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Grinding Coffee:
It is difficult to write about the various grind levels, without demonstration, and will always be open to some level of subjectivity.
Course Grind
Course ground coffee is primarily used for cafetiéres (French press pot) and percolators. The proper texture should be something like granulated sugar. For a press/cafetiere brewing device to extract well, the grind needs to be course enough not to pass through the mesh when you push the plunger down, but fine enough to extract well. If you grind the coffee too finely and it passes through the mesh when you press the plunger down, you end up with a cloudy, and potentially bitter brew. Medium Grind
If you use a drip or filtered coffee device you will want the beans to have the texture of table salt. Fine Grind
A fine coffee grind is needed when using an espresso machine or a moka pot. The texture should be fine but still slightly gritty when you rub it between your thumb and forefinger. Very Fine Grind
If you are using an ibrik, then you want a very fine grind, almost like the texture of white flour. You will need to experiment a little with grinding for your preferred brewing device. Follow the manufacturer’s recommendations. Their device has been designed for a specific grind level for optimal coffee extraction. Even so, you may find that your personal taste requires you to slightly vary the grind level either finer or courser. Ultimately, do whatever makes your coffee the most enjoyable for you! Brewing Your Coffee (basic rules): Start with fresh cold water Use the correct grind for your chosen device Use enough coffee to water volume - about 2 heaping tablespoons per 6oz cup (for "weaker" coffee do not decrease the amount of coffee you use to brew with as this will result in a bitter, over-extracted cup. Take coffee that is already brewed normal strength and add a little hot water to it. In this way you will enjoy a less intense cup while keeping the delicious coffee flavour) Heat the water till just off the boil - after boil let kettle sit for 15-20 seconds Filter properly Serve immediately or (do not let coffee sit on the heat after brewing – coffee will pick up an unpleasant scorched taste within 10-15 minutes of sitting on a hot plate) keep in a thermal jug until serving
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Grinding and Brewing