How Does Coffee Grind Size Affect Flavor?

When making coffee, the main objective is to control the extraction. The flavour of the coffee depends on how much of the substance is dissolved from the beans into the water, the balance of which comes from variables such as coffee water ratio, brewing time, water temperature, and grind size.

The purpose of grinding is to increase the surface area of the coffee beans in contact with the water, the coarser the grind the faster the water passes, and the finer the grind the slower the water passes, so the grind size affects the brewing time and extraction rate of the coffee.

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The coarser the grind, the looser the distribution of the structure, which allows the water to pass through the ground coffee faster, and the less contact or shorter the brewing time, the more likely it is that extraction will be inadequate (unless an immersion brew is used). On the other hand, a finer grind has a more compact structure, which means that the water will take longer to pass through the coffee grounds, and more ground contact will increase the extraction rate.

Is your coffee so sour that you can't drink it? This means that the grind is too coarse, resulting in a foul sour taste, so a finer grind is recommended. If the coffee is too bitter, then a coarser grind is recommended. There are many other reasons that can help the brewer to know if the grind size is correct.

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Firstly, the authors recommend checking that the brewing recipe is correct, which also includes the origin of the beans, the variety, the processing method, the roast level, etc. The brewer may want to emphasize a certain flavour, for example, a darker roast is more likely to dissolve substances, so a coarser grind may be used.

However, there are two things to keep in mind here.

Brewing methods: Different brewing appliances are suitable for different grinds. For example, French presses usually use a coarser grind, most hand brewers (except Chemex) use a medium-fine grind, espresso or Turkish pots use a fine or even a very fine grind, and some appliances, such as the Aloha Press, use a wider range of grinds.

Whether you prefer hot or cold coffee, it's important to understand how temperature affects the taste and aroma of coffee.

Coffee freshness: We all want to have fresh beans on hand, but as they are stored for longer, the recipe needs to be adjusted because the flavour of the coffee will gradually fade over time. However, even though adjusting the grind size can control the extraction of the coffee and thus the flavour, there are still many variables that make this a difficult task.

Many brewing recipes and books often refer to grind size as "salt-like" or "sand-like", but many people don't know the exact range of these descriptions when they see them, and even if they do, they are not precise, which can make it difficult to reproduce the brew results or adjust the size.

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To ensure consistent grind sizes, we need to communicate in a common language and sometimes adjust the settings of the grinder, such as the Baratza Sette 30, which uses a number from 1 to 30 to differentiate grind sizes, but this is not applicable to all grinders. Many hand-operated grinders can only adjust the grind by turning the rotor without a scale, which means you can't reproduce the grind very accurately.

In addition, the blades of the grinder will become blunt with use and even two grinders of the same model may not produce the same size of the ground, in fact, the same grinder may produce different sizes of the ground after a few months. Of course, if the recipe requires you to use a different brand of grinder, these checks will be pointless because you won't know for sure which side is the problem.

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Use different grind sizes to test and adjust and correct the grinder in different shops.

In addition, inconsistent grinding can be a problem no matter what grinder you are using. If the ground surface is large or small (both coarse and fine ground), this will result in a difference in extraction rates. Often larger grounds will result in under-extraction and smaller grounds will result in over-extraction, which will result in unpredictable extraction rates and a muddled coffee flavour, which will prevent you from successfully completing your recipe, etc.

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To avoid this, many conscientious people use high quality grinders with high quality blades, but even the most expensive grinders can have inconsistent grinds. The beans are more likely to be broken up by the grinder rather than broken up neatly, so there is always the possibility of some fine ground and coarse particles.

In a study of how often inconsistent grinds occur, tests using different sieves from domestic to laboratory grade grinders resulted in grind sizes that differed by a factor of at least 10, making a consistent grind almost impossible.

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This is why they actively provide home brewers with a package to control the size of the grind, irrespective of the grinder or the brewing method. They are not alone in their belief in the importance of sifting the ground and weighing it to adjust the water ratio, but many coffee masters and brewing champions use such appliances to supplement their brews.

In the quest for high quality fine coffee, no variables should be underestimated. By setting the correct and consistent grind size, you will be able to convey the flavour you want to express through your brewing recipe. Experiment with the different brewing variables, enjoy your brew, and correct them with each brew.

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