Course Ground Coffee

A coarse grind in coffee refers to the size of the coffee particles after grinding the coffee beans. It's one of several grind sizes used in coffee brewing, and it's typically used for methods where the coffee grounds are steeped in water for an extended period, such as French press, cold brew, or some types of percolators.

A coarse grind is characterized by larger particles, which means that the water flows more freely through the grounds during brewing. This results in a slower extraction process, allowing for a longer contact time between the water and the coffee, which can bring out different flavor characteristics.

For example, in a French press, coarse coffee grounds are steeped in hot water for several minutes before being pressed down, resulting in a full-bodied brew with rich flavors and a heavier mouthfeel. Similarly, in cold brew, coarse coffee grounds are steeped in cold water for an extended period, usually 12 to 24 hours, resulting in a smooth and low-acidic coffee concentrate.

The coarse grind size helps prevent over-extraction, which can lead to a bitter or astringent taste, particularly in methods with longer brewing times. It allows for a more balanced extraction, resulting in a flavorful and enjoyable cup of coffee.