Fine grinding can be the reason your espresso is less delicious
Normally, a fine grind is recommended when preparing Espresso. However, recently scientists have researched and discovered traditional standards related to espresso recipes and extraction principles. Models and experiments show that fine grinding can be the cause of your espresso being less delicious. Why so? Explore with XLIII Coffee!
Why does fine grinding lead to poor espresso?
With the old theoretical brewing method, finer coffee grounds will help the surface come into more contact with the water. From there, the extraction process can increase the ability to exploit substances when pressurized water is pushed through the coffee layer. However, according to research at the University of Huddersfield (UK), there were experimental results contrary to common predictions. Grinding coffee finer than a specific level will result in lower extraction efficiency and less flavor.
Grinding coffee finer than a specific level will result in low extraction efficiency
Based on experiments, scientists believe that the reason why increasing the grinding level produces undesirable results may be due to many factors. Most of which is because the coffee grounds are too fine, which will promote uneven extraction in the coffee layer. It is likely that the extraction process will have multiple flows. Some of the water follows paths of low resistance to easily penetrate the coffee grounds, resulting in poorer extraction. Another portion may flow through areas leading to over-extraction causing a bitter taste. On the other hand, finer coffee grounds can provide better water resistance. This can impede water flow too much, leading to slow extraction and affecting overall flavor.
Grinding too finely can affect the overall flavor
Which grind level to choose for a perfect cup of espresso?
According to University of Oregon chemist Christopher Hendon, the choice of grind size greatly affects the extraction results. Improper grinding levels can cause an initial imbalance in porosity and permeability, making the coffee less delicious. For example, his research shows that using 15 grams instead of 20 grams of coffee and grinding the coffee beans more coarsely will result in a cup of coffee with great flavor. Then, the extraction time is faster but more positive flavors are extracted from the seeds. Therefore, the strength of the cup is guaranteed and the finished product is less likely to be bitter. Another study led by an international team also performed mathematical modeling and experiments with hundreds of cups of espresso. The results show that the key to making consistently good espresso is using less coffee at a coarser grind, less water, and a faster brew time than usual. Therefore, if you find your cup of espresso is bitter, you can adjust the bean ratio and grind size. Start with a medium grind and increase or decrease until you achieve the desired results.
Choosing the right grind size helps you get satisfactory extraction results
Making coffee is a process combining science and art. Furthermore, the taste is different for each person. Therefore, to create a balanced and flavorful cup of espresso, you need to pay attention to the principles and experiment patiently. Finding the right grind size allows for uniform extraction and makes it easier to optimize the extraction process. If you want to discover more about brewing techniques, follow our Journal channel or visit XLIII Coffee stores to explore!
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