BEAN GRINDS

There are a lot of variables that come into play between brewing methods, grind size, water temperature, and type of bean.

Coarse Grounds require MORE processing time. Fine Grounds require LESS processing time.

For example: Cold brew requires extra coarse grounds and since the water is cold it takes around 12-18 hours to produce. An espresso requires fine grounds and is in contact with the water for only 20-30 seconds to produce.

Check out the “BREWING” page to understand the different ways to produce a great cup of coffee.

Extra Coarse Grounds

should look like peppercorns.

Best used for COLD BREW.

Coarse Grounds

should have the same consistency as chunky sea salt.

Best used for FRENCH PRESS, COWBOY and PERCOLATORS.

Medium Coarse Grounds

should look like coarse sand.

Best used for CHEMEX.

Medium Grounds

should look like regular sand.

Best used for AUTO-DRIP MACHINE.

Medium Fine Grounds

should look like table salt.

Best used for POUR OVER, and AEROPRESS.

Fine Grounds

should look like a little finer than table salt.

Best used for ESPRESSO and POD Machines.

Extra Fine

should look like flour.

Best used for TURKISH.

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