Freshness and Grinding, Part 2: How grinders work deep inside

Deep inside your coffee grinder, tiny changes can have massive consequences.  This episode takes you deep inside Mahlkönig’s grinders to show you how coffee is ground and the importance of particle sizes on flavour.  If you’re a home coffee lover, you could easily spend thousands of dollars on your coffee grinder. But after diving deep into the R&D of grinder manufacturing, I learned that after a certain point spending more probably won’t produce a better tasting cup of coffee for you!  --------- Please spread the word about The Science of Coffee!  Discover how I make these Filter Stories episodes by subscribing to my Substack newsletter.  Write a review on Apple Podcasts Follow me on Instagram and tag me in an Instagram story Leave a 5 star rating on Spotify Explore Mahlkönig’s range of world leading grinders, trusted by baristas globally. Go deeper into the world of grinding  Take Barista Hustle’s Advanced Espresso course Learn from Lance Hedrick where the sweet spot is for buying a coffee grinder Get super nerdy with Jonathan Gagne’s writings on grinding Read up on Samo Smrke’s work on coffee fines Connect with my very knowledgeable guests  Arnaldo Rodrigues - LinkedIn Luca Lange - LinkedIn Chris Meier - LinkedIn Dario Burger - Instagram The Science of Coffee is made possible by these leading coffee organisations:  BWT Water and More Marco Beverage Systems ROEST Sustainable Harvest Mahlkönig The Science of Coffee is a spin-off series from James Harper's documentary podcast Filter Stories