Coffee is a beverage that requires not only high-quality beans and pure mineral water but also the right grind, as it directly affects the taste, aroma, and overall quality of the drink. We often encounter situations where not everyone understands how to properly brew coffee with different grinds, so today we’ll break it all down to ensure your mornings start on the right foot and your evenings are cozy and delicious.))
There are the following types of coffee grinds:
It has the largest particles, resembling coarse salt or even larger. This grind is usually used for making cold coffee (Cold Brew).
Coarse Grind.
It resembles sea salt and is suitable for French press (French Press) and percolators.
Medium-Coarse Grind.
It has a texture similar to coarse sand and is ideal for brewing methods like Chemex and some types of drip coffee makers.
Medium Grind.
Resembling regular kitchen salt, this grind is used in drip coffee makers (Drip Coffee Makers) and siphon coffee makers (Siphon).
Medium-Fine Grind.
It is slightly finer than medium grind and is suitable for Aeropress with a short brewing time.
Fine Grind.
It has the consistency of granulated sugar. This grind is used for espresso machines (Espresso Machines) and Aeropress with a longer brewing time.
Extra Fine Grind.
It is similar to flour or powder and is ideal for making Turkish coffee (Turkish Coffee).
The Influence of Grind on Brewing and Coffee Recipes at Home from Twenty Five:
- Turkish Coffee (Turka):
To brew coffee in a cezve (Turkish coffee pot), you need a very fine grind. This coffee has a rich flavor and thick consistency. The brewing time is short, but the coffee should be well stirred.
- Aeropress:
The Aeropress allows you to experiment with different grinds, from medium-fine to fine. Medium-fine grind is suitable for short brewing times, while fine grind is better for longer brewing times.
Recipe:
Pour 230 ml of water into a kettle and heat it to 95°C, then place 14 g of coffee into the Aeropress cylinder. Pour 230 ml of hot water, stir the coffee evenly, and let it steep for 1 minute. Then, slowly press the plunger down and pour the brewed coffee into a cup.)
- Moka Pot:
This classic method for making strong and rich coffee on the stove works well with medium-fine grind for short brewing times, and fine grind for longer brewing times.
Recipe:
Use 18 g of ground coffee for 200 ml of water. Fill the lower chamber of the Moka pot with water up to the valve level, then add the coffee to the filter without tamping. Assemble the pot, place it on medium heat, and once the coffee stops flowing into the upper chamber, remove it from the heat. Now, just enjoy the delicious coffee!)
- Drip Coffee:
Medium grind is ideal for drip coffee makers. It allows water to pass evenly through the coffee, ensuring optimal extraction.
Recipe:
Heat water to 90-95°C. Take 30 g of medium ground coffee for 500 ml of water. Insert a filter into the Chemex and rinse it, add the coffee, then pour 60 ml of water over it for 30 seconds. Gradually add the rest of the water. Let the coffee drip through and enjoy!)
- French Press:
Coarse grind is best for the French press. The large coffee particles don't pass through the filter, resulting in a clean-tasting brew without sediment.
Recipe:
Use 21 g of coffee for 30 ml of water. Place the ground coffee into the French press and pour hot water (95°C) over it. Cover the French press with the lid without pressing the plunger. Let the coffee steep for 4-5 minutes. After brewing, stir the coffee, then slowly press the plunger down to separate the grounds from the liquid. Pour the coffee into a cup and take a break!)
- American Press:
Medium grind is required for the American press. This ensures optimal coffee extraction without excessive bitterness or sediment, which can occur with a finer grind.
Recipe:
Place 14 g of medium-ground coffee into the capsule of the American press. Insert the capsule and pour 240 ml of hot water (92-96°C). Close the lid, then press the plunger to push the water through the coffee. Bingo!)
- Chemex:
Medium-coarse grind is recommended for this brewing method, as it allows water to flow slowly through the coffee, bringing out all the flavor notes.
Recipe:
Heat water to 90-95°C. Use 30 g of medium-ground coffee for 500 ml of water. Insert a filter into the Chemex and rinse it with hot water to remove any paper taste. Add the coffee to the filter and carefully pour 60 ml of water over it, then gradually add the remaining water, moving the kettle in a spiral motion until all the water is used. Let the coffee drip through the filter, then pour it into a cup.)
- Cup:
For tasty coffee at home made right in a cup, use a medium-fine grind and no special skills are required. This method doesn't need any special equipment, allows you to control the strength of the drink, and can be adapted to individual taste preferences.
Recipe from Twenty Five:
To brew ground coffee in a cup, add 12 g of ground coffee, pour 200 ml of hot water (not boiling), and let it steep for 4 minutes. Stir the coffee, then carefully strain to avoid grounds. Enjoy! ;)
Choosing the right coffee grind is crucial for brewing delicious coffee. From extra coarse for cold brew to extra fine for Turkish coffee, each brewing method requires its specific grind. Understanding these nuances will help you make the perfect coffee at home, regardless of the brewing method or your experience.