I might have crossed my wires, it was probably just a forum post I misread. I happened to have new ceramic burrs so I went ahead and installed them.
I got closer to a perfect pull this morning after adjusting the right lever! Unfortunately I’m out of that coffee now so the process restarts with the next bag.
New ceramic burrs.
I typically use light roast beans, apparently ceramic is better there.
Went through the hyperalignment procedure and got close but not perfect. Had to move on and get it back together at some point.
Works the same, just inline. And this grinder has two
Extraction is heavily controlled by amount of water, temperature, grind size, and time.
To get an under extracted brew, you would use more water with a shorter brew time with a course grind at a lower temperature. This should give you something that’s sour, weak, watery, with a thin mouthfeel.
Overextraction would be the opposite. Boiling water in a preheated brewing device, fine grind, less water, steeped for a longer time. This should taste dark, bitter, burnt, strong, with a soupy grimy mouthfeel.
You can make one cup of each at the extremes to taste the difference, and then use that information to tweak your regular brew one variable at a time. Look up the coffee compass to help understand what you’re tasting and which direction to move.
This should be a Will Ferrell movie
Why can’t they use the excess energy to make the train go again?