If you are already have a burr grinder and you are buying whole bean coffee, you’re a step ahead.  There are several grinder options in the market place today; but which one should you buy?  The whirly blade seems to be the most common grinder in the kitchens of yesteryear and still today, but are they any good?  They are OK if that’s your only option, but, you should understand that you will not get a consistent grind since it can’t determine what’s been chopped and what hasn’t.  The best way to help these little grinders along is to pulse them because if you hold down the switch or leave it on, you will eventually build up friction and in turn create heat that can impart an unfavorable taste in your coffee.  With a burr grinder, and what makes them the best option, your coffee makes only one pass through the burrs and the grind drops down into a catch container.  You can set the grind from course for the french press to Turkish for the Ibrik; and anywhere in between.  It’s essential that you have the proper grind for the particular brewing method you use so that you can truly enjoy that wonderful  cup of coffee.  French press takes a very course grind because the grounds are immersed and steeped in the water for that brewing method.  If you were to put a Turkish grind in a french press, you would have more surface area of the bean exposed to the water and it deliver a very bitter cup.  So it’s very important to make sure your grind is correct for your brewing method.  So many think their morning espresso is loaded with caffeine that they forgo their press or drip pot; it’s not.  The grind in a shot of espresso is only in contact with the water for 25-30 seconds vs. a drip pot or press in which the grind is in contact with the water for approximately 3 minutes therefore extracting more caffeine.  One very important thing I’d like to mention here is when coffee is done brewing, it’s done; that’s why the grind is so important, so you get the proper extraction.  Do not reuse the grounds, you will only be extracting the bitters in the coffee grounds.  Perk pots, I believe are the most mis understood brewing methods, because people will leave the brew basket in and let the water continue to flow over the grind; eventually the pot becomes very bitter.  When the pot is done perking remove the basket and discard the grounds; you will have an amazing cup of coffee.  For a consistent ‘Gold Cup Standard’ cup of coffee use 2 level TBSP for every 6 oz of water.  I suggest putting a 3/4 cup measuring cup in your coffee bag so you will always have the right ‘Scoop’ for your 8-12 cup drip pot.  Have you ever had a weak cup of coffee that tasted so bitter you could hardly drink it?  If you don’t have the right water to grounds ratio you will havwe a rotten coffee experience.  Fall short on the grounds and you have a bitter cup because the water  washes over the grounds and eventually extracts the bitters – to much, well, it’s strong.  This is the best little conicle burr grinder I have found:  Consistency is important – Happy Brewing.

Drink Fresh ~ Cheers