Pour over coffee, discover the perfect grind

The Art of Pour Over Coffee: Exploring the Perfect Grind

Hand-poured coffee is a unique art that requires us to find the best taste in the process of grinding beans, brewing and tasting. One of the key factors is choosing the right grind. This article will focus on exploring the perfect grind and take you into the wonderful world of hand-poured coffee.

What is grinding?

When talking about grinding coffee beans, we often hear the words "coarseness" or "coarseness". This actually refers to the size of the beans after they are broken into particles. And this size will directly affect the contact area between water and coffee and the time it takes for water to pass through the particles.

In layman's terms, finer particles mean more surface area in contact with water, resulting in faster extraction; conversely, coarser particles take longer to fully extract.

Different methods correspond to different grinding degrees

Each hand pouring method has its own corresponding grinding requirements. Below we will introduce several common hand pouring methods and their corresponding grindings.

1. Drip brewing: This is one of the most common and simplest methods of hand brewing. For drip brewing, we need particles of medium coarseness, similar to sand or fine salt. This ensures that the water passes through the particles at a moderate speed, making the coffee taste more balanced.

2. French press: Compared to the drip method, the French press requires coarser particles. About the same as sea salt. Because the coffee is in contact with water for a longer time in the French press, if the particles are too fine, it will result in a bitter and strong taste.

3. SiPHon brewing: SiPHon brewing is a complex but amazing way to brew coffee. It requires a very uniform and fine grinding, similar to white sugar or breadcrumbs. Only in this way can the water fully penetrate into the beans and produce a clear and full taste.

Tips for adjusting the grind

Now that we understand the grind requirements for different pour-over methods, the next step is how to adjust the grind to achieve the best taste.

1. Experimental method: If you are trying a hand brewing method for the first time, you can start with a medium coarseness. Then make fine adjustments based on the taste and mouthfeel of the coffee. If you feel that the acidity is too strong or the bitterness is too strong, you can make the particles thicker or finer.

2. Observe the speed of water dripping: Use a dripper or French press to observe the time it takes for water to pass through the particles. If the water drips too fast, you need to use finer particles; otherwise, you need larger particles.

3. Taste test: The most direct and important way is to taste the coffee itself. Only by tasting it yourself can you judge whether it has reached the ideal taste. Find the perfect balance by constantly adjusting the grinder settings and soaking time.

Conclusion

Choosing the right grind for hand-poured coffee is crucial, as it directly affects the flavor and taste of the coffee. By understanding the grind requirements for different hand-poured methods and using adjustment techniques, we can gradually master the art of hand-poured coffee. I hope this article can provide you with some help and inspiration on the road to hand-poured coffee.