Is chaff the secret saboteur of your morning coffee? Those wispy husks in your beans might seem like trouble, but they’re not out to ruin your cup. Let’s unpack how to handle chaff without losing your cool—or your brew’s vibe.
➡️ The chaff challenge: Chaff flies everywhere during roasting, sticking to beans or clogging gear. It’s messy, sure, but it’s not a flavor wrecker for most. In my pour-over, chaff sneaks through sometimes, adding a faint cereal-like note. Hardly a dealbreaker!
💡 Easy fix: Use a fine-mesh sieve to shake grounds before brewing. It catches most chaff in seconds. Or grind coarser to keep husks bigger and easier to spot. Clean your grinder weekly—chaff loves to hide.
🔍 Keep it chill: Pros might obsess over chaff for pristine taste, but at home? Focus on your grind size and water temp first. I brewed two cups—one with chaff, one sifted. The difference was so slight, I’d need a magnifying glass to care.
Here’s a hack: Store beans in an airtight container to limit chaff shedding. When brewing, pour slowly to avoid stirring up husks. Your coffee will still shine, chaff or no chaff. It’s all about balance—don’t sweat the small stuff. What’s your go-to trick for a cleaner coffee brew?
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