As a 'barista in training' when it comes to making coffee there is a lot of new words, smells, flavours, ideas and concepts that I suddenly need to understand."The slowest part of coffee extraction is not the rate at which compounds dissolve from the particulate surface. Rather, it’s the speed at which coffee flavor moves through the solid particle to the water-coffee interface, and this speed is increased with temperature."
Uhm what..? I'm always looking for inspiration and information as to how I can make good coffee without fully understanding the whole science behind it. And today I was stumbling over this little chart that just makes the coffee aspect of my life a little bit easier. Not only because we need to understand the difference between coarse and fine coffee grinds for different brewing methods, but because it compares the size of the grinds with something that we actually understand - like salt. So here it is. Hopefully making your coffee tasting better at home!
(Chart found on en.ilovecoffee.jp)
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