News, Products & Information / Bodum
Having freshly ground coffee for your daily cup has become even easier to do consistently at home with the Hario and Porlex ceramic burr hand grinders. But how do you know how fine or course a grind you need for your brewing method?
The stovetop needs to build up pressure from the steam to force the water through the coffee. If your grind is too fine, you can over extract or burn the coffee, causing it to taste bitter. If your grind is too course and you will end up with a weak and watery cup.
Look for a medium grind with a texture like white sugar. From here you can adjust it to suit your taste.
Plunger /French Press
Needs a courser grind of coffee as the beans are immersed in the water over time to extract the coffee oils. Tend towards a grind that has a feel like raw sugar.
EspressoEspresso machines need a fine grind to extract the best from the coffee. An electric burr grinder is recommended for its consistency. The grind should have the feel of brown sugar and hold in the group head when tamped and then turned upside down.
Filter / AeroPress
Should be a medium grind similar to the stovetop.
A lot has changed in the production of coffee in Peru since it was first introduced in the 1700's. Whilst the majority of farms are still family run small holdings of two or three hectares, the introduction of local co-operatives in the last 10 years means farmers have been able to consolidate their movement and now instead of hiking up to 8 hours by foot or by mule, they are able to sell and process their beans locally and avoid being subjected to exploitative trading practices.
Our Fairtrade Organic Peru comes from one of these co-operatives the Cooperativa Agraia de Productores Ecologicos San Ignacio (APESI). Established in 2012 it has 347 members based in the San Ignacio provence of Cajamarca. The Women of APESI are proud to produce coffee for the Cafe Femenino Program which has a huge impact on the daily lives of women by providing funding and support to create greater gender equality in families and communities. By linking with Fairtrade and Organic certification the Peruvian co-operatives have stimulated growth in their industry and are now the second largest supplier of Fairtrade certified coffee after Mexico.
In the cloud forest of the Andes, the ancient land of the Incas, coffee is grown as much as it has been for generations, with great care and great respect for the land. Our Peruvian coffee is grown organically in the shade of the lush jungle canopy. It has a well balanced flavour with a bright berry sweetness, hints of cherry and cocoa with a black currant finish.