What degree of grind to use and how does it influence when preparing coffee?
As you may already know, at Cafés Candelas we recommend the use of coffee beans to make the perfect cup and grind just the product you are going to use and at the precise moment of its preparation. The grinding , as each of the processes in making coffee, has a huge bearing on the outcome, so if, like us, are someone who sees coffee genuine black gold , we leave some recommendations.
- What degree of grind to use and how does it influence when preparing coffee and Burr Coffee Grinders Product
The mill: If you like good coffee , banish the blade mill from your coffee equipment. The conical grinding mill is the most suitable because it grinds effectively without breaking the coffee beans and also achieves a uniform result and degree of grinding.
The degree of grinding, depending on the coffee machine
The degree of grinding of the bean : It is the thickness of the ground coffee and plays a fundamental role in the final flavor of the cup. For example, in a professional espresso machine , if the grind is too fine, the coffee will come out drop by drop, overheating and resulting in a short, strong and bitter coffee. If this same machine used a very coarse grind, the coffee would come out very quickly, in spurts, and without the water extracting all its components. The result will be a watery coffee, without aroma or cream.
So what grinding point is the right one? Well ... It depends on the coffee maker. Technically in a professional hospitality machine, knowing if the grind is adequate makes it necessary to measure the time and the amount of coffee: If you get 30 milliliters (the ideal amount of espresso) in 25 seconds , the grinder is at the ideal point.
And it is that the degree of grinding of the mill is not always the same; It depends on the mixture of coffee you use, its degree of roast , the humidity of the environment and the conditions of the coffee maker. So the ideal is to correct the degree of grinding practically daily, according to those conditions.
Three types of grinding and how to identify them
There are three main types of grinding: fine , medium and coarse that are adjusted to the needs of each coffee maker. In general there is a rule; the longer the coffee extraction time or the contact period between the water and the coffee lasts, the coarser the grind must be, as we detail below:
- -The coffee express or professionals : They make coffee in seconds and use a fine grinding. For these it is ideal to use 7 grams of coffee.
- -The Moka or Italian coffee machines : The extraction period is just over two minutes. That is why the grinding for them must be between fine and medium.
- -The filter , chemex or plunger coffee makers : These are those that use a medium grind, since the extraction time can last up to four minutes.
- -Coffee pot or squid : It is the classic obtained after an infusion in which the coffee is allowed to macerate for at least ten minutes. That is why it is the one that uses the coarsest grind.
To guide you and identify the type of grinding , the fine is equivalent to the thickness of table salt. If you take a pinch between your index finger and thumb and rub it gently, the coffee sticks to your fingers. The coarse grind is similar in size to sugar and when you do the test above, your fingers will be clean.