About this Video

• Video Title: Die beste Art Zuhause Kaffee zu mahlen - Single Dosing
• Channel: Kaffeemacher
• Speakers: Michel (and another speaker whose name isn't explicitly stated in the transcript)
• Duration: 10:13

Introduction

This video from Kaffeemacher discusses the evolution of coffee grinders, focusing on the advantages and disadvantages of single-dosing grinders for home espresso preparation. The speakers compare different grinder types, including dose, grind-on-demand, and grind-by-weight, highlighting their suitability for single-dosing and home use.

Key Takeaways

• Evolution of Grinders: The video traces the progression of coffee grinders from older models with large hoppers and continuous grinding to modern single-dosing grinders.
• Single Dosing Advantages: Single-dosing offers fresher coffee and better control over dose and grind size, resulting in improved espresso quality. It eliminates the problem of stale coffee grounds from a hopper.
• Grind-on-Demand Grinders: These grinders grind beans on demand, reducing waste but can lack precision in dose.
• Grind-by-Weight Grinders: These provide precise measurements using integrated scales for consistent dosing.
• Trade-offs: While single-dosing enhances quality, grind-by-weight grinders, though precise, have a "dead space" where old coffee remains, and grind-on-demand grinders may lack dosing precision. The best method depends on individual needs and priorities.

Here are the answers based on the provided transcript:

1. Disadvantages of older grinders with large hoppers: The main disadvantages are the large amount of pre-ground coffee that can become stale, leading to inconsistent taste and quality. The older grinders also had less precise dose control, often resulting in inconsistent extraction times and uneven espresso shots, particularly when using single or double portions. The continuous grinding meant coffee was constantly being ground even when not needed, leading to waste.

2. Grind-on-demand method: Grind-on-demand grinders grind beans only when needed. The user initiates the grinding process with a button or switch. An advantage is that it minimizes stale coffee. However, a disadvantage is that the dose isn't always precise. Compared to grind-by-weight, grind-on-demand lacks the precise measurement capabilities of an integrated scale; grind-by-weight grinders ensure the exact amount of coffee is ground for each shot.

3. "Dead space" issue: In single-dosing grinders, "dead space" refers to the area within the grinder's mechanism where old coffee grounds remain after a dose is dispensed. This stale coffee can mix with the freshly ground beans for the next shot, affecting its flavor. The transcript indicates that this dead space can range from 2-3 grams to over 10 grams, depending on the grinder model. For home use, the significance of the dead space is that it leads to waste and compromises the quality of the espresso made from freshly ground coffee. The amount of wasted coffee is more noticeable with smaller doses common in home brewing.

4. Espresso-making process with a single-dosing grinder (according to Michel): Michel describes the process as weighing out 18-19 grams of coffee beans (depending on desired dosage), potentially spraying some water on them, and then placing them directly into the grinder's chamber. The grounds are then dispensed directly into the portafilter for espresso brewing. The amount dispensed should ideally match the amount weighed initially (e.g., 18 grams in, 18 grams out). This contrasts with older methods that relied on pre-ground coffee in a hopper.