The method you plan to use to brew your coffee should determine how fine or coarse to grind your beans.

If you're making espresso, you want an extremely fine grind. On the other hand, if you're using a French press, you'll want something fairly course. The common drip coffee makers do best with something in between.

There is no exact size you should use with any particular brewing method, but you'd be surprised by how much the grind size can influence the taste of your coffee.

For the best results, start with the size of grind that is typically recommended, then experiment until you find what tastes best to you. Most coffee grinders fall under two categories: Burr grinders and Blade grinders.

• Most burr grinders have numerical size indicators that you can select, with one or two indicating the smallest grind.
  
• To change the size with a blade grinder, choose how long to run the motor.

Read the manual that came with your grinder to get an idea of where to start. Then play with the adjustments till to get a cup that tastes how you like it. 

 Ultimately,   it's  all about   what   tastes   the   best   to   you!

Choosing the right coffee to roast and sell is a complicated task.
​The flavor of coffee beans is affected by numerous environmental variables: everything from temperature, rainfall, shade, age of the coffee plants, soil, disease, and chemicals in the soil can have huge impacts. Other factors that affect the flavor of the beans are how they are processed after picking, and length of storage before they are roasted.

As a roaster, it’s extremely important to know how and when the coffee is produced. This helps ensure that customers get the freshest, best-tasting coffee possible.

Morning Fox sources our beans from a smaller importer, where we can ensure that minimal time passes between when the beans are processed and when they reach our door. As a craft roaster, we also purchase smaller quantities of beans per order, so that we can deliver the freshest roast possible. This also gives us the flexibility to experiment with different beans and find the ones we like the most, and that we feel will provide our patrons with a superior coffee drinking experience.

Ever wondered why the coffee you get from one company tastes so different from the coffee you get from another company? It’s more than just the beans; it’s also the roast profile.

A roast profile is how a coffee roaster treats the green coffee beans to create a desired flavor in a roasted coffee. It means what happens during the roasting process, including things like timing and temperature adjustments, that affect the outcome of the roasted beans. The roast profile creates the flavor profile, which is how the coffee tastes, its mouthfeel, acidity, balance, and so forth. When a coffee roaster has created a roast profile that he or she  likes, it allows them to consistently achieve the same flavor in beans roasted at different times.

When I work on a new roast profile for a green coffee, I start by looking at where the green beans come from (their origin), how they were processed, and how I want to brew them. All these things influence the roast profile.

• The origin of a coffee is simply where the coffee beans come from. Coffee producing countries have different climates, soil types, altitudes, and more. These environmental factors affect the characteristics of the green beans.
• Different coffee growers also use different methods to process the beans before they send them to their customers. For example, some growers use a wet process that can depend on some fermentation, while others use a dry process that does not.
• How you intend to brew the coffee is also a factor in selecting a coffee roast. For example, beans that taste great when brewed in a drip coffee maker may not taste nearly as good when brewed in a French press. Other factors that affect the taste of your coffee are the water temperature, brew time, and how small you grind the beans.

All of these things ultimately lead to entirely different flavors and the beans need to be roasted differently to compliment those flavors.

​When I receive a new green bean, I spend a lot of time developing a roast profile that complements the beans. I experiment a lot and see what tastes best. I often run through quite a few batches before I find a profile that works for the bean.