Coffee 101

Ground or beans?

If you’re buying speciality coffee, you want to get the most out of it. The answer is whole beans, ground fresh.

The grinder filling a portafilter with fresh coffee

Why whole beans win

If you’re buying a batch of speciality coffee, you want to get the most out of it. Buying beans and grinding fresh gives you a cup with far more of its aromatics preserved. The second you grind, the coffee begins to oxidise.

Grind just before you brew

Coffee loses around 60% of its smell in the first 15 to 30 minutes after grinding. So grind right before you brew each cup, every time, to get the most flavourful and delicious coffee.

Whole beans or pre-ground?

Whole beans

The freshest option. Aromatics stay locked in until you grind, and you can set the grind for any brew method. You’ll need a grinder.

Pre-ground

Convenient, and no grinder needed. But the flavour fades fast, and the grind is fixed, so it only suits one brew method.

Grind size by brew method

Match your grind to your method. These are the sizes we use in our guides:

EspressoVery fine
AeropressMedium
V60Coarse
CafetiereVery coarse
Cold brewVery coarse

Getting started

You don’t need to spend a fortune to get better coffee at home.

Burr, not blade. A blade grinder chops beans unevenly, which gives a patchy extraction. A burr grinder crushes them to an even size, and even a hand burr grinder is a great start.
Weigh your dose. Scoops vary. Weighing your coffee gives you a brew you can repeat and tweak.
Buying ground? Ground coffee goes stale fastest, so buy small amounts and use them quickly. Tell the shop or roaster which brew method you’re using so they can grind to suit.

More guides

Storing coffeeTypes of coffeeSpeciality coffeeCoffee processing

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