There are probably a hundred of different coffee beans regarding their roast level, aromatic attributes, caffeine level, origin and price. One of the very few variables they share is that they need to be ground if you want to make a cup of coffee out of them. Should you be into percolator made rich, strong black coffee or the quick espresso, it doesn’t matter; you need to grind your beans. Despite the common misconception, there is no such thing as a perfect grind, and anyone who tells you that probably means perfect for them.

The basic idea behind grinding the coffee beans of the world is to make them have a larger surface area which hot water can reach directly during brewing. It means that you split up the beans to make them easier to transform into a cup of coffee. The longer the high temperature and pressure persists, the stronger the coffee will be. The bigger surface it faces during this, the stronger the coffee will become, and of course the other way around.

If you like to use a percolator, you probably want to work with medium grounds, mostly because while it’s a relatively quick method, which would require a fine powder, it involves high pressure. High pressure makes the water boil at a higher temperature and therefore extract the caffeine and taste faster. If you’d use fine powder you would most probably get an acidic tasting cup of coffee, which is not for everyone.

Quick espresso machines work with as-fine-as-dust quality, but ensure the particles are not small enough to get through the filter. That wouldn’t only ruin the fine roasted beans, but clog the machine as well. This level of grind is quite hard to achieve with manually operated devices, so you better get a power grinder. Sometimes there is a knob on the coffee maker near the bean tray that sets the grind time if it is fully automatic and comes with a built in solution.

If you drink it like the Greek, slowly broiled in a pot with the grounds left on the bottom then you have special needs. This method requires it to have distinct chunky bits of coffee beans as it takes some time to extract the caffeine using relatively low temperature. Think about bits of almond on a croissant; that’s how coarse you want it to be.

Actually getting around to grinding the coffee doesn’t take much expertise, but you need to be able to define what result you want, or you’d never get there. Imagine a ship trying to reach its destination without knowing exactly where it’s headed. That’s how most people grind their coffee, and now that you’ve read this article, you’re not one of them.

Come along a wonderful journey of coffee. At Folgers coffee pods we’ll explore all the lore, the history and the aromas of the beautiful coffee bean. If your interest is in the Lavazza blue espresso machine, whether profound or passing come and enjoy some coffee klatch with us today.

Author: Rick Brogan
Article Source: EzineArticles.com
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