In order to achieve optimum flavour coffee needs to be ground according to its contact time with water. The longer the contact time the coarser the grind needs to be. We supply our coffees as beans, but we also grind specifically for espresso, filter and cafetiere. Espresso grind is very fine as the grinds come into contact with the water for about 20-30 seconds, filter is a medium grind and then cafetiere the coarsest grind. Using the correct grind when brewing coffee is essential as it has a significant impact on the flavour.

In our retail range we combine two different grinds – that of filter and cafetiere – to produce an omnigrind which allows these coffees to be made at home using various methods.