Coffee Grinding – 5 simple rules to pull the perfect espresso
It might seem incredible but it is not that difficult to get the right grinding.
We always say that grind should not be too coarse nor too thin, buy what does this mean? How you get to a point when you know that the grind is right?
These 5 simple rules combined with your tweaking, will you help you finding out the answer, easily.
- Ask yourself why you need to grind
Coffee must be ground to allow the hot water to transfer aromas and body from the beans to the cup.
- Ask yourself what happens if the grind is to thin
Water would take too long to pass through the ground coffee. All of the substances would be extracted, but the water would remain too much in contact with the coffee and would burn it. The espresso would be bitter, the cream too thin and too dark. In a word, your espresso would be over extracted.
- Ask yourself what happens if the grind is to course
Water would pass through the ground coffee too rapidly and the substances in the coffee would not be extracted. The cream of your espresso would be too pale and the coffee would be missing body and flavour. In a word, your espresso would be under extracted.
- Start your coffee machine, count to 25 seconds and measure the amount of poured coffee: it must be exactly 25 ml.
Thickness of the grind is determined in relation to extraction time and amount of poured coffee. If it takes 25 seconds to extract 25 ml of espresso coffee, than the coffee grind is right, but if the extraction time is less than 25 seconds, the grind should be adjusted by making it more thin. If it takes more, you should make it less thin.
- Analize colour and body
If you followed all other rules (Dose, Tamping, Temperature and Pressure of the coffee machine, Cleaning, Maintenance..) you will get the perfect espresso: sugar cane cream, persistent texture, body and an intense aroma.
To have all your rules for the perfect espresso in a handy one pager, download our infographic.