The Definitive Guide to Coffee Grounds
Share
Before we dive into the details, it's important to understand the grind scale. Most quality grinders use a numerical system (e.g., from 1 to 40) to indicate the coarseness or fineness of the grind. It is crucial to remember that these numbers are specific to your grinder model and are not standardized. A "coarse" setting on a KitchenAid grinder might be a "fine" setting on a Baratza.
The general rule is: the smaller the number, the finer the grind. So, if your coffee tastes sour or watery, your grind is likely too coarse and you should try a lower number. If it tastes bitter or harsh, it's probably too fine and you should go to a higher number. Use our descriptions as a reference, and then adjust the numbers on your specific grinder to find your "sweet spot."
| Grind Type | Description | Best for... | The Why |
| Extra Coarse | These are large, chunky particles, like crushed peppercorns or rock salt. You can easily see the individual grounds. | Cold Brew & Cowboy Coffee | Cold brew requires an immersion method with a long steeping time (12-24 hours). The large particles prevent over-extraction, which would otherwise result in an overwhelmingly bitter and astringent cup. For Cowboy Coffee, this grind size allows the grounds to settle to the bottom of the pot. |
| Coarse | The particles are still large and distinct, similar in size to coarse sea salt. | French Press & Percolators | The French Press is an immersion brewer with a metal mesh filter. A coarse grind is essential to ensure the coffee doesn't pass through the filter, leaving a clean cup. It also provides the perfect extraction rate for the longer brew time (4 minutes). |
| Medium-Coarse | A gritty texture, like rough sand. The particles are noticeably smaller than coarse grounds. | Chemex & Flat-Bottom Drip Brewers | The Chemex uses a very thick paper filter that slows down water flow. A medium-coarse grind is necessary to prevent the water from taking too long to pass through, which would lead to an over-extracted and bitter brew. |
| Medium | The most common grind size, resembling the texture of standard beach sand. | Drip Coffee Makers (Auto-Drip) | This is the "default" grind for most automatic coffee makers. It provides the optimal balance of surface area and water flow for the typical brewing cycle, ensuring a well-balanced and flavorful cup without being too weak or too strong. |
| Medium-Fine | Slightly finer than sand, with a consistency similar to table salt. | Pour-Over (V60, Kalita Wave) & AeroPress | This grind offers more resistance to the water, which is necessary for these brewing methods to achieve proper extraction in their shorter brew times. For Pour-Over, the finer grind ensures the water stays in contact with the coffee long enough to pull out all the desired flavors. |
| Fine | A fine, slightly gritty powder, like granulated sugar. | Espresso & Moka Pot | Espresso relies on high pressure and a very short contact time (25-30 seconds). A fine grind is the key to creating enough resistance in the portafilter basket, allowing the pressurized water to extract a concentrated, flavorful shot with a beautiful crema. The Moka Pot's pressurized system also benefits from this grind size. |
| Extra Fine | A powdery, flour-like consistency. | Turkish Coffee | Turkish coffee is unique because the grounds are not filtered out of the final cup. An extra fine grind is required to allow the grounds to "dissolve" into the water during the simmering process, creating the traditional thick, rich, and unfiltered coffee experience. |
Achieving perfect Coffee Balance starts with the right grind for your brew method. Experiment and discover your ideal taste! Ready to experience coffee perfection? Buy our premium beans now and taste the difference! Follow us on social media for more brewing tips and exclusive offers!