The fineness of your grind strongly affects the brewing, and should be matched to the brewing method. Brewing methods which expose coffee grounds to heated water for longer require a coarser grind than faster brewing methods. A short brewing time can be used for finely ground coffee.
Beans which are too finely ground for the brewing method in which they are used will expose too much surface area to the heated water and produce a bitter, harsh, "over-extracted" taste. At the other extreme, an overly coarse grind will produce weak coffee unless more is used.
A fine grind allows the most efficient extraction but coffee ground too finely will slow down filtration or screening.
- Coffee Press (Plunger / French press): Brew for 3-4 minutes and use about 10g per cup
- Manual Drip Brew: Brew for 4-6 minutes=
- Moer Koffie: Use about 7 - 10g per mug. Brew for 4 - 5 mins on medium heat. Measure out desired coffee and place in sack (which is already in the brew pot). Pour correct measure of hot water over the ground coffee and allow the water to brew on a medium temperature on the store while still in contact with the ground coffee. When ready to drink, pour directly into your mug, or remove the sack then pour. (this brew method is known to have the highest caffeine content)
- Coffee Percolator: Brew for 1-4 minutes. Use about 12 - 16g per cup
- Mocha Pot: Use about 6g per cup. pour cold water into the bottom chamber, and place middle chamber with ground coffee into place. Screw on the top chamber and place onto a medium / high heat, until the water is pushed through the channel and coffee into the top chamber. (Do not compress your ground coffee as it will make the flow of water through the coffee more difficult and hamper your flavour.
- Espresso Machine: Brew for 25 – 30 Seconds
- Italian: Brew for 25 – 30 Seconds
Used coffee grinds can be reused for hair care or skin care (foot rub) as well as in the garden.