How to Find the Perfect Grind: Use Scales & Stop Guessing

As coffee enthusiasts, we all strive for that perfect cup of joe that tantalizes our taste buds and invigorates our senses. However, achieving coffee nirvana isn't just about the beans or the brewing method—it's also about the grind. Here, we'll explore the pitfalls of grinding coffee too coarse or too fine and provide insights into achieving the optimal grind for your brewing needs.

THE GOLDILOCKS DILEMMA:

Too Coarse, Too Fine, or Just Right? Just like Goldilocks searching for the perfect porridge, finding the right grind size for your coffee is all about striking the perfect balance. Grinding your coffee too coarse can result in a weak, under-extracted brew that lacks depth and flavour. On the other hand, grinding it too fine can lead to a bitter, over-extracted concoction that leaves a harsh aftertaste lingering on your palate. In this industry, we call these “Cups of Sad”. The key is to find that sweet spot—the grind size that achieves a little bit of everything, acidity, sweetness, texture and aftertaste. Using scales to measure the 3 steps of a espresso coffee recipe helps achieve this. If you lock the first two steps (dose in and yield out) you can use time (how long the shot runs for) to measure whether your grind is coarse, fine, or just right.

THE SCIENCE BEHIND GRIND SIZE:

Grind size plays a crucial role in the extraction process, influencing factors such as surface area, extraction time, and flavour profile. Generally, if your coffee is ground to coarsely, it was extract more quickly and potentially taste sour and highly acidic. Think of what its like to bite into a lemon. On the other hand, coffee that is ground too finely creates a larger surface area and takes longer to extract the same amount of liquid, which can equal smokiness, harshness, and heavy bitterness. To fix either result, one must apply the opposite. If it too coarse, make it finer and vice versa.

EDUCATIONAL INSIGHT:

The better the grinder you have, the more uniform the particle size is of the coffee grind, equalling more even extraction. Investing in a quality burr grinder will help you achieve great tasting coffee more than investing in an expensive coffee machine. Even distribution of coffee grinds is very important and if your grinder does a great job of that to begin with, finding the perfect grind between coarse and fine using scales will become very easy.

THE QUEST FOR PERFECTION:

Becoming a master of coffee grinding requires patience, experimentation, and a willingness to embrace failure. Don't be discouraged if your first few attempts result in less-than-perfect brews. Use each experience as an opportunity to learn and refine your technique. Experiment with different grind sizes, espresso recipes and variables within the recipes, such as dose, yield and extraction time. Keep a journal to record your observations and discoveries along the way.

CONCLUSION:

In the world of coffee, the grind is a critical yet often overlooked aspect of the extraction process. Use coffee scales to avoid grinding coffee too coarse or too fine and follow a recipe to help understand the science behind grind size. You can elevate your coffee game to new heights, just through the use of coffee scales. So, the next time you're grinding beans for your morning brew, remember to strive for that perfect grind—it just might be the key to unlocking a world of coffee perfection.

“THE AVERAGE JOES ESPRESSO RECIPE”

For 54mm Baskets:

18g dose into basket / 34g – 36g yield into cup / 25-30 seconds extraction time.

For 58mm Baskets:

20g dose into basket / 38 – 40g yield into cup / 25 – 30 seconds extraction time.

HOW TO APPLY RECIPE

Step 1 – Grind 18g of coffee into group handle basket. (This is your dose)

Step 2 – Run espresso shot, ideally manually or program mode to save this dose. Aim to stop this shot before it reaches desired yield of 36g of espresso in cup. We always aim to stop the shot 5g before desired amount to account for “Liquid Lag”. E.g. manually stopping shot when you see 31g on scales so that the lag in espresso after you press stop means it will reach roughly 36g. Adjust your stop time based on results.

Step 3 – Time your shot. If your espresso machine doesn’t have a timer screen, you can easily do this with scales that have a timer or even your phone. Simply begin timing at the same time you start your espresso shot and stop when you stop the espresso shot. Anything faster than 25 seconds means you need to adjust your grinder finer and anything slower than 30 seconds means you need to adjust coarser.