A coffee measuring bowl and a spray bottle for spraying water on your coffee beans, which reduces the static cling that can cause a mess when you’re grinding your own coffee.
this post was submitted on 26 Jan 2025
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What is this thing?
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Wow spot on
a spray bottle for spraying water on your coffee beans, which reduces the static cling that can cause a mess when you’re grinding your own coffee
This is a great idea! How does it work? Do you most the whole beans pre-grind? Do you need to let them sit for a bit or just go straight to grinding?
Measure the beans, spritz them, maybe shake them around a little to distribute the water, put in grinder. No need to wait. It should be a miniscule amount of water, you don't want your grinder gears to rust.
Thanks very much! Will try this out the next time I grind. I like in the Midwest and we have cold/dry winters. Static makes for a messy grinding experience.
Am I doing something wrong if I do not have this issue? When I grind the beans there appears to be enough... I guess it is fats, in the beans that makes the ground beans quite easy to handle. May like quality of beans or grinder play a role?
No, it's not a universal requirement nor is it particularly determined by the quality of your beans/grinder. Some very expensive grinders have anti-static mechanisms and better grinders typically have less static cling and retention. It's also not so much about handling the grounds as it is about preventing small amounts of grounds from clinging to the inside of the grinder or your dosing cup.
I don’t drink coffee at all, so I was completely mystified.
Coffee dosage tray with a water sprayer (wetting the beans helps to stick the grounds together, so they are easier to distribute and don't stick to the housing of the grinder, which otherwise happens due to electrostatics).
The coffee people in the comments reminded me of this classic: https://www.youtube.com/watch?v=4ZK8Z8hulFg
My coffee ritual has started getting super complicated, but if James Hoffman tells me I need to do my pour over with two kettles at once in order to reduce acidity, I'll do it.
I'm waiting for the day that he just says "I made all of this up!" 14 minute French press tastes like 3 minute French press.
I've signed my own death warrant.
To be fair, taste wise those are about the same. The point of Hoffman's super long French Press is to reduce silt in the cup, which his method does significantly.
Gravity does work over time, yeah. 😉 I find it is a pedantic difference, at least for me.
Yeah, one of the key insights is that the extraction plateaus after a relatively short time and you won't ever "over-steep" it, which is counterintuitive at least to me
Praise James!
On topic though, I get consistently less acidic coffee by using an aeropress (inversion method) rather than a V60 or other pourover.
No idea.
Some kind of standardized perfume-smelling apparatus?
A tiny barf bucket?
A novelty soup bowl?
Edit: I was not close.
As a nurse, I can tell you what my first thought was
Please do!
That’s clearly a hand craved bespoke walnut nut washing bowl.