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THE IDEAL GRINDING

Are you a fan of good coffee? How about knowing a little more about this drink that is part of your day? Coffee goes through some processes until it reaches your cup, among them is grinding, which consists of transforming the roasted beans into powder. For each brewing method, there is a specific grind that influences the flavor, intensity and body of the coffee. Check out some of them and the right instrument to get the best out of your drink.

Coarse Grinding: Its thickness can be compared to kibbeh flour and is used in Italian (Moka) and French (French Press) coffee machines. This preparation results in a more aromatic coffee, with more acidity and sweetness.

Medium Grind: Suitable for use in the preparation of espresso coffee, as the extraction under pressure causes the coffee in this grind to come out with the appropriate concentration. Another indicated use is in the preparation with Chemex that favors the delicate flavors of the grain such as fruity and floral. Aeropress, a more recent method of extracting coffee, is also used with medium-ground coffees, although it is considered versatile and has been tested by baristas with other grinds. The thickness can be compared to sand.

Fine Grinding: Ideal for use in paper or cloth strainers and in homemade electric coffee makers. The consistency is similar to breadcrumbs and there is a greater perception of body and caffeine, which makes it slightly more bitter than the others.

Pulverized Grinding: Its thickness is very thin, it resembles wheat flour and is used in the preparation of Turkish (Arabic) coffee, a method in which the powder is not strained.

Want to test the different grinds? Get our roasted beans in store!