these are my normal preweighed doses, but I'd venture a guess they could hold 20g or a smidge more). I like their wide mouths, making them VERY easy to "feed" from a bag of beans and to RDT (I've used test tubes in the past -- no bueno). I also like them because their amber glass will filter out light. Maybe a small thing, since I currently keep them in a drawer, but makes me feel better anyway. I've considered making a nice wooden stand for them (would be trivial with the right drill bit) but just haven't gotten around to it yet.
Oh, and I know from experience that every one of those jars weighs EXACTLY the same, so tare once, and you can happily weigh jar after jar with beans to your heart's content.
I'm also frugal when it comes to certain things. Did I mention they were cheap?
Bob "hello darkness my old friend..I've come to drink you once again"
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+1, +1*sigh* wrote:I'd agree. I get a few kinds of bulk coffee each month and freeze a majority of each kind. The cellars aren't a long term storage, which is normally done in mason jars. But I'm exactly the same as you, I track grind setting, pre infusion, temp, etc so I can switch back and forth from one coffee to the next.
The cellars (or smaller jars as other people have used) just allow me to take those multiple kinds of coffee, get all my dosing done ahead of time and allow me to quickly pull a shot throughout the week, or have lots of doses ready for when people come over. I went years with just measuring into a spare basket before each shot and the end results are just the same, the cellars just work in my workflow.
When you're freezing in bags are you freezing each dose separately, or just in bulk? Especially for single doses I'd be concerned about freezing in cellars for long term, the headspace would definitely be an issue, even just from a moisture standpoint. Short term freezing should be fine though. I want to start experimenting more with actually grinding the coffee while Frozen, but have yet to get around to it.
Also want to experiment with grinding right from frozen. If you watched the World Barista Championship this year, most of the top rung baristas were grinding frozen (actually Nitrogen freezing). Even refreezing the first pass grinds and grinding again...she finished second!
Bob "hello darkness my old friend..I've come to drink you once again"
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For those wanting to experiment with grinding from frozen, I say just go for it. You'll notice an improvement in consistency as the grind setting doesn't really wander as the beans lose freshness. Some basic tips from what I've learned.
1. RDT is important with frozen
2. I skip WDT now most of the time now that my grinder is broken in
3. If you have fresh beans, let them degas a couple days before chucking them in the freezer.
4. it isn't necessary but I like to get familiar with the coffee before freezing it. Letting it rest and knowing what to expect so I know 1. I'm not freezing it without enough rest and 2. to know what the final frozen dialed in should taste like. Grind settings will be slightly coarser, especially for lighter roasts when frozen compared to not frozen.
Just my anecdotes from what I've learned doing it for over a year now. I won't go back to not freezing coffee!
1. RDT is important with frozen
2. I skip WDT now most of the time now that my grinder is broken in
3. If you have fresh beans, let them degas a couple days before chucking them in the freezer.
4. it isn't necessary but I like to get familiar with the coffee before freezing it. Letting it rest and knowing what to expect so I know 1. I'm not freezing it without enough rest and 2. to know what the final frozen dialed in should taste like. Grind settings will be slightly coarser, especially for lighter roasts when frozen compared to not frozen.
Just my anecdotes from what I've learned doing it for over a year now. I won't go back to not freezing coffee!