• Freshness and Grinding, Part 2: How grinders work deep inside

  • May 6 2024
  • Length: 47 mins
  • Podcast

Freshness and Grinding, Part 2: How grinders work deep inside

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  • Summary

  • Deep inside your coffee grinder, tiny changes can have massive consequences. This episode takes you deep inside Mahlkönig’s grinders to show you how coffee is ground and the importance of particle sizes on flavour. If you’re a home coffee lover, you could easily spend thousands of dollars on your coffee grinder. But after diving deep into the R&D of grinder manufacturing, I learned that after a certain point spending more probably won’t produce a better tasting cup of coffee for you! ---------Please spread the word about The Science of Coffee! Discover how I make these Filter Stories episodes by subscribing to my Substack newsletter. Write a review on Apple PodcastsFollow me on Instagram and tag me in an Instagram storyLeave a 5 star rating on Spotify Explore Mahlkönig’s range of world leading grinders, trusted by baristas globally. Go deeper into the world of grinding Take Barista Hustle’s Advanced Espresso courseLearn from Lance Hedrick where the sweet spot is for buying a coffee grinderGet super nerdy with Jonathan Gagné’s writings on grindingRead up on Samo Smrke’s work on coffee fines Connect with my very knowledgeable guests Arnaldo Rodrigues - LinkedInLuca Lange - LinkedInChris Meier - LinkedInDario Burger - Instagram The Science of Coffee is made possible by these leading coffee organisations: BWT Water and MoreMarco Beverage SystemsROESTSustainable HarvestMahlkönig The Science of Coffee is a spin-off series from James Harper's documentary podcast Filter Stories Subscribe to A History of Coffee podcast
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