Revisit December 2013 post
The best way to grind your coffee to ensure optimum extraction, particularly if you're using a pressurised coffee maker, is to use a grinder with burrs rather than a blade grinder. When you consider that a coffee machine can apply approximately 9 bars (132 psi and a car tyre is about 36psi!!) of pressure it is important that the grind is consistent or the water will take the path of least resistance which will result in an under extracted coffee due to poor contact with the coffee in your basket.
Our default roast is medium/Vienna as it is optimises the characteristics that we feel makes a great and aromatic coffee. A light roast will contain high acid, weak body, medium aroma and low sweetness. By contrast, a medium roast, such as ours, will have medium acidity, full body, strong aroma and strong sweetness. We also aim to retain the oil within the bean to preserve the beans characters and limit the speed of deterioration of the bean as oil exposed to atmosphere quickly becomes rancid. You may notice a few days after a roasting a bead of oil which is a good indicator of the roasting level we strive for.
Don’t forget that to make the most of your coffee experience you must keep all your equipment clean otherwise you will taint your coffee with the remnants of rancid oils which typically manifests as bitterness.
Five tips for brewing your best coffee
Use fresh, filtered water.
Buy whole bean, high-quality, freshly roasted coffee.
Grind using a burr grinder just before brewing.
Brew on clean and well-maintained equipment (I suggest cleaning your machine and grinder monthly to remove oil deposits which impart bitterness).