WHICH GRIND TYPE?
Different coffee makers and different coarseness of grind can produce very diverse outcomes from the same type of coffee. Personal taste and trial and error has a big part to play when is comes to how fine to grind coffee. However there are some general principles. As a rule where water touches coffee for a short amount of time use a fine grind and when coffee is soaked in water use coarse.
We'll discuss each coffee maker in turn below but with espresso, aeropress or a stove top a fine grind creates a greater surface area and maximises 'extraction' - the process of extracting flavour from the beans. If the grind is too coarse you'll get a watery drink with little flavour.
When using a cafetiere or other techniques which involve immersing the coffee in water, a fine grind will allow too much flavour to be extracted. This will turn the drink bitter and will also result in silt at the bottom of the cup. A coarse grind allows extraction to gently take place over a few minutes.
STORING YOUR COFFEE
We recommend you keep your coffee in its resealable bag or transfer to an airtight container if you prefer. Some people put their coffee in the fridge, we don't advise this as it can absorb odours from food and spoil. Just keep it in a cool dry place like a cupboard.
Coffee doesn't 'go off' like other foods but once roasted its flavours deteriorate over time. We recommend you consume it as soon as possible but definitely within 6 months of the date roasted. Once you've opened the bag use within a month.
We want to help you get the most out of your coffee. Below you'll find helpful tips on using coffee making equipment. Photos and videos will be added over time.
Checkout this great guide by Hario, the manufacturer of the V60. It is broken down into 3 levels depending on what equipment you have available.
Here's the method we use:
Some people suggest a coarse grind but we firmly recommend a medium grind for pour over. The grinds need to be fine enough to extract maximum flavour as the water passes over but not so fine the water takes too long and over-extracts. Medium results in a strong, full-bodied cup which is what we are all about at Cannonball. A coarser grind will be thinner and more delicate.
The aeropress is really easy to use and perfect for making one cup. We recommend a medium grind because our method means the coffee is immersed in water a little longer than traditional techniques.
This method extracts more flavour than plunging straight away.
A simple and cost-effective way to make coffee.We recommend a course grind to prevent sediment in the bottom of your cup and to allow the grinds to gently steep in the water without over extracting. Remember, using boiling water can scald the coffee and make it taste bitter.
Espro Travel Press
There are a couple of things to consider when selecting grind type for an Espro. The method is similar to a cafetiere but the vacuum sealed micro-filters prevent over-extraction. We recommend a coarser grind but medium works too, especially if you're in a hurry.
Filter machines are a mainstay of offices and communal areas because they can be left unattended and keep the coffee warm. Water heated by the machine is passed through coffee in a paper. We recommend a medium grind as the water can sit on the coffee resulting in over-extraction if it is too fine.
A top tip is to regularly clean using a specialist cleaning powder for coffee machines. This will remove build-up of oils from the coffee and limescale from the water which can both spoil the taste. Using filtered water will always make a massive difference, especially if you live in a hard water area.
Stove Top (Moka Pot)
The Moka Pot is a staple of Italian kitchens. It makes great espresso style coffee. Here are our top tips:
Cold Brew Coffee
Cold brew coffee is becoming increasingly popular in the UK. Perfect for warmer weather (a few days per year), taking with you to drink before exercise, or as a base for liquor cocktails during colder months. Below is a simple way of making it for yourself at home that makes 4 servings. As a rule of thumb use a water to ground coffee rough ratio of 4-5:1