PRODUCTS

GROUND COFFEE

Coind Ground Coffee: attention to detail

Once they have reached the right roasting level, the coffee bean blends are subjected to a strict quality control process as they are ground by latest-generation grinding machines, so as to ensure the best possible quality for the commissioning private label brand.

Meticulous attention to detail is a crucial factor in the crushing of the grains, so Coind checks the exact thickness of the ground bean particles with a laser granulometer, to ensure precise compliance with the grinding parameters established for each client.

This guarantees perfect performance during grinding, and an irresistible aroma when the final cup is poured.

This doesn’t mean we’re being fussy, it simply shows our passion for top quality coffee. As barmen well know, after all, the optimal degree of fineness for ground coffee particles is one of the key secrets to creating a coffee that can truly be called “Italian Espresso”. When the hot water passes through the coffee grains, it must extract their maximum possible taste qualities, bestowing all their intense and characteristic flavours and aromas on the drink.

This minute attention to the grinding process is focused on obtaining the best results from those vital seconds when the water permeates the ground coffee. The more surface contact there is between the ground coffee and the water, the more the latter can best absorb the substances in the former and turn them into a wonderful drink.

If the ground particles are too fine, the water will take too long to pass through the dense mixture. Thus the water will absorb all the desirable substances of the ground coffee into its liquid, but also some undesirable ones, plus there will naturally be a risk of burning the coffee if the almost boiling water remains in contact with the ground coffee for too long.

The consequences? Excessive extraction, producing a drink that tastes bitter and burnt, whether brewed by a moka pot or by an espresso coffee machine in homes or bars. To make things worse, coffee’s characteristic and much-loved surface foam may be lacking, to the distress of bartenders and consumers alike.

On the other hand, coarsely ground coffee particles will be traversed too quickly by the liquid, thus not leaving time for them to release all their properties, creating the opposite kinds of problems to those caused by too fine a grinding. Such cases can be described as under-absorbed coffee, and the resulting beverage will be dull, lacking in personality, and unpleasant. In short, it will not be the espresso we all love and know.

This is why the grind is so important. Laser control is therefore crucial to guarantee a hazelnut-coloured cream with dark nuances, a perfect flavour and aroma and a full and intense body, for one of Italy’s best loved drinks… worldwide.

A quality ground coffee is also needed to make coffee pods and capsules

Backed up by our experience and success creating ground coffee products for the Ho.Re.Ca and Vending sectors, Coind also produces ground blends for use in coffee capsules – compatible with the main market brands, such as Nespresso*, Nescafé Dolce Gusto*, Lavazza A Modo Mio*, Lavazza Blue*, Lavazza Espresso Point*, Caffitaly*, EspressoTuo – or for use in biodegradable capsules. All these solutions are explained in detail on the Private Label Coffee Capsules website. This site has been created specifically to answer the questions of those who want to use Coind’s experience and expertise to produce their own brand of coffee.

We have seen why the grinding process for espresso coffee is so crucial, whether for capsules served in bars or homes, with all the convenience that capsules offer, but what about ground coffee for moka pots? Here too, the same care has to be taken over the required degree of particle thickness. Anyone who has used ground coffee made for espresso machines in a moka pot instead knows that the result is an inferior coffee, bitter and without the characteristic fragrance – less aggressive and more enveloping – produced by coffee brewed in a moka pot. The reason is, once again, the ground coffee’s degree of fineness. An espresso blend is too fine to give satisfactory results if used in a moka pot, hence the need to carry out the grinding process with different settings, depending on the brewing method, so as to always offer the best quality coffee for private label blends, whatever coffee-making method it is destined for.

In any case, coffee drinkers know very well that ground coffee particles begin to oxidise and lose their heady fragrance only a short time after grinding. To get around this age-old problem, the coffee particles must be vacuum-packed and sealed instantly after grinding, so that they retain their intense flavours and aromas until extraction, due to the hermetic closure and impenetrable material of the packs.

This packing phase is highly delicate: the volatile substances present in ground coffee tend to fade up to 50 times faster than those stored inside intact coffee beans. This demonstrates how the need for refined skills is crucial during this phase too: seizing the moment to make the difference.

The final measure taken for quality assurance, developed thanks to the Coind’s long-standing experience, is to conclude the coffee’s maturation directly inside its packaging, while stored in the warehouse: this allows the ground coffee to settle and recover after the stress of the grinding process.

As in the measurement phase, the packaging process too demands that supreme care is always taken to ensure supreme quality.

Are the controls finished? Not yet. Coind continues to carry out checks up to the moment of delivery, through laboratory tests involving in-depth control operations, in order to monitor whether the beverage totally complies with the company’s quality parameters. A coffee-tasting test is carried out by a group of experts, in order to ensure that the company’s private label clients can at all times offer their customers a unique product in terms of taste and qualitative consistency.

The same attention and the same precision is also devoted to the grinding of the coffee destined for the ESE pods. Unlike capsules, coffee pods are made of paper and are compatible with any machine that supports the E.S.E. 44mm format. This means that they are universally accepted and saleable, constituting a method that, like capsules, guarantees the perfect taste and flavour of a true espresso at any time of day.

Coind quality ground coffee is not only intended for private label distributors. With its own premium brands Meseta, Carracci and Attibassi, Coind also sells E.S.E. pods directly to final buyers via large-scale retail chains. Although capsules and pods represent an increasingly growing sector, Italian families still greatly appreciate the taste and aroma of a good coffee made in their moka pots, happily conversing as they wait to hear the coffee bubbling up and diffusing its aroma. This ritual continues to represent a treasured moment of daily pleasure, whether at breakfast or lunch, or to ease the day’s tension through its calming after-dinner effects.

*Nespresso, Nescafé Dolce Gusto, Lavazza A Modo Mio, Lavazza Blue, Lavazza Espresso Point, Caffitaly, are third party brands not related to Coind. They are mentioned solely in order to identify the kinds of coffee machines which can use capsules made by Coind.