KRUVE sifter - First impressions - Page 11

Grinders are one of the keys to exceptional espresso. Discuss them here.
samuellaw178
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#101: Post by samuellaw178 »

yakster wrote:What's everyone finding works best for cleaning these sieves? I've been rinsing them under my kitchen spray head and putting them in a dish drying rack, but I've only been using them for making one batch of morning coffee and possibly one in the evening, I can imagine it might be less than ideal for using it multiple times and having to dry them in between.

For espresso I find it clogs quite significantly after 1 sifting season. I then use a microfiber towel for drying portafilter basket to wipe down the screen surface, before finishing with a fine bristle brush. When sifting for coarser grinds, I think it can last way longer without cleaning in between. After I'm done for the day, I too rinse it and dry them separately. Can't imagine washing and drying them in between either.

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AssafL

#102: Post by AssafL »

Wouldn't canned air (or from an air compressor) be best for cleaning?

I'd be concerned about eventual corrosion and buildup of coffee crud (even if they are stainless steel)....
Scraping away (slowly) at the tyranny of biases and dogma.

AJ_Tsin

#103: Post by AJ_Tsin »

Following along here and been playing around with my Kruve.

I got the black one last week and it fits in with my setup perfectly.

A few observations. Posting quickly from my phone before work so sorry if I ramble.

I am using a LIDO E. La Pavoni Europiccola, V60, Aeropress, Cheney and a cold Bruer are my main methods

So far for espresso I don't think I will use the sifter. It just is too messy and my grinder actually seems to be very consistent already (Which I now know from the Kruve. This is an awesome diagnosing side use this sifter is great at.) I am only getting <.8 grams of fines on 18g of coffee I have tried a few different settings.

It has been producing some great results with a V60 though. Even the sound and look of pouring into a bed of uniform grinds is satisfying. I seem get a better cup as I can grind finer as the fines are gone and will not slow down the pour. This morning a had a 2:20 s V60 that has more depth then I have tasted in a pour over in a while.

A few pages back some questions about calibrating the grinder came up. I don't really see the logic there. I have been instead calibrating the screen selection to match a timing and grind size I like and then closing the window between the two sieves to maximize conisistency while limiting waste.

I have been re grinding the boulders which seems to work well in the Lido. Not sure if there's any reason I shouldn't do this.

I am really looking forward to trying this for some cold drip as fines can really create some unpleasant tastes in a ~6h cold drip environment.

I also think making large servings with the Chemex will benefit from sifting as I find scaling up a chemex recipie for guests always seems to be unpredictable.

That's all for now. Will keep experimenting and following along here.

cabellcoffee

#104: Post by cabellcoffee »

I got my Kruve in the mail the other day. I was pretty excited for it, but found that having such a uniformed size is almost detrimental to the full flavor experience of that coffee. Even as I type this I am thinking - is that really how I feel? But yes, I think it is. I will be experimenting with adding sieved fines back to the sifted coffee in a controlled amount.
Some amount of fines are necessary to provide complexity to the flavor, although I can't quantify that yet. I'm working to push my extractions higher to something around 22%-24% and hopefully that will taste more dynamic. Does anybody have experience adding small amounts of fines to the slurry later in the brew process? So many ideas, so many sifting. Its a nice tool to have, but figuring out how to use it best is important. Definitely a learning curve.

Oh, and I'm grinding with a Baratza Forte, using a temp controlled Bonavita + Acaia scales and an Atago refractometer in my analysis of the Kruve.

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Eastsideloco
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#105: Post by Eastsideloco »

That's also my general experience with sieves. A couple pages back Tom Chips notes that he has good results with updosing sieved grounds, pushing his water to coffee ratio to 12:1 or similar. That kind of piqued my interest. While I haven't had a chance to try this yet, it seems like could improve the flavor in the cup.

Previously, I've removed fines, kept my brew ratio more of less the same (around 16:1), and tried grinding finer to make up for the flavors that were getting lost. This never worked satisfactorily for me. Maybe updosing is the answer?

Otherwise, i've heard people talk about adding fines back in to immersion brews late in the process to avoid over extraction. Seems like you could try something similar with a pourover, adding fines before a late pulse.

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yakster
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#106: Post by yakster »

I tried my Giotto Rocket Blower on the sieves this morning. It did give the kitchen the wonderful smell of ground coffee, and make a mess in the kitchen sink with coffee powder, but didn't do much to get rid of clogged holes. Rinsing under the kitchen sprayer still seems to work the best, though I've yet to try a microfiber cloth. I do use an acid brush to brush the sieves a bit for clogs with varying results.

A shop vac might work better.

I'm still enjoying the coffee that I'm getting with the sieves and my BraZen. I'm going to try a cold brew batch with larger sieves once I roast up a nice Ethiopian.
-Chris

LMWDP # 272

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TomC
Team HB

#107: Post by TomC »

cabellcoffee wrote:I got my Kruve in the mail the other day. I was pretty excited for it, but found that having such a uniformed size is almost detrimental to the full flavor experience of that coffee. Even as I type this I am thinking - is that really how I feel? But yes, I think it is...
Eastsideloco wrote:That's also my general experience with sieves. A couple pages back Tom Chips notes that he has good results with updosing sieved grounds, pushing his water to coffee ratio to 12:1 or similar...

It's certainly fun to play around with, but not generally the way I brew every coffee, either at home or work. It may not be everyone's cuppa, so it's something that should be tried and judged subjectively. I do think you loose complexity in exchange for clarity and separation. That may work well for bright clean coffees like the ones I mentioned before, but it may be detrimental to Indonesians and others that have their home in deep, complex maillard notes, rather than snappy fruits and bright acids.

samuellaw178
Team HB

#108: Post by samuellaw178 »

cabellcoffee wrote:I got my Kruve in the mail the other day. I was pretty excited for it, but found that having such a uniformed size is almost detrimental to the full flavor experience of that coffee. Even as I type this I am thinking - is that really how I feel? But yes, I think it is. I will be experimenting with adding sieved fines back to the sifted coffee in a controlled amount.
Some amount of fines are necessary to provide complexity to the flavor, although I can't quantify that yet. I'm working to push my extractions higher to something around 22%-24% and hopefully that will taste more dynamic. Does anybody have experience adding small amounts of fines to the slurry later in the brew process? So many ideas, so many sifting. Its a nice tool to have, but figuring out how to use it best is important. Definitely a learning curve.

Oh, and I'm grinding with a Baratza Forte, using a temp controlled Bonavita + Acaia scales and an Atago refractometer in my analysis of the Kruve.

What EY are you getting so far with sifted coffee? Are you doing immersion or pourover?

day

#109: Post by day »

ira wrote:So this morning I made what i at first thought was a rather stupid mistake, I left my Monolith Flat set for espresso while grinding for my morning Clever brew. I discovered this when after sieving, I found no grounds above the top screen. and a bit over 4 grams out of 32 past the 30 screen in the bottom. I brewed it for only 1 1/2 minute or so and it drew down much faster than expected and the surprise was, it was the best cup of coffee I've had from this bag so far. So my concerns about how fine they suggest the grind for drip is may be unfounded. I did the same later for a friend and he also commented how good it was.

Ira
Are you saying that at your espresso grind setting you get only 12.5% smaller than 300?
Yes, i you per this on an iPhone

ira
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#110: Post by ira » replying to day »

Yes, that seemed to be the case that day. It changes depending on the coffee, and I don't usually grind that fine when sifting and one cap a day limits how much experimentation one can do.

Ira