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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 two weeks if kept in a cool, dark, dry place; and up to two months if frozen.
But,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: Small spects of coffee bean still visible, but still feels slightly ruff or grainy when
rolled between fingers.
• Medium: Most commonly called drip or percolator; larger parts of bean visible, with no
powder.
• Coarse: "Ruff" to touch with consistency of potting soil; particles larger than medium
gring; mostly for press pot use.
• Espresso: Any type of bean can be used to make a good espresso, given the proper
grind, pressure, and water. It is typically a very dark roast and almost as fine as
face powder.
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