The Right Grind for Every Brewing Method

The grind size of your coffee beans is one of the most important factors for a perfect cup. Each brewing method requires its own specific grind size.

Extra Coarse – Cold Brew

For cold brew coffee, which steeps for 12-24 hours, you need very coarse grounds – similar to coarse sea salt. The long extraction time compensates for the larger particle size.

Coarse – French Press

French Press requires coarse grounds, comparable to flaky salt. The metal filter allows some fine particles through, so a coarser grind prevents over-extraction and bitter notes.

Medium-Coarse – Pour Over (Chemex)

Chemex and similar thick-filter methods work best with medium-coarse grounds. The thicker paper filters require slightly longer extraction.

Medium – Drip Coffee & Pour Over (V60)

Standard drip machines and V60 pour over work best with medium grounds – about the consistency of sand. This allows for a balanced extraction in 3-4 minutes.

Medium-Fine – Moka Pot

The Italian stovetop espresso maker needs medium-fine grounds. Too fine clogs the filter; too coarse results in weak, watery coffee.

Fine – Espresso

Espresso requires fine, almost powdery grounds. The short extraction time (25-30 seconds) and high pressure need small particles for full flavor extraction.

Extra Fine – Turkish Coffee

Turkish coffee uses the finest grind possible – like powder. The grounds remain in the cup and are not filtered out.

General Rule

Shorter brewing time = finer grind
Longer brewing time = coarser grind

If your coffee tastes bitter, try a coarser grind. If it tastes sour and weak, go finer.