In our last blog post, we talked about the right amount of coffee for your espresso machine. This led to the question: How do I find the right grind? Don't worry – no need to despair. We'll help you and explain how to find the perfect grind in a simple way.
The correct grind size - why it's so important
In short: Coffee ground too finely quickly becomes too strong and bitter, while coffee ground too coarsely quickly tastes watery and acidic. Besides the correct grind size, the taste also depends on the extraction time. The shorter the extraction time, the finer the coffee. Since this article focuses on espresso machines, we therefore need relatively fine coffee grounds.
Since there are countless different grinders for home use, we can't give you a specific setting or number. Therefore, it's best to consult the instruction manual and select a fine to very fine grind setting. Then, as always, it's a matter of experimenting to find what tastes best to you. If you're using pre-ground coffee... If you want to buy coffee, make sure that the coffee is ground for the espresso or portafilter machine.
The right grinding mechanism - disc grinder, impact grinder or conical grinder?
Every barista's goal is to achieve the most uniformly ground coffee possible. Beyond that, it's crucial to pay attention to the heat generated in the grinder. This heat naturally warms the coffee, causing the coffee oils to oxidize and altering the coffee's flavor. We certainly don't want that, so here we'll show you the advantages and disadvantages of different coffee grinders.
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Disc grinder - The efficient one.
In this grinding machine, two discs rotate against each other. The distance between them determines the grind. However, friction quickly generates heat.
-
Impact grinder - The coarse one.
Here, the coffee beans are crushed by knives. The result is uneven and therefore not recommended.
-
Conical burr grinder - The delicate one.
The principle is similar to that of a disc grinder, but the lower friction of the cones results in significantly less heat generation. Therefore, highly recommended.
The goal of the optimal grind size - the perfect interplay with the extraction process.
Some might wonder why coffee has become such a science. After all, people used to just drink it. But back then, coffee was bitter and bland. Through the deliberate experimentation and refinement of all processes in the supply chain, coffee has evolved from a bitter stimulant to a true indulgence. It's now a genuine lifestyle product, and psychologists say that the way someone drinks their coffee reveals a lot about their personality. That's why we place great importance on providing you with the best possible information about coffee and its unique characteristics.
The point of considering the interplay between grind size and extraction time is that a maximum of 30% of the components can be extracted from a coffee bean. Nobody wants that, so you have to find the right balance. The SCAE, the Specialty Coffee Association, recommends an extraction rate of 18-22%. You don't need to measure this at home; the equipment is far too expensive, so experiment to your heart's content!
We hope you're now really excited to find the perfect grind for your espresso. If you have any further questions, just ask us in one of our cafés – we're happy to help!
Your SIMON&BEARNS Team
The coffee grinder - How to find the right grind
In our last blog post, we talked about the right amount of coffee for your espresso machine. This led to the question: How do I find the right grind? Don't worry – no need to despair. We'll help you and explain how to find the perfect grind in a simple way.
The correct grind size - why it's so important
In short: Coffee ground too finely quickly becomes too strong and bitter, while coffee ground too coarsely quickly tastes watery and acidic. Besides the correct grind size, the taste also depends on the extraction time. The shorter the extraction time, the finer the coffee. Since this article focuses on espresso machines, we therefore need relatively fine coffee grounds.
Since there are countless different grinders for home use, we can't give you a specific setting or number. Therefore, it's best to consult the instruction manual and select a fine to very fine grind setting. Then, as always, it's a matter of experimenting to find what tastes best to you. If you're using pre-ground coffee... If you want to buy coffee, make sure that the coffee is ground for the espresso or portafilter machine.
The right grinding mechanism - disc grinder, impact grinder or conical grinder?
Every barista's goal is to achieve the most uniformly ground coffee possible. Beyond that, it's crucial to pay attention to the heat generated in the grinder. This heat naturally warms the coffee, causing the coffee oils to oxidize and altering the coffee's flavor. We certainly don't want that, so here we'll show you the advantages and disadvantages of different coffee grinders.
Disc grinder - The efficient one.
In this grinding machine, two discs rotate against each other. The distance between them determines the grind. However, friction quickly generates heat.Impact grinder - The coarse one.
Here, the coffee beans are crushed by knives. The result is uneven and therefore not recommended.Conical burr grinder - The delicate one.
The principle is similar to that of a disc grinder, but the lower friction of the cones results in significantly less heat generation. Therefore, highly recommended.The goal of the optimal grind size - the perfect interplay with the extraction process.
Some might wonder why coffee has become such a science. After all, people used to just drink it. But back then, coffee was bitter and bland. Through the deliberate experimentation and refinement of all processes in the supply chain, coffee has evolved from a bitter stimulant to a true indulgence. It's now a genuine lifestyle product, and psychologists say that the way someone drinks their coffee reveals a lot about their personality. That's why we place great importance on providing you with the best possible information about coffee and its unique characteristics.
The point of considering the interplay between grind size and extraction time is that a maximum of 30% of the components can be extracted from a coffee bean. Nobody wants that, so you have to find the right balance. The SCAE, the Specialty Coffee Association, recommends an extraction rate of 18-22%. You don't need to measure this at home; the equipment is far too expensive, so experiment to your heart's content!
We hope you're now really excited to find the perfect grind for your espresso. If you have any further questions, just ask us in one of our cafés – we're happy to help!
Your SIMON&BEARNS Team