FACTS

What we've found so far that we believe you will deem interesting about coffee.


Do visit this page frequently as we'll aim to increase insights and expand our knowledge of what we love.

GRIND

Coffee brewing is all about consistency.  Your coffee grind is one such topic.

The objective of grinding coffee is to increase the surface area of the coffee bean, by splitting it up in small particles. These particles need to be consistent in size. Consistent grind size mean, regardless of brewing process, consistent extraction of gasses and oils from bean. That is why bur grinders are preferred to blade grinders. Blade grinders "chop" the bean into fragments, which are inconsistent in size. Which result in an inconsistent extraction.

 

GRIND SIZE VS BREWING METHOD

COARSE (SEA SALT)

French Press, Cupping, Perculator

MEDIUM-COARSE (COARSE SAND)

Chemex

 MEDIUM (REGULAR SAND)

Hario V60, Vacuum Pot, Syphon Brewer, Drip Coffee Maker with Cone Shaped Filter, Pour Over Cone, Filter coffee, Plunger

MEDIUM-FINE (TABLE SALT)

Aeropress

FINE (FINER THAN TABLE SALT)

Espresso Machine

 

BREWING FORMULAS

In absence of a scale use the following conversion as a rough rule of thumb:
1g coffee = 3ml coffee. It's always easier to find accurate measuring cups than a scale

AEROPRESS

Fine-Medium grind size

Water volume = 220ml
Water temperature = 90 degrees Celcius
Coffee = 16g
Brew time = 1min

PLUNGER

Medium grind size

Water volume = 1,000ml 
Water temperature = 94 degrees Celcius
Coffee = 60g
Brew time = 4 min

BIALETTI MOKKAPOT

Fine (even Fine to medium)

Water volume = 100ml
Water temperature = 99 degrees Celcius
Coffee = 11g
Brew time = 1 min

FILTER COFFEE

Medium

Water volume = 1,250ml
Water temperature = 95 degrees Celcius
Coffee = 75g
Brew time = 4min

 

PRACTICE MILK MAKING THIS WAY

 

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