Ask Steve

I want to get a coffee grinder...but which one should I get?

Dear Steve-

I am going to buy a grinder!  No more commercial ground coffee in the morning, wahoo!  Can't wait to try all the different specialty whole bean varieties.

But which grinder should I get?  I have a drip machine I use at home.

Thanks,

A Whole Bean World


Dear A Whole Bean World,

“I am going to buy a grinder” - music to my ears. I’m glad to hear you’re planning to buy a grinder, it’s WORTH IT! A good grinder is essential to great tasting coffee.

There are two types of grinders: burr and blade. Burr is best. Blade grinders chop beans into various ground coffee particle sizes, while burr grinders produce a uniform ground coffee particle size. Whaaa? Particle size? Yeah, it’s all about particle size. Check it, different particle sizes brew differently - small particles brew fast and the biggies take longer. You need uniform particle size to make that tasty tasty brew you’re after. Hence, burr is best.

The Baratza Encore or the Capresso Infinity are great electric burr options. Manual burr grinders require a bit of work, but cost much less than electric versions, check out Hario or Porlex brands.

Happy grinding,

Steve

Ask Steve

Why do trendy shops tell me Light Roasts are better?

Dear Steve-

All the third wave coffee gear is so cool.  It's all new to me but I bought a Chemex last month and I can't stop instagramming it!

Every time I go to one of these trendy shops, though, they hook me up with a light roast.  Everyone keeps telling me light roast is better but...I don't get it.  I actually buy your darker French Roast for my home brewing.

Why do these trendy shops keep telling me lighter is better?  It just tastes weird and sour to me.

 Cheers,

 Tall Dark Roasted and Handsome


 

Dear Tall Dark Roasted and Handsome,

The Chemex is indeed highly instagrammable! Keep on slammin’ and ‘grammin! 

My short answer - you do you, if you like dark roast, go with it! Don't let the trendy shops get you down about your tastes.

There is a lot of pressure to like light roasts out in the coffee landscape these days. The cool kids are building a light roasted monoculture in coffee and I won't stand for it. Hahahah! No, but really.

A word about the current light roasting trend. Roasters roast light for good reasons, usually to preserve and highlight delicious flavor characteristics in the green(unroasted) coffee. Heck, that’s why we roast some of our coffees light here at One Village Coffee.

There's an idea floating around roasting culture these days that light roasting is the only correct way to honor farmers and workers who touched the coffee before us, that roasters should be careful not to influence the inherent flavors of the coffee. It's an idea with merit, and I mostly agree with it.

But oftentimes the result is thin and sour coffee that doesn't taste great. We're training roasters to be scared to let the beans get too brown. I think there is a healthy balance to strike somewhere in there, a both and roasting bullseye, if you will. That's what I'm going for.

Plus dark roasts taste bomb with milk, am I right!?

-Steve