[{"@context":"http:\/\/schema.org\/","@type":"BlogPosting","@id":"https:\/\/xpressocoffee.com.au\/the-grind\/#BlogPosting","mainEntityOfPage":"https:\/\/xpressocoffee.com.au\/the-grind\/","headline":"The Grind","name":"The Grind","description":"When it comes to coffee, there\u2019s a grind out there for everyone. If you\u2019re interested in learning about grinds, their uses and flavours, find out more here.","datePublished":"2019-07-07","dateModified":"2019-07-09","author":{"@type":"Person","@id":"https:\/\/xpressocoffee.com.au\/author\/xpresso_admin\/#Person","name":"Jonathan Payne","url":"https:\/\/xpressocoffee.com.au\/author\/xpresso_admin\/","image":{"@type":"ImageObject","@id":"https:\/\/secure.gravatar.com\/avatar\/78809913a60ac75f5dc16545ee7b1708?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/78809913a60ac75f5dc16545ee7b1708?s=96&d=mm&r=g","height":96,"width":96}},"publisher":{"@type":"Organization","name":"Xpresso Mobile Cafe","logo":{"@type":"ImageObject","@id":"https:\/\/xpressocoffee.com.au\/wp-content\/uploads\/2018\/06\/xpresso_footer_logo.jpg","url":"https:\/\/xpressocoffee.com.au\/wp-content\/uploads\/2018\/06\/xpresso_footer_logo.jpg","width":600,"height":60}},"image":{"@type":"ImageObject","@id":"https:\/\/xpressocoffee.com.au\/wp-content\/uploads\/2019\/05\/the-grind.jpg","url":"https:\/\/xpressocoffee.com.au\/wp-content\/uploads\/2019\/05\/the-grind.jpg","height":667,"width":1000},"url":"https:\/\/xpressocoffee.com.au\/the-grind\/","about":["Uncategorized"],"wordCount":1038,"articleBody":"\t\t\t\t\t\t\t\t\t\t[et_pb_section bb_built=”1″ admin_label=”BlogPost Header” _builder_version=”3.19.3″ custom_margin=”-150px||” custom_margin_last_edited=”on|desktop” custom_padding=”0px|0px|0|0px|false|false” locked=”on” collapsed=”on” next_background_color=”#000000″][et_pb_row make_fullwidth=”on” use_custom_gutter=”on” gutter_width=”1″ custom_padding=”27px|0px|1px|0px|false|false” _builder_version=”3.19.3″ background_color=”#000000″ custom_css_main_element=”z-index: 1″][et_pb_column type=”4_4″][et_pb_divider admin_label=”Black Behind Menu” show_divider=”off” _builder_version=”3.19.3″ custom_padding=”90px||” \/][\/et_pb_column][\/et_pb_row][et_pb_row custom_padding=”0|0px|27px|0px|false|false” _builder_version=”3.19.3″][et_pb_column type=”4_4″][et_pb_image admin_label=”Feature Image (dynamic)” src=”{%22dynamic%22:true,%22content%22:%22post_featured_image%22,%22settings%22:{}}” _builder_version=”3.19.3″ _dynamic_attributes=”src” \/][et_pb_text admin_label=”Post Title (dynamic)” _builder_version=”3.19.3″ _dynamic_attributes=”content” text_font=”|700||on|||||” text_text_color=”#000000″ text_font_size=”25px” header_font=”|||on|||||”]{“dynamic”:true,”content”:”post_title”,”settings”:{“before”:””,”after”:””}}[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row use_custom_gutter=”on” gutter_width=”1″ custom_padding=”0|0px|0|0px|false|false” padding_left_2=”20px” _builder_version=”3.19.3″][et_pb_column type=”4_4″][et_pb_divider color=”#000000″ divider_position=”center” height=”10px” _builder_version=”3.19.3″ background_color=”#000000″ \/][et_pb_text admin_label=”Post Publish date (Dynamic)” _builder_version=”3.19.3″ _dynamic_attributes=”content” text_font=”|||on|||||” text_text_color=”#000000″ header_font=”|||on|||||” custom_padding=”10px||”]{“dynamic”:true,”content”:”post_date”,”settings”:{“before”:””,”after”:””,”date_format”:”default”,”custom_date_format”:””}}[\/et_pb_text][et_pb_text admin_label=”Author (dynamic) – do not edit” _builder_version=”3.19.3″ _dynamic_attributes=”content” locked=”on”]{“dynamic”:true,”content”:”post_author”,”settings”:{“before”:”by “,”after”:””,”name_format”:”display_name”,”link”:”off”,”link_destination”:”author_archive”}}[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section bb_built=”1″ admin_label=”Post Section – nothing needed here” _builder_version=”3.19.3″ prev_background_color=”#000000″][et_pb_row admin_label=”Row – nothing needed here” _builder_version=”3.0.48″ background_size=”initial” background_position=”top_left” background_repeat=”repeat”][et_pb_column type=”4_4″][et_pb_text admin_label=”Insert Post Content Here (Use the Gear icon on the left menu options)” _builder_version=”3.19.10″ background_size=”initial” background_position=”top_left” background_repeat=”repeat”]When it comes to coffee, we each have our favourite grind. This article explores the world of coffee grinds, with useful suggestions as to which are appropriate for which types of coffee brewers.\u00a0Extra-Coarse\u00a0An extra coarse grind has the consistency of ground peppercorns and is used mostly for cold-brew coffee.\u00a0CoarseA coarse grind is ideal for brewing methods such as the French press, as it allows the water to have a large surface area to interact with. This means that the coarse grind also allows for rich flavour. A coarse grind should resemble sea salt.\u00a0Medium CoarseA medium coarse ground allows full-flavour extraction and works well with full-immersion brewing. This is one of the most popular grinds to get, as it is relatively easy to work with. It should resemble rough sand.\u00a0Medium-FineA medium-fine grind is not as fine as an espresso grind but still has a very fine consistency, like that of sand. It is usually used in pour over cone brewing.\u00a0FineThe fine grind is one of the most popular choices amongst both baristas and home brewers. It has the consistency of table salt and is used to make espresso.\u00a0Super FineA super fine grind is usually used to make Turkish coffees. It has the consistency of flour and can be difficult to work with.\u00a0Poorly Extracted CoffeeIt is very important to pair the correct grind with the correct type of coffee you are making. Using a finely ground coffee in a French press will simply not work.\u00a0Under-extractedUnder-extracted coffee happens when your grounds are too coarse for your method and not enough flavour was taken from them. Under-extracted coffee tastes sour and salty.\u00a0Over-extractedOver-extracted coffee happens when your grounds are too fine and too much flavour has been extracted from them. It becomes bitter, overpowering and unpleasant.\u00a0FreshnessOne of the biggest questions in the coffee industry revolves around pre-ground coffee and specifically whether it is a good thing. When you buy a bag of beans from a coffee shop, many baristas will offer to pre-grind the beans for you. Here are some factors to consider.\u00a0StalePre-ground coffee will lose its aroma and flavour faster than whole coffee beans and is likely to go stale faster.However, if you are a daily coffee drinker and you finish a bag within two weeks, this is unlikely to affect you.\u00a0Pre-Grind Half the BagIf you\u2019re worried about staleness, consider asking your barista to pre-grind half the bag. This will save you time and energy without compromising on freshness.\u00a0The GrindsGenerally, the grinds will stay fresh for two weeks after being ground.\u00a0Contact Us\u00a0Xpresso Mobile Caf\u00e9\u00a0is a premium mobile coffee van franchise serving customers across Australia. We provide coffee van options from nearby\u00a0franchisees\u00a0with expertise, quality equipment and delicious food and beverages. If you\u2019d like to find out about mobile coffee van hire or franchise opportunities, please contact us online.\u00a0[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]\t\t\t\t\t\t\t\t\t\t\t"},{"@context":"http:\/\/schema.org\/","@type":"BreadcrumbList","itemListElement":[{"@type":"ListItem","position":1,"item":{"@id":"https:\/\/xpressocoffee.com.au\/#breadcrumbitem","name":"Xpresso Mobile Caf\u00e9"}},{"@type":"ListItem","position":2,"item":{"@id":"https:\/\/xpressocoffee.com.au\/the-grind\/#breadcrumbitem","name":"The Grind"}}]}]