Kruve Sifter(s) - Why, When, Which and How ?

Don’t use one, was going to get it to test the duo, but apparently pointless for espresso.

@MWJB uses the with pour over

I very occasionally use it (or another sieve) for French press/immersion to reduce fines, for a cleaner brew. Otherwise, it’s too much faff for day-to-day brewing. Can’t really be used as directed for percolation methods, so has almost no impact on flavour.

For any manual brew methods using medium to coarse grinds, once dialled in I sift 10.00g with 0.01g scales (2 min of shaking) just to get a grind reference for the method, based on % passing through 400 or 500 Kruve sieves. That’s where it is most useful.

https://coffeetime.freeflarum.com/d/1249-sifting-brewed-coffee-grinds/37

If you were to use Kruve/sieves frequently for brewing, it makes most sense to grind coarser (to mitigate fines) then just sift out the largest 15-20% to get the extraction back on track (adjusting ground weight to keep a consistent dose). This is because it is faster to sieve a dose through the larger sizes & easier cleaning. But like I said, it’s most useful feature is determining a grind setting reference.

Sifting is usually a problem for espresso.

JHCCoffee if you have a moment I would be grateful if you could post exactly how you use the Kruve here Kruve Thread. How does it fit into your process? Why is it beneficial? How do you use it to calibrate?

I can see @MWJB has already addressed these extensively. I only use it for V60 on my hand grinder to identify a grind setting, where the fines pass through Kruve 400 sieve.

I weigh the coffee fines as a % of total coffee weight. For example, the fines weighed 1.3g out of the total dosage of 15g giving 8.7%, which is fine as the acceptable range is 8% - 9%.

I do not use it for AP or Clever as both are on the coarser-side of espresso. I also do not sift for espresso.