Re:The Beginner's Guide to overComplicating Coffee
by sgtnoodle on Saturday February 25, 2023 @01:14AM
(#34934340)
I just noticed that today myself. I opened up a 2lb bag of beans I bought from a former coworker's new roasting company, and the beans really took some muscle. Brewed up nicely in my pour-over.
Re:The Beginner's Guide to overComplicating Coffee
by Foobar8568 on Saturday February 25, 2023 @12:59AM
(#34934277)
Roasting level, the lighter the roast, the harder.
Re:The Beginner's Guide to overComplicating Coffee
by silisili on Saturday February 25, 2023 @01:00AM
(#34934281)
Thanks, that actually explains why the easier grinding ones look a bit darker and 'oilier', I guess. They are supposedly all medium roasts...I guess that definition varies slightly.
Re:The Beginner's Guide to overComplicating Coffee
by Foobar8568 on Saturday February 25, 2023 @01:19AM
(#34934367)
https://lenscoffee.com/roast-levels/ for some comparisons, I didn't really realize it until I roasted beans myself.
If they are oily then it's more like a dark roast.
Re:The Beginner's Guide to overComplicating Coffee
by anon84873628 on Saturday February 25, 2023 @01:44AM
(#34934489)
As a sibling comment pointed out, lighter roasted beans are more tough than darker roasted.
But the variety and growing altitude also affect density. A high grown East African seed could be much more dense (and thus harder to grind) than a low altitude Guatemalan.
I started noticing differences in beans when hand grinding. Some are tough, and feel like trying to grind rocks. Some churn like butter. I'm not smart enough to know why, but that led to me buying the 'butter' varieties.
Best I've found yet is Red Bird coffee. Easy to grind and tastes awesome. Hardest to grind was Happy Mug, closely followed by SW. Guatemalan is our favorite, so same country of origin for all 3. (All 3 taste great, only referring to ease of grind).