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GRINDING YOUR 53X11 COFFEE

BY RY WATKINS

Do not underestimate the importance of the grind, this will affect your coffee's taste as much if not more so than your brewing technique. You will want to experiment on your own with your preferred grinding technique but a good rule of thumb is if your coffee tastes bitter, it may be overextracted, or ground too fine but if your coffee tastes flat, it may be underextracted, meaning that your grind is too coarse. The best way to automatically get a precision grind is to us a Burr Grinder, this will give you the best possible grind from coarse to a powdered Turkish grind every time. BUT for the typical coffee drinkers you can get a satisfactory grind from a simple blade grinder. When operating a blade grinder only use quick bursts, just holding the button down will cause the coffee grounds to overheat and burn. Once you have decided if you are going to use a Burr Grinder or a simple blade grinder you will want to implement the following chart outlining the best grind for your brewing application. For the best coffee we recommend measuring 2 rounded tablespoons of ground coffee per 6 ounces of water. If you prefer a stronger coffee as we do at 53X11, feel free to fine-tune this ratio!