How to Grind Coffee Beans at the Shop

There is a common misconception in the world of specialty coffee: that you need a kitchen bench full of expensive equipment to enjoy a premium cup.

You might be standing in front of the supermarket shelf, staring at a vacuum-sealed brick of mass-produced coffee because you think, "I don't have a grinder, so I can't buy fresh beans."

This is false. In fact, getting your coffee ground by your local roaster is often superior to grinding it yourself with a cheap home device.

At The Blind Coffee Roaster, we believe everyone deserves fresh coffee, regardless of their setup.

Here is your guide to utilizing our industrial equipment to elevate your café brew.

The "Industrial Advantage": Why Shop Grinders Win

If you are currently using a small electric blade grinder (often called a "whirlybird") or a budget burr grinder at home, asking us to grind your beans will likely result in a better tasting cup of coffee.

Why? It comes down to consistency and temperature.

1. Particle Consistency (Unimodal Distribution)

A commercial retail grinder (like the Mahlkönig EK43 or Ditting) costs thousands of dollars for a reason. Inside, it houses massive 98mm steel burrs that have been laser-cut for precision.

• Home Grinders: Often create a mix of "boulders" (large chunks) and "fines" (dust). This leads to a cup that tastes both sour and bitter.

• Shop Grinders: Create a "unimodal" distribution. This means almost every single particle is the exact same size. The result is a cup with high clarity, distinct flavour notes, and sweetness.

2. The Temperature Factor

Heat kills coffee flavour. Small home grinders have small motors that work hard, generating heat that "cooks" the oils in your coffee before you even brew it. Our industrial grinders can chew through 1kg of beans in under a minute without raising the temperature of the coffee, preserving those volatile aromatics.

Speaking "Barista": How to Ask for the Right Grind

The most important rule when buying pre-ground coffee is specificity. If you walk into a roastery and simply ask for "ground coffee," the barista has to guess.

Different brewing methods require different particle sizes to control the flow of water. If you use a Plunger grind in an Espresso machine, the water will rush through in 3 seconds. If you use an Espresso grind in a Plunger, you won't be able to push the filter down.

Use this table to tell us exactly what you need:

The Espresso Dilemma (Important Warning)

Espresso is the most difficult grind to get right at the shop.

Home espresso machines vary wildly. A commercial machine in a café pushes water at a consistent 9 bars of pressure. A home Breville, Sunbeam, or DeLonghi might fluctuate, or use a different basket size.

The Risk: If we grind to a "standard" espresso setting, it might be too fine (choking your machine) or too coarse (gushing through like water) for your specific setup.

The Solution:

1. Check your basket: If your machine uses a "pressurized basket" (it will have only one tiny pinhole on the bottom), it is very forgiving. A standard shop espresso grind will work perfectly.

2. Bring your handle: If you are unsure, bring your portafilter handle into the shop. Seeing the basket helps the barista estimate the best grind.

3. Accept the variance: You may need to adjust your "dose" (add more or less coffee to the basket) to control the speed of the shot.

Freshness Strategy: The "Buy Small" Rule

Once coffee is ground, the clock starts ticking. The surface area increases exponentially, and oxygen begins to degrade the oils.

If you are buying pre-ground coffee, you must change your purchasing habits to maintain quality.

The Golden Rule: Buy 250g, not 1kg.

It is far better to visit The Blind Coffee Roaster once a week for a fresh 250g bag than to buy a 1kg bag that sits in your pantry for a month.

• Days 1–5: The coffee will taste vibrant and fresh.

• Days 6–10: The coffee is still good but losing high notes.

• Day 14+: The coffee will start to taste flat.

Pro-Tip: If you love variety, buy two different 250g bags (e.g., a House Blend and a Single Origin) rather than one large bulk bag.

Storage: Keeping Shop-Ground Coffee Alive

Because the protective shell of the bean is broken, storage becomes critical.

1. Air is the Enemy: Do not leave the bag rolled down loosely. Squeeze as much air out as possible before resealing the zipper.

2. The Container: Ideally, transfer your ground coffee immediately into an airtight canister (like an Airscape) that pushes air out.

3. The Environment: Store it in a cool, dark pantry.

4. No Fridge: Never put ground coffee in the fridge. The moisture and condensation will turn your coffee into a clumped mess and it will absorb flavours from your leftovers (garlic coffee, anyone?).

Frequently Asked Questions (FAQ)

Can I bring my own supermarket beans to a roaster to grind? 

Generally, no. Most specialty roasters (including us) will only grind beans purchased in-store. This prevents "flavoured" or stale supermarket beans from tainting our grinder burrs and ruining the taste for the next customer.

Why does the bag puff up after grinding?

This is a good sign! It’s called "degassing." Fresh roasted coffee releases CO2. When we grind it, that gas releases faster. Our bags have one-way valves to let this gas out without letting oxygen in.

What if my shop-ground espresso runs too fast?

If your shot pours like water (under 15 seconds), try increasing the "dose." If you usually put 18g in the basket, try 19g or 20g. The extra coffee creates more resistance to slow the flow down.

Is it okay to freeze ground coffee?

We rarely recommend freezing ground coffee unless you are going away for a month. If you must freeze it, vacuum seal it first. However, for daily use, the pantry is best to avoid moisture build-up.

Don't let a lack of equipment stop you from drinking better coffee. Visit The Blind Coffee Roaster, tell us how you brew, and let us handle the grind for you.