The general rule of thumb is that whole coffee beans are best consumed in the first 30 days after they are roasted. After this the flavour and aroma will become more and more generic and lose much of the flavour profile that is specific to it.
Why this matters for grinding is that as soon as whole beans are ground the process of going stale is accelerated rapidly. As soon as a coffee bean is broken up and exposed to the air it begins to release aromatics and quickens the process of oxidation which decreases the flavour and enjoyableness of the final coffee.
Coffee Grind Description According to Grind Settings
Extra coarse– coffee beans completely broken up with large particles. Most similar like kosher salt but a little larger in size. Extra coarse is best for Cold brew, cowboy coffee
Coarse– Almost the same as sea salt used for canning. The ideal brew is French Press, percolator. Also used for experiment in coffee cupping
Medium Coarse– Looks rough. Most similar to coarse sand. Best for Clever dripper, Chemex, Cafe solo brewer
Medium to Medium Fine– The particles are a little smaller than table salt and you feel a little smooth when you rub with the finger. The grind size is used for cone shaped filters(cone shaped pour over brewer), automatic coffee makers(Flat bottom drip machine) and siphon
Fine– Finer than salt but still feels distinct particles. Espresso always requires fine grind. You can grind in fine setting for Moka pot and Aeropress
Extra Coarse Grind
Recommended Brewing Method:
Cold Brew
Cold brew coffee is basically cold water extract and it is processed through steeping or infusion method. Very coarse Coffee grounds are soaked in cold water and kept at room temperature for long time about 12 hours. When brewed, the grounds are filtered for removing stains from coffee and serve with ice, milk and sugar or just with ice. But do not mix cold brew coffee up with ice coffee. They two are different brew.
Cowboy Coffee
As the name suggest “cowboy” this method of coffee was popular in the cowboys while they are on the trail.
Use coarsely ground coffee with water and let it to boil and wait for settling the ground and now you are on the go.
Medium Coarse Grind
This coarse coffee grind size is very similar to rough sand.
Recommended Brewing Method:
Cafe Solo Coffee Maker
It is one of the rich coffee brewing methods and the brew process is more like french press having that convex paper that gets down into the cafe solo glass chamber. The flavor you get like french press but the most likable for this brewer, you get cleaner tasting than french press.
Clever Dripper
Clever Dripper coffee brewer presents the feature in between french press and pour over drip brewer taking aside the drawbacks of this two coffee makers. French press brewer allows the coffee grounds dipped in hot water for some time and loses heat as well as leaving sediment in the coffee.
Chemex
Chemex brew coffee is the most similar to drip coffee using same infusion method. The difference is in the filter thicker than those of pour over coffee brewer and at last you get richer, sediment free cup that you hardly have in automatic drip maker or pour over coffee brewing method.
French Press
French Press is widely consumed coffee, prepared through steeping method. A press pot includes a narrow cylinder with a plunger. Coffee grounds are kept in the cylinder and hot water is added to it. Leaving it for some time, the plunger is lightly pushed down so the brewed coffee comes filtered above the grounds.
Medium Grind
The middle point. This is an ideal coffee grind size to experiment with.
Recommended Brewing Method:
Pour Over - Drip Brew - Siphon
Coffee brewed in siphon ( vacuum brewer), is a kind of infusion method. A siphon pot including two chambers- vacuum pressure flask and vacuum coffee chamber as well as the brew method tell the beauty of this maker. The process starts with heating the water in the lower vessel and pushing the water up into the vacuum coffee chamber through siphonage. There the coffee extracts happens and falls back down into the lower chamber filtering the coffee. The result is you get a delicate flavor and tea like cup of coffee.
This very simple method starts with medium grounds coffee in pour over cone shaped coffee filter and hot water pouring over through the grounds slowly. The pour over drip coffee is increasingly popular in home brew.
Automatic Drip Brew:
Drip brew refers to brew manually in both pour over method as well as brew coffee in an automatic coffee maker. The difference is in the manual brew and electric drip maker.In the automatic drip machine, you will find the same filtered method process most like pour over. But you have a little control over it.
Fine Grind
This is typically the same coffee grind size as pre-ground coffee at the supermarket.
Recommended Brewing Method:
Espresso
Espresso is very concentrated brew and base of many other coffee drinks. Nearly boiling water is pressurized through fine coffee grounds, the consequence is nice crema on top with thicker brew.
Moka Pot
Moka pot, mostly known as stove-top or electric coffee maker with three chambers, forces the boiling water in the lower chamber through the coffee grounds in the middle chamber and the brewed coffee is filtered in the top chamber.
The Aeropress (1-2min. brew time)
Coffee made in a Aeropress maker is smoother than espresso and the flavour you get somewhat in between moka pot and french press.
Extra-Fine Grind
The extra-fine coffee grind size is usually used for Turkish Coffee and requires a specific Turkish coffee grinder. This grind has the consistency similar to flour.
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