Kruve Coffee Sifter Review

Kruve Coffee Sifter Review

Table of Contents

Kruve Coffee Sifter

$49.99
8.7

Price

7.5/10

Quality

9.0/10

Ease of Use

8.5/10

Cleaning Ease

8.5/10

Durability

8.5/10

Appearance

10.0/10

Pros

  • Beautiful design
  • 2,6, and 12 sieve models
  • Solid construction and materials
  • Significantly improves grind consistency
  • User friendly

Cons

  • Steep learning curve
  • Messy
  • Wastes *freshly ground* coffee
  • Not practical for espresso
  • Sieves are pretty fragile

I’ve been wanting to experiment with coffee sieves for quite some time now, and thankfully a company called Kruve reached out to see if I’d be interested in giving their coffee sifter a try.

Since all of the coffee grinders I’ve ever owned are notorious for grind inconsistencies (Breville Smart Grinder Pro, Hario Mini Mill, & Capresso Infinity), I was hoping the Kruve would be my knight in shining armor for correcting this glaring issue in my daily coffee-making routine.

Please note: I received the Kruve Sifter Twelve in exchange for an honest review. I received no compensation outside of the product itself. Please also note that some of the items below contain affiliate links. This means that if you buy one of the items, at no additional cost to you, I will earn a commission on each sale. I only promote products or services that I have investigated and truly feel deliver value to you, regardless of the compensation I may receive. Please do not spend any money on these products unless you feel you need them or they will help you make better coffee at home.Kruve Coffee Sifter Review

What the heck is a sieve or coffee sifter?

When I first started geeking out about espresso and coffee in general, I noticed there were a handful of people using strainer-like devices after they ground their coffee.

At first, I had no idea why these coffee geeks were doing this, but later on I realized these “strainers” were actually sieves designed specifically for refining the coffee grind.

As you may already know, an “even grind” is touted to be one of the most important components of a properly brewed cup of coffee. The theory behind this is that if you have the same size coffee particles making contact with the same amount of hot water, all of these coffee particles will extract at the same rate and produce the same consistent flavors.

Of course, this is just theory, but for those who are lucky enough to own coffee refractometers (the device used for quantifying the total dissolved solids of brewed coffee), the theory likely rings true.

The main thing to know is that smaller particles extract more quickly and easily, thus increasing TDS. So an uneven grind does not necessarily correlate with under or over-extraction, just inconsistent extraction.

First Impressions

It was pretty evident that I’d be in for a treat given how nice the Kruve’s packaging was. And my suspicions proved to be true, as the Kruve itself is definitely one of the more beautiful coffee products I’ve reviewed to-date.

On the surface, the Kruve looks like a giant guitar pick, with three black brushed stainless steel compartments, a bamboo top, and 12 sieves that can be swapped in and out for various brewing methods. It also comes in six and two sieve versions, respectively known as Sifter Six and Sifter Two.

Without the sieves added, the Kruve has a nice weight to it. The Sifter Twelve (which I received) also comes with a bamboo holder for the sieves that I was able to put together with relative ease. Definitely a nice touch to an already very sleek product.

First Tests

I really struggled with the Kruve in my initial experiments. Granted, I was a little bit ambitious by starting with espresso-level grind sifting.

My first use resulted in a big mess with a lot of wasted coffee.

Sure, some of this had to do with simple user error on my part. But for the most part, I would continue to have the same struggles over subsequent uses when trying to sift for espresso.

Ultimately, despite getting a consistent grind for espresso, it was always too fine and would end up choking my MyPressi Twist. I believe this was a result of the recommended sieve sizes for espresso being too small.

Bottom line: experiment with the sieve sizes. You can certainly refine your espresso grind with the Kruve, but every machine is different and therefore what works for one machine might not work for another.

Sacrificing freshly ground coffee

Each time you use the Kruve you will inevitably be left with coffee grounds in the bottom and top chamber that are not meant to be used with the brew method you are sifting for. In my experience, this can often leave up-to 50% of the coffee grounds ineligible for your current brew.

At this point, your unused grounds are already beginning to stale, and you have to decide what you’re going to do with them going forward.

I didn’t want to use the word “waste”, since technically everybody will do something different with leftover grounds.

In fact, Marek (my contact at Kruve) recommended that I keep the leftover grounds in airtight containers to be saved for different brew methods.

And this is what I’ve ended up doing for the most part. Any grounds in the top or bottom chambers that I didn’t use for the current brew got deposited in their own small mason jars.

What’s cool about this is that you have pre-sifted coffee that you can use for a different brew method later in the day. In my experience, the right grind size and consistency was more important than the freshness of the grind itself.

The point is that you only waste coffee if you choose to waste coffee. Of course, pre-ground coffee can compromise the brewed coffee’s flavor. But then again, so can an inconsistent grind.

So you will ultimately have to choose what matters to you between the two variables of freshness and grind consistency. Or you can just grind twice as much coffee than you intend to actually brew with, and get fresh and consistently ground coffee every time.

Insider Tips

One thing that was great about getting familiar with the Kruve was my correspondence with Marek, one of the company’s executives. Marek offered some excellent tips on getting the most out of the Kruve, which definitely made a difference for subsequent use.

One of these tips, as I mentioned earlier, was to re-grind “boulders” (read: larger grinds that don’t pass through the first sieve.

Honestly, I had never thought to try this, but it did seem to work to some limited extent.

Another tip I received had to do with preventing coffee grounds from sticking to the sides of the different grounds chambers. Simply tapping the side of the Kruve’s body after shaking seemed to work well for this.

The last tip, which I mentioned earlier, has to do with recycling your sifted grounds.

Just take your leftover grounds from the top and bottom chambers and store them in their own respective airtight containers.

I’ve personally been using small mason jars for this, and it’s honestly way more practical for hopping between brew methods than making actual adjustments to the grinder.

Sifted coffee vs. un-sifted coffee, is there a taste/extraction difference?

Although I’m not rich enough (yet) to own a refractometer for measuring extraction, I did make sure to split-test my results with sifted and un-sifted coffee, and here’s what I found:

Kruve coffee has a “smoother” taste.

Honestly, I hate using this word to describe coffee, but I’m not sure how else to describe it. The mouthfeel was certainly one of the most improved components of the coffee I sifted with the Kruve.

I’d also say it reduced the coffee’s flavor complexity a bit, but not at the expense of the overall flavor.

If you watched my video review you will have seen that in the blind taste I conducted, I seemingly preferred the unsifted coffee.

I was a little bit frustrated with this result, because it didn’t align with my anecdotal experiences where the sifted coffee was better. Yes, I had a confirmation bias but I didn’t let it change the results.

Fortunately, one of my perceptive YouTube followers noticed that the labels of the blind samples got switched while my eyes were closed.

What this means is that although I though I had preferred the unsifted coffee, what I was actually drinking was the sifted coffee.

Still, this was just one small experiment that I wouldn’t say was conclusive by any means.

More tests will follow, and I’ll be sure to update this review when I have them.

3 Models, 3 Prices

The Kruve currently comes in 3 models and 3 different colors. The only difference between each model is the number of sieves that come with the Kruve itself.

The models are as follows:

  • Sifter Two (two sieves, 400um and 800um) – $49.99
  • Sifter Six (six sieves, 200um, 300um, 400um, 600um, 800um, 1000um) – $89.99
  • Sifter Twelve (12 sieves, 200um, 250um, 300um, 350um, 400um, 500um, 600um, 700um, 800um, 900um, 1000um, 1100um) – $129.99

The Sifter Twelve, which I reviewed is frankly a little overboard for most, but can really get you a specific grind size.

Sifter Six would probably be suitable for just about every brew method.

Sifter Two is perfect if you’re only making drip coffee.

Is the Kruve for you?

Coffee sieves are really only meant for a small subset of home baristas, in my humble opinion. Most people don’t even have the patience to grind their own beans or pour their water by hand, so it’s very unlikely that these same people would spend a minute or two sifting their coffee.

That said, for the small subset of home baristas and coffee geeks that are looking to take their coffee to the highest point, sieve sets like the Kruve could prove to be an essential tool for optimal and consistent extractions.

The real question we have to ask ourselves though is if an extremely even grind really matters that much. Sure, it may improve the extraction by some degree, but is it significant enough to add into our everyday coffee routines?

While I’m still not 100% convinced, the more I use the Kruve, the more convinced I become.

Now, if I were to compare the Kruve to other coffee sifters on the market I wouldn’t be able to tell you how much better or worse it is, since this is the first time I’ve used a tool like this.

What I can tell you, however, is that the Kruve certainly packs a lot of value through a large range of sieve sizes and beautiful, solid construction. In other words, it’s an excellent value when compared to other coffee sieves on the market.

So if you’re frustrated with grind consistency but don’t want to invest in a new grinder, then the Kruve just might be the solution for you. Not only is it less expensive than a high quality home grinder, but it also takes up far less space.

Get your own Kruve directly from their website here.

Kruve is also available through Prima Coffee Equipment here.

Tried the Kruve?

If you own the Kruve and have some experience using it, please let us know what you think by leaving a review in the comments section below.

Questions or general comments? Leave those in the exact same place!

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  • Price

    8

    Quality

    9

    Ease of Use

    9

    Cleaning Ease

    9

    Durability

    8

    Appearance

    10

    I also found the Kruve “useless” for espresso.

    I grind everything by hand (HG-1 for espresso, Pharos for pourover) and have little issues with boulders, so went to a single screen. I have been using the “powder” for full-contact brewing techniques (french press & american press), where I have control over the time…. but they certainly want paper filters.

    I also agree with your comments that the Kruve is for select users…. if you enjoy the ritual of preparing your coffee, then you will enjoy the Kruve. If you’re in a hurry, then the refinement in flavor profile provided may not be worth the time and extra steps required.

    Last thing to add- the Kruve is very well made & I have had no trouble with the sieves being delicate.

  • I don’t yet have my Kruve but I will comment on (ie, warn others about) ordering from Kruve. When I placed my order, I received no e-mail confirmation that my order had processed nor an e-mail when it shipped. These aren’t a big deal but it’s nice to get the confirmations and almost everyplace I make online purchases does this.

    The big complaint (and warning) is that the Kruve ships from Hong Kong. I placed my order on June 17th and it still haven’t even entered the U.S.A (today is July 3rd). Kruve was extremely timely in responding to my e-mail query but the tracking number provided is still useless.

    This is not to be too hard on Kruve because I know they are a new start-up company but just a warning to anyone who orders from them, be prepared to wait a long while.

  • I received my Kruve and spent a few days playing around with it, with disastrous results. I tried one French Press batch with their recommended 600-1000 micron screens and it was awful. The rest of my experiments were in the same 600-1000 micron range with my Technivorm, since I’ve always read the Moccamaster needs a courser medium grind than other drip brewers. I didn’t really get anywhere and was losing at least 50% of my coffee to boulders and fines.

    I had been using a Hario Skerton and a 10 year old Cuisinart grinder thru all of that experimentation. I ponied up and bought a Baratza Virtuoso and after several days of just experimenting without the Kruve, I decided to give the Kruve another shot.

    This time I decided to go with Kruve’s recommended 400-800 micron size for drip coffee. I tightened up the grind a bit on the Virtuoso and ended up with almost all boulders so I tightened it down even more, to “6”. I got extremely lucky in that this setting worked very well and out of 20 grams of beans, I only lost 3-4 grams to boulders and fines.

    A side note here, I brew 250 ml of coffee at a time, rather than the 1 liter my brewer is designed for. This means that the standard amounts and ratios for a Technivorm may not apply since my extraction time ends up much shorter due to reduced volume. I just have to experiment to find the right parameters.

    I brewed about 3-4 cups, with minor variations and while none of them were the perfect cup, all of them were drinkable. At this point, it’s just going to be a matter of getting some really good beans (I bought cheaper beans for my experiments) and keeping a log with the parameters of each cup I brew until I get it dialed in.

    Overall, I’m pretty excited about the Kruve. I’ll do some of my own experimenting but what I’m really looking forward to is seeing the Kruve in wider use so that a database of best settings for different brew methods and coffees can be built up online.

    My experiments so far have been:

    Technivorm Moccamaster with stop switch set to “half-pot”

    Kruve with 400-800 micron filters

    Baratza Virtuoso grinder set at “6”

    195 ml of water (This came from my first try with Kruve’s 1/13 ratio and I kept constant.

    13-14 grams of coffee.

    I need to get more systematic about keeping track of my variables. The grind is set in stone so I guess I need to experiment with water/coffee ratios to find the right extraction amount.

    For anyone considering buying a Kruve, be sure you have a good grinder, otherwise the amount of coffee lost will make it impractical to use. With a good grinder, the loss is negligible.

    • Hi Chris, I am curious if you got a great cup of Gold from your Moccamaster? I have the one -Cup M. Technivorm and the Preciso Grinder. I am considering the Kruvthanks for you help,

      Robert

  • If “grind loss is negligible with a good grinder” then why use this product in the first place? Grinding for espresso is a moving target and needs to change due to bean aging, humidity etc. (I don’t know if the screens could be calibrated for such variables though). This product might prove useful in comparing burr wear on two identical grinders I suppose.

  • I don’t think this product could be used to compare burr wear on two identical grinders since the over-sized mounting holes in flat burrs allow quite a lot of play, leading to mis-alignment (unless one uses a centering device such as a 5mm rawl plug ‘doughnut’)

  • So reading the user comments on sifting ground coffee beans it is more important to have a constant grind size particle instead of a specific particle size for the espresso I’m brewing?

    • I would say particle size takes precedent over consistency. If *most* of your coffee is ground at the ideal particle size, it will still get you a way better result in my opinion. I would only dial in consistency after dialing in my grind setting.

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