Which grind is best for espresso?
Moving up in size, for espresso and Moka pots you want a fine grind. A good starting point is something just a little finer than granulated sugar. Grind size for espresso is perhaps the most critical of all the brewing methods. For pour over coffee, the best grind to use is a medium-coarse grind. A medium-coarse grind will be similar in size to a French press grind but less chunky and will feel slightly smoother. As shown in the coffee grind chart, if you are using a cone-shaped pour over, then use a medium-fine coffee grind instead.
What is the 15 15 15 rule for coffee?
The Rule goes like this: Green coffee lasts about 15 months before it goes stale. Roasted coffee lasts about 15 days before it goes stale. Ground coffee lasts about 15 minutes before it goes stale. A reminder – fresh roasted coffee’s rule of 3’s. Ground coffee – 3 minutes, roasted coffee – 3 weeks, raw coffee – 3 years.To keep your coffee tasting its best, follow the 15-15-15 rule: Grind size freshness – Use ground coffee within 15 minutes. Brew timing – Drink your coffee within 15 minutes to enjoy peak aroma. Bean freshness – Consume roasted coffee within 15 days for the best flavor.Coffee is fresh produce, and its enemies are oxygen, light, heat, and moisture. To keep coffee fresh, store it in an opaque, airtight container at room temperature. You can store it that way for up to a week.Roasted coffee lasts about 15 days before it goes stale. Ground coffee lasts about 15 minutes before it goes stale. Now, there are exceptions and considerations, like the fact that taste is all subjective and staling is a continuous process, so the 15s aren’t quite rules so much as they are guidelines, or targets.