“Grinding” or “grinding” - how to spell correctly?

Synonyms: quick reference

dictionary entries found: 1

babble (simple) babble (simple) chatter rave (simple) lie blurt out fence (colloquial) flood (simple) lie pour bullets grind (colloquial) carry (colloquial) deceive weave (colloquial) flog (colloquial) .) idle talk idle talk idle talk babble compose (colloquial) gibberish gibberish (simple) poison (simple) chatter (colloquial) chatter (colloquial)

2. In which word is the letter I written? a) they are ripping out the seams b) the parents are busy c) they are idle d) the children are building a house out of sand

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Tereshok 03/07/2015

What do you want to know?

About coffee grinders

A new question arises: will the machine grind or grind? Let's look at the dictionary again. The correct word would be “grind”.

Taste qualities directly depend on grinding. And it’s better to grind the grains yourself. The grinding machine has varieties and is divided into: knife, millstone and manual. In knife machines, grains are crushed with sharp knives. The longer the coffee grinder runs, the finer the grind will be. The knives of millstones simply grind the grains, bringing everything to a homogeneous mixture. The manual coffee grinder is equipped with two knives: top and bottom. Here you can adjust the grinding quality yourself.

He or it

On September 1, 2021, the order of the Ministry of Education and Science officially assigned neuter gender to coffee. According to the new rules, this word can be used in both the neuter and masculine gender. Formally, now this will not be considered an error.

This fact caused a very mixed reaction among Russian speakers.

There is an opinion that linguists and philologists are constantly conspiring and thereby shaping our language as they want. However, it is not. They carefully study the use of words in the language from a scientific point of view, and then the information is transferred to dictionaries.

Language is constantly changing and developing, like a living organism. In colloquial speech, coffee has long been used in the neuter gender, this logic can be understood. For example, before the Great Patriotic War, the word “metro” was masculine, short for “metropolitan”. But now no one says “Petersburg metro”, everyone says “Petersburg metro”, and this is considered the linguistic norm.

What grind of coffee to brew in a cup

If you don’t have a coffee maker, you can use the “Warsaw style” methods. Place the coffee powder into cups and pour boiling water. Cover with saucers and let it brew. The best, in this case, will be a fine, ordinary grind.

This is how Starbucks coffee shops brew their coffee. And they also took care of producing ultra-finely ground coffee using vacuum packaging. This marketing ploy is aimed at replacing instant coffee with ground coffee.

History of the dispute

The word “coffee” entered the Russian language with the appearance of this drink in our country. It is believed that it first appeared in Russia in the 17th century. It was popularized by Peter I, who, upon returning from Europe, ordered by decree that coffee be served at his assemblies. Since then, the drink began to gradually gain popularity among the population.

The first mention of this word in Russian language dictionaries was recorded in 1762. The most common variants then were “coffee” or “coffee”. Obviously, these words were masculine, and the adjectives with them were declined accordingly. For example, “delicious coffee” or “strong coffee”.

Over time, the letter “y” disappeared and the word began to be used in our usual spelling and sound. However, this is where this interesting contradiction arose. It was noticed a century ago by Russian philologist V.I. Chernyshev. After all, according to the rules of our language, most foreign words ending in -e are neuter.

In classical literature of the 19th and 20th centuries, most writers, including Pushkin, Tolstoy, Gogol, used the word “coffee” in the masculine gender. You can find it on average if you try, for example, from Mamin-Sibiryak or Bunin. Nevertheless, the literary norm was and is considered to be the use of this word in the masculine gender.

The Russian dictionaries of Dahl (1882), Ozhegov (1948) and Efremova (1996) indicate that this word is used exclusively in the masculine gender in literary speech.

In 2002, Lopatin’s “Russian Spelling Dictionary” published information that using the word “coffee” in the neuter gender is not an error.

To grind or not to grind?

I have long been thinking about writing about the advantages and disadvantages of buying ground coffee, and now, finally, the time and opportunity have arisen to share with you my own (and not only) observations and knowledge on this issue.

I must admit that the motivation to write on this topic is not only that I think it is fundamentally wrong to order coffee by grinding (we will look at the reasons below), but also that grinding is the most labor-intensive part of our work, which sometimes takes up to 4 -6 hours time. So far, we do not have the resources to purchase a powerful industrial coffee grinder capable of processing many kilograms of coffee every hour. Our “workhorse” is now the heroine of many photographic materials on the Torrefacto blog – the La Cimbali coffee grinder (pictured on the left). Moreover, approximately 25% of all orders that we receive per week are for ground coffee.

I hope that, after weighing the negative effect of using this service, you may decide to purchase a burr coffee grinder and thereby gain new taste and aroma sensations from your usual Torrefacto coffee.

I hasten to assure those who are not ready to invest in coffee equipment: the grinding service will continue to be available free of charge.

So, why do we suggest you buy ground coffee from us if we ourselves do not recommend doing this? There are a number of good reasons for this.

Firstly, this happened historically. At the very beginning of the Torrefacto project, back in November 2011, we were driven by the desire to create the first and immediately best service in Russia for roasting coffee to order. It seemed to us then that the ability to order grinding as an additional and free service was an integral part of such a service.

Secondly, we understand that not everyone who loves coffee has a quality burr grinder at home, and they can be quite expensive. At the same time, only with the help of a good burr coffee grinder can you prepare truly delicious coffee, and also experiment by trying different varieties in a Turk, in a French press, in an espresso machine, etc.

Thirdly, it seemed unfair to us not to give the opportunity to try freshly roasted coffee to all those who have such a desire, but do not have a coffee grinder.

However, you need to be aware that when ordering ground coffee you will have to face two significant disadvantages.

On the one hand, it's clear that brewing coffee is a very personal process, and of course, our French Press grind (French Press Special Investigation) may not be the same as the one you use. What can we say about the grind for an espresso machine (“The first steps of an espresso maker”), which coffee gourmets select on expensive burr coffee grinders, pouring out more than one serving of espresso.

On the other hand, and more importantly, the taste and aroma of ground coffee fades at lightning speed.

A little theory. In coffee beans, all the aroma and taste is concentrated in essential oils. It is they who create the characteristic chocolate shade during roasting. After roasting, most of the oils remain inside the grain, where the outer shell reliably protects them from contact with air. Once the coffee is ground, the essential oils quickly and inevitably come into contact with the air. Oxidation processes rapidly deprive ground coffee of the pleasant taste and aroma of freshly roasted beans, literally in a matter of hours.

I decided to conduct a small experiment that would clearly demonstrate this effect.

I ground 50g of freshly roasted Costa Rica Alzacia coffee on Tuesday, October 16th, 5 days ago, poured it into a glass and put it in the kitchen cupboard. Coffee could come into free contact with air, but was protected from light and moisture, which could have an additional destructive effect on the taste and aroma.

You might argue that this is not the same as ordering a bag of ground coffee from us and opening it before drinking. I assure you that as soon as you open such a package, the essential oils already released from the ground beans will immediately come out.

The comparison was made with coffee of the same variety, ground immediately before preparation. In both cases I used Chemex (“Chem with Chemex”). After letting the drinks cool a little, I conducted a parallel tasting and entered my observations into a table.

It’s difficult to put all the impressions from the tasting into a table. We can say this: a drink made from coffee ground on 10/16/12 is rather unpleasant. I didn't even finish it. The difference with the freshly ground sample (by the way, roasted on 10/13) was so great that even a person who doesn’t understand coffee at all could distinguish fresh coffee from stale coffee.

Once again, I was convinced that Chemex, like no other method of preparation previously tried, exposes all the advantages and disadvantages of coffee. You can immediately determine the freshness and correct roasting, and it is easier to catch all the notes present in the taste and aroma of the drink.

In conclusion, I would like to say the following. Like all other experiments with coffee, this tasting reflects my subjective feelings. I urge those of you who order ground coffee from us to conduct a similar experiment at home and verify the correctness of my conclusions. More than likely, you will discover something new, as is always the case when you seek the truth.

Happy coffee drinking everyone!

What is the grind of coffee?

There are 5 degrees of coffee grinding:

• superfine, when the ground coffee is similar to ground cinnamon;
• fine espresso grinds, reminiscent of iodized salt crystals;
• thin, similar to powdered sugar;
• medium, similar to granulated sugar;
• large, similar to crystals of sea salt.

The problem of uneven grinding

Depending on the grinder you use, another problem that may arise is uneven grinding. If your coffee grounds contain a mixture of large and small particles, they will be extracted at different rates.

Typically, larger particles will be underextracted and smaller particles will be overextracted. This can lead to different extraction rates, which in turn will affect the taste of the drink and make it impossible to repeat the brewing recipe and much more.

To avoid this problem, most coffee lovers prefer high-quality coffee grinders, but even the most expensive ones can have a certain error. When grinding coffee, the coffee beans can break down, almost always leading to the formation of lumps or large particles.

Mark explains that when Kruve first began developing their grind calibration system, they realized how pressing the issue of uneven ground grain really was. They tried using a variety of sieves, ranging from kitchen sieves to laboratory devices, to sift the ground coffee. As a result, the size of the ground grain varied by up to 1000%, making the task impossible.

That's why they offer the ability to control the grinding result at home using Kruve sieves, regardless of the type of coffee grinder or coffee maker; Mark equates sifting ground grains to using a precision scale to prepare a drink. And they're not the only ones who believe in the importance of sifting: many barista championship finalists have made it to the podium using sieves from the Kruve Sifter set in their performances.

The Kruve Sifter set separates dust and oversized particles to ensure even grinding. Credit: Kruve

When working with high-quality Specialty coffee, each stage of coffee brewing must be taken into account! By guaranteeing the correct, even grind, you can make your best coffee. You can experiment with different metrics. And you get your perfect cup every time!

The taste of coffee depends on the correct grinding

When coffee drinks are brewed, the ground beans undergo extraction. That is, all the substances found in coffee:

• essential oil;
• caffeine, etc., which saturate drinks with taste and aroma, are converted in boiling water.

They dissolve. Finely ground coffee beans are released faster from the substances they contain. Therefore, this grinding of coffee should be valued. But in fact, different substances dissolve each at their own speed.

Pay attention to the three-stage coffee extraction:

1. First, substances with characteristic sourness are released, which are found in Arabica.
2. Then compounds with sweet, chocolate and fruity notes dissolve.
3. The bitterness of coffee is caused by the saturation of tannin, caffeine and breakdown substances from chlorogenic acid.

All stages have their own duration. And it will depend on how you decide to prepare your coffee.

• If you brew espresso drinks, each step will take 8 to 10 seconds.
• If you use a French press, each stage should take more than a minute, and cooking will take from 4 to 5 minutes. Fine grinding for espresso will make it possible to quickly overcome the first 2 stages and begin the last.

Important! If extraction is not interrupted in a timely manner, coffee drinks will turn out strong and bitter.