Which coffee and grind for my machine

We sell every coffee two ways: whole bean, or espresso ground. That covers most kitchens, but not every brewer wants the same grind. This guide tells you which Ever blend or origin suits your machine, which of the two options to pick, and a starting dose so the first bag tastes right. Adjust from there to taste. If you are not sure which blend to start with, the Discovery Pack gives you Balaka Blend, Brazil single origin and Ethiopia Sidamo decaf in three 250g bags to compare.

Home espresso machine

Breville, DeLonghi, Rancilio, Gaggia, Lelit and the like. If you own a burr grinder, buy whole bean and grind just before you brew; it is the single biggest improvement you can make. If you don't have a grinder, choose espresso ground. We grind it the day it ships, so use it within a few weeks.

Which coffee: Homage Blend is our medium-dark espresso blend and is the easiest to dial in, especially for milk drinks. Balaka Blend is a rounder medium roast that works black or white. For a fruit-forward black espresso try Ethiopia Sidamo; for a sweet, chocolatey milk coffee try Colombia or Brazil.

Starting point: 18–20g in, 36–40g out, 25–32 seconds, 92–94°C. Running fast and sour? Grind finer or dose up. Slow and bitter? Grind coarser.

Bean-to-cup (automatic) machines

These grind for you, so buy whole bean. Set the machine's grinder around its middle setting and start at 7–9g per shot. If the shot runs too slowly, coarsen a step. Balaka Blend and Homage Blend both suit these machines; Bunji Bila Blend is the pick if you like it dark.

Pod machines with a reusable capsule

Nespresso-style machines with a refillable stainless capsule work well with our espresso ground coffee; it is close to the grind these capsules want. Fill the capsule level, tamp lightly, and pull a short (40ml) shot. Homage Blend and Balaka Blend both give a solid cup this way. If the shot is weak, pack the capsule a little tighter; if it stalls, loosen it. Whole bean plus a grinder gives you more control, but it is not essential here.

Stovetop (moka pot)

A moka pot wants a grind a little coarser than espresso. Our espresso ground option is slightly finer than ideal, but it is workable: fill the basket level without tamping, use water just off the boil, and take the pot off the heat as soon as the flow turns pale. If you have a grinder, go one or two steps coarser than espresso.

Which coffee: Balaka Blend or Peru for a smooth, rounded cup; Bunji Bila Blend for something bold. Starting point: fill the basket, about 15–18g for a 3-cup pot.

Plunger (French press)

Plunger coffee needs a coarse grind, and espresso ground is a lot finer than that. We recommend whole bean and a grinder, even a hand grinder, set coarse. If ground coffee is your only option, it still works: shorten the steep to about 3 minutes, pour gently, and expect a little sediment in the cup.

Which coffee: Balaka Blend is the house pick. PNG Okopa and Peru both shine here. Starting point: 70g per litre (about 17g per 250ml cup), water at 90–93°C, 4 minutes steep, then plunge slowly.

Pour-over and filter (V60, Chemex, Aeropress, batch brewer)

Filter brewing wants a medium grind, coarser than espresso. Whole bean plus a grinder is the right answer. Espresso ground will drip through slowly and taste heavy; if that is all you have, use a little less coffee and a slightly coarser-than-usual pour, or use it in an Aeropress with a short, 1-minute steep, where a fine grind is fine.

Which coffee: our single origins are chosen with filter in mind. Ethiopia Sidamo for berries and florals, PNG Okopa for grape and cocoa, Peru for a gentle, balanced cup. Decaf also brews well this way. Starting point: 60g per litre (15g to 250ml), water at 90–94°C, 3–4 minutes total brew time.

Cold brew

Cold brew is forgiving on grind. Coarse is best, but espresso ground works if you filter it twice through paper. Use whole bean and a grinder if you have one.

Which coffee: Brazil or Colombia for chocolate and caramel, Ethiopia Sidamo for a fruity, tea-like cold brew. Starting point: 1 part coffee to 8 parts cold water by weight (for example 100g to 800ml), 14–18 hours in the fridge, then strain. Dilute to taste.

Quick reference

Espresso machine: whole bean if you have a grinder, else espresso ground. Homage or Balaka.
Bean-to-cup: whole bean. Balaka, Homage or Bunji Bila.
Reusable pod: espresso ground. Homage or Balaka.
Moka pot: whole bean ground a touch coarser; espresso ground is workable. Balaka or Peru.
Plunger: whole bean, ground coarse. Espresso ground as a fallback with a shorter steep. Balaka or PNG Okopa.
Pour-over / filter: whole bean, ground medium. Single origins or decaf.
Cold brew: either. Brazil, Colombia or Ethiopia Sidamo.

Keeping it fresh

Keep the bag sealed, in a cool, dry cupboard, away from light and the stove. Not the fridge, and not the freezer unless the bag is unopened and you are storing it for months. Buy the amount you will drink in about four weeks; a 250g bag suits one or two cups a day, a 1kg bag suits a busy household. Grind right before brewing where you can. Coffee ships Australia-wide for $9.95 flat, free on coffee orders over $60, and subscriptions ship free over $30 with 15% off every delivery.

Cart 0

Sorry, looks like we don't have enough of this product.