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/ck/ - Food & Cooking

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10073458 No.10073458 [Reply] [Original]

Conventional wisdom states that you should use a medium grind with a drip coffee maker, because if you use a fine grind it will over-extract and make the brew too strong. But isn’t an easy fix to use the fine grind, but a lesser amount of it? That way it wouldn’t be too strong and you would be getting the maximum value out of each bean. Honestly it seems like a waste of coffee to not be extracting every bit you can from it. What’s actually going to happen if I just use espresso grind for everything and adjust the amounts accordingly?

>> No.10073487

Coffee beans have a lot of different chemicals in them and they all contribute different things to the taste of the brewed coffee. Some of them are more soluble than others, so a faster or shorter brew time will change which chemicals are extracted in different ways.

So look at your goals - the "conventional wisdom" assumes that there's some ideal flavor that most people would agree on. That's the aim with the "recommended" methods. But if your goal is to get as much out as possible, irrespective of taste, then by all means, brew longer, and with a finer grind. You may even like the taste. My favorite recipe with Aeropress for instance is to go about 1.5-2x longer than the "award-winning" recipes in these competitions.

tl;dr experiment and see what you like, conventional wisdom is just a starting point

>> No.10073507

>>10073487
based anon

>> No.10074450

>>10073458
I would imagine the issue is over extraction of the grind rather than being "too strong"

>> No.10075727

>>10073458
Because of the set force of gravity upon the settlement, thus extraction time, in combination with the size and shape of available filters and cones, it is nigh impossible to not have a bitter, over-extracted coffee with a fine grind in a drip-brew method. Try it for yourself. Test the timing of the brewing cycles between a medium grind and a fine grind with the same weight of grounds, and same volume of water. The finer grind will take longer. Taste test and obseve how the superfine grounds in the finer grind stratify on the bottom, slowing the flitration significantly.