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Amicum Team
The grind of coffee - the question of how finely roasted coffee beans are ground - is one of the most important, yet often underestimated, factors in coffee preparation.
Many coffee lovers invest in high-quality beans and modern machines, only to be disappointed by coffee that tastes too weak, too bitter, or even sour. Often, the wrong grind is the culprit behind a literally bitter coffee experience. This becomes especially clear when comparing espresso and filter coffee: both types of coffee require very differently ground coffee.
Why the grind matters for extracting coffee's components
When brewing coffee, soluble substances in the coffee grounds are extracted by water. These include not only the aromatic compounds but also acids, sugars, and natural colorants and bitter substances. The grind size determines the surface area of the ground coffee: the finer the grind, the larger the surface area exposed to water.
Finer ground coffee releases more of these substances into the water much faster because the larger surface area allows quicker extraction. Coarse ground coffee offers less surface area, meaning fewer of these substances are extracted during brewing, which takes longer. If the grind is too fine, especially too many bitter compounds may make their way into the pot or cup, resulting in a bitter, sour, or overly strong taste. If the grind is too coarse, not enough of these compounds are released into the drink, making the coffee taste weak, sour, or watery.
The right grind ensures a balanced extraction of all components in the coffee, allowing the desired flavours to fully develop.
An overview of grind sizes and their impact on coffee flavour
The most common grind sizes can be roughly divided into three categories:
-
Fine (similar to powdered sugar):
Suitable for espresso. With longer contact time, this grind extracts a lot of coffee compounds quickly, often leading to a bitter or too strong taste. -
Medium (similar to household sugar):
Ideal for many filter methods like hand filters or traditional drip coffee machines. This grind allows for a balanced extraction of coffee compounds. -
Coarse (similar to coarse sea salt):
Ideal for French Press and Cold Brew. This slows down the extraction, preventing bitter taste even with longer brewing times.
In short:
The finer the grind, the stronger and more intense the coffee tastes, but it’s also more susceptible to bitterness. The coarser the grind, the milder and lighter the flavour, with the risk of it being too weak.
Why espresso grind usually doesn’t work for filter coffee
Some coffee lovers mistakenly use the espresso grind setting on their grinder for filter coffee. This usually leads to problems with the coffee’s flavour.
Since filter coffee has a much longer brewing time, coffee beans ground for espresso would extract coffee compounds for too long. The result is usually bitter or overly strong coffee. Additionally, the water flow may be slowed down or blocked, leading to uneven extraction.
On the other hand, coarse ground coffee in an espresso machine is unsuitable because the water flows through too quickly, resulting in weak or even sour espresso.
Common grinding mistakes with filter coffee
A typical mistake is using commercially pre-ground coffee, where the grind size doesn’t match the brewing method, or setting the coffee grinder incorrectly. The most common issues include:
- Grind too fine - bitter, overly strong coffee
- Grind too coarse - weak or sour taste
- No adjustment of grind when brewing time changes
If the coffee tastes too bitter, try a slightly coarser grind. If it’s too weak or watery, try a finer grind.
Practical tips for popular brewing methods
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V60 (Hand Filter):
A medium to slightly fine grind, similar to household sugar, is recommended. The brewing time should be around two and a half to three minutes. If the water flows too quickly, try a finer grind; if it takes too long, try a coarser grind. -
Classic Drip Coffee Machine:
A medium grind is optimal. The goal is to achieve an even flow through the machine without clogging the filter. The coffee should be full-bodied, but not bitter. -
French Press:
A coarse grind is important here, as the coffee grounds steep for several minutes. Coarse grounds help prevent excessive release of bitter compounds and other unwanted substances from the coffee grounds, making it easier to press the plunger.
The perfect grind isn’t a rigid recipe. Small adjustments often make a big difference. Those who experiment will quickly find out how they like their coffee best - and enjoy it even more when they do.
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