Coffee dispute question, help needed???!
OK!. Major dispute between hubby and myself!. Here is the question:
What is the difference in the size of the grind in coffee!?
We grind our own beans and disagree on how fine of a grind to do, so please give explanation on ALL grinds!. Thanks so much in advance!. Any web sites for verification would be welcomed as well!.Www@FoodAQ@Com
What is the difference in the size of the grind in coffee!?
We grind our own beans and disagree on how fine of a grind to do, so please give explanation on ALL grinds!. Thanks so much in advance!. Any web sites for verification would be welcomed as well!.Www@FoodAQ@Com
Answers:
Originally the grinds were listed as: Regular (course) used for perculators; Fine and Extra Fine, used for drip pots, and Espresso, mostly!. Grinding your own and useing a coffee filter, the finest grind will give you the most flavor from the least coffee!.Www@FoodAQ@Com
The finer the grind, the more essential oils will be distributed and the stronger the coffee will be!.The size of grind depends on the method that you are using to brew the coffee!. A coarse grind is recommended for a coffee press, where you are steeping the grinds with hot water, then manually pressing the oils into the brew, and a grind that is too fine in your coffee press will leave you with what I call coffee sludge at the bottom of your cup!. A medium grind is appropriate for most automatic coffee makers!. A fine or superfine grind is good for espresso, where again, the oils are pressed out to make a superstrong brew!.Www@FoodAQ@Com
To answer you last question, the grinding does not effect the flavored beans, most of these beans have been flavored after they were roasted and the flavoring added, usually in the form of flavored oil or extracts!.
Here is a web site that might help your a bit more with the grinding process, from a coffee nut or bean!.!.!.!.!.cheers
http://www!.specialty-coffee-advisor!.com/!.!.!.Www@FoodAQ@Com
Here is a web site that might help your a bit more with the grinding process, from a coffee nut or bean!.!.!.!.!.cheers
http://www!.specialty-coffee-advisor!.com/!.!.!.Www@FoodAQ@Com
Both answers are correct!. The finer the grain, means the more you are "biting off" the coffee bean!. The more you bite, the more of the bean's flavor you are releasing!.Www@FoodAQ@Com
The finer the grind, the stronger the coffee!.Www@FoodAQ@Com
Grind affects a few things!. First, it affects how much coffee at a time will be exposed to hot water!. Second, it affects how quickly water will flow through the grounds!. This can have several results, as different coffees at different roasts benefit from different exposure times!.
If you are using a press pot or percolator, you want to use as coarse a grind as possible!. For both, the main reason is to keep grinds from bypassing the filtering mechanism and getting between your teeth, resulting in a "muddy" cup!. also in both, it helps to slow the extraction of coffee goodness into the hot water!. Both keep the hot water on the grounds for a long time, in percolators during the whole warming and brewing process and in press pots during the whole brewing and drinking process!.
Fine ground coffee is used in stove-top espresso makers!. This modified percolator-style espresso boils the water, then shoots it up through the grounds into a serving basin!.
Extra fine grinds are used in espresso makers, as their exposure to hot water is only a few seconds!. Espresso makers force hot water under pressure through the grounds to brew a cup in about 20 seconds!.
Powdered coffee is really only used for middle-eastern coffee!. This is a unique sub-style where the powdered grounds are heated with water just until it gets frothy!. The result is intesely bitter and strong and does not appeal to the common coffee drinker!.
Between fine and coarse grinds is a huge gap the is just called medium!. You will want to adjust your grind for your particular coffee maker!. Paper filters usually call for a coarser grind than the re-usable metal filters, as water is slower to travel through paper!. I would recommend using 1 measuring spoon (2T!.) per 6oz!. water and increasing the coarseness of the grind from med-fine to med-coarse until you get a cup of coffee that brews fairly quickly, does not taste overly bitter, and has a rich, creamy flavor!. There should be some body to the coffee!. Coffee is naturally bitter and there should be a mellow bitterness to the coffee!. A sharp, acrid bitterness is undesirable and signifies over-extracted beans (too fine a grind) or over-brewed coffee (too much heat for too long)!.
If you grind your own beans and really love coffee, I would recommend buying a burr-type grinder!. Even a disk-type will do!. The cheap bladed spice grinders do not allow you to uniformly grind your beans!.Www@FoodAQ@Com
If you are using a press pot or percolator, you want to use as coarse a grind as possible!. For both, the main reason is to keep grinds from bypassing the filtering mechanism and getting between your teeth, resulting in a "muddy" cup!. also in both, it helps to slow the extraction of coffee goodness into the hot water!. Both keep the hot water on the grounds for a long time, in percolators during the whole warming and brewing process and in press pots during the whole brewing and drinking process!.
Fine ground coffee is used in stove-top espresso makers!. This modified percolator-style espresso boils the water, then shoots it up through the grounds into a serving basin!.
Extra fine grinds are used in espresso makers, as their exposure to hot water is only a few seconds!. Espresso makers force hot water under pressure through the grounds to brew a cup in about 20 seconds!.
Powdered coffee is really only used for middle-eastern coffee!. This is a unique sub-style where the powdered grounds are heated with water just until it gets frothy!. The result is intesely bitter and strong and does not appeal to the common coffee drinker!.
Between fine and coarse grinds is a huge gap the is just called medium!. You will want to adjust your grind for your particular coffee maker!. Paper filters usually call for a coarser grind than the re-usable metal filters, as water is slower to travel through paper!. I would recommend using 1 measuring spoon (2T!.) per 6oz!. water and increasing the coarseness of the grind from med-fine to med-coarse until you get a cup of coffee that brews fairly quickly, does not taste overly bitter, and has a rich, creamy flavor!. There should be some body to the coffee!. Coffee is naturally bitter and there should be a mellow bitterness to the coffee!. A sharp, acrid bitterness is undesirable and signifies over-extracted beans (too fine a grind) or over-brewed coffee (too much heat for too long)!.
If you grind your own beans and really love coffee, I would recommend buying a burr-type grinder!. Even a disk-type will do!. The cheap bladed spice grinders do not allow you to uniformly grind your beans!.Www@FoodAQ@Com