The grind

The size of the ground particles is important and driven by the method of brewing to be employed.

For the best espresso with Capsul’in®, you must ask for “espresso ground”, meaning grounded at middle grade. For most professional grinders, it corresponds to the grade 3/4. If you have your own grinder, do not hesitate to make some tests.

With the perfect ground, a light tamp and the espresso will come out perfectly. If the flow is restricted it means the tamping was to firm. If the flow is too fast and the coffee is a little watery the grind is too course or the coffee needs a firmer tamping.

Storing Your Daily Coffee

It is important to keep it away from excessive air, moisture, heat, and light (in that order) in order to preserve its fresh-roast flavor as long as possible.

Buy Right

It is wise to purchase coffee in amounts proportionate to how quickly it will be used.  Purchase freshly roasted coffee frequently and buy only what you will use in the next 1 or 2 weeks.