Thread: Ground Coffee (one more time)

On 05/11/2011 3:05 PM, [email protected] wrote:
> Here are the coffe particle sizes Ditting recommends for various brewing methods
> and filters:
>
> "Suggested Settings
>
> These are the factory suggested settings.
> Your customers' preferences may vary slightly.
>
> 1 -- Turkish (approx. 100 microns)
> 3 -- Espresso (approx. 300 microns)
> 5 -- Paper Filter (approx. 500 microns)
> 6 -- Melitta (approx. 600 microns)
> 7 -- Metal Filter (approx. 700 microns)
> 8 -- Percolator (approx. 800 microns)
> 9 -- French Press (approx. 900 microns)"
>
> -- Larry

I should send that to a local coffee roaster/wholesaler/retailer where I
used to gt my coffee. I had to stop buying espresso there because it was
so finely ground it kept clogging my espresso maker. I thought the pump
was seizing up but it was the hole int he bottom of the coffee basket
that was getting clogged.

<[email protected]> wrote in message
news:[email protected]..
> Here are the coffe particle sizes Ditting recommends for various brewing
> methods
> and filters:
>
> "Suggested Settings
>
> These are the factory suggested settings.
> Your customers' preferences may vary slightly.
>
> 1 -- Turkish (approx. 100 microns)
> 3 -- Espresso (approx. 300 microns)
> 5 -- Paper Filter (approx. 500 microns)
> 6 -- Melitta (approx. 600 microns)
> 7 -- Metal Filter (approx. 700 microns)
> 8 -- Percolator (approx. 800 microns)
> 9 -- French Press (approx. 900 microns)"
>
> -- Larry

Whose customers? I don't know anyone who runs a coffee shop.

Jill

On Nov 5, 3:05*pm, pltrg...@xhost.org wrote:
> Here are the coffe particle sizes Ditting recommends for various brewing methods
> and filters:
>
> "Suggested Settings
>
> These are the factory suggested settings.
> Your customers' preferences may vary slightly.
>
> 1 -- Turkish (approx. 100 microns)
> 3 -- Espresso (approx. 300 microns)
> 5 -- Paper Filter (approx. 500 microns)
> 6 -- Melitta (approx. 600 microns)
> 7 -- Metal Filter (approx. 700 microns)
> 8 -- Percolator (approx. 800 microns)
> 9 -- French Press (approx. 900 microns)"

Thanks for the list. How does one measure that? For reference, there
are about 25,000 microns in an inch. Maybe I'll dig out my microscope
and look at a representative sample.

I'm a little confused about Melitta vs. paper filters. They're both
paper, no?

Jerry
--
Engineering is the art of making what you want from things you can get.

On Sat, 5 Nov 2011 16:20:05 -0400, "jmcquown" <[email protected]> wrote:

>Whose customers? I don't know anyone who runs a coffee shop.

Ask Ditting Switzerland -- it's their text. See the quotation marks? Or are you
being intentionally obtuse?

I would imagine they're addressing the people who buy almost all of their
product -- supermarkets, coffee shops, and other restaurants.

-- Larry

Larry replied to Jill:

>> Whose customers? I don't know anyone who runs a coffee shop.
>
> Ask Ditting Switzerland -- it's their text. See the quotation marks? Or
> are you being intentionally obtuse?

You're out of line, pal! Jill is never *intentionally* obtuse!

Bob

[email protected] wrote:
> Here are the coffe particle sizes Ditting recommends for various
> brewing methods and filters:
>
> "Suggested Settings
>
> These are the factory suggested settings.
> Your customers' preferences may vary slightly.
>
> 1 -- Turkish (approx. 100 microns)
> 3 -- Espresso (approx. 300 microns)
> 5 -- Paper Filter (approx. 500 microns)
> 6 -- Melitta (approx. 600 microns)
> 7 -- Metal Filter (approx. 700 microns)
> 8 -- Percolator (approx. 800 microns)
> 9 -- French Press (approx. 900 microns)"
>
> -- Larry

I think the above is accepted and conventional wisdom on this subject,
and I have no reason to disagree. Turkish coffee dissolves in water and
you want the finest grind for that, espresso comes next, then paper and
then metal filters. A French Press, again because of the way the
brewing process works there, works best with a course grind. I don't
think you'll find many people disagree with the list you posted.

I have no idea Melitta is, and I have never used a percolator, but I've
made all the others at home.

In fact, my wife just picked up a French Press yesterday and we're going
to try it this morning - it worked very well yesterday afternoon with
loose tea and we had a lovely pot of English Breakfast. Today it will
be used for coffee, ground with our inexpensive blade/spice grinder, and
we'll see how that works. It won't be according to the spec above, but
if the worst of it is that we end up with "mud" in the bottom of our
coffee cups, that'll be fine with me.

-S-

In article <[email protected]>,
[email protected] wrote:

> Here are the coffe particle sizes Ditting recommends for various brewing
> methods
> and filters:
>
> "Suggested Settings
>
> These are the factory suggested settings.
> Your customers' preferences may vary slightly.
>
> 1 -- Turkish (approx. 100 microns)
> 3 -- Espresso (approx. 300 microns)
> 5 -- Paper Filter (approx. 500 microns)
> 6 -- Melitta (approx. 600 microns)
> 7 -- Metal Filter (approx. 700 microns)
> 8 -- Percolator (approx. 800 microns)
> 9 -- French Press (approx. 900 microns)"
>
> -- Larry

Nice - Thanks!

Bull

In article <[email protected]>,
"jmcquown" <[email protected]> wrote:

> <[email protected]> wrote in message
> news:[email protected]..
> > Here are the coffe particle sizes Ditting recommends for various brewing
> > methods
> > and filters:
> >
> > "Suggested Settings
> >
> > These are the factory suggested settings.
> > Your customers' preferences may vary slightly.
> >
> > 1 -- Turkish (approx. 100 microns)
> > 3 -- Espresso (approx. 300 microns)
> > 5 -- Paper Filter (approx. 500 microns)
> > 6 -- Melitta (approx. 600 microns)
> > 7 -- Metal Filter (approx. 700 microns)
> > 8 -- Percolator (approx. 800 microns)
> > 9 -- French Press (approx. 900 microns)"
> >
> > -- Larry
>
> Whose customers? I don't know anyone who runs a coffee shop.
>
> Jill

I understand your question because most will not know what a Ditting is.
If you have a magnifying glass you may notice a quotation mark before
Suggested and after )" otherwise it is quite understandable that you
would question as you did.

BULL

In article
<[email protected]>,
Jerry Avins <[email protected]> wrote:

> On Nov 5, 3:05*pm, pltrg...@xhost.org wrote:
> > Here are the coffe particle sizes Ditting recommends for various brewing
> > methods
> > and filters:
> >
> > "Suggested Settings
> >
> > These are the factory suggested settings.
> > Your customers' preferences may vary slightly.
> >
> > 1 -- Turkish (approx. 100 microns)
> > 3 -- Espresso (approx. 300 microns)
> > 5 -- Paper Filter (approx. 500 microns)
> > 6 -- Melitta (approx. 600 microns)
> > 7 -- Metal Filter (approx. 700 microns)
> > 8 -- Percolator (approx. 800 microns)
> > 9 -- French Press (approx. 900 microns)"
>
> Thanks for the list. How does one measure that? For reference, there
> are about 25,000 microns in an inch. Maybe I'll dig out my microscope
> and look at a representative sample.
>
> I'm a little confused about Melitta vs. paper filters. They're both
> paper, no?
>
> Jerry
> --
> Engineering is the art of making what you want from things you can get.

I am pretty sure that a Melitta coffee maker will use a Melitta paper
filer or any other brand paper filter. If you have a microscope and can
see a micron - you will need a ruler in microns to determine the size -
no?

BULL

On Nov 6, 7:56*am, "Steve Freides" <st...@kbnj.com> wrote:
> pltrg...@xhost.org wrote:
> > Here are the coffe particle sizes Ditting recommends for various
> > brewing methods and filters:
>
> > "Suggested Settings
>
> > These are the factory suggested settings.
> > Your customers' preferences may vary slightly.
>
> > 1 -- Turkish (approx. 100 microns)
> > 3 -- Espresso (approx. 300 microns)
> > 5 -- Paper Filter (approx. 500 microns)
> > 6 -- Melitta (approx. 600 microns)
> > 7 -- Metal Filter (approx. 700 microns)
> > 8 -- Percolator (approx. 800 microns)
> > 9 -- French Press (approx. 900 microns)"
>
> > -- Larry
>
> ... *Turkish coffee dissolves in water and
> you want the finest grind for that, espresso comes next, then paper and
> then metal filters. *A French Press, again because of the way the
> brewing process works there, works best with a course grind. *I don't
> think you'll find many people disagree with the list you posted.

Turkish coffee* doesn't dissolve. You just drink the grinds. Let it
sit in a glass cup and you will see the mud collect at the bottom.

> I have no idea Melitta is, and I have never used a percolator, but I've
> made all the others at home.

Melitta is a brand. The Melitta referred to above is a coffee maker
(electric or stove-top) that uses paper filters. That's what I was
questioning. http://tinyurl.com/cg9xg29

...

Jerry
--
Engineering is the art of making what you want from things you can get.

On Sat, 5 Nov 2011 22:32:52 -0700, "Bob Terwilliger"
<virtualgoth@die_spammer.biz> wrote:

>>> Whose customers? I don't know anyone who runs a coffee shop.
>>
>> Ask Ditting Switzerland -- it's their text. See the quotation marks? Or
>> are you being intentionally obtuse?
>
>You're out of line, pal! Jill is never *intentionally* obtuse!

Yeah, well, I'm grumpy, what with turning 65, the clocks changing and the
temperature falling. 8;(

-- Larry (considering hibernation)

Jerry Avins <[email protected]> wrote:

>I'm a little confused about Melitta vs. paper filters. They're both
>paper, no?

Yep

S.

On Sun, 6 Nov 2011 08:27:35 -0800 (PST), Jerry Avins <[email protected]>
wrote:

> Melitta is a brand. The Melitta referred to above is a coffee maker
> (electric or stove-top) that uses paper filters. That's what I was
> questioning. http://tinyurl.com/cg9xg29

I'm dating myself now. When people say Melitta, the first thing that
crosses my mind is the old fashioned cone with paper filter you'd pour
water in to drip coffee into a carafe (I had the one cup version too).
The next thought would be Melitta as a brand of paper filter and after
reading the context, maybe an electric coffee maker - but it's always
the last image that comes to me.

--
All you need is love. But a little chocolate now and then doesn't hurt.

On Sun, 06 Nov 2011 11:44:40 -0500, [email protected] wrote:

> On Sat, 5 Nov 2011 22:32:52 -0700, "Bob Terwilliger"
> <virtualgoth@die_spammer.biz> wrote:
>
> >>> Whose customers? I don't know anyone who runs a coffee shop.
> >>
> >> Ask Ditting Switzerland -- it's their text. See the quotation marks? Or
> >> are you being intentionally obtuse?
> >
> >You're out of line, pal! Jill is never *intentionally* obtuse!
>
> Yeah, well, I'm grumpy, what with turning 65, the clocks changing and the
> temperature falling. 8;(
>
> -- Larry (considering hibernation)

Happy birthday anyway.... think of the positives! You're eligible for
SS and medicare now and you won't have to wonder if they'll give you a
senior discount at the movies anymore. You're legit for all of them.
It's just like having a student ID, only gray hair is your pass.

--
All you need is love. But a little chocolate now and then doesn't hurt.

sf <[email protected]> wrote:

>On Sun, 6 Nov 2011 08:27:35 -0800 (PST), Jerry Avins <[email protected]>

>> Melitta is a brand. The Melitta referred to above is a coffee maker
>> (electric or stove-top) that uses paper filters. That's what I was
>> questioning. http://tinyurl.com/cg9xg29

>I'm dating myself now. When people say Melitta, the first thing that
>crosses my mind is the old fashioned cone with paper filter you'd pour
>water in to drip coffee into a carafe (I had the one cup version too).
>The next thought would be Melitta as a brand of paper filter and after
>reading the context, maybe an electric coffee maker - but it's always
>the last image that comes to me.

If I had to unpack "Melitta filters" vs. "paper filters", I might
guess that Melitta means cone-shaped paper filters, so by process
of elimination "paper filters" must mean basket-shaped paper filters.

I still use a Melitta cone. On my list of things to acquire is
a glass or ceramic cone that's the same size/shape. I did find
one possibility, but it was so heavy I deemed it would make my filter
setup too unstable (too top-heavy; don't want to smash another carafe).

Steve

On Nov 5, 2:05*pm, pltrg...@xhost.org wrote:
> Here are the coffe particle sizes Ditting recommends for various brewing methods
> and filters:
>
> "Suggested Settings
>
> These are the factory suggested settings.
> Your customers' preferences may vary slightly.
>
> 1 -- Turkish (approx. 100 microns)
> 3 -- Espresso (approx. 300 microns)
> 5 -- Paper Filter (approx. 500 microns)
> 6 -- Melitta (approx. 600 microns)
> 7 -- Metal Filter (approx. 700 microns)
> 8 -- Percolator (approx. 800 microns)
> 9 -- French Press (approx. 900 microns)"
>
> -- Larry

Lacking any knowledge about Ditting, who or what they are, I guess my
French press method dictates that I jus' keep it on the coarser side.

Jerry Avins wrote:

>> ... Turkish coffee dissolves in water and
>> you want the finest grind for that, espresso comes next, then paper
>> and then metal filters. A French Press, again because of the way the
>> brewing process works there, works best with a course grind. I don't
>> think you'll find many people disagree with the list you posted.
>
> Turkish coffee* doesn't dissolve. You just drink the grinds. Let it
> sit in a glass cup and you will see the mud collect at the bottom.

No, you don't drink the grounds (not grinds). You stop before you get
to them. Yes, they're in the bottom of the cup; no, don't drink them,
please.

-S-

In article <[email protected]>,
Bull <[email protected]> wrote:

> In article
> <[email protected]>,
> Jerry Avins <[email protected]> wrote:
>
> > On Nov 5, 3:05*pm, pltrg...@xhost.org wrote:
> > > Here are the coffe particle sizes Ditting recommends for various brewing
> > > methods
> > > and filters:
> > >
> > > "Suggested Settings
> > >
> > > These are the factory suggested settings.
> > > Your customers' preferences may vary slightly.
> > >
> > > 1 -- Turkish (approx. 100 microns)
> > > 3 -- Espresso (approx. 300 microns)
> > > 5 -- Paper Filter (approx. 500 microns)
> > > 6 -- Melitta (approx. 600 microns)
> > > 7 -- Metal Filter (approx. 700 microns)
> > > 8 -- Percolator (approx. 800 microns)
> > > 9 -- French Press (approx. 900 microns)"

> > I'm a little confused about Melitta vs. paper filters. They're both
> > paper, no?

> I am pretty sure that a Melitta coffee maker will use a Melitta paper
> filer or any other brand paper filter. If you have a microscope and can
> see a micron - you will need a ruler in microns to determine the size -
> no?

Melitta filters are a little expensive. We mostly use an automatic drip
coffee maker, so we buy basket filters in huge quantities from Costco.
I learned how to fold cone filters in chemistry class, from plain paper
circles. To use a normal basket filter for a 2 cup Melitta cone, you
don't need to smooth out the folds. Just fold the filter in half, and
then half again. Then grab the closest paper layer and separate it from
the other three layers.

--
Dan Abel
Petaluma, California USA
[email protected]

On Sun, 6 Nov 2011 10:51:27 -0800 (PST), Kalmia <[email protected]> wrote:

>Lacking any knowledge about Ditting, who or what they are, I guess my
>French press method dictates that I jus' keep it on the coarser side.

Since several people have said this or similar: Ditting is a Swiss company that
makes some of the best commercial and industrial coffee mills in existence-- the
two-foot tall type you find in supermarkets or serious coffee shops.

Their products can be seen at http://www.ditting.com/retail_grinders.htm.

Mine is the KR804 (second from the left). In the shot of my kitchen at
http://www.xhost.org/images/kitchen.jpg, it's at the extreme right in the bay
window.

I've had it about ten years; it's output now is indistinguishable from the day
it arrived, and it has been maintenance-free. It's quite possibly the best
machine of any type I've ever owned.

-- Larry