Coffee Roasting and Grinding
There are many choices to make when roasting and grinding coffee and it can be difficult to know exactly what you are looking for, so this is our guide to help clear any confusion.
When it comes to roasting, there are a variety of options. Green coffee is made without any roasting. Dark roasts are dark brown in color, have lower acidity than lighter roasts—dark roasts are roasted both longer and at higher temperatures than lighter roasts.
Medium roasts have a rich brown color and have more body than light roasts—they are roasted for less time and at lower temperatures than dark roasts. Light roasts are usually a tan color and are roasted at an even lower temperature than a medium roast for a shorter period of time. Light roasts are characterized by their light body and delicate flavors.
White coffee is roasted for the shortest amount of time and at the lowest temperature. White coffee has a nutty profile and is a light tan color. Lighter roasts are more highly caffeinated than darker roasts because they do not spend as much time being roasted and therefore are able to retain higher levels of caffeine.
There are seven different options for grind size—they range from extra coarse to super fine. Extra coarse coffee is the largest-sized coffee particle—it is similar to peppercorns. This size is the easiest to filter. Coarse coffee grounds are slightly smaller and have a consistency like kosher salt! Medium coarse grounds feel like rough sand—while the even finer medium grounds are similar to smooth sand.
The final few grind options are medium fine, fine, and super fine. Medium fine is even smoother than sand. Fine grounds are finer than table salt, while super fine grounds have the consistency of powdered sugar.
The biggest difference between the variety of ground sizes is how quickly shots are pulled. The coarser grounds allow more water to get through and thus pull much quicker than finer grounds. Slower pulls typically create stronger flavored coffee.