Full aroma is one of the main traits of Costa Rican coffee, specially the one we produce in my farm in the Dota region. So, if you like to get the most out of each cup, grind as fine as you can.
You will probably have to deal with a residue in your cup, but if you don't mind that, then you are in for a special treat.
I just spoke with one of my customers from Bosque Farms, New Mexico today, and he shared his experience with me. He started buying my Dark roast ground but later moved to my Espresso ground and kept brewing it in their regular coffee maker.
To deal with the residue in the cup, they simply added a paper filter to the machine (it has its own gold metal filter so the paper filter is additional) and a fuller cup is ready to be served.
Like anything new, there is no guarantee that you will like the results but it is worth a try. You can do this with any of my roasts, by grinding fine you will get more aroma and flavor out of it.
Give it a try and let me know.
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