Storage of the coffee

For many years, coffee was considered a product with an unlimited shelf life. Even today, the coffee you’ll find in the store often has a shelf life of a year or two. This is because coffee is a microbiologically stable product that is safe to consume even after this period. From a quality point of view, however, the truth is different- even after roasting the coffee starts to age. This is expressed in the loss of its unique aromatic substances on the one hand, and on the other in the formation of new components, the product of oxidation, which have an unpleasant character.
We recommend to enjoy our coffee up to two months after roasting. This is the period during which the aroma is most intense.
Store coffee only in the original packaging, it is resealable and designed to maintain quality for as long as possible by slowing the aging process.

During the first days after roasting, the coffee releases carbon dioxide and other gases, products of the process, which prevent the water from extracting all the aromatic compounds when the drink is brewed. You will notice the small valve on our packs that allows these gases to escape. At home, we recommend resting the coffee for at least three days before brewing, and the best flavor usually develops after 7-10 days.
Store the coffee beans and grind just before use only the amount you will use at the time. Ground coffee starts to lose its aroma after only 15 minutes!
Don’t store coffee in the fridge, it won’t slow down the aging and it can absorb flavors from other products!

Smilane

The purpose of grinding is to increase the contact surface of the coffee so that water can penetrate it and extract aromatic and other organic substances. In different brewing methods, the water may be at different temperatures, be in contact with the coffee for different times or have different pressures. This also determines the need for different coarseness according to the method you will use.
When the coffee is ground too finely, its surface will be very large, the water will leach out more substances, including the harder to dissolve bitter components. Such a coffee will be “strong”, with a full body, but also very bitter. When the coffee is ground too coarsely, the surface area will be small, the water will extract less substances- mostly easily soluble acidic components. Such coffee will be “weak” and too sour.
The well-balanced coffee has a full body, fresh acidity and sweet taste. Such coffee does not need extra sugar!

Knife coffee grinders

These are the mainstream coffee grinders for home use that are on the market. They have a knife that spins and crushes the grains. The crushing produces uneven grinding- very fine but also very coarse particles. Too fine particles contribute to a bitter taste, coarse particles to a sour taste- such coffee cannot be balanced. The size of the ground coffee is also difficult to adjust. We don’t recommend investing in such a coffee grinder, and if you already do you can use it for freshly ground spices.

Disc coffee grinders

These are all professional coffee grinders, but there are also a large number of disc coffee grinders on the market for hobby and home use. Both manual and electric are found.
The coffee is ground by two opposing discs with a specially milled surface. Edginess is adjusted by varying the distance between these discs, and accuracy can be very high. The discs can be flat or conical, made of steel or ceramic. In our shop you can find some of the best disc coffee grinders for hobbyists available on the market – the electric Wilfa Svart and the manual Hario Mini Mill.

Grinding your coffee precisely is the most important step in achieving a high-quality beverage, so our advice is, above all else, to invest in a good coffee grinder.