For drip coffee, how much coffee is ground in the 20 seconds? I'm looking at the Bodum Bistro but am concerned with how much coffee it will grind within 20 seconds time...We mostly drink drip and typically brew 2 "large" cups of coffee with a set of #2 Porcelain Filtercones (about 2 good tablespoons of coffee per "cup"). Every once and a while we will make a 10 cup pot with the old Bunn.What kind of volume of grounds would I expect to get after 20 seconds (again targeting grounds for drip)? Any help would be great! Thanks! For drip coffee, how much coffee is ground in the 20 seconds? I'm looking at the Bodum Bistro but am concerned with how much coffee it will grind within 20 seconds time...We mostly... » Read More For drip coffee, how much coffee is ground in the 20 seconds? I'm looking at the Bodum Bistro but am concerned with how much coffee it will grind within 20 seconds time...We mostly drink drip and typically brew 2 "large" cups of coffee with a set of #2 Porcelain Filtercones (about 2 good tablespoons of coffee per "cup"). Every once and a while we will make a 10 cup pot with the old Bunn.What kind of volume of grounds would I expect to get after 20 seconds (again targeting grounds for drip)? Any help would be great! Thanks! « Show Less
66676
Bodum Bistro Electric Burr Coffee Grinder, BlackIn my experience as an owner of this excellent mill, at the medium setting the Bodum Bistro will grind a bit over 4 coffee measures, or almost 9 tablespoons of coffee in 20 seconds. Hope this helps.
66677
I grind 32 grams in 20 seconds. The fineness of grind is about half way between the finest and coursest settings.
66678
In 18 sec I grind enough for 24 oz of medium (2 symbols coarser than drip-symbol) dark-roasted coffee. No static dust; repeatable; just perfect!
460529
Nothing wrong with that, but unnecessary. BTW, you can get more out of a pound of coffee by doing what I call, second coffee. After you drain the coffee, you can add 5 more cups of cold water to the grounds and let it sit another 12 hours, then drain again. With high quality coffee beans, this second run is almost as rich as the first.
715551
Hi John... not sure what coffee you are using. The filters need dense, high-altitude coffee or the water will run too fast. But yes, generally try a finer grind and add a little coffee, there will be an optimal balance at which it will brew in 3-4 minutes. If you keep having issues let us know! Thanks-- Len Brault, Heirloom Coffee LLC
143720
Minimum 1 drop, just pour enough water so the grounds can absorb and then release 1 drop of coffee.Maximum infinite, just keep pouring. Adjust grounds as necessary to get the flavor profile you want. For me ~14g ground is good for 8-12 oz coffee, I tried to get 16-24oz with that and lacked boldness.
1877893
I usually do a full pot and it takes *about* 10 minutes, but I also did a large mug with a coffee sample I got and it took only about 4-5 minutes.
676248
To make REGULAR-STRENGTH COFFEES:2 Tbsp for each 6-ounces of water for LIGHT ROASTED coffees; only use 1 Tbsp per 6-ounces of water for MEDIUM ROAST COFFEES; a bit less for dark/caramelized coffees. Your particular coffee beans/roast may differ slightly in proportions. Yes, you have to double or triple the amount to make a concentrate. It takes LOTS of ground coffee to make a standard hot brew; it takes even more to make a cold concentrate. It also depends on the coarseness/fineness of the grind. I use a drip/percolator grind and it is always great in a press. French Press grind is between drip/percolator grind. Have fun with your yummy brewed/steeped/infused coffees! To make REGULAR-STRENGTH COFFEES:2 Tbsp for each 6-ounces of water for LIGHT ROASTED coffees; only use 1 Tbsp per 6-ounces of water for MEDIUM ROAST COFFEES; a bit less for dark/caramelized coffees. Your particular coffee beans/roast may differ slightly in proportions. Yes, you have to double or triple the amount to make a concentrate. It takes LOTS of ground coffee to make a standard hot brew; it takes even more to make a cold concentrate. It also depends on the coarseness/fineness of the grind. I use a drip/percolator grind and it is always great in a press. French Press grind is... » Read More To make REGULAR-STRENGTH COFFEES:2 Tbsp for each 6-ounces of water for LIGHT ROASTED coffees; only use 1 Tbsp per 6-ounces of water for MEDIUM ROAST COFFEES; a bit less for dark/caramelized coffees. Your particular coffee beans/roast may differ slightly in proportions. Yes, you have to double or triple the amount to make a concentrate. It takes LOTS of ground coffee to make a standard hot brew; it takes even more to make a cold concentrate. It also depends on the coarseness/fineness of the grind. I use a drip/percolator grind and it is always great in a press. French Press grind is between drip/percolator grind. Have fun with your yummy brewed/steeped/infused coffees! « Show Less
602042
Just got mine yesterday. Agree with weighing the coffee. I use 40g of French Roast for a liter of french press. Setting the timer to 6 and using the next to last setting, it ground the beans in about half that time. Turning the bean hopper to the no-grind position, the timer zipped right down to zero without running for the remaining time.
597420
My response here is within the context of just having sent this back for a refund. As I reviewed the product upon opening, it looked like cleaning the lower burr wheel is limited to an external reach with a brush. For me, the 20 second limit on grinding, with five minute cool down, trumps all questions. I like Bodum and the Bistro is a beautiful product. However it simply is incapable of performing the needed grinding the coffee drinker should expect from such an investment. The product should meet the needs of the customer, not the other way around.
1552489
It all depends on the brand and grind of the coffee and how big the cup is you are using, but usually one heaping tablespoon per cup. The method I see the most is to put the coffee in your boiling water and let it brew for a minute or so, then pour the coffee threw the sock to filter out the grounds. Enjoy!
602043
For what it's worth, I don't depend on the timer to decide how much grounds to dispense. If you want to ensure a consistent cup of coffee every day, I would recommend figuring out how much coffee by weight you need to make an ideal-tasting pot of coffee and then measuring out that amount of beans on a kitchen scale. That way you merely set the timer to run long enough to empty out the hopper. HTH.
1501813
It actually grinds very very fine coffee grinds but if your talking a large amount for a coffee pot you will be grinding for a long time and your arm will be tired. If your going to grind large amounts on a daily basis then you might want to find a larger grinder. It typically takes about 200 rotations for a single cup so you do the calculations to see of it's worth it. Hope that helps.
1048234
I suspect that you're not putting enough coffee grounds in. First, grind very fine, espresso grind (powder, as fine as you get get it). Then put 2+ heaping Tablespoons of grounds for every 6oz of water you pour through. This means, when I make a cup of coffee, normal mug, I use 4 heaping Tablespoons of grounds -- my mug comfortably holds about 12 oz of coffee with a bit of room at the top. When I make two cups, one for my wife and one for myself, I use 5 heaping Tablespoons of grounds. It nearly fills up the #2 filter, but I pour the water slowly and keep the water topped up throughout the pouring process. If you let it go down and fill again, the filter tends to get clogged and it takes *forever* for it to brew and flow through. My wife likes a slightly weaker cup of coffee, so the second cup is hers. If you are looking for strong, add more grounds. Hope that helps!
143723
Minimum 1 drop, just pour enough water so the grounds can absorb and then release 1 drop of coffee. Maximum infinite, just keep pouring. Adjust grounds as necessary to get the flavor profile you want. For me ~14g ground is good for 8-12 oz coffee, I tried to get 16-24oz with that and lacked boldness.
1914787
Publicus is dead right - you want water at 190F+ for optimal extraction with the drip process. If you're spending over $10/lb on beans, it's a bit of a waste if you don't get all you can from them. Try it yourself - boil the water in a pan, take it off to cool for 30 sec, pour it through the coffee/filter. I do this right into my mug, which nicely absorbs the excess heat and warms up as it cools the coffee. The hot mug keeps the coffee nice and hot a lot longer. (FWIW, nearly all coffee makers use the same method of heating the water and pumping it out at about 170F. I checked a bunch looking for one that was hotter, to no avail.) Publicus is dead right - you want water at 190F+ for optimal extraction with the drip process. If you're spending over $10/lb on beans, it's a bit of a waste if you don't get all you can from them. Try it yourself - boil the water in a pan, take it off to cool for 30 sec, pour it through the coffee/filter. I do this right into my mug, which nicely absorbs the excess heat and warms up as it cools the coffee. The hot mug keeps the coffee nice and hot a lot longer. (FWIW, nearly all coffee makers use the same method of heating the water and pumping it out at about 170F. I checked a bunch... » Read More Publicus is dead right - you want water at 190F+ for optimal extraction with the drip process. If you're spending over $10/lb on beans, it's a bit of a waste if you don't get all you can from them. Try it yourself - boil the water in a pan, take it off to cool for 30 sec, pour it through the coffee/filter. I do this right into my mug, which nicely absorbs the excess heat and warms up as it cools the coffee. The hot mug keeps the coffee nice and hot a lot longer. (FWIW, nearly all coffee makers use the same method of heating the water and pumping it out at about 170F. I checked a bunch looking for one that was hotter, to no avail.) « Show Less
215642
I loved this product. It was not slow at all. I agree that the ground of the coffee makes a difference. I just used standard drip grind. It was just right. Far less time than tracking down a vendor to buy a cup!!
361801
It pretty much depends on how long you cold brew. After about 3 hours the caffeine levels (per ounce) are roughly equal. With hot (roughly boiling temperature) water you can achieve effectively 100% caffeine extraction in about 1 minute. This is why drip coffee contains so much caffeine (120-150mg per 8oz cup) and espresso has considerably less (on the order of 80-90mg/oz due to the shorter time to brew - about 20-30 seconds)With cold water the extraction takes much longer, but is effectively 100% by 2-3 hours depending on how coarse/fine the grounds are. For the Toddy, I generally give it no less than 12, and sometimes up to 72 hours to brew, so I would expect 100% caffeine extraction at any rate. Enjoy! It pretty much depends on how long you cold brew. After about 3 hours the caffeine levels (per ounce) are roughly equal. With hot (roughly boiling temperature) water you can achieve effectively 100% caffeine extraction in about 1 minute. This is why drip coffee contains so much caffeine (120-150mg per 8oz cup) and espresso has considerably less (on the order of 80-90mg/oz due to the shorter time to brew - about 20-30 seconds)With cold water the extraction takes much longer, but is effectively 100% by 2-3 hours depending on how coarse/fine the grounds are. For... » Read More It pretty much depends on how long you cold brew. After about 3 hours the caffeine levels (per ounce) are roughly equal. With hot (roughly boiling temperature) water you can achieve effectively 100% caffeine extraction in about 1 minute. This is why drip coffee contains so much caffeine (120-150mg per 8oz cup) and espresso has considerably less (on the order of 80-90mg/oz due to the shorter time to brew - about 20-30 seconds)With cold water the extraction takes much longer, but is effectively 100% by 2-3 hours depending on how coarse/fine the grounds are. For the Toddy, I generally give it no less than 12, and sometimes up to 72 hours to brew, so I would expect 100% caffeine extraction at any rate. Enjoy! « Show Less
223655
It depends on how strong you like your coffee. We make ours in a 12 cup coffee pot and I put 5 scoops of grounds in. It would take two grinding runs to produce that amount of coffee grounds, however its just a touch of a button and 30 seconds to do it so its relatively quick and pain free.