| Choosing the right grind | ||||
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 Why the correct grind is crucial to quality coffee The correct grind is one of the most important and least understood aspects of enjoying quality coffee. The wrong grind can turn the freshest, most skillfully roasted blend into bitter mud, watery swill or worse. Each method of brewing coffee has a grind particularly suited to it. Choosing your grind When choosing a grind, one must be aware of how long the water will be in contact with the grounds. If it is only for a short time, as in espresso, the grind must be very fine. This will expose as much of the beans' surface area as possible, allowing the hot pressurized water to quickly pull the flavorful 'oils' out of the grounds. In a method where the water and grounds will be in contact for a longer period of time, such as with a Plunger, or percolator, a coarser grind is necessary because a fine grind will quickly release all the pleasant flavors, then release some of the more harsh and bitter woody elements. Many people mistake a finer grind with 'stronger' coffee. Increased bitterness is not the key to strong coffee. Simply using a higher ratio of coffee to water will increase the strength in the cup, without compromising the flavor of the coffee. Similarly, coffee that is ground too coarse will not allow the water to seep into the grounds and extract the finer flavors, resulting in a watery or sometimes 'sour' cup of coffee or espresso. When you look closely at ground coffee, you will see particle sizes ranging from powder to larger grounds the size of sugar granules. Variation within a grind is not uncommon, but minimizing the variation will improve the quality of your drinks. The common 'blade' style grinder that many of us have is the least expensive and most convenient way to enjoy fresh ground coffee at home. While this leads to a much fresher tasting cup than pre-ground coffee, the variation in the size of the particles is fairly large. This is significant because the finer particles are extracting at a faster pace than the larger ones, which can lend unevenness or even a slight bitter note to a cup of coffee. To reduce particle size variation (though it won't eliminate it), a 'burr' style grinder is recommended. While they tend to be more expensive, burr grinders are capable of producing fairly consistent grinds ranging from espresso to Plunger. Consistency is due to the fact that all beans ground in a burr grinder must pass through the space between the two grinding discs. This space is adjustable depending on the desired grind setting. Grind right before you brew When coffee is ground, many of the flavorful gases and aromas trapped inside the bean are immediately released. In whole bean coffee, these gasses escape more gradually. Many of these gasses dissipate within a very short amount of time. To get the most from your coffee, grind it just before brewing. If this is not possible, try our recommended grinds Espresso: Customers ordering an espresso grind should be aware that it is extremely difficult to make proper espresso with pre-ground coffee. This is because once the gasses and oils are released from the coffee, the grounds will not pack together to slow the flow of water through the grounds quite as well. Drip: This is suitable for most pour over and automatic drip makers. Press pot or percolator: Because these coffees extract more slowly through extended contact with water, a coarser grind is required. About the author: Monjava Coffee is an Australian roaster of premium green coffee beans imported from international growing regions all over the world. Monjava has built its business reputation on how to deliver a brilliant coffee experience. |
| Last Updated ( Monday, 29 March 2010 12:56 ) |
