Whole bean or ground coffee: which one suits you?
There is no single right answer. It depends on how you brew and how much attention you want to give it.
In favour of whole bean
Grinding right before brewing preserves aromas better, because ground coffee has far more surface exposed to air. Above all, it lets you match the grind to whichever method you are using that day, or correct it if the cup did not come out right.
If you have more than one brewing method at home, whole bean stops being a preference and becomes the practical choice.
In favour of ground
It wins on convenience, and there is nothing wrong with that. The condition is choosing the right size: fine for espresso, medium for chorreador and drip makers, coarse for a French press.
A generic grind used across every method is what makes coffee taste bad without anyone understanding why.
If you buy ground, order it for the method you actually use every day. Not the one you use on Sundays.
The espresso case
Espresso is the most demanding: it needs a fine, consistent grind and forgives less than any other method. In our line we use Sunrise and Europeo for espresso.
Method and recommended recipe
| Method and coffee | Coffee | Water or drink | Grind |
|---|---|---|---|
| Sunrise as espresso | 18 g | 36 g out | Fine |
| Europeo as espresso | 18 g | 36 g out | Fine |
| V60 | 15 g | 250 ml | Medium-fine |
| Chorreador | 15 g | 250 ml | Medium |
| Drip maker | 60 g | 1 L | Medium |
| French press | 30 g | 500 ml | Coarse |
These recipes are starting points. Adjust them to your grinder, your equipment, your local water and your taste.
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Growing, roasting and brewing, written by the people who do it on the farm. No offers, no noise.
