Grind Types

Our grind types correspond to different coffee brewing methods, each requiring a specific grind size to optimise extraction. Each grind size affects the coffee's flavour, body, and extraction rate making it crucial to match the grind to the method for the best results. Here’s how they differ:

Espresso
A fine grind, similar to table salt, designed for high-pressure extraction. Produces a rich, concentrated shot with a creamy crema. Best for espresso machines.

Pour-over (Filter/V60/Chemex)
A medium-fine to medium-coarse grind, depending on the method. V60 requires a finer grind, while Chemex needs a coarser one. Delivers a clean, bright, and aromatic cup.

Cafetière (French Press)
A coarse grind, resembling sea salt, ideal for immersion brewing. Ensures a full-bodied, rich cup with minimal sediment.

Aeropress
A medium-fine grind, slightly finer than filter but coarser than espresso. Allows for versatility in brewing styles, producing anything from a clean filter-like cup to a strong, espresso-style shot.

Stovetop (Moka Pot)
A fine grind, but slightly coarser than espresso. Ensures balanced extraction under lower pressure, delivering a bold, rich coffee with a thick mouthfeel.

Whole Bean
The freshest option, allowing you to grind coffee to your preferred size for any brewing method. Ideal for those who value freshness and control over extraction.