Coffee grind is one of the factors that most influence the flavor of your cup. You can have freshly roasted specialty coffee and a good coffee maker, but if the grind size is not right for your method, the result will be bitter, watery, or sour. In this guide, we explain why it matters so much and which grind to choose for each brewing method.
Why grind size is so important
By grinding coffee, we increase the surface area of the bean that comes into contact with water. The finer the grind, the more surface area there is and the faster the flavors are extracted; the coarser it is, the slower the extraction. This is why each method requires a different size, depending on how long the water is in contact with the coffee:
- Grind too fine for the method: over-extraction. The coffee comes out bitter, astringent, and dry.
- Grind too coarse: under-extraction. The coffee comes out watery, acidic, or sour, with no sweetness.
In addition to the method, the roast, the origin, and, of course, your taste play a role. That is why the grind is the most useful adjustment for fine-tuning a recipe.
Coarse grind: French press and cold brew
It has large particles, similar to coarse salt. It is suitable for long immersion methods, where the coffee is in contact with water for a long time: the French press (about 4 minutes) and cold brew (between 12 and 24 hours in the cold). With a finer grind, the coffee would turn out bitter and cloudy. If you want to try it, we explain it step by step in how to make cold brew at home.
Medium grind: Chemex, Moccamaster, and drip coffee makers
With a texture similar to coarse sand, it is the most versatile. It works in drip coffee makers like the Moccamaster and in pour-over methods like the Chemex, whose thick filter calls for a medium or medium-coarse grind. It allows for a controlled and balanced extraction.
Medium-fine grind: V60 and AeroPress
Slightly finer than the previous one, similar to sugar. It is the standard for the V60, where water passes through the filter more quickly, and for the AeroPress, which combines short immersion and gentle pressure. If the coffee comes out too fast and acidic, grind it a bit finer; if it takes too long and tastes bitter, grind it coarser. You have the recipes in how to brew coffee with the V60 and in the art of the AeroPress.
Fine grind: moka pot or Italian coffee maker
Fine, but not as fine as for espresso: if it is too fine, the water passes through with difficulty and the coffee burns. We give you all the tricks in how to make coffee in an Italian coffee maker.
Very fine grind: espresso
Comparable to powdered sugar. Espresso is extracted under pressure in about 25-30 seconds, so it requires a very fine and, above all, very precise grind: small changes in the setting are very noticeable in the cup. If the espresso comes out fast and acidic, make the grind finer; if it comes out slow and bitter, make it coarser. We tell you more in our tips for preparing the best espresso at home.
Whole bean or ground coffee?
Coffee begins to lose its aroma as soon as it is ground, so the ideal is to buy it whole bean and grind it just before brewing. For this, you need a burr grinder, which provides a uniform particle size:
- Manual grinders, such as the Timemore Chestnut or the AeroPress manual grinder: economical and perfect for filter coffee and travel. See all manual grinders.
- Electric grinders: more convenient and precise, essential for a good espresso at home. See all electric grinders.
If you don't have a grinder, that's fine: when buying any of our coffees you can choose the type of grind for your method (Espresso, Moka/Italian, V60, Chemex, AeroPress, Moccamaster, French Press, or Cold Brew) and we will prepare it exactly as needed, with the right size. Choose yours from our espresso coffee or our filter coffee.
