Grind size is one of the most important factors in brewing coffee. It directly affects extraction, flavor, and overall balance in your cup. Too fine, and your coffee can be over-extracted and bitter. Too coarse, and it may be weak and sour. Here’s a quick guide to getting it right:

Extra Coarse (Cold Brew) – Chunky, like sea salt. Allows for slow extraction over 12-24 hours, resulting in a smooth, low-acid brew.

Coarse (French Press) – Similar to breadcrumbs. A 4-minute steep prevents over-extraction and keeps the flavors bold and rich.

Medium-Coarse (Chemex) – Slightly finer than French press. Balances clarity and body in larger pour-over brews.

Medium (Drip Coffee, AeroPress) – Like sand. Works well in auto-drip machines and AeroPress (steeped for 1-2 minutes).

Medium-Fine (V60, Kalita Wave) – Slightly finer than table salt. Enhances clarity and acidity in pour-over brews.

Fine (Espresso) – Like powdered sugar. Needs 9 bars of pressure for proper extraction in 25-30 seconds.

Extra Fine (Turkish Coffee) – Almost like flour. Brewed unfiltered, creating a thick, intense cup.

Using the right grind size can make or break your coffee experience. I personally love medium-fine for pour-over coffee because it brings out the best flavors in a balanced way.

If you’re looking for freshly roasted coffee ground to perfection for your preferred brew method, we’ve got you covered. Let’s connect and find the right coffee for you.