Will using a finer grind of coffee make the coffee stronger?

Will using a finer grind of coffee make the coffee stronger?

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  1. Hi Kevin,
    A finer grind setting will extract more flavor from the bean. However, there is a relationship between the grind setting and the brew method.
    If you go too fine for the brew method, you get a bitter taste (over extracted).
    Espresso – fine
    Drip – medium
    Press Pot – course
    To make the coffee stronger you need to add more coffee.
    So having said that, the idea is to make minor adjustments to the amount of grind and size of grind until you dial in exactly what works for you.
    I hope that helps,
    Best
    GG

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  2. Technically yes… That’s the short answer. The long answer is that it really depends on your brewing methods. Let’s say you’re using a cone shaped paper or metal filter, for instance. Although a fine grind can make a stronger tasting coffee, what may actually happen is that the grind may be so fine as to redirect the water to the sides of the filters (or in the case of espresso, to any accidental crevices in the packing). In this case, the water will not fully saturate the coffee and will instead find the easiest way to seep out, leaving your actual cup of coffee tasting weak or underextracted.
    Just to note, the grind does not effect the caffeine strength.

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  3. Yes, it will make it stronger. But not always in a good way. The finer grind means more water in contact with more surface area of coffee (think if it like painting an orange. If you paint a whole orange, you get paint only on the outside. But if you sedment that orange into slices, and paint all those, you get paint on all three sides of a wedge. So more paint in contact with more orange. Not that anyone would paint an orange!). Finer grind means more surface area of coffee in contact with hot water, so more extraction.
    BUT, that isn’t always good. Too fine a grind can get bitter, as the water washes and soaks out more oils that you don’t want. You want the right amount of coffee in contact with the right amount of water. Your coffee making aparatus is designed to use a certain grind. Depends on how hot it gets, how long water is in contact with grounds how much pressure if any is applied.
    So, if you want stronger coffee use more coffee. I recommend using the proper grind for the machine.

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  4. Yes, assuming other conditions, like contact time and water temperature, do not change. A finer grind will result not just in greater extraction, but a different proportion of the components that are extracted.
    This may or may not be a good thing, depending on how much extraction you end up doing. Over-extracted coffee is described not just as strong, but having an unpleasant level of bitterness and astringency.
    The folks at the Specialty Coffee Association who study this sort of thing recommend an extraction level of between 18 and 22 percent, but unless you have a refractometer amongst your kitchen appliances, that doesn’t help much.
    The best way to decide whether you have the right extraction is to start with enough coffee (two tablespoons of beans per cup of water) and then adjust the grind to give you a coffee you like.
    After all, you’re the one drinking it.

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  5. I really think it does because I buy whole bean dark roast in a bag at Barnes & Noble. The coffee is Starbucks brand. I always ask the barista to grind it fine and one day I forgot to ask and it was ground regular and I found out later it was not the same taste, even though it was the same coffee.
    The finer grind does deliver a more flavorful coffee and the taste is fuller. I can smell the quality of the beans in the bag or container before grinding. I will test a few brands from different global regions and once I’m satisfied, I stick with it.

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  6. Will using a finer grind of coffee make the coffee stronger?
    What do you mean by “stronger”?
    If you want more caffeine or stronger taste, you can increase the ratio of coffee to water.
    If you want bolder taste, you can go with darker roasted coffee, or find a coffee that you like.

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  7. The finer the grind, the more surfaces the ground coffee has to connect to hot water. A very fine Turkish or Grecian grind will give you the strongest coffee per ounce. A coarse grind for French Press will give you less coffee extract per ounce of bean.
    I have not been able to find studies on how quickly ground coffee saturates, but obviously a finely ground bean will produce fluid coffee extract faster than a more coarsely ground bean. Espresso, which uses high pressure in the 9–16 barometric pressure range, uses a fine grind, but not as fine as Turkish/Grecian. An espresso pull under pressure is about 30 seconds, so that’s all the time that the coffee is in contact with hot water. Still, you get a very strong dose of coffee extract. With Turkish coffee, you heat water to just under boiling, then dump in a fistful of coffee powder. It d…

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  8. I would recommend using more coffee beans and maybe less water to make it stronger. Try French Roast. It’s a dark roast and it’s pretty strong

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  9. Grind has more to do with the method of brewing than strength adjustment. If you’re using a typical home coffee maker and want stronger coffee, either use more coffee or less water. If you want to try a different method, try a French press. IMO you get the right strength and great flavor that way.

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  10. Yes, your coffee will be stronger.
    You will also have more ground-sediment in the bottom of your cup- no matter what technique is used to make the coffee- and it will likely be more bitter.
    Strong coffee is usually made not by a much finer grind, but by a regular grind with more time to “steep”, just like tea. Pour the water over more slowly, set the Keurig to “strong”, perk for a longer period of time- I have no clue how to slow down a MrCoffee, but wouldn’t drink that stuff anyway.
    Allow the grounds a bit more time to release more essence into the water and your coffee will be stronger. So buy good coffee, because who wants really strong crappy coffee?

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  11. Yes.
    You can affect the “strength” of your coffee in 4 ways, but with all of these you run the risk of getting a bitter/sour brew if you go overboard.
    Finer grind
    Hotter extraction temperature
    Longer extraction time
    Higher extraction pressure

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  12. From what I know of making coffee and it’s not much from the perspective of a barista, logic dictates that coffee beans have to come in contact with hot water for a period of time in order for a cup of coffee to result
    All things being equal, obviously the degree of roasting that coffee beans endure will impact the quality of the coffee made, as does where the coffee bean is grown and in what type of soil, climate, frequency of watering etc. Many disparate factors impact the coffee that can be made from certain beans. So much so that beans which have been scarified in the intestinal tract of lemurs and collected by dedicated afficionadoes are the most expensive and apparently make the best cuppa!
    Be that as it may, assuming that all coffee beans are created equal, the factors that will impact the strength of a cuppa is going to be dictated by how hot the water is, how long it takes to percolate through the beans and how fine the grind is.
    Ergo, if the water is the same temperature and it percolated through the ground coffee at the same speed, typically the finer ground coffee bean will allow more time for the ground bean to interact with the hot water therefore making for a stronger cup of coffee.
    However, perhaps there is a law of diminishing returns beyond which, no more cafe can be expressed from the bean no matter if the grind is finer or coarser. That vanishing point will be different for each batch of beans, in principle, because surely not all beans are created equal.
    Does it matter in the general scheme of things? Hardly likely except to the die-hard coffee aficionado.

    Eight O’Clock

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  13. Usually people describe acidic character to the coffee, though traditionally when discussing percolation, the thinness of the coffee grind will act as a median for filtration, in which the flavor of the bean is extracted. Simply using a French Press with coarser grain (you want a “3” setting) is sufficient for decent flavor, assuming the beans are fresh. The idea is to allow the water to steep the beans for long enough (people think that a French Press can be plunged immediately, and yet wonder why the coffee I made was always better; the problem is impatience.) Some coffee makers will make a “stronger” setting operate by slower percolation, instead of allowing the coffee to overflow and enter the carafe prior to getting time to drain through the median. It’s a matter of convenience, and unless you have an automatic coffee maker set for strong/slow brewing, most people won’t bother with the longer steeping time.
    The only time you need very fine grinds are if you are using a high end espresso maker that doesn’t use double basket portafilters, or Turkish Coffee. Too often it’s easy to grind the bean so finely that it will cause too much back pressure, and be unable to filter through it. It’s a balancing act with how much suspended particles people want in their coffee.

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  14. Generally, a finer grind of 1 oz of beans should produce stronger coffee, as there are more surfaces for the hot water to draw the oils into the water. One way to get stronger coffee, if you are not already using it, is to use a metal fine mesh filter with no paper in the basket. The paper will suck out an amazing amount of oils and flavor. When I make my morning coffee, I grind 12 cups worth in my bur grinder, and add 12 cups of water. Double the amount of grounds, and you get stronger.

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  15. It doesn’t necessarily make it stronger. Its just, medium and dark roast coffee is set on a regular filter. This is because it gives it a more course taste (like sand). Light/blonde roast is grinded more finely (more like powder instead of sand) because it helps give it that smooth texture and taste.

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  16. That depends on how you make your coffee.
    If you use a French press, a too fine of a ground will put grounds on your cup. If you use a pour over too fine will make the coffee bitter.
    It is a art finding the right grind for your coffee, but a finer grind will make the coffee”stronger” up to a point.

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  17. To be blunt, yes! But you get the same effect by burning your coffee. Your filter,heat,and step should regulate the strength of your coffee. I use a burr grinder w/22 settings and I use the #2 finest setting, but I have digital settings as well. Grinder’s are just as important as the machine making the coffee!

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  18. All things being equal, yes. But not always in a good way. You need to have the right size grind for the brewing method you use. And too fine a grind for, say, metal filter or French press will result in “fines” (coffee dust) penetrating the filter and increasing bitterness to the detriment of taste.
    (I am a coffee geek. No, really—I am a member of coffeegeek.com).

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  19. No. A stronger coffee is just based on the bean type. The grind (course or fine) would be different for say regular drip / pour over, French press and like Turkish.

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  20. Yes a finer grind will result in stronger coffee due to a greater surface area from which to withdraw coffee. However, if the coffee has been stored as a fine ground it will also decompose faster as the increased surface area increases oxidation.
    My personal experience with a French Press is that a fine grid would jam it up, and I make incredibly strong coffee using a regular grind. So the use of a fine grind would take additional pressure to properly extract, which is why most espresso coffee is very fine.
    I would not like to use a fine grind in anything that uses gravity, as there would surly be incomplete extraction.

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  21. Generally, individuals depict acidic character to the espresso, however customarily while talking about permeation, the slimness of the espresso pound will go about as a middle for filtration, where the kind of the bean is extricated. Essentially utilizing a French Press with a coarser grain (you need a “3” setting) is adequate for OK enhance, expecting the beans are new. The thought is to enable the water to soak the beans for a considerable length of time (individuals feel that a French Press can be plunged quickly, but then marvel why the espresso I made was in every case better; the issue is anxiety.) Some espresso producers will make a “more grounded” setting work by more slow permeation, rather than enabling the espresso to flood and enter the carafe preceding getting time to deplete through the middle. It’s a matter of accommodation, and except if you have a programmed espresso producer set for solid/slow fermenting, the vast majority won’t mess with the more drawn out soaking time.
    The main time you need fine pounds is on the off chance that you are utilizing a very good quality coffee creator that doesn’t utilize twofold crate portafilters or Turkish Coffee. Over and over again it’s anything but difficult to granulate the bean so finely that it will cause a lot of back weight and be a not able channel through it. It’s an exercise in careful control with what amount of suspended particles individuals need in their espresso.

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  22. Will using a finer grind of coffee make the coffee stronger?
    Yes. I like my coffee strong enough to jump off g the counter and poor refills itself. I use a “fine” grind, whoa is not quite as fine as a Turkish grind, and a pour-through Melita coffee maker with boiling hot water. I’ve bit found anything but Turkish coffee and Cuban coffee to be stronger. I also use a French press sometimes, but the Melita is less mess.

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  23. Yes.
    The key here is increased surface area. Finer grinds expose more of the ground beans surface to the water. That increases opportunitirs for the water to carry that coffee goodness to your cup.

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  24. I find that a finer grind of coffee will have the best water submersion properties than coarse grind. The amount and steep time will make the coffee stronger. I use an Aeropress every day and can make a very strong cup that way. Just like an Americano. Don’t follow the directions on the packaging if you buy one. I have found through experience filling the device with 5 teaspoons of espresso grind coffee, adding 185 degree water to the top , stirring and steeping for three minutes gives the best results. If you have an espresso machine that’s even better.
    French press will allow a longer steep time than a drip machine without all that plastic contamination and water temperature that’s too hot but you will have to do coarse grind because there’s no paper filter. Oh well

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  25. If you asked me I would say yes….. e.g…… you can fit more smaller stones in a container than bigger ones…. Hence the strength of finer grinds, but, I found this on the internet……
    Why grind size mattersThe extraction rate of coffee grounds increases with a larger surface area. To increase surface area, grind the coffee finer . The higher the extraction rate, the less contact time is needed. A finer grind can reduce the flow rate of water, increasing the contact time.Dec 22, 2015
    Coffee grind size: Why it matters and what you …

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  26. Yes, the finer the grind, the more surface of the pieces of coffee grounds are available to extract the coffee from, als a finer grind tends to slow down the water flow, thus raising the contact time between the water and the coffee grounds.
    It might even turn out too bitter for your taste.
    This CNet piece gives you an excellent overview Coffee grind size: Why it matters and what you should be using

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  27. A finer grind doesn’t necessarily mean stronger flavor. The flavor will surely be different based on how coffee is ground.
    The strength of coffee is actually in the roast. However the darker the roast the less caffeine there is but the more pungent the coffee.
    Very fine grind coffee is a necessity for good espresso but once again the flavor doesn’t come from the grind but from the method of extraction.
    If ground very fine you will notice the body of the coffee is different. This is common in European countries. In the US and Mexico coffee is ground much coarser and steeped or percolated rather than pressure extracted.

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  28. A finer grind will make the coffee taste more bitter and acidic, so if that’s the taste you prefer use a girl we grind.
    Strength also depends on the coffee beans themselves. Blends of robusta and arabica beans tend to be smoother whereas single bean grinds produce a stronger flavour. (Depending on the roast you’ve chosen, some roasts produce mellow flavours)

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  29. By stronger coffee, do you mean flavor or caffeine?
    The finer the grind ,the slower the brew process takes. Larger ground coffee will brew faster.
    Hope that helps

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  30. I would assume so.
    Finer grind to me means less space for air.
    A tighter grind of coffee would potentially mean more coffee in the brew basket and a stronger pour.

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  31. No. It cannot make the coffee stronger than it already is. There is no magic button on the grinder that allows more caffeine or flavor or acid or anything to be increased over what is already in the bean already. The species and sub-species, the growing area, soil conditions, weather, and many other factors can change things. Even the rost and how long the bean has sat around can change things a lot but the size of the grind will not change things any except the speed that the finished coffee will change the flavor.
    The finer ground powder will allow more surface area to contact the water allowing a faster transfer of the coffee’s flavor, acids and other components but that is all. In other words of you have a coarse ground coffee and leave it in contact with the water for 5 minutes it will be very similar to having a very fine ground coffee and leaving it in contact with the water for a much shorter time span for the same results.
    Thanks for the A2A Kevin Wray

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  32. Thanks for the A2A!
    My experience with grind comes from three contexts: automatic drip, espresso, and Turkish coffee. In all of the cases, finer grinds lead to the better water transport into the ground, and therefore faster extraction of soluble chemical constituents. Whether this is better, depends on timing and your taste. Cold coffee brewers recommend using a coarse grind. Extraction is slow, and so yo want some heft to the grounds so that they inhibit the extraction of bitter principals. I have not personally made cold brew coffee with more than the recommended grind type, so my understanding is largely theoretical.
    With automatic drip, I like to get the grind as fine as the filter will tolerate. I have failed to do so on occasion, and this has resulted in an icky, gritty mess to clean up due to filter overflow. Like espresso, if the grind is too coarse, the bitter stuff gets extracted from the outside of the grounds while the good stuff remains inside. I have done this with espresso, and the result was bitter and anemic.
    Espresso should be ground to about the coarseness of table salt. You have to fiddle with it, though because air humidity affects extraction. If it is dry out go finer, and if it is more humid, go coarser. You know you have your espresso ground right when the stream from the filter basket to the cup looks like the tail of a mouse (coda di topo).
    If you go too fine, the expresso machine will build up pressure behind the grounds that can’t escape through them. This is dangerous. In the best case, you have a machine that can decrease pressure by cooling down. If your machine is a pump driven machine, then you can damage your pistons with too much back pressure. In the worst case, you can actually have an explosion by trying to remove the filter basket while it is under pressure. I have done this. Thankfully there was not enough pressure to create a significant shock wave, but it blew hot grounds everywhere.
    Turkish coffee, on the other hand, is best made with grounds with the consistency of flour. Don’t grind too much at a time since the fine grind makes grinder burrs get hot quickly. When added to hot water (190° F) water, it should foam up to give crema. Make sure that your cezve is not too full because of this. It is also worth noting that 190° F is a good temperature for espresso. Hotter burns some of the volatile oils. For this reason, I do not use steam driven espresso machines anymore. Maybe, when I can find a spare $800, I will spring for a Pavoni, and it will change my mind.

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  33. All other things being equal, the finer the grind the stronger the coffee.
    For example, I drip my coffee in a cone with filter and the extra-fine grind will produce stronger coffee than fine grind.
    (That’s only for strength though, since taste, acidity, etc, can be affected by other factors as well.)

    Peet’s

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  34. In general, yes.
    The finer grind does several things:
    It increases the surface area for extraction into the liquid.
    It makes it easier to get to all the coffee flavor in the particle (less extraction time needed).
    It slows down drip filtering, which extends extraction time.
    All of this adds up to a stronger brew.
    However finer is not always better. Too much extraction can be bad and might end up in an overly bitter brew. Too fine a grind also does #3, and can make your percolation take forever, which is not desirable either.
    Brewing coffee is all about finding that fine line of extraction to result in the best brew for your palette. It takes a lot of experimentation and experience to get it right, per bean, and depending on your coffee-brewing apparatus.

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  35. Grind affects many things, yes, strength, but also consistency, bitterness. Also address the roast, dark roasts are stronger, but also become more bitter. This drinker prefers strong coffee, but uses a medium roast, coarse or regular grind.
    I hand pour the water using the old fashion Melitta cones. I use a lot of coffee, 7 to 9 heaping tablespoons for a 12 cup pot
    Never boil the coffee once steeped.

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  36. In theory is should as the coffee will have a larger surface area. I would hazard a guess though, that a finer grind may cause problems with the flow of water through it which could cause the coffee to burn

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  37. The short answer is “Yes”.
    A stronger cup can be achieved either by using a finer grind or by brewing the ground coffee, even if coarse, in hotter water. By strong, I mean more coffee, thicker and/or more bitter.

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  38. Yes and no, making your coffee finer doesn’t have any direct effect on the strength of your coffee. However a finer grind does insure that your water takes longer to filter thru for a coffee pot/pour over setup, or pull longer shots for an espresso machine, thus making your coffee slightly stronger, but not by much at all.

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  39. Not necessarily. You have to find the right balance between grind, water temperature and filter properties; otherwise you end up with either weak, tasteless coffee or mud. I find that regular drip grind coffee gives ideal results with the filter basket and filter I use in my Keurig brewer.

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  40. Will using a finer grind of coffee make the coffee stronger?

    Say you made coffee one way, then ground coffee finer, and keeping everything else the same — amount of coffee, amount of water, brewing method, water temperature, brewing time — made coffee again.
    On taste: Your coffee would be stronger (more extraction) if: the coffee wasn’t at full strength the first time , because brew time was too short, there wasn’t enough water (or too much coffee) or the water wasn’t hot enough.
    If the coffee was already at full strength, like you had left it to brew for ages at high temperature with enough water, the strength would be no different if you ground it finer.
    On caffeine – the caffeine strength is unlikely to change if you grind it differently. Caffeine dissolves out of coffee very easily. It’s one of the first things to dissolve, before flavours do.

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  41. Assuming nothing else has changed, yes. However, it may make it more bitter, as the finer grind allows more extraction of the bitter compounds, assuming the brew time remains constant.
    That is why espresso coffee is finely ground. Its extraction time is very short, which doesn’t give time for the bitter compounds to be extracted.
    Longer extraction times require a coarser grind. Shorter extraction times require a finer grind.

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  42. I’m not sure. I think anything made in a french press tastes the best, and that’s a coarse grind. It seems I also feel the effects of the caffeine much more with that method.

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  43. Well, it really depends on the kind of coffee making process you’re using.
    For Espresso, I’d say yeah, making a finer grind increases the total contact surface of coffee powder, if you keep the same amount of water you’ll basically have a stronger infusion.
    Keep in mind there’s a limit to this, a too fine grind could make brewing coffee impossible, so I’d say you have a grinding “window” and you decide on which side of the window you are comfortable.
    This requires some trial and error by the way, also, environmental factors such as room temperature and humidity might interact with your grind size in distinct ways.
    A good barista would adjust the grinder to account for this every day.

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  44. No. The appropriate grind for coffee depends on the brewing method you’re using. A very fine grind is great for methods where the water passes through very quickly like espresso or other pressure based methods. Methods that rely on more extended steeping times, like French press or percolation, requires coarser grinds, up to very coarse for “Cowboy” boiled coffee.
    “What’s the difference?” you ask. It all goes to extraction. The extraction of volatile oils and esters from the coffee bean. A grind too fine, or steeping time to long (these two conditions are equivalent) will result in over extraction, yielding a brew that is bitter and lacking in the woody flavor notes that are associated with good coffee. Conversely, a grind that is too coarse (or steeping time too short) will result in under extraction yielding a brew that is acidic and sour.
    Commercially available coffee in the US is generally one of only two basic varieties: Robusta and Arabica. Premium and gourmet blends are heavy with Arabica beans which has a more delicate flavor and lower acidity. Mass market coffee blends contain more of the more easily grown, therefore less expensive, Robusta bean. Further variance in flavor is found because coffee beans, like wine grapes, are influenced by the conditions they were grown in. An Arabica Kona bean from Hawaii will exhibit different flavor characteristics from an Arabica Blue Mountain bean from Jamaica. However, even the best bean will yield less than satisfactory results if the grind is not suitable to the brewing method. Most “bad” coffee is the result of poor grind/method combination, not bean selection.

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  45. Thanks for the A2A.
    Maybe a bit, but not enough to worry about. Fineness of grind is more relevant to your filtration system.
    If you want stronger coffee, use more coffee. Grinding it finer might just clog up your filter, or slip through your filter, giving your coffee a grainy mouthfeel. Brewing longer will bring out the bitter chemicals that take longer to leach out; most people don’t like that. Using more coffee — it doesn’t necessarily take a whole lot per cup, so experiment to see what you like — makes the coffee flavor more intense without being more bitter.

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  46. All else being equal, yes. The reason is with a finer grind, there is more surface area of coffee beans exposed to the the water and that means a higher potential for extraction.
    However there is a point of diminishing returns; with a finer grind water travels through the coffee mass slower, which also increases extraction potential due to exposure time. The longer hot water is in contact with the beans, the more soluables are potentially extracted.
    With each brew method and each different bean and with each drinker’s preference there will be a sweet spot. So experiment by keeping all other variables like water:coffee ratio, water temp, brewing method, etc the same but change the grind size and see how it affects the flavor.
    The right grind size is the one that produces the flavor you like.

    Victor Allen’s

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  47. The finer the grind the stronger the brew, the coarser the grind the weaker the brew, all other things being equal. (From the continuum to contentment by Stuart Daw)

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  48. There are some good answers here. The TL;DR is Yes, the coffee will be stronger because more surface area is exposed to the water, but it is not as much as you might think. Additionally, you will get more bitterness in the resulting brew with a finer grind.
    I know… I can be a bit of a tightwad, so I am always looking for a way to save a buck. I have recently discovered that for brewing my pour over, my medium grind is better than my fine grind. A bonus for me is that this means I don’t have to crank my grinder as many times (approximately 130 cranks for medium vs. 242 for the fine, using the same amount of whole beans), so I have determined that I am in fact coming out ahead.
    Thanks for asking!
    Bottoms up!

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  49. The simple answer is yes. Several years ago Folger’s came out with a product called “high yield” coffee. The coffee was simply ground finer which creates more extraction. More extraction equates to stronger flavor profiles. Although the marketing was to show that you could use less coffee to create the same taste profile you are used to, it also means that if you were to use the same amount of this coffee as a standard grind, the coffee would certainly yield a stronger flavor due to the science of extracting water from the bed of coffee grinds created in the brewing cylinder where you place the coffee. It is the same concept as Espresso. Espresso coffee is ground to almost a “powder” like consistency. When the water hits the grounds with the added pressure, you get a very concentrated burst of flavors. So, yes Kevin, you will get a “stronger” cup of coffee by grinding your beans finer. Enjoy!!

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  50. Depends on how long you steep it. Also how deep the roasting was. Really what you are going to get from a finer grind is more particulate matter in your cup. So if you enjoy straining your coffee through your teeth, then have at it.

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  51. Using a finer grind will make the coffee seem stronger, but not in a good way. There is such a thing as over extraction. This is when all the good flavors have already been extracted by the water, and now the water is breaking down the bitter fibers. It leads to a bitter coffee. Your grind should match your extraction method and immersion time.
    Coffee 101: Extraction & The “Strong Coffee” Myth
    Coffee grind size: Why it matters and what you should be using

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  52. It all depends on how you are making it. Generally yes but you can also ruin your coffee by grinding too fine. ie a French Press should have coarsely ground coffee otherwise it will get really bitter. Warm the French Press 1st then make the coffee and wrap it in a tea towel and leave for at least 6 minutes. The extra time makes up for the coarser grind. For espresso make your grind fine enough so it takes 25 seconds for the shot to come through.

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  53. Reply
  54. Differents grinds are required for different brewing methods.
    A really fine grind is required for an espresso maker, but it would not work for an auto-drip as it would just clog up the filter and not allow the water through.
    For a cafetière (French Press to our American friends) you don’t need a fine grind you just use a courser grind and let the coffee brew for at least three to four minutes before pressing the plunger.

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  55. Short answer = probably.
    There are two factors to think about here. This may not be perfectly chemically correct, but as a mental visualization, I find it helpful.
    One is the extraction – how much of the beans’ oils and aromatic compounds went into solution the way soaking tea leaves in hot water makes tea. As others have said, finer grinding makes that happen faster, but more time can yield basically the same result.
    The second factor is how many of the actual powdered bean’s solid particles are floating around suspended in the coffee. Even coarse grinding will produce a certain amount of “fines”, or powder. The finer you go, the more you will get. The better your grinder, the more uniform the particles will be and likely produces less of the dust. If, or how you filter will also be a factor. Metal filters let a lot more fines through than paper, but paper will also let some through (and may also get stopped up, lengthening your brew time).
    You just experiment and see what comes out in the cup.

    Dunkin’

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  56. I don’t think so. If that was the case, all grind would be the same. All you would have to do is use less coffee for your taste….

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  57. Assuming that all other brewing parameters are the same, the answer is yes.
    What I mean by this is that if the dose, water temperature, brew time, and equipment used are the same, and the only factor being changed is the grind size, a finer grind will result in more solubles being extracted.
    This means when using a finer grind, the final cup of coffee will have more solubles inside it, and these solubles are what give coffee its flavour, hence giving the perception of ‘stronger’ coffee. Do note that ‘stronger’ does not equate to ‘better’ coffee – that’s another debate entirely!

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  58. I’m no expert, but my husband thinks so. Of course, it also depends on the bean, Some are ‘full-bodied’, other ‘light’ and so on. It’s almost as complex as wine. You do need to start with a good quality full-bodied bean, or a good blend.

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  59. Yes, but with side effects like: you may get crunchy coffee, you may accidentally burn the coffee by boiling it too hot too long, etc. honestly, if you want more caffeine get a blonde coffee, more bold flavor get dark roast. Work with a barista to blend them together to get something you love, and you won’t have to worry about powderizing your coffee

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  60. No
    It merely increases the speed the ground coffee gives up its ‘goodness’.
    Steaming needs the finest to express FAST as the steam turns back into water
    A medium grind is required for a filter as it takes much longer for the drops to seep through the coffee grinds.

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  61. When coffee professionals talk about “strength,” they are talking about a very specific thing: the amount of total dissolved coffee solids in the beverage. A lot of people think strength refers to the taste or perceived caffeine content of coffee, but that is not the case.
    Strength is an expression of a coffee’s “body,” which we perceive as how it feels in our mouth (or “mouthfeel”). In other words, it’s how thin or thick the coffee feels on our tongues. The more dissolved solids in a cup, the thicker (stronger) the coffee feels. The fewer dissolved solids in a cup, the thinner (weaker) the coffee feels. I like to compare it to different types of milk. Think about how skim milk feels light in your mouth, closer to water. Whole milk, on the other hand, feels heavier, especially if you are used to skim or 2 percent!
    The best way to play with strength in a cup of coffee is to increase or decrease your dose, or the amount of coffee you are using. If you want stronger coffee, use more coffee. I only recommend adjusting the grind finer if your too watery (too weak) coffee is also accompanied by a sour taste, which indicates underextraction (a subject for a different post!).

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  62. Generally speaking, a finer grind will produce a stronger flavor. Of course there are other factors to consider as well. For example, the amount of water you use will affect the flavor of your coffee as well. Your brewing method will also affect the strength of the coffee. The temperature of the water you use will also be a factor.

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  63. No. How the coffee is ground is dependent on the way it will be brewed. If using a French press, the coffee grounds have to be coarse. If using espresso, it has to be fine.

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  64. It depends on how you’re brewing your coffee. A finer grinder is fine if you’re trying to make an espresso beverage, however my personal favorite is the French press coffee. It is made with a much coarser ground coffee but it doesn’t lose the oils that are found in the coffee that are normally leached out in the brewing process.

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  65. Well, that is defineately a factor. Take espresso, it is ground superfine it is also prepared by a super pressurized machine. Would it be as strong if you took espresso and put it in a drip machine? No but its, likely, stronger than your average grind.

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