Dark roast coffee requiring much finer grind than medium roast? - Page 3
-
alexanders5700 (original poster)
Thank you for the dark roast suggestion, I do visit the US multiple times a year, and next time I do, I'll go ahead and try the Opus you've suggested!
BTW, I ended up purchasing some fresh dark roast from my local cafe roaster, and once dialed in, the NZ was approximately around the same settings as the medium roasts I had used previously (and NOT the crazy super low setting I needed on the Niche for the SB beans).
Looks like the SB beans were an abnormality (either just crappy beans, or super stale, or a combination...)
Cheers all!
BTW, I ended up purchasing some fresh dark roast from my local cafe roaster, and once dialed in, the NZ was approximately around the same settings as the medium roasts I had used previously (and NOT the crazy super low setting I needed on the Niche for the SB beans).
Looks like the SB beans were an abnormality (either just crappy beans, or super stale, or a combination...)
Cheers all!
-
Pressino
Agreed, and that was the best and shortest answer to the OP's question....though two more pages of other interesting stuff was discussed.HB wrote:That's not been my experience. Dark roasted coffees typically require a finer grind. Of course, there's always exceptions. For example, single origin coffees like an Ethiopian will require a finer grind than a "crowd pleaser" espresso blend, despite the latter being darker roasted.
Sponsored by Baratza
