Burr Grinding Translates to More Balance and Complexity
Grinding may well be the most crucial step to brewing coffee. The success of even the simplest brewing methods depends on how freshly and uniformly ground the coffee is. The best way to produce great results is with a burr grinder. This type of grinder uses two burrs, such as the one in the above photo, that can be set closer or farther from each other to achieve different particle sizes.
The rate at which coffee is extracted by the hot water is determined by how much surface area the ground particles expose to it. If there are many different sizes and shapes, then all the particles will be extracted at different rates. This will result in a cup that mixes all these different extraction rates, underdeveloped and weak with bitter and overextracted. Providing a uniform amount of surface area to the water will guarantee that all the coffee will reach its maximum flavor potential simultaneously.
It is also important to grind coffee as close to brewing it as possible. As soon as the coffee is roasted, it begins to oxidize and degas. Once it is ground, it exposes many times more surface area to the air, losing freshness and carbon dioxide. The finer the grind, the more quickly this will occur. Much of the perceptibility of coffee's aromas and flavors is linked to the volatility of the compounds present in it, i.e. how easily they convert to gas. The most volatile compounds, which usually make up the floral, fruit, and herbal aroma spectrum, can convert to gas at room temperature, or just slightly above. The friction of grinding can also produce enough heat to release some of these amazing aromas.
It is also important to grind coffee as close to brewing it as possible. As soon as the coffee is roasted, it begins to oxidize and degas. Once it is ground, it exposes many times more surface area to the air, losing freshness and carbon dioxide. The finer the grind, the more quickly this will occur. Much of the perceptibility of coffee's aromas and flavors is linked to the volatility of the compounds present in it, i.e. how easily they convert to gas. The most volatile compounds, which usually make up the floral, fruit, and herbal aroma spectrum, can convert to gas at room temperature, or just slightly above. The friction of grinding can also produce enough heat to release some of these amazing aromas.
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Jason Jan 5, 2009 – 10:24 AM
any recommendations on good grinders? I've got an old krups, which works okay, but wonder what a good, inexpensive, consumer model would be?
Lynn Jan 5, 2009 – 9:47 PM
Thanks for the great post! I just discovered this blog and see a lot of other useful information. I'll be sure to check it out often. I've read about this type of grinder that you mentioned on this post and I think I may have to try it out. About a month ago I started grinding my own coffee and most likely will not revert to buying packaged ground coffee - EVER! The taste of freshly ground coffee is worth the extra time and effort :)
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Jeremy Jan 6, 2009 – 8:39 AM
There are a number of home burr grinders on the market. I'm not intimately familiar with any, but check out the reviews at http://coffeegeek.com/reviews/grinders and http://www.wholelattelove.com/grinders.cfm for some comparison and consumer opinions. Although some normal considerations such as durability and ease of cleaning apply, the most important thing is the quality of the burrs themselves. Fortunately, home grinders see much less use than commercial and should stay sharp more easily.
Laura Jan 6, 2009 – 10:54 PM
I too would love a recommendation on a good home use coffee grinder. Especially a quiet one, with large capacity and fine grind levels all the way to Turkish...
Thanks!
Peter Jan 8, 2009 – 2:12 PM
If you're making espresso at home, then I'd recommend the Rocky from Rancilio, or something in that range. I found one used on craigslist for $230. New ones are a bit more.
If you're just enjoying drip/press pot/pourover/etc., then the Bodum Antigua is your best bet for $100 or less.
These two are great if you don't want to spend tons of money. They'll do whatever you want...but someone will always argue that there's a better grinder.
Remember, your brewing/extraction tools are accessories to your grinder, not the other way around.
inichownRot Jan 20, 2009 – 9:20 PM
I am unable to understand this post. But well some points are useful for me.