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| Site Directory General
Information COFFEE |
The following article is provided courtesy of Green Mountain Coffee Roasters. GRINDING How you grind your coffee beans is almost as important as the quality of the beans themselves. Below are a few ground rules, a few truths to get you started.When in doubt, go fine. Generally, the finer the ground, the more contact there will be between the water and the coffee, the richer the taste. But don’t get carried away; over-grinding will destroy some of the essential oils of your coffee and you may end up with some of this fine powder in undesired places - floating in your cup, clogging your filter. GRINDING TO SUIT YOUR BREWER auto drip - fairly fine; think sand CHOOSING A GRINDER Burr Grinders - Beans are fed through corrugated metal plates. Pros:
Cons:
GMCR offers: Capresso Infinity Grinder Pros: -go well with paper filters which are not as sensitive to grind consistency. -less expensive, small -work well with flavored coffees and will even go so far as to grind nuts and other cooking ingredients. Cons: -somewhat difficult to remove coffee from beneath the blades - whether cleaning or attempting to brew your beans now that you’ve ground them. -some guesswork involved in regulating fineness; generally, the longer the blades are allowed to spin, the finer the ground. -should not be used with press pots, moka pots, vacuum pots, or espresso machines; grinds are too variant. GMCR offers: Grinding for a Good Espresso Espresso beans should be ground with a burr grinder as coffee can lose its volatile compounds when exposed to the air for too long, and the burr grinder is fast. Espresso beans should be ground for around 23 to 28 seconds. Ground espresso beans should be the size of table salt. |
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