The Meeting Place Cafe
  • HOME
  • OUR MENU
  • BLUE DOOR PROJECT
  • EVENTS
  • Blog


Coffee bean grinding for all the beginners

13/6/2018

0 Comments

 
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!
Picture
(Chart found on en.ilovecoffee.jp)
0 Comments



Leave a Reply.

    Brisbane Blogs

    TMPC Collective

    A blog brought to you by the staff of The Meeting Place Cafe. Highlighting coffee and community both locally and abroad.

    Archives

    February 2019
    January 2019
    December 2018
    November 2018
    October 2018
    September 2018
    August 2018
    July 2018
    June 2018
    May 2018
    April 2018
    March 2018
    August 2016
    June 2016
    April 2016
    January 2016

    Categories

    All
    At Home
    Coffee + Creativity
    Coffee + Science
    Health
    Infographic
    Lists
    Local Cafe Reviews
    The Ten
    Visuals
    With Coffee

    RSS Feed

Proudly powered by Weebly
  • HOME
  • OUR MENU
  • BLUE DOOR PROJECT
  • EVENTS
  • Blog