THE IMPORTANCE OF GRIND SIZE IN EXTRACTION
One of most important elements of brewing a Kick Ass® cup is having a coffee grind that correctly corresponds with your brewing time and method.
Grinding exposes all volatile flavours and aromatics locked in the coffee bean. Grind size will greatly affect the coffee you brew.
Essentially, you could just plop a roasted bean in water and expect some extraction. Mind you, it would take a considerable amount of time. Subsequently the extraction rate would increase if you cut the bean in two, doubling the surface area.
Increase the number of particles and extraction will exponentially increase
The rate of soluble solids removed from a coffee particle directly relates to the amount of surface area exposed to water. A higher number of particles will result in more surface area, which can yield a greater extraction.
A higher rate of extraction is not necessarily ideal. Approximately 30% of the matter in roasted coffee particles can be dissolved in water. However, the optimum extraction of the coffee particle’s soluble solid is 18-22%. As not all flavour compounds are pleasant and undesirable flavours dissolve slowest.