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The Coffee Officina

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The Coffee Officina

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Grind Settings

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Turkish

1

This is the finest grind, used for a Turkish Ibrik coffee maker.

Espresso

2

A very fine grind provides the right resistance to the water, which is forced through the coffee and creates a rich crema for the espresso.

Moka Pot

3

The grind for a Moka Pot needs to be coarser than espresso.  If the grind is too fine, the coffee will struggle to extract resulting in a very bitter and strong taste.

Pourover

4

A medium to fine grind is best for pour over. If your brew is too weak, try a finer grind. If the water doesn’t drip through the coffee, make the grind coarser.

Aeropress

5

We think the grind for Aeropress should be coarser than pour over. If it is hard to plunge, make the grind slightly coarser.

Cupping

6

This is a formal way of tasting and discerning the quality of coffee. A medium to coarse grind is needed.

Cafetiere/French Press

7

A very coarse grind is required for this method. If the grind is too fine, the coffee will taste  bitter and also make it harder to plunge the filter.