Know your grinds!

As coffee lovers, we often devote a great deal of time uncovering the nuances of bean origin, shape, flavor, texture, roast, etc. but rarely think about what happens next — the grind. After bean quality and roast, the grind you chose has the biggest impact on the overall quality of your brew. Using grinds that are too fine can morph a fabulous roast into a gritty, thick mess while grinds that are too course can result in a watered-down, disappointing cup. Sadness.

 
We are here to help! While each coffee embodies different tactile characteristics, following these basic guidelines will produce maximum extraction and quality of your brew!
 
Extra coarse grind:          Cold brewing
 
Coarse grind:                     French press, cupping
 
Medium coarse grind:     Chemex
 
Medium grind:                   Drip machine
 
Medium fine grind:          Pour-over, vacuum pots, siphon brewers
 
Fine grind:                           Espresso, areopress
 
Extra fine grind:                Ibrik (Turkish coffee)










Photos taken from ineedcoffee.com

We’d love to hear your comments / feedback!
~TheQueenBean

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