Tag: Coffee grind

According to the Specialty Coffee Association (SCA), the 'Golden Ratio' for brewing coffee is a consistent 1:18 coffee-to-water ratio, a perfect starting point for any enthusiast. This guide will help you translate that recommendation into practical measurements for a two-cup batch.

Over 60% of home-brewed coffee is perceived as 'weak' by drinkers, a common issue stemming from under-extraction during the brewing process. This underwhelming flavor often disappoints coffee lovers expecting a robust and satisfying cup. Understanding the core factors that cause under-extraction can transform your home brewing from a gamble into a consistent success.

The gold standard for a well-extracted double espresso is an extraction time of 25 to 30 seconds. This duration, timed from the moment you activate the pump, is a critical factor for achieving a balanced flavor and rich crema.

Did you know a lighter roasted coffee bean often contains slightly more caffeine by weight than a darker roast? This guide explains **how to maximize caffeine in coffee** using bean selection, grind size, and brewing techniques to supercharge your morning cup.

Coffee is a complex brew, and one of the most misunderstood factors is how grind size influences the final cup. Studies show that a finer grind significantly increases the surface area exposed to water, which fundamentally changes the extraction dynamic.

According to coffee experts, grind size is one of the most critical factors influencing extraction and flavor. But do smaller coffee grounds make stronger coffee, or is there more to the story? While a finer grind can increase extraction speed, it's a balancing act that, if done incorrectly, can lead to a bitter, unpleasant brew.