Her intuition about the finer grind is correct. If you grind the beans too fine, as for espresso, or not even that fine, yes, you'll have a not so clear cup, with some fine deposits at the bottom. These filters work best for filter/pour-over, which will usually be ground coarser. In my 11 step grinder, where the finest espresso grind is 1, I set it at 6-6.5 for best flavor and cleanest cup.
However, as you already noticed, stainless steel filters have a superfine mesh in them, which is the actual filter. It's not like a simple perforated colander. So there isn't a real difference in steeping time and extraction with paper filters, and the residues that make it through are really really fine and can even be drunk without problem if you want.
As for the Japanese brands -- they just do everything better!
hh /
npub1s27…dsym
2024-06-01 10:04:47
in reply to nevent1q…zcg7
Author Public Key
npub1s277u5rww60te98w9umz6p7pjcxuus96cegdsf4y978qcqvu8jtq88dsymPublished at
2024-06-01 10:04:47Event JSON
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"content": "Her intuition about the finer grind is correct. If you grind the beans too fine, as for espresso, or not even that fine, yes, you'll have a not so clear cup, with some fine deposits at the bottom. These filters work best for filter/pour-over, which will usually be ground coarser. In my 11 step grinder, where the finest espresso grind is 1, I set it at 6-6.5 for best flavor and cleanest cup.\n\nHowever, as you already noticed, stainless steel filters have a superfine mesh in them, which is the actual filter. It's not like a simple perforated colander. So there isn't a real difference in steeping time and extraction with paper filters, and the residues that make it through are really really fine and can even be drunk without problem if you want.\n\nAs for the Japanese brands -- they just do everything better!",
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