Coffee Grinding

Ideally coffee beans should be ground right before preparing a cup of coffee since the bean starts to lose its flavor almost immediately, and loses a considerable amount of its flavor within an hour.

There are a variety of different coffee grinders on the market, of which the most simple and possibly the best are manual ones. These vary considerably in design, but the basic principle behind all of them is the same; some of them look a lot more like the old meat grinders. The coffee beans are put inside a hole, a few at a time, and there is a handle on the side that the person will be turning and the blades crush the beans, the ground coffee falls into a little drawer that is in the bottom. Depending on the sophistication of the machine, the blades can even be adjusted to obtain different grinding textures.

Electric grinding machines can also be bought that work based on the same principle, however they are more expensive. The most common types are those that have two blades that turn and make a loud noise that grinds the coffee beans. The most inconvenient thing about this system is that it isn’t easy to obtain uniformly ground coffee, causing some of the beans to be completely ground while others only seem roughly chopped. The best is to just grind a small amount at a time.

How coffee is ground depends on the way the coffee is going to be prepared so as to obtain the most amount of flavor from it.

Pulverized: In other words, very finely ground, almost as fine as flour and is used uniquely for Turkish coffee.

Very fine: Is used to paper filters and espresso.

Fine: Is used for other methods of filtration, such as French drip, and also for the empty method.

Medium: Is used for Neapolitan coffee and in coffee makers.

Thick: Is used for the mug method.

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