Extracting the most from coffee beans in the final beverage requires some care, and grinding them on the spot is one of them.
I grind, you grind, he grinds! This is the mantra of baristas and coffee lovers worldwide, and the reason is simple: the freshness of the grind significantly impacts the extraction of the beverage. When the grind is old and poorly packaged, the powder oxidizes, which is why grinding in advance should be avoided.
Whole coffee beans serve as a natural "capsule" for flavors and aromas. To extract these characteristics into the cup, it is necessary to "break" this protection and hydrate it, usually in hot water, to achieve a flavorful drink.
Coffee's full potential of sensations is harnessed when the beans are ground on the spot. But how to do this at home? Today there are various models of grinders, both manual and automatic. What generally varies is the quality of the blade and the possibilities for choosing the grind size. Professional grinders have powerful motors that allow for slow grinding without overheating. The fine adjustments that grinders provide differentiate them from blenders or food processors.
Remember that each brewing method requires a different grind to make the beverage delicious. If you still don't know which grind size to use, 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 run 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 right before brewing your coffee. When you can, tell us what you think.
News