Coffee doesn’t extract flavour until it’s ground.
Up until this point, everything we’ve explored — the cherry, the seed, the processing, the roast — has been building towards one thing.
Surface area.
Grinding is what allows water to interact with coffee. It’s what turns a roasted seed into something that can actually be brewed.
In Episode 6 of Coffee 101, we look at why grind matters, and how it shapes flavour before extraction even begins.
This episode explores:
• Why coffee must be ground before brewing
• How grinding increases surface area and enables extraction
• Why fresh grinding is critical for flavour and aroma
• How quickly ground coffee loses freshness
• The relationship between grind size and brewing method
• Why consistency is key to a balanced cup
Coffee 101 is a documentary-style series built around curiosity, craft, and the people behind coffee — designed to deepen understanding without overcomplicating things.
Episode 1 explored origin.
Episode 2 explored the coffee belt.
Episode 3 explored the cherry.
Episode 4 explored processing.
Episode 5 explored roasting.
Episode 6 is where extraction begins.
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