We all know the feeling of that glorious first sip of a morning coffee. If you are like most coffee lovers you’ll savour the second, third or even forth cup of the day too. But the deceptively simple ritual is a complicated chemistry lesson that relies on a myriad of variables to create deliciously complex flavours. One of those variables is the grind. At Crema Espresso we always grind on demand.
Coffee unlike a good wine does not age well. The instant the surface area of the bean is broken down in the grinding process, factors such as oxidation begin to slowly destroy the aroma and flavour profile. Essentially the coffee becomes stale. By eliminating the time from grind to machine, the bean and its often volatile elements are respected and nurtured to produce the best coffee.