Grind to the next level: Basic kinds of coffee grinds and how it affect the flavor of coffee
In our other blog, we already learned about the different levels of coffee roasts and how they influence the overall taste of coffee when brewed, but this showed to be inadequate for achieving the perfect cup that we all fancy. Getting the right roast is just one key element in making a classic brew. At this point, we can continue to study the other main key component, the right coffee grind.
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There are various methods in brewing coffee, and these techniques require a specific grind for a proper brew. Coffee shops near you might have two or more brewing devices such as the espresso machine, a Chemex brewer, or a vacuum pot. An ibrik method requires an extra-fine grind that is in contrast to the coarse grind that a french press requires.
For a starter, there are at least seven levels of coffee grinds that are widely available today. Needless to say that professional baristas can even name more than that, yet this will give you a better understanding of the use of a specific coffee grind level to a particular brewing method.
This type of coffee grind is the choice for cold brewing like the Toddy Brewer. As the name implies, this brewing method uses cold water to infuse into the coffee ground for a few hours. Consequently, it needs a much coarse coffee ground to achieve a well-balanced mixture of acidity and bitterness. This type of grind resembles the size of crushed peppercorns.
The French Press is the preferred brew for this type of coffee grind. Similar to cold brewing, this requires the infusion of the coffee grinds with water to create a well-balanced coffee. However, this won't work with more refined grounds, as they only will pass through the device's filter, leaving sediments after pressing the plunger. This type of coffee ground resembles the size of the sea salts.
If you are a fan of traditional coffee brewing using the solo brewer and Chemex brewer, then this level of grind is more suitable for you. These brewers can filter a smaller coffee ground, much like the size of chili flakes.
This is the benchmark of all levels of coffee grind, as this is used commercially for standard drip coffee makers and drip pots. The consistency of this type of ground is like the size of refined sugar. This level of the coffee grind can give a richer flavor as the extraction of coffee from the grind is much faster than its precursor types.
It is a preferred grind for vacuum pot/siphon brewing or pour-over cones. This level of ground coffee resembles the grains of sand.
This is the best choice for espresso brewing where highly pressurized hot water is being pushed through the coffee grind, resulting in a concentration of strong brewed coffee. It has a full-bodied flavor due to the chalk-like texture of the coffee grind.
This is one of the oldest types of grind when the ibrik brewing method was invented during the 13th century. Ibrik method uses an extra-fine ground to maximize the bold taste, typical to Turkish coffees. This coffee ground almost looks like a pile of dust particles, while the texture is similar to flour.
It is important to bear in mind that the finer the coffee ground is, the more robust character it possesses, as the extraction of coffee is faster, the flavor becomes more intense. Whereas the coarser grind has much of a sour and acidic note. If you love the harmonious balance between the two flavor profile, then you can go for the medium level grind category.