The Role of Grind Size in Coffee Flavor

Why does the same batch of beans sometimes end up tasting sour while at other times it tastes bitter? It mostly depends on the size of the grind. Grind size affects the rate of extraction by water. Before switching the type of beans you are using, check your grind size first. The best coffee grinder can give you sweeter coffee fast.

What Is Grind Size, and Why Does It Matter?

The grind size means the size of the ground coffee. A finer grind means more surface area, which speeds up extraction. A coarse grind has less surface area, so extraction takes longer. The optimal extraction is between 18% and 22%. In case of under-extraction, your espresso will taste sour and sharp, while in case of over-extraction, you will have dry and bitter espresso.

Surface Area And Contact Time

It is true that grind and timing complement each other. Espresso needs a fine grind and a total of 25 to 30 seconds when under pressure. A pour-over needs a medium-fine grind and a duration of 3 to 4 minutes. A French press needs a coarse grind for a period of 4 minutes. Cold brew needs an extra coarse grind for a few hours.

How Your Coffee Grinder Controls Flavour

Uniformity is better than price. Burr grinders are consistent with their grind, whereas blade grinders create a blend of dust and rocks that extracts inconsistently. Consistent grind allows you to make the recipe with confidence. Weak and watery coffee is a result of too fine of a grind, whereas too coarse of a grind results in bitter and harsh coffee.

From Coarse to Fine

An extra-coarse grind is best used in cold-brewing coffee because it gives a very smooth taste with very little acidity. The coarse grind is best suited for use in a French press because it produces a full-bodied cup of coffee. The medium grind is best suited for drip brewing. The medium-fine grind is best suited for use in pour-over coffee.

How To Dial In Quickly

Balance the weight of the dose and that of the water; make sure the water is kept within the range of 92-96°C, but start by adjusting the grind.

Key Takeaway

The grind is perhaps the easiest variable to play around with in order to control the flavours, as well as being inexpensive when compared to buying new equipment. It is not common to use different types of beans in order to remedy issues of bitter or sour coffee. Barista & Co takes this simplicity one step further.