Grind size calibration for 10 brewing methods, conical and flat burr comparisons, espresso dialling-in procedures, cleaning and burr replacement schedules, manual grinder operation, travel grinding setups, and grinder modification techniques
Covers 6 grind size categories from extra fine (Turkish) to coarse (French press), blade grinder pricing ($30-60 AUD) versus burr grinder entry points ($80-100 AUD), conical versus flat burr geometry, and a 60-70g per litre dose ratio for initial calibration.
Cleaning schedules for burr, blade, and manual grinders: daily grounds bin emptying, weekly brush cleaning with burr chamber access, monthly deep clean with burr removal, and cleaning tablet use (35-40g dose) every 2-3 months. Steel burrs last 500-800 kg before replacement.
Compares blade grinder chopping mechanism ($30-70 AUD) against conical and flat burr crushing mechanisms ($80-500+ AUD) across 4 price tiers. Covers particle size distribution differences, extraction uniformity impact, and suitability for espresso, pour-over, French press, and cold brew.
Grind size specifications for espresso (25-30 sec extraction), Moka pot (4-5 min), AeroPress (1-3 min), V60 (2:30-3:30), Kalita Wave (3:00-4:00), Chemex (4-5 min), drip (4-6 min), French press (4 min), cold brew (12-24 hours), and Turkish coffee (2-3 min). Includes roast level, humidity, and altitude adjustment variables.
Covers 9-bar extraction at 25-35 seconds, 18-20g dose with 2:1 yield ratio, 0.1g scale precision for dosing, WDT distribution technique, 15-20 kg tamp pressure, 58mm+ burr sizing, channeling diagnosis via bottomless portafilter, and daily grind adjustment for bean degassing and humidity changes.
Compares manual grinders across 3 price tiers: budget ($50-80, Hario Skerton Pro), mid-range ($100-200, Timemore C2, 1Zpresso Q2), and premium ($200-400+, Comandante C40, Kinu M47). Covers 420-grade stainless steel burrs, dual-bearing axle stabilisation, 20-40g capacity, and 30-second to 2-minute grind times for 20g doses.
Diagnosis and repair procedures for 7 common grinder faults: inconsistent particle size from worn burrs (500-800 kg lifespan), static reduction via Ross Droplet Technique, motor overheating with 10-15 minute thermal recovery, safety interlock resets, burr misalignment correction, rancid oil removal, and grounds retention purging.
Maps the post-roast freshness timeline: up to 10 ml CO2 per gram at roast, rapid degassing days 1-7, peak flavour window days 5-21, oxidation-driven decline at weeks 3-6, and stale threshold beyond 6 weeks. Covers airtight storage, freezing in single-week portions, and the 15-minute aroma loss window after grinding.
Travel grinder comparison: Timemore C2 (~$90 AUD), 1Zpresso Q2 (~$150 AUD), and Comandante C40 (~$400 AUD) with 20-30g capacity and 150-250g weight. Covers AeroPress (180g), collapsible pour-over, and cowboy coffee methods. Total pack weight under 500g for a week of brewing including grinder, brewer, and pre-portioned beans.
Covers SSP, Italmill, and Mazzer aftermarket burr upgrades ($150-250), single-dosing bellows and low-retention hopper conversions, 2-5g retention reduction techniques, stepless adjustment conversions, burr alignment shimming, and anti-static grounding modifications for Baratza, Eureka Mignon, and DF64 platforms.