Join us for our virtual event on 8th April with Vava Angwenyi introducing her new book Coffee. Milk. Blood.
Please be aware that the environment will always impact the conditions under which you brew. Temperature & humidity are two notable factors which may mean your grind setting or extraction time range needs to be altered.
Changes made to the grind setting have consistent results across all brew methods. A coarse grind allows water to pass through coffee without as much resistance as a fine one. It will also mean that the brew time of a courser grind will be longer to allow the flavor to be fully extracted.
A finer grind results in smaller coffee particles, exposing more surface area to the brewing water which can therefore ‘access’ and dissolve the available flavours more easily.
Additionally, always take into account the high level of influence that water chemistry has in your brewing. Experiment with using different bottled waters if your tap water seems to leave you struggling to tune your brews to your taste.