I thought I had my brewing routine down to pretty much perfect, before I saw a Lance Hendrick video where he recommends sorting out faulty beans and getting rid of most of the chaff.
It may seem tedious to do for each cup, but for me it’s worth it. The cleanness and quality of my brews improved drastically, making me enjoy black coffee way more.
If you’re patient enough, give it a try, it pays off!
Too much effort, machine go brrr
That’s fair, only takes me about a minute though. But no need to change anything if you’re already happy with your results 👍
BTW, for a different take on how much of an impact chaff has:
Very interesting, thanks for the link.
Had not heard of Ray Murakawa’s channel before, but I like his style! Thanks for sharing.
I’ll pick out defects if I spot them, but I don’t obsess over it. Re: chaff, after some experimentation, I don’t feel like it makes a significant difference in my cups for the most part.
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I don’t home roast, but my understanding is that depending on the roast level (and to some extent the beans) more or less chaff may stay on the bean itself and only be removable after grinding. Basically the lighter the roast the more chaff will still be there.
That’s really interesting, thanks for sharing. I find that some beans have more chaff than others, so I might selectively employ this. What methods do you prefer for your brews? I’m typically brewing pour over with v60 or Orea v3.
I use an Aeropress and stick to Hoffman’s Ultimate Recipe mostly.
Too late for this morning. Tomorrow, I’ll take a closer look at my beans but I don’t recall seeing anything that I would think of as chaff.
It becomes more obvious when you first grind the beans very coarsely. I have an old grinder standing around that I have set to very coarse permanently, so I don’t have to spend too much time adjusting & readjusting. When you blow on the grounds, the chaff starts flying out, for most roasts I had it’s a decent amount, probably enough to affect the taste of the brew.
