Yes — it is ground powder-fine at the roastery, finer than espresso, specifically for Turkish coffee. If you want to grind at home or brew other methods too, choose the Whole Bean Traditional instead.

Press the excess air out, reseal the bag, and keep it in a cool, dry cupboard away from light. The one-way valve lets the coffee release gas without letting oxygen in.

Yes. Greek, Bosnian and Armenian coffee use the same powder-fine grind and the same small pot, so it goes straight into a briki, džezva or jazzve.

It is milled for Turkish coffee, and a powder-fine grind will clog paper filters and slip through a press screen. For other brew methods, the Whole Bean Traditional gives you the same blend at any grind you choose.