Coffee Grind Size Guide

Grind size is the most important variable you control daily. The right grind transforms good beans into great coffee. The wrong grind ruins even the best beans.

Why Grind Size Matters

Extraction Control

What Extraction Is: Water dissolving soluble compounds from coffee grounds.

How Grind Size Affects Extraction:

Finer grind: More surface area = faster extraction
Coarser grind: Less surface area = slower extraction

Optimal Extraction: 18-22% of coffee mass dissolved (sweet, balanced, full flavor)

Under-Extraction (<18%):

Too coarse or too fast brew
Tastes: Sour, salty, weak, grassy

Over-Extraction (>22%):

Too fine or too slow brew
Tastes: Bitter, harsh, astringent, burnt

Grind Size Scale

Extra Fine (Turkish)

Particle Size: Powder, like flour Texture: Talcum powder consistency Brewing Method: Turkish coffee (Ibrik/Cezve) Brew Time: 2-4 minutes

Description: Finest possible grind. Creates sludge-like coffee that’s drunk with sediment.

Fine (Espresso)

Particle Size: Table salt, fine sand Texture: Slight grit when rubbed between fingers Brewing Method: Espresso machine Brew Time: 25-30 seconds

Description: Fine enough to create 9 bars of pressure resistance, but not so fine that it chokes the machine.

Medium-Fine (Pour Over, AeroPress)

Particle Size: Slightly coarser than table salt Texture: Sand-like Brewing Method: V60, Kalita Wave, AeroPress (inverted) Brew Time: 2.5-3.5 minutes (pour over), 1.5-2 minutes (AeroPress)

Description: Sweet spot for most manual brewing methods.

Medium (Drip Coffee, Siphon)

Particle Size: Regular sand Texture: Rough sand Brewing Method: Drip coffee maker, Chemex, Siphon Brew Time: 4-6 minutes

Description: Standard grind for automatic drip machines. Most pre-ground coffee sold at this size.

Medium-Coarse (Chemex, Clever Dripper)

Particle Size: Coarse sand, rough Texture: Slightly chunky Brewing Method: Chemex (thick filter), Clever Dripper Brew Time: 4-5 minutes

Description: Slightly coarser than drip to compensate for thicker filters or longer brew times.

Coarse (French Press, Cold Brew)

Particle Size: Sea salt, breadcrumbs Texture: Chunky, distinct particles Brewing Method: French Press, cold brew, percolator Brew Time: 4-5 minutes (French Press), 12-24 hours (cold brew)

Description: Large particles prevent over-extraction during long immersion brewing.

Extra Coarse (Cowboy Coffee)

Particle Size: Peppercorns Texture: Very chunky Brewing Method: Cold brew (extended), cowboy coffee, cupping Brew Time: 18-24+ hours (cold brew)

Description: Coarsest grind. Used for ultra-long extractions or special brewing methods.

Grind Size by Brewing Method

Espresso

Grind: Fine Why: High pressure, short time (25-30 seconds) requires fine grind for proper extraction

Signs of Correct Grind:

Shot flows like warm honey
25-30 second extraction for double shot (2 oz output)
Balanced, sweet, not bitter or sour

Too Fine:

Slow drip, >35 seconds
Bitter, over-extracted
Machine struggles

Too Coarse:

Fast gush, <20 seconds
Sour, weak, under-extracted

Adjustment: Tiny changes (1-2 clicks) make big differences. Dial in carefully.

Pour Over (V60, Kalita Wave)

Grind: Medium-fine Why: 2.5-3.5 minute brew time needs medium-fine for balanced extraction

Signs of Correct Grind:

Water drains at steady pace
Total brew time 2:30-3:30
Sweet, balanced, clean cup

Too Fine:

Slow draining, >4 minutes
Bitter, over-extracted
Clogged filter

Too Coarse:

Fast draining, <2 minutes
Sour, weak, under-extracted

Adjustment: Medium adjustments (5-10 clicks). Easier to dial in than espresso.

Drip Coffee Maker

Grind: Medium Why: 4-6 minute brew time with paper filter

Signs of Correct Grind:

Consistent brew time
Balanced flavor
Not bitter or weak

Too Fine:

Overflow risk
Bitter coffee

Too Coarse:

Weak, sour coffee

Tip: Most pre-ground coffee is sized for this method.

French Press

Grind: Coarse Why: 4-5 minute immersion needs coarse grind to avoid over-extraction and sludge

Signs of Correct Grind:

Easy plunge (minimal resistance)
Clean cup (minimal sediment)
Balanced flavor

Too Fine:

Difficult plunge
Excessive sediment
Bitter, muddy cup

Too Coarse:

Very easy plunge
Weak, sour, under-extracted

AeroPress

Grind: Medium-fine (versatile) Why: Short brew time (1-2 minutes) but low pressure

Options:

Standard method: Medium-fine, 1-2 minutes
Inverted method: Medium-fine, 2-3 minutes
Espresso-style: Fine, 30-45 seconds

Flexibility: AeroPress is forgiving. Experiment with grind and brew time.

Cold Brew

Grind: Coarse to extra-coarse Why: 12-24 hour immersion requires coarse grind to avoid over-extraction

Signs of Correct Grind:

Smooth, sweet, low-acid concentrate
No bitterness

Too Fine:

Bitter, over-extracted
Muddy, cloudy

Too Coarse:

Weak, under-extracted (though rare with long brew time)

Moka Pot

Grind: Fine to medium-fine (between espresso and pour over) Why: Pressure brewing but not as high as espresso

Signs of Correct Grind:

Steady stream (not explosive)
Balanced, espresso-like flavor
Not bitter

Too Fine:

Sputtering, explosive
Bitter, burnt taste
Safety risk

Too Coarse:

Weak, fast extraction
Sour, thin

Chemex

Grind: Medium to medium-coarse Why: Thick filter requires coarser grind to maintain reasonable brew time

Signs of Correct Grind:

4-5 minute brew time
Clean, tea-like cup

Too Fine:

Very slow draining, >6 minutes
Bitter

Too Coarse:

Fast draining, <3 minutes
Weak, sour

Grinder Types and Consistency

Blade Grinders

How They Work: Spinning blade chops beans (like food processor).

Cost: $15-30

Pros:

Cheap
Widely available

Cons:

Inconsistent particle size (fines + boulders)
Heats beans (degrades flavor)
No precise grind control

Recommendation: Avoid if possible. Acceptable for French press or cold brew (coarse). Terrible for espresso or pour over.

Burr Grinders (Entry)

How They Work: Two abrasive surfaces (burrs) crush beans to consistent size.

Cost: $100-200

Pros:

Consistent grind
Adjustable settings
Much better than blade

Cons:

Still some fines
Limited lifespan

Examples:

Baratza Encore ($140)
Capresso Infinity ($100)

Recommendation: Minimum for pour over, drip, French press. Acceptable for espresso (with effort).

Burr Grinders (Mid-Range)

Cost: $200-500

Pros:

Excellent consistency
Wide grind range
Durable
Better for espresso

Examples:

Baratza Virtuoso+ ($250)
Fellow Ode ($300)
Breville Smart Grinder Pro ($200)

Recommendation: Sweet spot for home enthusiasts. Great for all brewing methods.

Burr Grinders (High-End)

Cost: $500-2,000+

Pros:

Professional-level consistency
Minimal fines
Stepless adjustment
Built for espresso

Examples:

Baratza Sette 270 ($400, espresso-focused)
Niche Zero ($700)
Eureka Mignon ($500-800)
Mahlkönig ($1,000+)

Recommendation: For serious espresso enthusiasts or those chasing perfection.

Manual Grinders

Cost: $30-$300

Pros:

Portable
Quiet
Excellent consistency (high-end models)
No electricity

Cons:

Requires manual effort
Slower
Not practical for large batches

Examples:

Hario Mini Mill ($30, entry)
Timemore C2 ($70, excellent value)
1Zpresso JX-Pro ($170, espresso-capable)
Comandante C40 ($300, premium)

Recommendation: Great for travel, small batches, or quiet environments. High-end manuals rival electric grinders.

Dialing In Grind Size

The Process

Step 1: Start with Recommended Grind Use brewing method guidelines above.

Step 2: Brew and Taste Note flavor: sour, balanced, or bitter?

Step 3: Adjust

Sour/weak? Grind finer or brew longer
Bitter/harsh? Grind coarser or brew shorter

Step 4: Repeat Make small adjustments until balanced.

Tasting for Extraction

Under-Extracted (Too Coarse):

Sour, acidic
Weak body
Salty or grassy
Short finish

Properly Extracted:

Balanced acidity
Sweet
Full body
Long, pleasant finish

Over-Extracted (Too Fine):

Bitter
Harsh, astringent
Dry mouthfeel
Lingering bitterness

Common Grind Mistakes

Mistake 1: Using Pre-Ground Coffee

Problem: Coffee stales 10x faster when ground. Pre-ground from store is weeks or months old.

Fix: Buy whole bean, grind fresh before brewing.

Mistake 2: Not Adjusting Grind for Different Beans

Problem: Different origins, roast levels, and densities extract differently.

Fix: Dial in grind for each new bag of beans.

Mistake 3: Inconsistent Dosing

Problem: Changing coffee dose without adjusting grind.

Fix: Keep dose consistent, adjust grind only.

Mistake 4: Not Cleaning Grinder

Problem: Old coffee oils and grounds build up, causing rancid flavors.

Fix: Clean grinder monthly (burrs, chamber). Use grinder cleaning tablets.

Mistake 5: Using Blade Grinder for Espresso

Problem: Inconsistent grind ruins espresso (uneven extraction, channeling).

Fix: Invest in burr grinder for espresso. Minimum: $100-150.

Grind Retention

What It Is

Grounds stuck in grinder after grinding (in burrs, chute, chamber).

Problem: Stale grounds mix with fresh grounds in next batch.

Solutions

Single-Dose Grinders: Grind exact amount needed, minimal retention.

RDT (Ross Droplet Technique): Spray beans with few drops of water before grinding (reduces static, retention).

Purge: Grind a few beans and discard before brewing dose.

Takeaway

Grind size matters more than most variables: Even the best beans brewed with wrong grind taste terrible.

Buy a burr grinder: Minimum investment for good coffee. $100-200 entry grinders work well.

Grind fresh: Grind right before brewing. Pre-ground coffee stales in days.

Dial in for each brew method: No universal grind size. Match grind to brewing method and time.

Adjust by taste: Sour = grind finer. Bitter = grind coarser.

Clean your grinder: Monthly cleaning prevents rancid flavors.

Next Steps

Brewing Methods - Apply correct grind to each method
Equipment Guide - Choose the right grinder
Water Quality - Optimize other extraction variables