I've been grinding my beans wrong for years and only just noticed

I was at a friend's house in Tacoma and watched him grind his beans for a pour-over. He did it in short bursts, maybe 2 seconds on, 1 second off, for about 15 seconds total. I asked why he didn't just hold the button down, and he said it keeps the grinder from heating up and cooking the grounds. I've been using the same Baratza Encore for 5 years and always just held it until it was done. The coffee I made the next morning with his method was noticeably brighter. Has anyone else had a similar 'oh, the machine itself matters' moment?

2 comments

2 Comments

mark_fisher483d ago

Oh wow, that's a game changer. I had the opposite problem with a cheap blade grinder, it would basically make dust if I pulsed it. Upgraded to a burr grinder and just held the button, never thought about heat. Gonna try the pulse method tomorrow morning for sure.

sage5283d ago

Yeah, the "cooking the grounds" part got me. I've been running my grinder like it's a blender making a smoothie this whole time. No wonder my coffee sometimes tastes a little... stressed.