Kruve for Espresso, an Experiment – Part 1

Since I received my Kruve, I never gotten the chance to test it with Espresso so last week I decided to give it a shot and see what I can do with it. I started by using the 300 and 600 micron sieves and 34.5gm of coffee from the Super Jolly, which is almost two times my usual dose of 17.5gm.

After I shook the Kruve for a minute or so the yield in the middle tray was almost 21.5gm so I lost 13gm between the boulders and fines.

I chose to only use my usual dose of 17.5gm and the results were underwhelming. The shot was too fast and somehow way too bitter. The bitterness can be caused by the coffee lacking the boulders and fines but the water temperature could have been higher than usual as well.

This week, I decided to try the experiment again but this time move the adjustment collar/ring on the Super Jolly couple of notches finer. By doing so, I was hoping to create a finer grind to slow the flow while keeping the dose the same at 17.5gm give or take 0.1 or 0.2gm.

I started with the same amount of coffee I started with last week, which is 34.5gm (remember that the grind is finer here)

After shaking the Kruve for a minute or so, the result was 24.1gm, so I lost a little more than 10gm, which is better than last week when I lost 13gm. This can be attributed to the grinder being more consistent as the grind gets finer or maybe I shook the Kruve harder last week compared to this week.

To stay consistent, I kept the dose to my usual, which is 17.5gm and pulled a shot. The shot was on the slow side but the taste was much more balanced. Still, bitterness was a little higher than I’d prefer but there was absolutely no sourness whatsoever. Personally, I’m not a big fan of sourness in coffee, or anywhere really so this shot was a really good one to my taste.

Next week, I will go only one notch finer instead of 2 notches like I did today and do the same test again and see how the shot will taste. Stay tuned!

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