When it comes to coffee extraction with any device, there are many variables that need to be considered. To some extent, this is a mathematical logic. Whether it is espresso, hand-brewed coffee or any other form of coffee, there are many variables that need to be considered, such as coffee dosage, extraction rate, total extraction time, water temperature, ground size, etc. Although all these variables have a significant impact on the extraction of coffee flavors and arents, the degree of grind is undoubtedly one of the most important factors. Choosing the right degree of ground for your brewing recipe may mean the difference between extracting your coffee for superior flavor performance.

Most coffee grinder, both commercial and home, can be set to a variety of different grinding scales, and we all know that the conventional logic is that if you’re making espresso, you want a very fine grind, and if you’re using a press, you want a coarse grind. The relationship between ground granularity and extraction methods is based on a variety of factors, but mainly boils down to the total contact time between the brewing water and the ground coffee.

In general, a coarser grind requires a longer extraction time, and coarser ground coffee particles have a smaller surface area, giving more opportunities to extract the full flavor of the coffee by increasing the total brewing time. On the other hand, if the ground is finer, the coffee particles have a larger surface area, which means that the extraction needs to take place in a shorter time, otherwise it may lead to over-extraction, resulting in more bitter taste. This is why the extraction time for espresso is usually between 20 and 30 seconds, compared to three to four minutes for a hand-made coffee or French press.

In 2020, an assistant professor of chemistry at the University of Oregon published a paper titled “Systematically Improving Espresso: From Mathematical Modeling and Experimental Insights, the team used several non-traditional variables to produce espresso, such as lower dosage, coarseground grain size, and shorter extraction time, while still retaining most of the desired flavor qualities of the coffee. Of course, this kind of experimental research is based on mathematical theory, which is difficult to guide the real-world coffee scene.

In addition, in addition to the setting of the grinding particle size, the uniformity of the grinding particle size is also a very important factor. No matter how thick you grind the coffee, no matter whether you are drip coffee or espresso, the uniform grinding particle size helps to produce a more uniform extraction effect, so that the best characteristics of coffee can be brought into full play.

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