Roast day: a Monday at Filter House
From the 6 am warm-up to the last bag sealed: what happens on the day your coffee is roasted.
Choosing the right grind
Grind size is the easiest change you can make to a cup that tastes wrong.
If your coffee tastes sour and thin, or bitter and harsh, the beans are often fine. The grind is wrong for the brewer. Water pulls flavour out of ground coffee, and the size of the grounds decides how fast that happens.
Fine grounds have more surface, so they give up flavour quickly. They suit brewers where water passes through in seconds or a few minutes: espresso machines and the traditional South Indian filter. Coarse grounds give up flavour slowly, so they suit methods where coffee sits in water for four minutes or more, such as the French press or cold brew.
Pour-over and drip sit in the middle. Aim for something like coarse sand. If your V60 brew finishes in under two minutes and tastes sour, go a little finer. If it takes more than four minutes and tastes bitter, go coarser.
We grind each order on the day we pack it, for the brewer you choose at checkout. Ground coffee loses aroma faster than whole beans, so if you drink less than a bag a fortnight, a small hand grinder is worth buying. We also sell whole bean in every roast, and will happily advise on a setting for your grinder.
