A lot of people struggle with brewing great coffee at home. Even though they invest in the most expensive equipment they are still making average tasting coffee, and they don't know why, so we are going to tell you.
Firstly we are going to evaluate different grind sizes and match them with your brewing method, as it is one of the most important tools that should not be underestimated.
Extra Coarse:
This grind size resembles rock salt and is best used for cold brew coffee.
Coarse:
A coarse grind size resembles sea salt and cafetiere and percolators are the ideal brewing method.
Medium:
Between beach sand and table salt a medium grind is what we would use for filter coffee methods such as; Chemex, V60 Pour over, Siphon and Aeropress.
Fine:
Fine ground coffee resembles a fine granulated sugar and it is best used for Espresso.
Extra Fine:
Extremely close to the consistency of flour and used for stovetop coffee, brewing methods include; moka pot and turkish coffee.
The goal when choosing your grind size is to extract the right amount of flavour. If you don’t have enough flavour, you’ve under extracted, too much and you have over extracted your coffee.
Coffee Grounds and Over/ Under Extracted Coffee
The most expensive brewing equipment means nothing if you don't understand coffee extraction. Extraction in coffee terms is getting the best flavour out of the coffee beans/ grounds you are using.
When your coffee grounds are too coarse this enables the water to pass through you coffee too fast, therefore not getting the flavour you are looking for. This is under extraction.
On the other hand, when your grounds are too fine, the water struggles to pass through resulting in less yield (coffee in the cup). This is over extraction.
How does under extracted coffee taste?
Sour
Acidic
Salty
How does over extracted coffee taste?
Bitter
Dry
Hollow
Grind size is just one of the factors that can determine under/ over extraction of coffee.
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