In food science, particle size is important. Because particle size affects bulk density, it affects how much material you use when using volumetric measurements.

Particle size is important in specialty coffee because surface area is a function of particle size. The greater the specific surface area of coffee, the smaller the particles.

Why is surface area so important? The greater the surface area of the coffee, the greater the area exposed to water. Similarly, the finer the grind size, the more tightly packed the particles are, and the slower water can move between them, increasing the amount of contact between coffee and water even more.

Larger coffee particles, on the other hand, have a smaller specific surface area. As a result, there is less surface area exposed to water. Because water moves quickly between coffee particles, contact between the water and coffee is reduced even further.

The amount of contact between the water and the coffee is important because the more contact there is between the two, the more flavours the water can extract from the coffee.

Caffeine, tannins, carbohydrates, oil, and proteins are all components of the flavours you enjoy in your cup of speciality coffee. Naturally, the more coffee and water come into contact with each other, the more compounds water can dissolve and the more flavour it can extract from the coffee.

Is it better to have more water-coffee contact?

The more water that comes into contact with coffee, the more flavours water can extract from it. However, this is not always preferable. Overexposure can cause undesirable bitter flavours to be extracted from the coffee.

Similarly, underexposure is not ideal. Water and coffee must come into sufficient contact. Underexposure can result in the extraction of acidic and sour flavours but not the extraction of dark, deep, and rich coffee flavours.

Consistency of Particle Size

When brewing specialty coffee Dubai, make sure the particle size is consistent. The consistency of grind size ensures a consistent rate of extraction from each coffee particle.

When the particles are uniform in size, none will be over-extracted (when the particle size is smaller than ideal) or under-extracted (when the particle size is larger than ideal) (when the particle size is larger than ideal). As a result, your cup of fruity coffee blends (for example, Colombia Frozen Cherry) will not become a mix of unpleasant, bitter flavours from over-fine particles and sour notes from oversized particles.

As a result, unless your grinder produces perfectly consistent results every time, use a coffee sifter to ensure particle size consistency.