How to Make Coffe With Coffee Maker: Grind Size Test
With dose fixed at 15g, water at 90 degrees Celsius, a 1:15 ratio, and a two-minute extraction, three grind settings were compared on a light-roasted natural Panama Elida Typica: BG 5M at 60 percent passing a No. 20 sieve, BG 5R at 58 percent, and BG 6M at 47 percent. Only the grind changed, so any difference in the cup came from particle size rather than another variable.
The comparison looked at flavor cleanliness, sweet-acid balance, and the risk of off-flavors to find a grind suited to this light roast, and the full brewing method was included so the result can be repeated. Many coffee enthusiasts switch to the AeroPress after brewing pour-over for a long time, and the device rewards a grind matched to the bean rather than one fixed setting.
After brewing pour-over for a long time, you inevitably want to switch to a different device for a change of taste, and the AeroPress has become the new target for many coffee enthusiasts. But when making coffee with an AeroPress, exactly how fine or coarse should the grind be? This article uses Front Street Panama Elida Typica as the experimental bean, fixing the dose at 15g, water temperature at 90°C, brew ratio at 1:15, and extraction time at 2 minutes, changing only the grind size, to compare the actual performance of three settings: BG 5M (60% passing a No. 20 sieve), BG 5R (58%), and BG 6M (47%). Starting from flavor cleanliness, sweet-acid balance, and the risk of off-flavors, we aim to find the grind setting suitable for this light-roasted natural bean, and include the complete brewing method to help you brew a stable, delicious cup with the AeroPress.
After playing with pour-over a lot, it's only natural to want to try a different device to experience a different side of coffee. Recently, the editor has developed quite an interest in the AeroPress and plans to make a cup by hand to try it out. But before starting, a key question comes up: what grind size should the AeroPress use? Grind coarseness has a huge impact on the flavor in the cup, so today we'll first pin down the AeroPress grind size.
The bean selected for this experiment is— [Front Street Panama Elida Typica]
Front Street Coffee · Panama · Elida Estate
Region: Boquete, Panama
Estate: Elida Estate
Altitude: 1850 meters
Variety: Typica
Processing method: Natural
Roast level: Light roast
Panama's Elida Estate is located in the renowned specialty region of Boquete. The estate's coffee is grown at altitudes ranging from 1670 meters all the way up to 1850 meters. The low temperatures brought by high altitude significantly delay the ripening period of the coffee cherries, about a month later than normal; at the same time, the fertile volcanic soil provides ample nutrients, and together with the favorable microclimate created by the Baru volcano, Elida Estate has repeatedly achieved excellent results in cupping competitions.
The three grind settings tested this time were BG 5M (60% passing a Chinese standard No. 20 sieve), BG 5R (58% passing a Chinese standard No. 20 sieve), and BG 6M (47% passing a Chinese standard No. 20 sieve), with all other parameters and method kept consistent.
Parameters: 15g coffee, water temperature 90°C, brew ratio 1:15, (timer starts when pouring begins) extraction time: 2 minutes
Method: Pour directly to 225g, stir at 1 minute, invert the AeroPress at 1 minute 30 seconds and press the coffee out.
[BG 5M]
[Flavor] Rich fermented fruity aroma, with blueberry, cocoa notes and a genmaicha finish, overall balanced, but with slight off-flavors.
[BG 5R]
[Flavor] Star fruit and berry notes on entry, accompanied by a faint fermented wine aroma and a genmaicha finish, overall clean and light.
[BG 6M]
[Flavor] Fermented fruity aroma, slightly sharp acidity on entry, with berry, nectarine, lemon peel, and genmaicha flavors, overall light.
[Summary]
After comparing the three grind settings, the editor believes that [BG 5R] is more suitable for this Front Street Elida bean, with a coarseness close to what we use for daily pour-over.
When the grind is too fine, it easily extracts off-flavors and brings a powdery mouthfeel on entry; when the grind is too coarse, it tends to show sharp acidity along with under-extraction. [BG 5R] sits in a more moderate range, and the extracted coffee is more balanced in sweet-acid expression.
When brewing this Front Street Elida as pour-over, the raisin-like sweetness and peach-like sweet-acid notes are very pronounced; after switching to the AeroPress, it shows more of a crisp, refreshing character. Changing the extraction method gives you a completely different experience.
Of course, the AeroPress has other brewing styles that pair with different grind sizes. As for what other variations there are, we'll talk about them another time. Interested coffee fans can also try for themselves and find the brewing method that best suits their taste.
The above content is compiled by CoffeeHunters, a coffee news website.
