DOSE noun \ˈdōs\
: a portion of a substance added during a process
GRIND verb \ˈgrīnd\
: to crush or break (something) into very small pieces by rubbing it against a rough surface or using a special machine
When setting out to craft a great cup of coffee or a delicious espresso the Coava family always start with evaluating our dose and grind.*
This process is often called "Dialing In" and can be dreadfully frustrating without the right starting parameters. So with that in mind we want to give you the simplest explanation of how we approach these two elements of coffee preparation.
The Question of Dose
When we talk about our dose, we are referring to how much coffee we use in relation to the amount of water in our brew.
For most brewed coffee methods we start with a ratio of 1 part coffee to 15 parts water. When we change the dose, we’re simply altering how much of that coffee can dissolve into our final cup of coffee.
If the coffee tastes too strong/intense or too weak/hollow, we simply adjust our dose in the proper direction.(see graph below)
More coffee will result in a stronger cup that if taken too far will feel heavy and muddy.
Less coffee will weaken the cup and if taken too far will feel hollow and thin.
Our goal is balance.
The Question of Grind
Every coffee has a range of flavors you can experience.
Some of these flavors are highly pleasant and some unfortunately are not. When we brew coffee at Coava, we are working to capture the best flavors a coffee has to offer in a balanced combination of sweetness, acidity, and finish.
Our most effective tool for ensuring that balanced flavor profile is our grind setting:
Finer Grind Setting:
As we move our grind setting finer, we should taste more of the depth & sweetness that a coffee has to offer.
We know we’ve gone too fine when we start to taste harsh, bitter, & woody flavors.
Coarser Grind Setting:
When we adjust our grind setting coarser, we allow the acidity & delicate components of the coffee to come forward.
If we move too coarse, our cup will be dominated by acidity and lack the balancing components of sweetness and depth. Coffees start to taste like unripe fruit rather than having the pleasant, complex characteristics of ripe fruit.
Again, our goal is always balance.
Good luck and remember, whenever you're wondering if your coffee could taste better ask the questions of dose and grind first.
* Its important to note that our assumption is that if there is another factor effecting the quality of our coffee our problems are much larger and that we may need to service our equipment.