Grinding points based on extraction method

NOTES ON THE COFFEE GRINDING POINT:

The Grind Point is not an exact science. There are a series of recommendations depending on the type of extraction, but the last word is always with the consumer.

Coffee making is always based on the same principle: run hot water through a roasted coffee bean to extract its properties. The speed (or force) with which the water circulates is called pressure. The higher the speed, the higher the pressure.

The grind point will determine the surface area of ​​the coffee bean that is exposed to water. In a fine grind, there is much more grain surface area than there is in a coarse grind point.

The greater the exposure (that is, the finer the coffee), the greater the proportion of the basic coffee oils, which give body and bitterness to the final cup. The thicker, the higher its acidity and the less hidden the nuances of flavor will be.

In general, the more pressure and speed of elaboration, the finer the point of grinding. An espresso machine will take 20 seconds to make a coffee, so if it's not fine, it won't taste like anything. On the other hand, coffees that are extracted by decanting water will need more time and the grind will be coarser.

Plunger (or french press)

One of the simple coffee making tools in the world.

Most important of all, make sure that after pressing, you decant the coffee. If you don't, you will leave the prep exposed to the particles and they will continue to be extracted. Since the bitter compounds are the last to be extracted, you can end up with a bad taste in your cup of coffee.

A coarse grind is normally recommended.

Prepare it if: you like body and a simple preparation method.

Perfect type of coffee grind for a Kalita Wave coffee maker

How is the coffee filtering process? With the Kalita Wave it is a pour/drip method, like the V60, but it has its differences. First of all, it has a flat bottom with three small holes in it. This affects the flow of water, allowing it to collect at the bottom before dripping. In turn, this makes for a more consistent cup of coffee.

What type of coffee grind is needed? For the Kalita Wave coffee maker, it is recommended to prepare it as if it were a V60, including the medium-fine grind.

What characteristics do you improve coffee with this type of coffee maker and grind?: Prepare this type of medium-fine grind with a Kalita Wave coffee maker if you want to pour over coffee and you like the idea of a more consistent preparation.

DRIP (Clever Dripper)

This method may seem more like a pour-over method, but it is actually a combination of filter and immersion. With a valve at the bottom, you completely submerge the ground coffee particles in water so that extraction can take place. Then, when you're ready, you open the valve and the coffee pours out. In terms of grind size, it will be medium-coarse.

Make it if: You want the best of both worlds, or you really value consistency.

Chemex

It is a pour-over device, you can prepare up to eight cups at a time.

Its filters are thicker than average, keeping a lot of oils out of the final cup. However, due to the Chemex's deep V shape, it can be more difficult to ensure consistency in brewing.

Oh, and unlike most pour-overs, a Chemex typically works best with a medium-coarse grind.

Make it if: you value extremely clean coffee, you want to brew coffee for more than one person at a time, consistency is not your highest priority. The coffee usually comes out lighter, but much more aromatic, than those made with Italian coffee machines or espresso machines.

Hario V60

Named for its 60º cone, this is a popular pour/drip brewing device. Offers a clean cup profile and consistency. It's easy to experiment with extraction parameters such as temperature, grind size, and coffee-to-water ratio.

Use a medium to fine grind and, after letting it bloom, pour water in concentric circles directly onto the coffee bed.

Make it if: You want a clean cup, you want to tinker with recipes, and you don't mind a little challenge.

Aeropress

It offers a good coffee quickly and easily. You can expect a full-bodied brew, but there's plenty of room to experiment.

How does it work:

1) Add the filter cap and rinsed filter paper to the AeroPress “tube”, then place it on top of your mug.

2) Add fresh coffee grounds. Depending on your preferences you can use a fine to medium grind size.

3) Add water and let the coffee bloom.

4) Add the rest of the water.

5) Stir

6) Insert the plunger 1cm, and then pull it back to create suction

Make it if: You want a coffee on the go or an easy, full-bodied drink.

Oroley coffee maker (or Bialetti Moka)

Place the finely ground coffee inside the chamber, add the water, and put the device on the burner: it's really simple. To make sure the coffee doesn't burn, heat the water first. Using room temperature or cold water will leave coffee grounds on a hot metal surface for too long.

The oroley coffee maker. It won't create as much pressure as an espresso machine.

Make it if: you want a coffee like espresso without paying so much. The coffee usually comes out stronger than the facts, for example, with Chemex coffee machines

Espresso machine

For those who really love an espresso. Of course, brewing espresso is completely different from pour-over or immersion methods: you're talking about extra-fine grinds, which you have to tamp down before you put it in the portafilter; A short preparation in time and sweet; and great opportunities to manipulate the recipe (depending on the quality of your machine). The coffee usually comes out stronger than the facts, for example, with Chemex coffee machines.

Make it if: if you really love your espresso.

Turkish coffee (Ibrik/Cezve)

This unique and historic brewing device comes from the former Ottoman Empire. It is known for a bitter tasting coffee, with an elaborate ritual of preparation and very fine grinding.

To prepare it, you have to buy an Ibrik/Cezve. Add water and (optional) sugar and heat on a hot grill or sand. While it boils, add the ground coffee. Wait for it to boil and reach the top of the cezve, quickly remove it from the heat, then return it back again. Do this three times, and you're ready to serve!

The result is a full-bodied traditional coffee, with the particles still inside.

Make it if: you want a cultural experience, you like bitter or sweet coffee, and you don't mind all the work it takes.