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| Grinding & Brewing |
| Different methods of brewing will require different grind
consistencies. Typically, coffee used for drip brewing should
be ground to a consistency similar to granulated sugar. The
complete drip cycle should occur within four to six minutes.
If the drip cycle is completed in less than four minutes, grind
your coffee finer. If the cycle takes longer than six minutes,
grind your coffee coarser. When using a French press, the
coffee will need to be ground extremely coarse. Espresso
requires an extremely fine grind...almost powder-like with a
slight grittiness. The key to the proper espresso grind is the
extraction time. After the proper dose and tamp, one ounce
of espresso should be extracted in approximately 25 to 30
seconds. Like drip coffee, if the one ounce extraction occurs
in less than 25 seconds, grind your coffee finer. If the
extraction occurs in longer than 30 seconds, grind your
coffee coarser. |
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| Dosing Coffee |
| When making brewed coffee, allow 2 to 2 1/2 level
tablespoons for each 6 ounces of water (3 tablespoons for 8
ounces). For espresso, allow 7 to 8 grams for a single shot,
and 14 to 16 grams for a double shot. From here an
individual can adjust to their own personal taste. |
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| Espresso, a recent innovation in the
way to prepare coffee, obtained its
origin in 1822, with the
invention
of the first crude espresso machine
in France. The Italians perfected this
wonderful machine and were the
first to manufacture it. |
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