A word about grinders
Apart from the blend used, the coffee grind is probably the most vital factor in coffee production, and will influence the coffee’s flavour, body and crema. Too fine and the coffee will brew only a drop at a time and be too strong and bitter with no crema; too coarse and the coffee will “gush” out and be weak and bitter with a very thin crema that disappears quickly.
How to check the grind
- One espresso should take 20-25 seconds to make
- “Trickle” flow of coffee: i.e. the coffee should brew in a thin, continuous stream that “arches” inwards. The coffee should look fairly viscous as it brews and produce a thick, golden crema with the characteristic striped appearance.
- The ground coffee should stick together slightly in the grinder, and should feel “silky” when rubbed between the fingers.
- Grind needs to be checked daily to ensure consistency in taste.
- When adjusting, switch the grinder off first and only adjust slightly (1-2 notches) at a time.
- Ground coffee dosage should only be adjusted if the blend is changed.
