Choosing Your Grind

The biggest factor in the extraction process (the pulling of flavours from coffee using water) is GRIND SIZE. When the grind is too coarse, water passes through the coffee too quickly and leaves a weak/sour brew - this is known as under extraction. But if the grind is too fine the water struggles to pass through, leading to over extraction and a burnt/bitter coffee.  There are 5 main grind settings we use at Gordon Street Coffee Turkish - Espresso - Moka pot - Filter - Cafetiere   Turkish (1) - an extra fine grind, almost sand-like in appearance and texture Espresso (3)...

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