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.
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)
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)
FINE (FINER THAN TABLE SALT)
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
Fine-Medium grind size
Water volume = 220ml
Water temperature = 90 degrees Celcius
Coffee = 16g
Brew time = 1min
Medium grind size
Water volume = 1,000ml
Water temperature = 94 degrees Celcius
Coffee = 60g
Brew time = 4 min
Fine (even Fine to medium)
Water volume = 100ml
Water temperature = 99 degrees Celcius
Coffee = 11g
Brew time = 1 min
Water volume = 1,250ml
Water temperature = 95 degrees Celcius
Coffee = 75g
Brew time = 4min