Grinding is where good intentions often go wrong. Too fine, and you’ll over-extract, leaving your cup harsh and bitter.

Too coarse, and the water runs through too quickly, resulting in a weak, flat brew. The grind needs to match your brewing method: espresso demands fine, French press needs coarse, and pour-over sits somewhere in the middle.

Think of grinding as tailoring a suit, precision matters. A burr grinder is your best friend for consistency, and pairing that with Gypsy Espresso beans keeps the flavour locked in, every time.