What is the best grinding degree for coffee beans?

The grinding degree of coffee beans is one of the important factors that determine the taste and flavor of coffee. Different degrees of grinding will affect the extraction speed and concentration of coffee, so choosing the right grinding degree is crucial to making the best tasting coffee.

Coarse grind: Coarse grind means beating the coffee beans into larger particles, similar to sea salt or sand. This degree is suitable for brewing methods that use longer soaking time (such as French press or slow drip filter). Because the particles are larger, the water contacts the beans gently, and the extraction time is longer, making the acidity and sweetness more prominent.

Medium fine grind: Medium fine grind is between fine grind and coarse grind. This degree is suitable for a variety of brewing methods (such as hand brewing, drip brewing or semi-automatic machines). Compared with other degrees, medium fine grind can balance sourness, bitterness and sweetness, and has a good extraction effect.

Finely cut: The coffee beans are cut into fine particles, similar to fine sugar. This degree is suitable for brewing methods with shorter soaking times (such as espresso machines or Turkish coffee pots). Because the particles are smaller, the contact area between water and beans is increased, and the extraction speed is faster, so the acidity and bitterness are more prominent.

In short, when choosing the grind of coffee beans, you need to determine it according to the brewing method used. Different degrees of grinding will bring different taste and flavor experiences. If you like a fresh, bright and acidic taste, you can choose medium fine grinding; if you prefer a strong, bitter and full taste, you can choose fine cutting; and for those who like a soft and balanced taste, coarse grinding is a good choice.