Link to Alex’s blog post below, in case you haven’t read it. Some good recommendations here. I think a very likely approach is to grind “finer” and then reduce dose weight. Maybe try just 12g of coffee and then adjust water amount for brew ratio.
I normally brew from 20g to 28g and that, does not work for Sette without some level of sieving.
There is a way of “fixing” this I think, but kind of a practical issue and haven’t thought of a way to do it. But in essence, use almost freezing cold water to “pre-wash” the grinds to remove the superfines…
Yep, heard it here first Pre-wash. Just not sure of a practical way of doing this.
After sieving though, the grinds look great, consistency is good, just the superfine problem which can’t sieve for.
Netting it out, Baratza created a grinder for espresso and “hoped” it would work for brewing as well. It doesn’t. Not with standard brewing recipes and usual dosage amounts.