Coffee Grinds - A quick Guide
8 June 2008It’s always good to have a refresher course on coffee basics and the type of coffee grinds to the of coffee to be made with a coffee machine is one. I came across an article on this basic and love it that much to reproduced it here.
Matching your bean to your machine is a daily grind
You’ve just purchased your favourite coffee beans at your local grocer or specialty shop. “Now,” the clerk asks, “would you like them ground?”
Before you answer, remember: the espresso bean will only produce ‘crema’ if it is less than two weeks old, so don’t purchase more ground coffee than you can consume within two weeks. Whole beans will stay fresh for about three weeks.
By the way, don’t keep coffee in the freezer or refrigerator where temperature changes affect its quality. Keep it in an airtight container at room temperature.
Now that you’ve decided when to grind, the next question is, how should coffee be ground?
There are five different types of grinds, and believe it or not, they make a tremendous difference in the quality and taste of your morning cup.
A coarse grind is composed of evenly-cut heavy particles, larger than grains of sand. It is used in percolators and French press coffee pots.
A medium grain is gritty, like rough sand, and is best suited for flat-bottomed filter drip coffee-makers.
A fine grind is smooth to the touch, a little finer than granulated sugar or table salt. Cone filter drip coffee makers, moka pot (stove top) espresso machines and vacuum coffee pots prefer a fine grind.
Extra fine grind is finer than sugar, but not quite powdered. The coffee grains should still be discernible to the touch. Pump or steam espresso machines require an extra fine grind.
Finally, Turkish grind is powdered, like flour, and is used in an Ibirk, a container which is used to boil the coffee powder in water to make thick Turkish or Greek coffee. A specialized grinder is necessary to pulverize the beans.
Your preferred roast is also enhanced by a specific grind. The finer the grind, the slower the water will pass through the coffee, and the stronger the flavour will be.
Therefore, lighter roasts are better for fine grinds, and the black or dark roasts, which are intense already, require a coarse grind.
At Damascus, we vary the grind on our black roasts in order to intensify their smoky or spicy attributes.
Once you have the roast and the grind mastered, the next fun challenge is to experiment blending your favourite brown and black roasts to produce your own unique creation.
When you discover a combination that brings out the best qualities of each bean, it is truly satisfying!
n Kevin Steen is a true coffee lover and proprietor of Damascus Coffee House in Riverview. Do you have a coffee question for Kevin? Visit him at the shop, or call him at 855-4646.
Source :- http://monctonthisweek.canadaeast.com/article/316440
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