grinder calibration

The basics of grinder calibration

Mocopan Coffee’s Jared Chapman explores the four variables of grinder calibration that impact over- and under-extracted coffee and why coffee is a game of constant tasting. Taste. It’s what we’re all about in the coffee industry. Striving for that sweeter, more delicious cup of coffee. This has led to a lot of work being put into understanding the many variables that affect the flavour we end up with in the cup. With more information out there on variables like particle size distribution and total dissolved solids (TDS), it can be overwhelming for a budding barista to start to understand the basics without getting confused by all the detail.
Read More
grinder calibration

Suntory Coffee’s grinder calibration calculations

When it comes to training, one of the biggest questions I get asked is: when should I calibrate my grinder?  Calibration is simply the process of adjusting your grinder, moving the blades of the grinder closer or further apart, to ensure you get your desired outcome from the coffee. That outcome could be consistency or based on hitting a specific coffee recipe or hitting a specific taste/flavour. For example, the dry weight of ground coffee is commonly referred to as the “dose”, let’s say 20 to 21 grams. The time it takes to extract the coffee (usually measured on the coffee machines screen or by using a timer) at 25 to 30 seconds pouring time and a yield of 40 to 44 grams.
Read More