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Bump and Grind

All grinders are essentially the same; they use two seraded blades to breakdown the coffee beans to release the flavor and oils, so that the water can surround the greatest surface area of the grounds based on the amount of pressure and heat to be added to make the final product.

Grinding the coffee beans is often referred to as the most important part of the coffee-making equation.

To simplify, one can understand it as the closer the blades are, the smaller the grounds get. The smaller the grounds get, the more pressure that is needed to force the water through the extraction chamber. If you were to extract coffee through a sock, you can have a coarser grind, as the most amount of pressure that will be subjected to the grounds is the squeezing power that you can conjure. In a fancy commercial espresso machine that you see at your local Italian restaurant, you will be able to facilitate a much finer grind. The reasoning behind the very fine grind is the water pressure provided within the group to force the water through the diffuser. This pressure also creates the crema that holds the majority of the flavor in coffee.

Another metaphor for good measure...think of the extreme grind settings as silt vs boulders. The silt option would need some sick pressure to force the water through and all of that pressure is going to pull the oils out of the coffee creating a fabulous shot while the boulder will desire very little pressure and this coffee creation will be similar to a diner coffee which is always a fantastic choice after pulling a double on the emergency floor.

I hope this help. If so, comment below. If not, draw a picture that best describes your confusion. #calibrategrinder #espressomachine #espresso #coffee #baristalife #coffeevibes #coffeeaddict

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