Choosing Your Grind Size: From Espresso to French Press
Size matters—especially when grinding coffee. The particle size of your grounds controls how quickly water extracts flavor and aroma. Fine powder creates resistance for pressurized espresso; coarse chunks allow long-steeping French press or cold brew. The golden rule: the longer water is in contact with coffee, the coarser the grind should be.
Why Grind Size Matters
Water extracts flavors at different rates. Fine grinds have more surface area, so extraction happens fast; coarse grinds extract slowly. Too fine for the method and your coffee will be bitter and over‑extracted. Too coarse and it’ll taste sour and weak. Because grinder settings don’t translate across brands, use the chart below as a starting point and adjust by taste.
Coffee Grind Size Chart
| Method | Grind | Description |
|---|---|---|
| Turkish Coffee (Cezve) | Extra fine | Powdery—almost like baby powder |
| Espresso & Moka Pot | Fine | A hair finer than granulated sugar |
| Drip, Pour‑Over & Siphon | Medium | Similar to sand; use slightly finer for cone filters and coarser for flat‑bottom baskets |
| French Press | Coarse | Like coarse sea salt |
| Cold Brew | Extra coarse | Rock‑salt sized; steep 12–24 hours |
Burr vs. Blade: Why Grinder Choice Matters
Blade grinders chop beans with spinning blades and create random particle sizes, producing uneven extraction and bitter or muddy cups. They also generate heat, which can damage delicate aromas. Burr grinders crush beans between two abrasive surfaces, delivering a uniform grind and adjustable settings for precision. Conical burrs are budget‑friendly; flat burrs are pricier but offer the most consistent particle size and run cooler. For balanced coffee, invest in a burr grinder—blade grinders are best left for spices.
Matching Grind to Your Brew Method
- Turkish: Powder‑fine grounds allow water to absorb flavors quickly without filtration.
- Espresso/Moka Pot: Fine grind creates resistance for 25–30 seconds of pressurized extraction; adjust finer if shots run sour, coarser if bitter.
- Pour‑Over/Drip: Medium grinds let gravity pull water through evenly. Finer medium suits cone filters; coarser works for flat‑bottom baskets. To reduce bitterness, grind coarser.
- French Press: Coarse particles steep without passing through the mesh screen.
- Cold Brew: Extra‑coarse grounds prevent over‑extraction during 12–24 hour immersion.
Grinding Tips
Always grind immediately before brewing—coffee stales quickly once ground. Keep your grinder clean to prevent stale oils from tainting flavor. If your brew tastes bitter, grind coarser; if it’s sour or weak, grind finer. Remember that each grinder calibrates differently, so use our chart as a guide and dial in by taste. And most importantly, choose a burr grinder for consistent, flavorful results.
Shop freshly roasted beans and explore burr grinders and brewing gear to perfect your cup.