I’ve been using my grinder (Baratza maestro plus) for ten years now, and I got it used. I’ve replaced some parts (e.g., burrs), but I’m wondering if it’s finally time to let it go. It seems like it’s not grinding as consistently as it once was, but I’m thinking it would be good to quantify it.
I’ve seen sieves used to classify ground coffee, specifically, the brand Kruve seems to be a nice implementation. It’s $90 for the cheapest version, though, which doesn’t quite seem worth it to me. It seems like it’d be better to just spend the money going towards a new grinder, but I figured it would be good to ask for anyone’s experience here.
Very true, especially because taste (and the calibration of the grinder you receive) don’t always line up with the grind size distributions you see other people make from experimenting. For me it’s always had to be one at a time, compared to what I was using before and returning if the intended upgrade isn’t satisfactory.
It would be amazing if coffee shops started doing equipment tastings/comparisons as well as beans. We have a lot of cool cuppings/tasting courses here, but nothing for hardware.