Welcome again to our Sunday coffee lectures! This week: Why grinding is important? ️️️ In very simple terms, grinding the coffee beans increases their total surface area, which means more surface area for the water to act upon and from which to extract the flavor components. In other words, we need to grind the coffee beans to extract enough solids from them, in order to make a coffee drink with a pleasant flavor (if using quality coffee).
When you buy pre-ground coffee, there are a couple of problems that you face immediately after opening the vacuum package:
1. The coffee oils are easily contaminated by aromas, air particles , etc.
2. Increased surface area results in increased contact with oxygen, which makes coffee lose its aroma. Also, coffee goes stale and that contributes to unpleasant flavors in the cup.
3. Pre-ground coffee is easier affected by moisture, which dilutes coffee oils and also contributes to unpleasant flavors in the cup..
4. Pre-ground coffee permits greater CO2 gas liberation. When making espresso (especially with arabica coffee), you will notice that degassed coffee results in an espresso with a very thin, quick dissolving crema. While crema does not taste good itself, it acts as an insulation layer for the aroma in the espresso.
By buying whole coffee beans you keep the coffee cells intact (with all the wonderful oils and other substances). Hence, you keep the coffee fresh for a longer period! If you love coffee and are able to afford a decent grinder, you'd do yourself a great favor if you bought one! But what is a decent grinder?
Next Sunday we'll talk about the importance of grind size and a good grinder!
P.S. We tried to keep this article short but we don't have enough characters left to provide a Bulgarian translation. We'll do this on our Facebook page soon!
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