{"id":7186,"date":"2019-09-11T09:45:18","date_gmt":"2019-09-11T07:45:18","guid":{"rendered":"https:\/\/www.coffeedesk.pl\/blog\/?p=7186"},"modified":"2020-03-17T16:24:34","modified_gmt":"2020-03-17T15:24:34","slug":"the-kruve-we-are-sifting-coffee","status":"publish","type":"post","link":"https:\/\/www.coffeedesk.com\/blog\/the-kruve-we-are-sifting-coffee\/","title":{"rendered":"THE KRUVE. We are sifting coffee."},"content":{"rendered":"

A few years back, sifting coffee was in. It was meant to compensate for the impossibility of getting the best and most expensive coffee grinders. After a while, this method lost some of its importance. Now, with the KRUVE entering the market, this trend may be revived.<\/big><\/strong><\/p>\n

Instead of a good grinder<\/h2>\n

It happened at the turn of the year 2014. The coffee sifting boom began amongst coffee geeks in Poland. At the time, the EK 43 Mahlk\u00f6nig<\/a> grinder which revolutionised the industry didn\u2019t appear at coffee shops, but rather in the dreams of their owners. Somebody got the idea of improving grind quality by removing fines: the finest particles produced while grinding. This technique was meant to reduce coffee bitterness, enhance brew sweetness and clarity.<\/p>\n

\"kruve,<\/p>\n

Some brew bars started adding different sieves or cinnamon or chocolate shakers to their brewing equipment. The outcomes were ambiguous and the trend slowed down relatively quickly. After three years, the KRUVE entered the market. This designer sifter, made by a Canadian company, is intended for inquisitive and forward-looking coffee lovers. Many have tried to perfect the grinder. We perfected the grind. \u2013 in these words the company encapsulates its mission. Alright then, this has prompted us to check how the KRUVE<\/a> works in practice!<\/p>\n

Why the KRUVE?<\/h2>\n

First, let us make a few general remarks on coffee grinding. Every grinder worldwide produces, apart from the grind size chosen by its user, some very fine particles and some much bigger ones than desired. This is unavoidable. As of now. This is why, among other things, each coffee extraction is uneven. Even perfect drips made by a World Brewers Cup champion will have some very subtle notes typical of under- and over-extraction.<\/p>\n

The KRUVE claims it has found a solution. Sieves with different size holes measured in microns (one thousandth of a millimetre) are to separate boulders and fines, offering a unique grind particle size which will give you a perfect cup. In theory, we get rid of excessive acidity and bitterness from the brew and bring out sweetness,
\nclarity and fullness. And that\u2019s it.<\/p>\n

\"przesiewanie<\/p>\n

The KRUVE set consists of a three-level body with a wooden lid and interchangeable triangular sieves with different mesh sizes, sieve holder assembly and instruction manual. Everything comes in a pretty turquoise and white box. Surely it is designer and pretty. Depending on the model, we can get up to 12 sieves, which gives 66
\ndifferent combinations!<\/p>\n

Practice<\/h2>\n

For the purpose of this text, I have decided to use two coffee brewing methods: cupping, which is indisputably the most objective form of evaluation and the AeroPress, in my opinion the easiest to use and the most repeatable amongst popular coffee gadgets. The coffee I have chosen is a natural Costa Rica La Casita roasted by Audun Sorbotten nine days before the test. I used the EK 43 Mahlk\u00f6nig grinder.<\/p>\n

In both trials, I brew three portions:<\/p>\n