Here I am back on the blogroll after a month or so, writing about grinding. This christmas I managed to recieve enough money to purchase a Burr grinder. There are many different brewing methods for coffee and for each brew method their is a different grind which is appropriate.
Turkish coffee requires very very very fine grinds, and in my opinion it’s not possible to get this fine grind on an everyday coffee grinder be it home or commercial. You will need Degirmen, this will grind up the coffe fine enough. It will be almost powderlike. Espresso is only extracted for around 30 seconds therefore the surface area of the grinds must be relatively big. This means grinding up the beans quite fine. I wouldn’t go for the finest setting on the grinder but almost the finest. Dripped coffee should be medium ground. Pressed coffee should be in my opinion ground in between the medium and coarse. The grinds need to be coarse because they’re sitting in the pot for between 3 and 5 minuites.
It’s important to remember that grinding the coffe too fine will result in a bitter brew whilst coffee ground to coarse will result in a weak brew, so it’s important to find a happy medium. At the end of the day it’s upto you to find which suits your taste buds the most, but the journey of experimentation should be nevertheless enjoyable. Remember if you’rte going to bother with a grinder make sure it’s a Burr one of it’s simply not worth it. The grinds need to be of equal and uniform size. This can simply be not archieved without a Burr grinder. Also, it’s important to know that if you’re grinder has a plastic been compartment, it’s important not to put in all the beens at once. As cool as it may look the beens will be damaged by the light.
