Grinding your coffee fresh gives you much more control over the way you like it — and reveals the full versatility of your organic and biodynamic coffee.
Every brewing method works best with the right grind. Grinding fresh brings out the full versatility of coffee — and you can do it perfectly even with simple grinders.
But how do you know which grind is best?
The technical term for measuring grind is “granulometry” (particle size), which in the lab is measured with specialized equipment. In everyday life, though, you can easily adjust your grind to get the best extraction for each brewing method. A good reference? Compare your ground coffee to sugar and sand.
The coffee looks like superfine sugar. Use it for Turkish coffee or for reusable espresso machine capsules.
Similar to sand, this is the ideal grind for Italian moka pots.
It resembles crystal sugar — this is the grind we use for our standard ground coffee. It has been delivering excellent results in the V60 and also with regular paper-filter brewing.
Besides also working well in the V60, it is ideal for the French press: in this method the coffee steeps in hot water and must not pass through the plunger's mesh filter.
There are three basic types of roast: light, medium and dark — and, within each one, several intermediate shades (a medium roast, for example, can be medium-light, medium or medium-dark). At the farm, we use a colorimeter to precisely measure the intensity of each roast.
Preserves as much of the bean's acidity and origin notes as possible. It can range from very light to a deeper light roast.
The balance point. Our roast sits between medium and medium-light — it never reaches medium-dark.
Includes the super-dark roast common in supermarket coffee (the so-called “230 °C roast”) — a practically charred, black coffee.
Why do we choose a medium to medium-light roast?
Because within this roast range we can balance sweetness and acidity while preserving the coffee's natural properties. The result is a coffee with body and presence, sweeter and with balanced acidity.
With a dark roast, the sweetness is completely eliminated — and even caffeine levels are affected: caffeine is sensitive to roasting and drops noticeably in dark roasts. Anyone who thinks very dark coffee has more caffeine is mistaken.
And most importantly: a medium to medium-light roast preserves the coffee's phytochemicals that are beneficial to health.
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BioGiori coffee roasted to just the right point, ground to our medium standard — or whole bean, so you can grind it fresh.
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