The way you grind your coffee (and when you grind) is the first step toward influencing how the final brew tastes. Believe it or not, you can have the highest quality coffee, the perfect roast, pure water, premium filters, and an excellent coffee maker and still ruin it all with an incorrect grind. But don't let your woes stop you; some basic knowledge about coffee grinding will go a long way toward helping you make that perfect brew.
Regardless of your coffee brewing method, the basic goal of grinding coffee is the same: Break down the roasted coffee bean to expose the interior of the bean allow the right amount of oils and flavors to be extracted. Ground coffee has much more surface area than whole bean coffee, allowing water (the extraction agent) to make contact with more coffee when brewing. More contact means more flavor extraction and better yield.
The main "rules" of coffee grinding are:
1. Grind your coffee right before you are ready to brew
2. Choose the right grind size (fineness/coarseness)
3. Select and use a high quality coffee grinder
4. Keep your coffee grinder clean
Coffee grind size
Grinding coffee can be, not only enjoyable, but a relatively simple affair. However it should be noted that the importance of how to grind coffee properly is often overlooked even though it is a crucial step in the anatomy of a perfect cup.
The tricky thing about how to grind coffee is that it must be ground specific to your preferred brewing method.
Coarse, Medium, and Fine "grinds" are used for various brewing methods to get the best flavor possible. What's really tough is explaining what those grounds actually look like!
* Coarse - Chunky, distinct particles, reminds me of potting soil.
* Medium - More the texture of coarse sand.
* Fine - Smoother yet. More like sugar or salt when you rub it between your fingers.
* Super Fine - Not as fine as flour or powdered sugar, but definitely in that ball park. You can still feel some grit.
* Turkish Grind - Like flour, very powdery.
FLAVOR OF VALPRESSO COFFEE
Roasting is one key to the transformation of the tasteless. The flavor nuances imparted to coffee by roasting are particularly important in espresso cuisine, because the dark styles of roast used in espresso tend to mute taste characteristics inherent in the bean itself and replace them with characteristics generated by the roast.
VALPRESSO Coffee absolutely does not use flavorings and chemicals in its products. VALPRESSO Coffee has unique roasted formula to create a separate product line. Therefore, you will easily distinguish VALPRESSO coffee with other coffee products through the following characteristics:
Using sight to determine degree of roast. Color is just one of the ways to determine degree of roast
- Coffee roasting basics: VALPRESSO coffee bean colors change form level 9 to 12 depending on the characteristic of each product line.
- Here is a representative image I took of roast Color, and might give you a basic idea of the color scale
Valpresso is at level 3-4