Which grind is best for different types of coffee makers?

Brewing delicious coffee is a simple task for amateurs and baristas. Without experience, it’s easy to waste time, get dirty dishes, get disappointed and be left without a tasty drink.

The preparation process is quite simple, but it is important to know some details that affect the taste of the finished drink.

Types of coffee and degree of roasting of beans

The number of varieties is about one hundred. Each country, each locality may have several of them. But all of them can be classified as a few species. The most popular is Arabica. It has a soft and rich taste.

In second place in popularity is Robusta. It contains significantly more caffeine, which adds additional bitterness. Most of the Robusta grown is processed into freeze-dried coffee. There is little grain and ground Robusta in stores.

On sale you can find blends consisting of Arabica and Robusta in different proportions.

Arabica and Robusta account for more than 95% of the coffee market. The remaining share remains for rare species, which are mainly used as additives to some varieties. The most famous among such wonders are Liberica and Excelsa. As stand-alone drinks, they are very bitter and are not popular even among the population involved in their cultivation.

Degrees of roasting have different classifications; there are from 4 to 10 basic degrees:

• light – medium – dark – highest;
• Scandinavian, weakest (cinnamon) – American (New England) – urban (partial) – full urban – Viennese (velvet, corduroy, business) – French (Turkish) – continental (European, New Orleans) – Spanish (Mexican, Cuban) – Italian , highest (Indian, Neapolitan).

As the roast level increases in taste:

• varietal characteristics and sourness weaken;
• aroma, richness, and bitterness are enhanced.

Knowing the described varieties and patterns, it is easier to navigate the abundance of offers. The choice depends on personal preferences, which can only be learned through tasting.

Types of grinding coffee beans

There are three main grinds:

• rude, it is large, similar in structure to granulated sugar;
• average – particle size is comparable to semolina;
• thin – small, smaller than semolina.

Fine grinding, in turn, can be ultra-fine and dusty.

There are guidelines for choosing a grind size for each type of coffee maker.

Grinding for carob coffee maker

Traditionally, medium-fine powder is used. It compresses well into a tablet and does not clog the openings of the horn.

Coffee makers with high steam jet pressure (15 bar) allow the use of an ultra-fine grinding spray. The drink turns out to be especially rich and aromatic.

Important! To effectively compress the tablet in the cone, the powder must be homogeneous.

Grind for drip coffee maker

When using a mesh filter, the grind should be coarse so that particles do not fall into the cup and do not get stuck in the filter holes.

Paper filters reliably retain grains of any fraction and allow you to brew raw materials of any size. The larger it is, the lighter the taste, the more pronounced the sourness. The thinner it is, the higher the saturation, the more pronounced the bitterness in the taste.

Grinding for geyser coffee maker

Suitable for medium to coarse grinding. This type of coffee does not prevent water from flowing from the bottom to the top. The taste is moderately rich, not bitter.

If you want to get a richer drink, you can use finely ground powder. However, the drink will be thick and coffee particles may get into the cup.

Experimenting with roasting and grinding coffee

For certain models of coffee makers, fine grinding is contraindicated due to the possibility of excessive obstruction to the passage of water; this is written in the operating instructions. Otherwise, experiments are limited only by your imagination.

Existing recommendations for choosing coffee take into account the most popular taste preferences. In search of your ideal taste, you can try different combinations of the characteristics described above.

Important! Regardless of the type of coffee chosen, its roasting and grinding, the taste and aroma of a drink made from powder, ground immediately before preparation, compares favorably with pre-ground coffee. If it is not possible to grind the grain before each preparation, the pulver should be stored in a tightly closed container.