Grinding
The type of grind will be affected by the brewing method chosen. As a general rule of thumb, the faster the infusion and extraction, the finer the grind. Or the less time that water touches the coffee, the finer the grind should be. The basic categories are coarse, medium, and fine.
 | Course Grind
This type of grind produces a lighter flavour than a finer grind. It is most suitable for use with commercial coffee brewers that have large sieves or with percolators. A medium to dark roast is best suited for this type of grind because a coarse grind will extract a weak flavoured brew. Using a darker roast will give more flavour to the coffee. Medium Grind
This type of grind is most suitable for use with drippers (paper and electric) and French presses. Fine Grind
This type of grind is most suitable for medium to very dark roasts such as espresso. Fine grind would not be suitable for light to medium roasts as there is still high acidity left in the beans, which would leave a sour and harsh taste, rather than a nice strong flavour. The machinery used to brew the coffee must also be considered, as not all types are suitable. Espresso machines are the best-suited machines for this type of grind. |
