The perfect cup starts with the grind. We all know the expression “Daily Grind” wasn’t created to represent something to look forward to. However, where coffee is concerned, the daily grind is one of the most important points to remember.
Grinding your coffee is one of the sweetest part of making coffee. In this article, I’m going to show you the best methods and strategies of grinding your coffee just like an expert would.
Coffee begins to stale after the grinding process and the taste difference is noticeable in as little as two hours. The tricky thing about how to grind coffee is that it must be ground specific to your preferred brewing method.
This amazing product of green coffee extract is the better choice for you. Several researches recently carried out have verified that green coffee is both effective and efficient in controlling a person’s body weight.
This product mainly works for those individuals who administers it regularly according to the latest research done in Indian.
The truth is that it has chlorogenic acid that is responsible for increased metabolism in a person’s body system. The below information will give you details in regards to the significance of the green coffee extract as well as its health benefits.
One thing to note here is that a super fine or Turkish grind is not possible with a blade grinder and can only be obtained with the most expensive burr grinder … sorry
Now that you know what the grind should look like the next question is what grind goes with what brewing method. The following chart should help to answer that question.
A Coarse Blend Grind can be used to do the following:
- One Fine/Medium Grind: The Drip Makers
- One Sweet Grind: Stove in a Top Espresso Pots, Some Drip Makers (with cone shaped filters)
- One Super Blend Sweet Grind: Espresso Machines
- One Turkish Blend Grind: Well, obviously this is the one for Turkish Blend Style Coffee
Acutally Brewing the Coffee
The most common method of brewing in America is some type of filtration system, where hot water is poured over the freshly ground coffee, filtered through the coffee grinds and then captured in a container below.
The moisture in the beans begin to steam off taking on the familiar coffee aroma. A loud crack is made as the remaining part of the moisture bursts from the bean.
At this period, the cool sugars are starting to caramelize which marks the beginning of the roasting process. This is the lightest roast, as the roasting process continues the beans quickly darken.
The sugars caramelize further, and the oils of the coffee bean are released, creating a more flavorful roast. The balance between the caramelized sugars and the oils on the bean result in the “perfect cup” for you.
First, the ideal temperature is 195-197F which is considered “just off boil” unless you live at elevation in which case 195F is boiling.
Most home brewers only heat the coffee to 175F, which is the major fault of most home brewing equipment. The best way to tell if the brewer heats water to the proper temperature is usually seen in the price tag.
Over $100 — you can bet it is over 195F, under $50 you can be it is under the 195F. For a standard 12 cup pot the contact time of the water with the coffee is approximately 4 minutes. If your brew cycle is longer the coffee will be “bitter” … shorter brew times will lead to “weak” coffee.
Next most common question is paper filter, gold filter, non-bleached filter? So many choices. First, paper versus gold. This truly is a matter of personal preference.
Paper filters will remove some of the oils from coffee which are often associated with a fine grit in the coffee. A good rule of thumb is if you like press pot coffee — get a gold filter, otherwise use paper.
If you are using paper filters for brewing coffee the question is bleached or unbleached. Here I recommend bleached.
I know, I know “it is bad for the environment”. However, unbleached is bad for the coffee — these filters often give up flavors in the brewing process which can damage the flavor of the coffee. I recommend using oxygen bleached filters — good for the environment and the coffee (nice!!)