The Art and Craft of Coffee by Kevin Sinnott

Author:Kevin Sinnott
Language: eng
Format: epub
Publisher: Rockport Publishers
Published: 2009-12-31T16:00:00+00:00

Determining the Right Grind for Your Brewer

In addition to selecting the right grinder, you need to select the right grind. The following are basic guidelines for various grinds, moving from finest to coarsest:

Warning: Most novices grind too fine. Start out grinding coarser than you think you’ll need. Then move a notch at a time finer until you reach the perfect grind and taste.

Pulverized Grind

With this grind, coffee is as fine as flour. If you dip your fingers into Turkish ground coffee, which is typically pulverized, your fingers should come out coated with dust. Blade grinders could likely produce this grind, but you would lose aroma and flavor due to overheating. Consumer burr grinders rarely have the calibration to grind this fine.

A friend who’s an archaeology professor uses a mortar and pestle, which seems to work extraordinarily well. It can crush the beans to the required fineness without heating them up. For Turkish coffee devotees, get a mortar and pestle, which is easy to use and maintain and costs far less than the other less-likely-to-be-successful alternatives. Average particle size is 100 microns.

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