Journal
Grind size explained
Grind size controls how fast water extracts flavour from coffee. Most brewing problems are grind problems.
Fine
For espresso and moka pots. Water passes quickly under pressure, so it needs a lot of surface area.
Medium
For pour-over and AeroPress-style brewers. Adjust within this range to control the brew time.
Coarse
For French press and cold brew, where coffee and water sit together for a long time.
Burrs matter
Blade grinders chop beans unevenly, so some particles over-extract while others under-extract. A burr grinder gives a more even grind and a sweeter cup.
Notes from the roastery
Every recipe on this journal is tested at the roastery before we publish it. We brew it with at least two coffees, one light and one darker, and we change one variable at a time. If a step does not make a difference you can taste, we leave it out. Coffee should be simple to make well at home.
Three habits matter more than any gadget: weigh your coffee and water, grind just before brewing, and use fresh beans with a roast date on the bag. Get those right and most recipes will taste good on the first try.
Coffees to try
- Guatemala Huehuetenango: plum, toffee, almond
- Peru Cajamarca: red grape, cocoa, honey
- Rwanda Nyamasheke: cranberry, black tea, orange
Every bag carries its roast date. Most coffees taste their best between one and four weeks after roasting. Keep the bag closed, squeeze out the air, and store it in a cupboard away from the oven. If you buy more than you can drink in a month, freeze single doses in sealed bags and grind them straight from the freezer.