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Something, something, Havanna syndrome…
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Exactly why I hand-grind beans with one of those things that looks like an old-school pepper grinder. The flavour isn’t better than if I used a mechanical grinder. And fresh-ground isn’t leaps-and-bounds better than semi-fresh pre-ground (I like it better, but it’s not huge).
The point of hand-grinding, for me, is something that forces me to stop and take a break.
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I do find fresh ground to be leaps and bounds better than that in the shops.
Now if I bought my ground in an artisinal roaster it wouldn’t be but the grounds would be four times the price of the beans I buy.
I use a burr grinder as it’s so much quicker than hand for espresso.
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I was thinking maybe during a lower-pressure preinfusion/bloom ? But probably it’s not a useful thing overall.
Actually, it’s looks like it was already done:
But since that was in 2015 and never caught on…
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When I hand grind in my Japanese burr grinder it takes so long I sometimes forget I’m making coffee. That’s when I know I ground enough.
On another note I wanted to buy non-sweetened ice tea mix. Turns out it doesn’t exist. But you can buy dehydrated tea! You can either make a full cup of hot tea, or just use a little bit of hot water and fill the rest with cold water (and sometimes lemonade mix).
My (Russian born) wife was scoffing at the instant tea, etc. And I admit, I can use our mini tea whosits and brew some tea. But to make that instant iced tea…that would take more time for cooling. Plus no grounds sticking to the inside of the whosits.
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Then there’s me: I make my iced tea… in a Mr. Coffee. three quart teas bags, ~9-10 servings on the carafe, dumped the brewed product into a gallon pitcher filled to ~3/4 full of ice, and Dark Helmet’s your father’s brother’s nephew’s cousin’s former roommate. 
Yes, I already know I’m going to hell for that, but when you drink tea by the gallon and learn that the iced tea brewers are just repackaged, overpriced drip coffee brewers (aka a Mr. Coffee) with a pitcher design that is not reliable enough to keep it from leaking all over the counter, it does something to you. /silly
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/Releases the Hounds.
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I used a hand grinder for a few months, on paper it’s a nice idea but in practice i found it super annoying. So much so that i even took off the hand crank and chucked it onto an electric drill for it to do the grinding for me, and again thought i was being clever but the end result felt really pointless and too much trouble so now i use an electric grinder.
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Absolutely. Sounds like a great system. Previously I would just make tea and pour over ice.
My dried tea method allows for no ice to be used, and I get cold iced tea immediately. My fiance doesn’t like ice in drinks. 
I found myself wondering if the thing was defective, or if I was doing it wrong. I mean, my electric burr grinders work super fast.
Here I was thinking of this clip when I saw I needed to wait 3 minutes for coffee.
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Isn’t that iced coffee instead of cold brew coffee then. The two are different as the hot vs cold brewing impacts the flavor. I’m assuming this ultrasonic process is more like the cold one.
Mine just says “Dad can you make me a coffee?”. Works almost every time for her.
Now, this does depend on her father always keeping a pitcher of cold brew in the fridge. I mostly remember to start a new brew when the current pitcher is almost empty. Using the OXO Brewer. The “hardest” part is dumping the grinds at the end, or maybe telling Google Home to set a reminder to drain it the next morning.
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In fairness that part works for her too.
I like the look of that cold brewer!
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Combined with this 1 quart mixing easy pour bottle that exactly matches the amount brewed. I don’t use any paper filters. It’s super easy. Grind some coffee beans, add water, 24ish hours later, press switch down, pour into storage bottle and refrigerate, clean up grinds, rinse brewer. Remembering it was started and disposing of the grinds really is the “hardest” parts. It’s certainly not any harder than the hot brewed coffee we also make, other than the 24 hour gap when you do nothing.
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