Our darkest roast. Slow roasted blend of specialty grade Arabica/Robusta.
Course Grind is larger particles, similar to small breadcrumbs. The size allows the water to interact more slowly with the coffee, resulting in a robust and full-bodied cup, often with lower acidity.
The best use for this grind is French Press, Pour Overs such as Clever Dripper and Chemex.
Extremely Course Ground similar to rough sand, is perfect for cold brew, enabling a slow and gentle extraction over time, leading to a smooth, less acidic, and highly refreshing cold coffee.
Medium grinds, akin to granulated sugar, suit drip coffee makers that most people have at home or Siphon (Vacuum Pot), striking a balance between extraction and clarity. This is the most common grind and labeled Standard Grind.
Fine grinds (Espresso), resembling table salt, are essential, promoting rapid water interaction and yielding a concentrated, rich brew. Turkish coffee demands an extra-fine grind, akin to powdered sugar, creating a thick, intense concoction through prolonged steeping.
It maximizes surface area during the prolonged boiling process, resulting in an intensely flavorful and thick brew
Keeping coffee beans whole and grinding them just before brewing offers several benefits that contribute to a better coffee experience