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Grinding Capacity and Settings
The coffee grinding serves to increase the contact surface between the
coffee and the water, enhancing the extraction of these substances by the
water. To regulate a correct grinding for expresso coffee, it is necessary to find
the right grinding point, the right granulometry.
If the grounds are too fine, the water would take too long to pass through. It
would extract all the positive substances, but also some that are negative, and
remaining too long in contact with the coffee, it would burn it. The result would
be a coffe with a biiter and burnt taste, with a very thin, dark cream, perhaps
with a white stain in the centre (sign of over-extraction).
If the grounds are too coarse, the water would pass through too quickly, not
extracting the right quantity of substances from the coffee. The result would be
a cup with a pale cream and a watery taste, with little body and aroma.
At this point, (if we have used a good mixture and proper tamping ) we should
have an expresso with a hazelnut cream with darker tones, full body and an
intense aroma.
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