Coffee Beans what's in your grinder ???

[Rick P]

I wonder if she tried the coffee before she sent it to you.

I was reading about Kona day before yesterday, and apparently, it's easy to get scammed. That might be the explanation of what happened to you. Here is a paste from what I was reading:

...the Kona name sells the coffee, not the quality of the cup. For example, the most widely available “Kona” coffees sold in Hawaii are Kona blends that, by law, only need to contain 10% actual Kona coffee. Thus the Kona coffee inside these bags exists for only one reason, which is to legally justify the Kona name on the outside of the bag. The rest of the coffee in the bag could be, and is, from anywhere: Central America, Brazil, Colombia. Often these non-Kona blend components are inexpensive, low-quality, even tainted coffees; occasionally they are good coffees, so good that 10% Kona blends sometimes taste better than much more expensive but still carelessly produced 100% Kona coffees. Because, again, the name sells the coffee, regardless of its quality. Finally, there are the “Kona Style” or “Kona Roast” blends that contain no actual Kona coffee whatsoever.

Hawaii and Kona Coffee Ratings and Reviews – Coffee

Click here for Hawaii coffee ratings, reviews and information about coffees from Kona, K’au and other Hawaii coffee growing regions.

www.coffeereview.com

It's possible....that said...she's a local who has lived there for the past 30 years and a very pretentious food snob (that puts us to shame), who would only deign to drink coffee if the beans were picked by virgins at the apex of the Harvest Moon, blessed by Lono, (the Hawaiian god of food) and roasted over coals made with old growth sugar maple wood..... so I'm leaning toward "no" But I never say never! All I know is that the coffee was horrific. My Mom, a real coffee connoisseur, thought it was crapola too...

 

[LMichaels]

Yeah, I've tried Kona myself. Have had better Instant Maxwell House.

 

[JohnTak]

After trying multiple medium and medium dark roast coffee beans from multiple roasters I’m back to this one. Peerless French Roast was good but I still like this the best. I guess I’m a dark roast guy.

 

[LMichaels]

After trying multiple medium and medium dark roast coffee beans from multiple roasters I’m back to this one. Peerless French Roast was good but I still like this the best. I guess I’m a dark roast guy.View attachment 107192

That is a really good coffee. Definitely darker than ones like Kirkland Signature House Blend, or the Member's Mark I just tried or the Cameron's Velvet Moon. So the SF Bay has a little more of a "roasty" character. But, not "burned" tasting like Starbuck's. I am beginning to find (at least with my collection of coffee makers (both the drip and espresso machines), I am enjoying the slightly more "chocolaty" notes that those medium dark roasts are giving me. And while each has a different character, I cannot put my finger on one and say "I like this best or better". I like them equally. Just for different reasons.

 

[timothy]

After trying multiple medium and medium dark roast coffee beans from multiple roasters I’m back to this one. Peerless French Roast was good but I still like this the best. I guess I’m a dark roast guy.View attachment 107192

How does that work with your coffee grinder bin full?
Reason I ask is I only add like 5 T of beans which equals 50g and that takes about 30 sec to grind.

 

[JohnTak]

How does that work with your coffee grinder bin full?
Reason I ask is I only add like 5 T of beans which equals 50g and that takes about 30 sec to grind.

My grinder is a little short so I use the 8 Tbs for 7 Tbs and is pretty close when I do measure for control. I figured out on my Moccamaster to use 7 Tbs for the 8 cups water mark to make my perfect coffee. I spin the grounds basket during the water release to evenly saturate the basket of grounds. I think the button settings for Tbs is an electronic timer on my grinder, also I grind at medium coarse grind.

 

[LMichaels]

I keep mine full but it doesn't last long. I usually need 64 grams or 72 grams depending on my morning needs. Typical weekday is 64 grams ground to 40oz water brewed. Weekends typically 72g to 45 oz water. So far for the roast levels I have been buying and whichever brewer I use that has been doing quite well. Though I do notice if I brew in the Breville which on 40oz water or less uses a cone filter, on Gold setting it brews a little faster than the OXO machines which both try to mimic pourover by allowing a bloom, but also pausing 2 or 3 times during the cycle. The OXO 9 cup seems to pause slightly more often, and for longer periods than the OXO 12 cup which depending on the water level will pause 2-3 times after the bloom period whereas the 9 cup (which only uses a cone filter) will pause 4 times or so. Both machines make some really full bodied and rich coffee. The Breville is faster, no bloom on Gold setting 8 cups or less #4 cone, 9 cups or more requires the large (commercial size filter used by the large OXO). You can play with settings on the Breville and have it bloom for up to IIRC a full minute, set the temp, set the brew speed and fine tune it if you want to use basket filters on smaller batches.
But base setting (Gold) it just keeps the pump running until the pot is brewed. So, while still REALLY good coffee, it tends to be a little "lighter" bodied than the OXO machines. One day, I will have to play around and see how closely I can have it mimic the OXO machines by playing with the temp, the brew speed and bloom times. All 3 machines though make the best coffee I've ever drank though. Cannot say enough good about them.

 

[timothy]

So with a full hopper do you go by time (and grind) to get your proper percentage?
Again reason is it takes my grinder 30 sec to grind 50 g of beans.
If I fill the hopper and hit 30 sec I should get 50g of ground?

 

[LMichaels]

So with a full hopper do you go by time (and grind) to get your proper percentage?
Again reason is it takes my grinder 30 sec to grind 50 g of beans.
If I fill the hopper and hit 30 sec I should get 50g of ground?

I've found Kirkland Sig beans harder to grind and even with my grinder set to full on time for XX cups it will not grind right amount so I have to play around. I bought myself a nice color display scale. I tare out my grind container, and basically I can then fine tune my grinder to get within one gram every time. (though I typically shoot for slightly over than under). Thing is every time (if I change) the grind I then have to fine tune to grinder. So trial and error I've found a grind level for drip on the 3 beans I like and keep it there and then grind to the weight I want

 

[Mark_E]

It's possible....that said...she's a local who has lived there for the past 30 years and a very pretentious food snob (that puts us to shame), who would only deign to drink coffee if the beans were picked by virgins at the apex of the Harvest Moon, blessed by Lono, (the Hawaiian god of food) and roasted over coals made with old growth sugar maple wood..... so I'm leaning toward "no" But I never say never! All I know is that the coffee was horrific. My Mom, a real coffee connoisseur, thought it was crapola too...

Once I bought Kona coffee on Woot. But when I got it, the package said "Kona blend." It did not say that in the listing! Eff that . I tried to return it, and woot tried to fight me on it. This was a long time ago. I had to fight with them for maybe six weeks. I eventually got my money back. I never opened it so I don't know what it might have tasted like. But all the other Kona coffees I've had, I've really enjoyed. They were really good, a level or two above most coffees.

Another really good Hawaiian coffee is Ka'u, which is only 70 miles south of Kona, on the same mountain side facing the same direction as Kona. It's excellent, but the public really doesn't know about it yet. Only the locals. And so that makes it less expensive.