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Barista Trainer Stresses Importance of Grind Size

grind size for coffeeA barista trainer with Counter Culture Coffee, Erin Meister says she’s botched enough batches of Hollandaise to know that even culinary creations with just two ingredients — like coffee — can require serious finesse.

In a recent article for Serious Eats, Meiser helps explain how grind size is often the factor that most determines quality in a simple cup of coffee or shot of espresso. She examines two opposite ends of the grind size spectrum — French press and espresso.

Espresso, then, is kind of the caffeinated equivalent of speed dating: You have to put a fine point on your most fascinating and appealing characteristics because you have less than ten minutes to sell yourself. French press is more wine-and-dine: You can take it a bit easier, revealing all the juicy details in due time.

So how do you find that magic grind size? Practice and taste, Meiser advises:

Does your cup have grassy or pencil-like flavors? That could be a sign of underextraction, which might be caused by too coarse a grind. Bitter, astringent aftertaste? It’s possible you need to back off the fine-grinding a little bit. In the end, go with whatever tastes best to you.

The full story: Serious Eats




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