Getting coffee ground at Café du Jour
At Café du Jour, we know that turning whole beans into a great cup of coffee takes skill. That is why we offer different grinds, from Turkish to French press. For our entire range of freshly roasted coffee, you can choose whole beans or pick a grind on the product page. Your coffee is then ground especially for you just before it is dispatched.
When you look at our grind options, you may see a small extra charge for ground coffee. That charge covers professional coffee grinders and the regular replacement of their grinding burrs.
Our commitment to freshly ground coffee means we prepare your selection with care. We use the EK43 grinder to create a consistent grind matched to the way you brew your coffee, whether that is with an espresso machine, an Aeropress or a French press. We think a grind that suits your brewing method is well worth the small extra cost.
Discover the perfect grind for your brew:
Turkish coffee
Freshly ground - Turkish coffee
Long before coffee reached Europe, people were drinking it in the Arab world. The Ottomans brought coffee to Istanbul, where one of the city's first coffee houses opened in 1554 in the Tahtakale district and coffee drinking became a social occasion.
This fine grind, similar to cocoa powder, is perfect for Turkish coffee. Historically linked to wedding traditions, this coffee is often enjoyed unfiltered, sometimes with sugar and sometimes with a touch of cardamom for extra flavour.
The coffee goes into a "cezve" (a small long-handled pot) with water and sugar to taste. It is heated slowly until it starts to froth, then poured, grounds and all, into a small cup. Because Turkish coffee is quite strong, it is usually served with a glass of water. You don't drink the last of it: the grounds stay behind in the cup.
Espresso semi-automatic
Freshly ground - Espresso semi-automatic (manual)
A fine grind that forms the basis for all your favourite coffee drinks such as cappuccinos, lattes and flat whites. The word espresso comes from Italian and is often linked to "esprimere", meaning to press out or express.
So, for the record, it is espresso, not expresso. At Café du Jour we call this grind Espresso semi-automatic (manual) because it is mostly used in espresso machines with a portafilter, in other words a semi-automatic. If your bean-to-cup machine has a chute for ground coffee, this is also the grind you need.
We taste most of the coffees we sell at Café du Jour at least as an espresso with this grind.
Percolator
Fresh ground - Percolator
This grind, similar to espresso but slightly coarser, fits perfectly with the iconic Moka pot. This Italian invention from 1933 combines tradition with functionality and has a striking octagonal shape. Pressure forces hot water up through the coffee, and the brewed coffee collects in the upper part of the pot. That is why we use a slightly coarser grind than for espresso.
Aeropress
Freshly ground - Aeropress
Just slightly coarser than espresso, this grind is the perfect travelling companion for the Aeropress. Invented by American engineer Alan Adler in 2005, the Aeropress is known for its portability and impressive performance. It is a simple coffee maker: you press hot water through the coffee by hand.
Filter
Fresh ground - Filter
A standard grind for filter machines, which we also use for the Hario V60. It sits between medium and coarse, so the hot water runs through the coffee at the right speed.
Cafetière
Freshly ground - Cafetière
Also known as French Press, coffee press, plunger, stantuffo and many other names worldwide, the Cafetière offers a coarse grind that produces a rich and aromatic coffee. Portable, easy to use and versatile, it is a favourite among coffee lovers worldwide. The grind is somewhat coarser because the hot water stays in contact with the coffee for quite a long time and, in addition, the metal filter allows coffee that has been ground too finely to pass through easily.
Chemex
Freshly ground - Chemex
The Chemex, designed in 1941 by Peter Schlumbohm, is a manual pour-over coffee maker. Its thick paper filters give a very clean cup of coffee, and its distinctive shape has earned it a place in museum collections. Because of the properties of the special Chemex filter paper, we grind coffee for the Chemex differently from regular filter coffee.