Version 101
Have you ever sipped your morning coffee only to find it left with a slightly acidic or bitter aftertaste? Quite disappointing, isn't it? Chances are, it's due to improper grinding. Indeed, the grind will determine the appearance of your cup, its smoothness, and the resulting aromas. Here's everything you need to know about this often-maligned factor.
1. The fresher, the better!
The oils retained in the coffee bean are better preserved, and your cup is undoubtedly more flavorful when freshly ground. Ideally, try grinding your beans 15 minutes before brewing for optimal results.
2. Extraction
Extraction itself and its interpretation are open to difficult debate. That said, without extraction, there is no coffee. Here, then, is our rather simple—and entirely debatable—definition of the term:
Extraction is the result of everything that water, through systems of maceration and pressure, can extract from coffee (the bean, the raw material).
Grind size is key to extraction, and by experimenting with slight variations, you can control the flavor of your coffee. A coarser grind contains heavier particles, which in turn allow water to move more quickly between them. The combination of a smaller surface area and a shorter brewing time means less extraction will occur. On the other hand, a finer grind contains particles that are closer together. This means the water takes longer to pass through the grounds, and there is more surface area, leading to greater extraction.
3. The infusion method
Do you know the grind size you need for your preferred brewing method? Each method has an ideal grind profile. A French press, for example, is generally associated with a coarse grind. Most pourovers (with the exception of the Chemex) are best suited to medium-fine grinds. With espresso, you'll want to opt for fine and extra-fine grinds. Others, like the AeroPress, can accommodate a wide range of grind sizes. The biggest advantage of this brewing method is its versatility; brew your coffee one way and you'll get more body—a profile closer to a French press. Brew it another way and you'll have a smoother, more complex cup—a brew that resembles a pourover .
4. Test, test, test!
Is your coffee too acidic? Your grind is too coarse. Too bitter? Your grind is too fine! It's important to understand that a grind that's too fine will slow down the extraction time and result in over-extraction, leaving the coffee very bitter and with a lingering aftertaste. Conversely, a grind that's too coarse will allow the water to filter the coffee too quickly, making your coffee weak.
Your preferences will always determine the ideal coffee recipe for you. The same goes for the coffee you brew: depending on the origin, variety, processing method, roast profile, and so on, you may want to highlight different characteristics. Darker roasts, for example, are more soluble, so you can use a slightly coarser grind. In any case, experiment and find what works best for you!
5. The case of espresso
You need to get to know your espresso machine and allow it to optimize its performance by using a grind that's right for it. Each machine has its own character, specifications, and capabilities. To properly assess the extraction of your espresso, a few parameters should be monitored: the extraction time (from the moment you start brewing until it stops completely) is certainly the most telling indicator. For example, a single espresso (8 to 10 grams of ground coffee) should be extracted between 20 and 25 seconds for a volume of 30 ml (approximately 1 ounce of espresso, a 1:1 ratio) in the cup. For a double espresso (18 to 20 grams of ground coffee), the extraction time should be 25 to 30 seconds for a volume of 36 to 40 ml (approximately 2 ounces of espresso, a 1:1 ratio).
By controlling these factors, you will ensure that you release the maximum aromas contained in your coffee (provided that it is freshly roasted and ground a few moments before your brewing).
Take a look at our brewing guide to put your newfound knowledge of grinds to good use!
Cover photos: Shown Morin Photographer
