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COFFEE GRINDS & BREWING METHODS
1. Extra Coarse Grounds
Extra coarse coffee grinds should look like peppercorns. They’re best used for cold brews or toddy’s, and they’re perfect for lengthy submersions in water.
2. Coarse Grounds
Coarse grounds should be the same consistency as chunky sea salt (that’s the last reference to table seasonings, I promise). This grind size is ideal for French Press brewing, and often needs about a four-minute brew time for the perfect extraction.
3. Medium-Coarse Grounds
This grind size is for Chemex coffees or clever drippers. Medium-coarse grinds should look like sand, and they require an extraction time of approximately two minutes for that balanced cup.
4. Medium Grounds
Grind to medium for drip coffee. This is your classic ‘dump in the basket’ grind size that will produce what can only be called your ‘generic cup of coffee’.
5. Medium-Fine Grounds
This grind size is great for pour overs and siphon coffees. We’re reaching the ‘zone of experimentation’ now, and a medium-fine grind is a great foundational grind for testing new ways of brewing coffee.
6. Fine Grounds
This grind is great for espresso. Of course tuning an espresso machine, requires you to coarsen up or make fine your coffee grind, but generally speaking, finely ground coffee is a good benchmark espresso grind.
BREWING METHODS
POUR OVER V60
Simple and accessible with great theatre and this style of drip brewing is a great way to start. This brewing method is commonplace in coffee houses and produces, a delicate and sophosticated cup of coffee made to order.
Medium-Coarse Grounds
POUR OVER Chemex
Designed in 1941, it’s modernist design looks as cutting edge as it did in the mid-century. It’s perfect for a table of people, becuase it makes a lot of coffee, of great quality and looks stylish doing it.
Medium-Coarse Grounds
CAFETIÉRE French Press
Coming in a range of colours, sizes and finishes and are ideal in their simplicity; self contained and compact. Popular for use in cafes and bistros, as because long as the coffee is ground correctly, they always produce a quality cup. The design was first patented in 1929 and improved by Italians despite being named for the French translation of “coffee maker”.
Coarse Grounds
COLD BREW
Cold brew is now the go-to brew for summer. It requires a bit of forethought to prepare because of the extended seeping time, but it’s worth the effort. This method produces a sweeter cup and a softer acidity compared to hot brewed coffee of the same origin or type.
Extra-Coarse Grounds
