The Ultimate Grind Size & Brew Method Guide

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Choosing the right grind size is the secret to great coffee. Each brewing method works best with a specific grind because of how water moves through the grounds. Here’s a clean breakdown:

Extra Coarse Grind

(like peppercorns)
Best for: Cold Brew, Cowboy Coffee

• Why: Cold water steeps for 12–24 hours, so large chunks prevent over-extraction.

• Taste: Smooth, mellow, low acidity.

Coarse Grind

(like sea salt)
Best for: French Press, Percolator

• Why: Grounds steep in water for several minutes; larger pieces keep the brew balanced.

• Taste: Heavy body, bold flavor, minimal bitterness.

Medium-Coarse Grind

(like rough sand)
Best for: Chemex, Clever Dripper

• Why: Slower filters need a bit more resistance, but not too much.

• Taste: Clean cup, bright notes, subtle sweetness.

Medium Grind

(like regular sand)
Best for: Drip Coffee Makers, Siphon Brewers

• Why: Water drips steadily through a paper filter; medium grind keeps flow just right.

• Taste: Balanced, classic, easy-drinking.

Medium-Fine Grind

(finer than sand, but not powdery)
Best for: Pour-Over (Hario V60, Kalita Wave, AeroPress with short steep)

• Why: Faster brew methods need finer grounds for proper extraction.

• Taste: Bright, complex, nuanced flavors.

Fine Grind

(like table salt or flour)
Best for: Espresso, Moka Pot, AeroPress with long steep

• Why: Espresso machines use high pressure, so fine grounds create resistance.

• Taste: Strong, concentrated, rich crema.

Extra Fine Grind

(like powdered sugar)
Best for: Turkish Coffee

• Why: Coffee is boiled directly in water; ultra-fine powder dissolves into the brew.

• Taste: Intense, thick, full-bodied.

Rule of thumb: The faster the brew method, the finer the grind. The slower the brew, the coarser the grind.