Coffee Basics: A Quick and Easy Guide by Kevin Knox;Julie Sheldon Huffaker

Author:Kevin Knox;Julie Sheldon Huffaker
Language: eng
Format: mobi, epub
Published: 2009-02-21T10:47:00+00:00

Hand-powered grinders are an impractical choice for most, but for hard-core aficionados in search of the perfect particle the German-made Zassenhaus brand is worthy of consideration. This wood and steel grinder is lovely to look at and grinds the full range beautifully. But be warned: It will take you at least 15 minutes of cranking to turn out enough for one pot.

GRIND SIZE AND CONTACT TIME

For optimum flavor, coffee needs to be ground so that just the right amount of soluble material is extracted into the finished cup. If the grind is too fine, the water will take forever to make its way through. You will get overextracted, bitter-tasting coffee. Too coarse and the grounds and water hardly get to know one another; the brew will be underextracted, watery, and unsatisfying.

The right grind depends on how much time the coffee is going to take to brew. The more brief the contact time between grounds and water, the finer the grind should be. And vice versa: The longer the contact time, the coarser the grind. An espresso machine yields a shot of espresso in 20 seconds and so requires very finely ground coffee. A coffee press, on the other hand, steeps the grounds in water for around 4 minutes. A coarse grind suits this method the best.

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