Extracting the most from coffee beans in the final beverage requires some care, and grinding them fresh is one of them.
I grind, you grind, he grinds! This is the mantra for baristas and coffee lovers worldwide, and the reason is simple: the freshness of the grind significantly impacts the beverage's extraction. When the grind is old and poorly packaged, the grounds oxidize, which is why pre-grinding should be avoided.
Whole coffee beans act as a natural "capsule" for flavors and aromas. To extract these characteristics into your cup, it's necessary to "break" this protection and hydrate it, usually with hot water, to achieve a flavorful beverage.
Coffee's full potential of sensations is harnessed when beans are freshly ground. But how to do this at home? Today, there are various grinder models, both manual and automatic. Generally, what varies is the blade quality and the granularity options. Professional grinders have powerful motors that allow for slow grinding without overheating. The fine adjustments that grinders provide are what differentiate them from blenders or food processors.
Remember that each brewing method requires a different grind to make the beverage delicious. If you don't know which granularity to use yet, grab a pen and paper!
Fine Grind – Looks like fine salt – Paper filters, Cloth filters, Bunn, Electric coffee maker.
Fine/Medium Grind – Looks like sand – Used in Hario V60.
Medium Grind – Looks like granulated sugar – Used in Chemex.
Medium/Coarse Grind – Looks like bulgur wheat – Used in Siphon, Aeropress.
Coarse Grind – Looks like coarse salt – Used in French Press.
For those still unconvinced, we suggest you perform a test. Grind your coffee (even if it's in a food processor or blender) and set it aside for a few hours. Then, grind other beans fresh just before brewing your coffee. When you can, tell us what you think.