Grind your coffee when you drink it, not a week ahead

Whole-bean coffee keeps its aroma for 4-6 weeks after roasting. Ground coffee — 15 minutes, an hour at most. The volatile oils, the ones that make the difference between a good coffee and a forgettable one, evaporate brutally once you break the bean.

The fix is simple: a burr grinder, however modest, plus freshly roasted beans. Grind for the cup you're about to make. Not for the day. Not for the week.

At Campanello we'll grind to whatever you ask: Turkish, espresso, V60, French press. Or take the whole beans and handle it at home, on your own time.