Grind Size Matters, How to Achieve Coffee Perfection Through Proper Grinding
Imagine starting your day with the aroma of freshly ground coffee beans wafting through your home. This tantalising scent doesn't just promise a regular cup of coffee; it promises a perfect, home-brewed espresso.
It's the kind of coffee that not only wakes you up but also invites you to savour its flavour, appreciate its richness, and enjoy a moment of tranquillity before your day begins.
Few factors impact a cup of coffee as much as the grind size. Mastering how to grind coffee correctly can take your morning brew from mundane to extraordinary. The grind size affects the flavour, body, and overall intensity of the coffee. Each brew method requires a different grind optimization to fully extract the subtle flavours locked inside each bean.
For espresso
Brew Guide Here
an ultra-fine, powdery grind is needed, as the hot water is forced through the tightly packed bed of fine particles under pressure. This leads to thorough extraction and strong, rich espresso. On the other end of the spectrum, French press brewing requires a much coarser grind, allowing ample room for the water to flow through and infuse the larger coffee grounds. A fine grind would lead to over-extracted, bitter coffee in a French press. Use our Jitter Juice for maximum impact.
For French Press/Cafetiere
French press brewing requires a much coarser grind. The larger coffee grounds need ample room for the water to flow through and infuse. Be sure to use our El Salvador on this one. A fine espresso grind would lead to over-extraction and bitter, overpowering coffee in a French press.
For V60/Pourover
The V60 pour over method requires a medium-fine coffee grind to fully extract flavour while preventing over-extraction. The grind size should be finer than drip coffee but coarser than espresso. The grounds should have a gritty, sandy texture between powder and small grains.
A medium-fine grind allows water to flow through the bed of grounds at an ideal pace. Too fine of a grind can lead to extended brew times and over-extracted coffee. Too coarse and the water will flow too quickly, resulting in weak under-extracted coffee. The medium-fine particles optimize contact time and flavour. Our Overthinker blend is recommended.
When brewing, gently pour water in circular motions over the grounds to saturate evenly. Continue pouring in circles down the sides to maintain the water level. The cone filter and medium grind establishes uniform extraction for a balanced, nuanced cup.
Dialling in the right grind size is crucial for V60 brewing. A uniform medium-fine grind allows water to extract sugars and oils while preventing bitterness or hollowness in the final cup. Experiment to find your perfect grind for optimal V60 flavour.
For Moka Pot
Brew Guide Here
To make rich, full-bodied espresso on the stovetop with a Moka pot, use a grind that is fine but not powdery. The consistency should be similar to granulated sugar with some tiny fragments. This allows the hot water to extract the oils and flavours from the coffee properly without causing over-extraction.
A fine grind is necessary so that the water can fully saturate the coffee bed and extract solubles as it is forced up through the grounds by steam pressure. An overly coarse grind would result in weak, watery coffee. The fine particles help build richness and intensity. The Therapist blend works incredibly for this.
When brewing, lightly tamp the coffee into the basket without over-compressing. Gently screw on the top chamber and place on low heat. The steam will gradually force the water up through the grounds for optimal extraction.
Getting the right sized particles is key for balancing the flavours and avoiding bitterness. Experiment to find your ideal Moka pot grind size for pulling smooth, robust espresso conveniently on your stovetop. Adjusting your grind can take your homemade Moka pot coffee to the next level.
The roast date and origin of the beans also impacts the ideal grind size. Light roasted coffees often benefit from a slightly finer texture to fully extract their fruity, floral notes. Darker roasts can use a more coarse grind since their sugars and oils are more readily available. Freshly roasted beans require finer grinding as they are harder. Grinding beans immediately before brewing, versus pre-ground coffee, provides the freshest taste.
Investing in a high-quality burr grinder gives you uniform grounds for balanced extraction. Blade grinders often produce an uneven mix of fine and coarse. Dialling in the optimal coffee to water ratio is also key, but you can start with standard baseline ratios and adjust based on taste. Too much coffee with a fine grind leads to over-extraction.