10 Best Ground Coffee: Reviews and Buying Guide

The coffee is par excellence one of the most important drinks and consumed worldwide. As one of the healthiest stimulants for the organism, it has been placed as an indispensable source of energy for people all over the planet. But coffee also has its eccentricities, despite the fact that the big brands have done everything possible to convert it and put it at the hand of citizens in their homes.

Brands soluble coffee certainly have great adepts, but we can not ignore brands of coffee beans I ground coffee distinguished by their taste and elegance in its preparation as well as production processes that are subject.

Only in Spain, coffee is consumed by more than 70% of the population, some do so because of the benefits they provide as antioxidants that improve circulation and people’s ability to concentrate, others because of the flavor it provides and some more to improve their skills in the mornings. We present a list, prepared by ABC, so you know which are the best coffees sold in the world.

Top 10 Ground Coffee

Before all the water

Before starting to buy grains or machines, Angelo Ortiz, barista and professor at the Università del Caffè, says that the most important thing when preparing any type of coffee is water so that it acquires a unique flavor. The tap water is not recommended because it comes with a lot of chlorine, tartar, among other elements, so it is best to use filtered water.

How to choose the grain?

Now you can find grains from all over the world like Ethiopia, Panama or Guatemala. Depending on the type of coffee you want, it is the grain you have to choose. Personally, Angelo Ortiz recommends the one from Panama, from Colombia – if you want an arabica coffee – or Illy, for the types of mix you have in your offer. “You have to know what these mixtures deliver, some have a higher concentration of caffeine, which is more pungent on the palate, the robust one, for example, has more ash notes, more carbonyl, the arabica has more aroma and is more fruity.” adds the barista.

The mill

It is best to buy coffee beans and grind them immediately. If you buy the ground coffee and do not store it well, it oxidizes, just like a freshly peeled apple. There are people who use the hand blender to grind the beans, but that machine has knives and what is needed is shredding, not cutting. Better to use a manual mill. For those who love good coffee, investing in a good mill is key, says the professor. The other alternative is to talk with the barista, when buying the grain, and to give him the perfect granulometry. There are different methods of extracting coffee and they all have different milling that adapts to each coffee machine.

 What type of machine to use?

Both the Chemex, v60, plunger coffee machine (French coffee maker) and the Moka coffee maker (Italian coffee maker) all result in an American-style coffee. To use the French, you have to put the right amount of water and coffee, which will depend directly on the size of it. The standard measure is 60 grams of coffee per one liter. First, put hot water to heat the plunger, the coarse grind is poured and then hot water but not boiled (the boiled water astringes the drink and will burn). Mix, put the plunger and the mesh has to touch the hot water. From that moment you wait around three minutes which is the infusion time where the coffee releases the aromas and then the plunger is lowered. It is important to respect the times, says the barista. In the case of the Italian, the water has to be poured up to the height of the valve that can be seen in the base of the coffee machine. In the filter coffee is poured from a grinding neither too thick nor too thin, and you do not have to press it because that way the water flow would be obstructed. Angelo also recommends fixing on the material of the coffee maker and that preferably not aluminum, because when the water boils there is already contamination with this material. The best thing is to have one that is made of iron or tempered steel.


A homemade way to prepare milk for a coffee is using a texturizer. Another alternative for those who have the French coffee machine is that you can heat the milk, put it in the coffee maker and start beating with the plunger. This will get a foam like in a cafeteria. Angelo recommends being careful with the temperature of the milk. “In Chile, it is customary to have coffee and hot tea, which makes the properties are lost. In a good cappuccino, milk is not boiled, it is heated to 65 ° to 70 ° C. The milk must be velvety, that shine and that when it is taken not even need sugar because it sweetens it “, affirms the barista.

Where to buy?

Ubuntu Cafe

In this cafeteria, they have an online store ( www.cafestore.cl ) where they can be purchased from implements such as filters or mills, machines – such as a siphon, Aeropress or dripper – and they also have a subscription system for coffee beans.


Colmado has always been characterized by its good coffee. Here they have week after week coffee beans roasted by Café Altura (from La Vega) and Coffee Culture, which come from different parts of the world such as Colombia, Peru, Uganda, being the one from Ethiopia one of the most requested for its citrus notes.

Making a list of the best coffee brands in the world is not an easy thing, since subjectivity is quite common: the degree of bitterness, chocolaty flavors, caramel flavors, potency of its chemical elements, like caffeine itself, etc., so It has been simpler to “democratize” the opinion by observing the best sellers in the market.

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