Ground coffee – not a compromise, but a conscious choice
Not everyone owns a coffee grinder. Not everyone wants to fire up the grinder at six in the morning. That is perfectly fine. What matters is freshness: a ground coffee that arrives at your door three days after roasting beats whole beans that have been sitting in the cupboard for three months. At SAMYJU you choose the brewing method – filter coffee machine, stovetop Mokka maker, French Press – and the grind size is precisely matched to it. No guesswork. No one-size-fits-all grind.
Fine – Espresso
Comparable to icing sugar to fine sand. The water is forced through the coffee under pressure – the contact time is only 20 to 30 seconds. For portafilter machines and stovetop Mokka makers.
Medium – Filter coffee
Comparable to sea salt. The water runs through the coffee over two to four minutes. Enough time for full aromas without bitter compounds dominating. For pour over and filter coffee machines.
Coarse – French Press
The contact time is four to five minutes. A coarse grind prevents fine particles from passing through the metal filter. For French Press and Cold Brew.
How to recognise good ground coffee
Three characteristics make the difference. First, freshness: a clearly stated best-before date gives you guidance and ensures reliability. Second, the origin information: if the growing country, the region, perhaps even the farm is listed, the roaster has nothing to hide. Third, the roasting method: slow drum roasting at 190 to 225 °C builds complex aromas. Industrial roasts at over 400 °C in two minutes produce flat, burnt notes. At SAMYJU you will find these characteristics clearly and transparently stated on every package.
Coffee beans for every brewing method
Drum-roasted
Slowly roasted at 190–225 °C – for full aroma development instead of burnt notes.
Grind size selection
When ordering, you choose the grind size to match your brewing method.
Freshly ground
Ground just before shipping – so the aroma is preserved all the way to you.
Transparent origin
Growing country, region and processing are stated on every package.
Storing ground coffee properly – how to keep it fresh
Ground coffee is more sensitive than whole beans – the increased surface area accelerates oxidation. Nevertheless, with proper storage it keeps well for two to four weeks. The rules are simple: cool, dry, dark, airtight. Ideally in the original packaging with an aroma valve. No refrigerator – moisture and foreign odours harm the aromas. And it is better to buy smaller quantities more often: 250 grams are enough for about 15 to 20 cups of filter coffee. This way your coffee always stays fresh.
Frequently Asked Questions about ground coffee
Not necessarily. Freshly ground coffee from a specialty roastery clearly surpasses old supermarket beans. What matters is freshness – not whether ground or whole. At SAMYJU we grind only shortly before shipping.
Fine for stovetop Mokka maker and portafilter machine, medium for pour over and filter coffee machine, coarse for French Press and Cold Brew. In the SAMYJU shop you can choose the grind size when ordering to match your brewing method.
With proper storage – cool, dark, airtight – two to four weeks. After that it gradually loses intensity. It is better to buy smaller quantities and reorder more often.
Better not. Refrigerator air contains moisture and odours that harm the coffee aromas. Instead, store it in the original packaging with an aroma valve in a cool, dry place.
For filter coffee the SCA recommends 60 to 70 grams per litre of water – about 15 to 18 grams per cup (250 ml). For espresso it is 7 to 9 grams per shot. A digital scale helps to keep the dosage consistent.