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Grinds
We offer five grinds: fine, medium, and coarse are used by 75% of our customers;
but Espresso and Turkish are also available.
The shorter the time interval between grinding and brewing coffee, the fuller the
aroma and flavor of the final product. Coffee in a whole bean offers some protection
to prevent coffee losing its vigor (the un-roasted bean can last for years; the roasted
bean about a month if kept in a cool, dark dry place; and up to two months if frozen.
(which our Roastmaster does not recommend).
Once ground, coffee begins oxidizing within seconds, and thus starts losing aroma
and flavor almost immediately. (Coffee lovers take heed: the first step you need take
is to own a grinder.) Purchasing a pre-ground coffee is almost like buying a great
champagne and removing the cork before you take it home.
There are at least 5 kinds of grinds and three kinds of grinders (milling, chopping,
and burr). Any will do, but the conical burr grinder is the best, being able to grind
the coffee uniformly without adding heat.
The general belief regarding fineness of grind is that the brewing method used and
the roasting method used are interlinked. For example: the lighter the roast, the more
coarse the grind can be for you to enjoy a full flavored, aroma-ripe coffee; whereas in
Espresso with a stronger brewing pressure, and as in Turkish, the coffee requires
a very fine grind.
Fine
Espresso requires a fine grind in order for the extraction to be perfect; Turkish requires
an even finer grind. Fine grind does not by itself necessarily make the brew stronger,
or extract its full caffeine content.
Medium
Medium is used by most drip pots and vac-pot brewers, and as such is the most
requested grind, adapting well to most any coffee or roast. There are several
degrees of Medium, depending on filter type.
Coarse
Coarse grind coffee looks a lot like clumps of potting soil in consistency.
When dark roasted, It is used primarily for Press Pot brewing, also known
as French Press.
Espresso
Inaccurate marketing or erroneous word of mouth have given many people
the impression that the type of bean determines whether the brew is espresso
or not. This is not true. It’s not the bean; it’s not the blend; and it’s not the roast.
Any type of bean can be used to make a good espresso, given the proper grind,
pressure, and water.
Turkish
Turkish coffee is coffee made by boiling very finely powdered beans in a pot
(cezve), sometimes with sugar, and serving it in a small cup, where the dregs
are allowed to settle. It is common in expatriate communities and very upscale
restaurants throughout the world.
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