WHICH COFFEE GRIND IS BEST?

When the coffee bean is ground just before brewing coffee, all the flavours and aromas mix with hot water to create the steaming beverage we love. Any bitterness usually results from incorrect grind. The rule of thumb is, the longer the coffee is in contact with the water, the coarser the grind should be. So, the coarsest grind is reserved for the plunger, filter and percolator. Espresso coffee is ground more finely because the hot water is forced through the coffee grounds very quickly. 25 to 30 seconds is the ideal length of time for the flavours and aromas to be extracted from the espresso coffee

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COFFEE AROMA

Aroma has been described as tasting with your nose. For coffee lovers the aroma is the first hint of how wonderful your coffee will taste.

The coffee aroma is released when the coffee bean is ground and then concentrated through the espresso machine into the oils of the crema. For an espresso coffee, if there is no crema, there won’t be much aroma and not much taste. That's why grinding the beans just before you make the coffee results in the best flavour, aroma and crema.

The art of roasting is to get the best flavour and aroma out of every coffee bean. An espresso coffee needs to have enough body to carry the coffee flavour through milk. Therefore most roasters use at least 4 coffees in their espresso blends and roast the coffee to a deep brown colour. An espresso blend may use up to 15 different bean types to create a balanced full-bodied cup of coffee.