Coffee : Grinding
Every preparation needs the right grinding: fine grinding for the espresso machine, medium for the mocha, coarse for filter coffee.
In the past years the market for ground coffee has increased. Due to the propagation of coffee-machine types and preparation ways, the correct grinding is ever more important.
The type of grinding in fact depends on the use the coffee powder is intended for.
In the filter preparation, for example, it has to be balanced, since very fine grained coffee blocks the water from draining and results in a bitter coffee. On the other hand, a coarse grained coffee doesn’t retain the water and results in a bland coffee.
For the mocha you’ll need a medium grind.
In the espresso preparation the grinding has to be fine and regulated according to the coffee machine being used. This allows an optimum extraction and results in the characteristic creaminess and body of the Italian espresso.
Coffee grounds after different grinds settings
GRIND SIZE DESCRIPTIONS (How to identify your grind size):
Coarse: Distinct, chunky, pieces of coffee beans. Like heavy kosher salt.
Medium: Gritty texture with visible flakes. Like very coarse sand.
Fine: Much smoother texture. Like table salt, maybe a little finer.
Extra Fine: Coffee grains still barely discernible. Finer than granular sugar.
Turkish: Powdered with no grains. Blade grinders cannot grind this fine. Like flour.