Grind size remains one of the most challenging and inconsistently communicated aspects of coffee brewing. Despite having a consistent language to communicate temperature, water chemistry, brew ratios, etc. it's often frustrating to nail down a repeatable grind size and share that information with others. Today we're joined by Karol and Adam Krupa from KRUVE to talk about how their coffee sifter solves that problem, allowing every cup to taste its best. They explain how the KRUVE came to be, who it's best suited for, and some tips and tricks to getting the most out of it.
FOR OUR LISTENERS! Save 10% off through August using IBREW10 on KRUVE's store!
Who's On This Episode
We don't know anything about the creators of this episode yet. You can add them yourself so they can be credited for this and other podcasts.
This episode hasn't been reviewed yet. You can add a review to show others what you thought.
Mentioned In These Lists
There are no lists that include "Episode 57 - KRUVE". You can add this episode to a new or existing list.