Ground coffee is one of the most popular options on the market. But when the seller asks “do you have a fine grind or a large grind?”, It can be difficult to navigate and understand what is right for you. What are the features of ground coffee and what should you pay attention to when choosing?
One of the main advantages of ground coffee is its convenience. No need to buy a coffee grinder or ask the seller in the store to help with grinding. However, there is also a flaw. Ground coffee, unfortunately, loses its aroma much faster than cereal or coffee in capsules. The product oxidizes quickly enough in the open air, and even if you keep the powder in a tightly closed container, it gradually loses its properties. If ground coffee is stored in an open package, this effect will come even faster.
An important factor when choosing is the size of the coffee particles, or grinding. It significantly affects the taste of the final drink, and can both reveal all notes of grain and spoil the taste if the grinding size is not selected correctly.
Coarse, medium and fine grinding are traditionally shared. The smaller it is, the less time is required for extraction to take place, that is, the production of nutrients from grain. Accordingly, for every grinding there is a specific application in the coffee world. Insufficient extraction time will make the drink watery and “no”, and brewing it for too long will result in excess substances that make the taste of the drink bitter and unpleasant. That is why for each technique its own grinding is suitable. We will consider the basic principle below.
- Coarse grinding is usually used in French presses, since the particles can be easily filtered so that they do not get into the cup. Coarsely ground coffee is also often used in third-wave coffee houses, in those types of brewing where you need to wait 6 to 8 minutes for the grain to give all the taste of the drink. Large particles do an excellent job of this task, while finely ground coffee may be too bitter.
- Medium-ground coffee is a true “universal soldier." It is ideal for carob coffee makers due to its uniformity. If there is no such uniformity, some particles will not participate in the brewing process, the coffee will turn out to be weaker and unexpressed. Medium grinding solves this problem. The grains are small enough to make the drink saturated, but at the same time large enough not to clog the filter of the coffee machine. Medium-ground coffee is the most popular on the market, because it can be used for drip brewing, and for making a drink in the prover, and for many other methods.
- Fine grinding of grain - a classic solution for coffee in Turkish. This option is prepared in a copper cezve (Turk), as small particles fall into the cup and give a feeling of a thick, viscous drink, which many appreciate. Such coffee is often used in espresso coffee makers. The secret is that small particles create a dense layer, and with some brewing methods it will be difficult for water to pass through it. But the espresso machine, which lets water under pressure of 8 to 10 atmospheres, perfectly copes with this task. And also, finely ground coffee is good to use in a geyser coffee maker. But it’s important to remember: if the taste is too bitter, you need a slightly larger grinding.
Ground coffee is a popular and convenient option, loved by many. In turn, professional barista will tell you that it is better to grind the grain immediately before preparing the drink or use hermetically sealed capsules. Which option to choose is up to you. And if it's difficult to choose, we are always happy to help. Coffice experts are always in touch at + 38-096-377-59-96.