Coffee grinding footage is paused
Presenter comes into frame
Coffee grain chart come on in background
Presenter points to thick grains
Presenter points to fine coffee grounds
The next step is the grinding itself, ever
wondered why pre-ground coffee never
tastes quite as good as in a cafe? Well
freshly ground coffee is the best. The
longer the ground coffee is left exposed to
the air the duller the taste becomes.
Coffee is incredibly intricate and even the
size of the coffee grains can change the
flavor.
The reason this is, is because when water
extracts the coffee flavor different tones
and flavors come through at different times
We'll come back to the extraction in a bit
but let's discuss the size of those coffee
grains.
For an immersion brew such as a cafetiere
where the coffee will sit in the water for 4
minutes, you need a very coarse grind to
extract the flavor slowly.
f you put in a very finely ground espresso
coffee into a cafetiere, the small particles,
with a high surface area, will over-extract
and however wonderful the coffee you
have bought is, it will taste very bitter.
Similarly, an espresso machine, where
water is in contact with the coffee for a very
short time, approximately 30 seconds or
less, you need a very finely ground coffee
to obtain a rich sweet taste. With too
coarse a grind, the water will rush through,
under extracting the coffee and producing
a drink which at best will taste of lemon
juice but at worst will taste very sour and
salty. Not nice at all.