Coffee's various grind options may cause confusion especially amongst new coffee lovers - so we think it's about time that we clear it out as it is one of the most important things in coffee.
Shortly explained, coffee's grind size affects the speed of how fast one can extract flavour and aromas into the coffee beverage. Which brings us to extraction time. Extraction time means the time that the coffee has been in touch with water. Every coffee beverage's extraction time depends on the production technique. The production of coffee always bases in the meeting of coffee and water. There are practically three different ways to make coffee: decoction (through boiling), pressurised percolation (as with espresso) and infusion (through steeping).
Many people searching for the perfect coffee-moment find different extraction times and testing coffee grind sizes interesting - and it is! Different grinds bring out different aromas depending on the time used on the extraction. The size of the grind affects the aromas in the same way.
Different grinds have their own established grind sizes - so let us go through them thoroughly with pictures!
Good and well made coffee tastes sweet and fresh. The aftertaste is also memorable and full. You can get to different results by trying different variations!
Espresso grind - the base for famous special coffees
The production of espresso happens always with pressurised percolation. Hot water is forced under a pressure of between eight and eighteen bars through a finely ground coffee into a pan or straight into a cup. The grind is extremely fine (approx. 0,2 mm), so the extraction time is only a couple of ten seconds. The espresso grind is the base for many well-known special coffees, such as cappuccino, cafe latte and cafe corretto.
Moka pot grind - a trendy option
Moka pot, stove-top percolator, stove-top espresso maker... A dear equipment has multiple names. A moka pot is usually used to make a mocca, which is a coffee beverage that is similar to an espresso. It is made with pressurised percolation, but under a considerably less pressure than an espresso. In a moka pot, you put the grind into the top part and the water into the bottom part. When the water reaches its boiling point, it rises through the grind and into the top part. The extraction time is also quite short when using a moka pot. You can use an espresso grind from a grocery store when making coffee with a moka pot. Generally used grind size is from 0,2 to 0,38 mm.
Filter coffee grind (medium grind) - the most familiar choice
A coffee that is extracted by using gravitational feed - or better known as filter coffee, is extracted in a way that is slower than pressurised percolation. Filter coffee grind is usually a medium grind. This is aimed to reduce the bitterness of the coffee. Filter coffee is made with a traditional coffee maker and it's the most common coffee beverage in Finland. You can make the most out of filter coffees as long as you remember to use pure raw-materials and cold water.
Pot coffee grind (Coarse grind) - an outdoorsman's best friend
When you're using a press pot or a camping coffee pot, the coffee grind is poured straight into the water. This means a long extraction time and a coarse grind. When you're making coffee with a traditional coffee pot, you'll have to wait for the coffee grind to settle into the bottom of the pan. When using a press pot, the coffee grind is pushed with a strainer into the bottom of the pan just before serving. This type of coffee is traditionally more greasy and for example the oily coffee comes from the butter that is added to the coffee pot.