How does grind size affect coffee extraction?

Grind size significantly impacts coffee extraction because it influences the surface area of the coffee particles that come into contact with water. Finer grinds have more surface area exposed, which allows for a quicker transfer of flavors and compounds into the water, thereby increasing the extraction speed. This finer grind allows for the water to extract oils, acids, and other soluble compounds from the coffee more efficiently in a shorter amount of time.

On the other hand, coarser grinds have less surface area exposed to the water. This results in a slower extraction process because the water takes longer to reach and extract the flavors locked within the larger particles. As a result, while the water is still extracting compounds from the coffee, it does so at a significantly reduced speed compared to finer grinds.

The correct understanding of how grind size affects extraction is vital for making adjustments in brewing techniques and methods, ensuring the right balance of flavor intensity and extraction is achieved for different brewing styles.