grind types
What grind is best for you?!
Coarse
Texture: like coarse sea salt or peppercorn fragments.
Water Flow: very fast through the grounds; long brew times needed.
Best For:
French Press – Needs a 4–6 minute steep; coarse grind avoids over-extraction and reduces sludge.
Cold Brew – Long 12–24 hour extraction benefits from very coarse grind to prevent bitterness.
Why it works: These methods brew slowly or steep for extended periods, so coarse grounds prevent bitterness and make for a smoother cup.
Medium
Texture: Looks like regular sand or beach sand.
Water Flow: Balanced—not too fast, not too slow.
Best For:
Drip Coffee Makers (Mr. Coffee, Breville, Cuisinart, etc.)
Pour Over (Hario V60, Chemex—although Chemex often prefers medium-coarse)
Why it works: Medium grind matches the typical 2.5–4 minute brew time for drip and pour-over, allowing a clean, balanced extraction.
Fine
Texture: Similar to table salt or powdered sugar—very small, uniform particles.
Water Flow: Slow. Fine grounds create resistance, which increases extraction.
Best For:
Espresso – Requires high pressure and short brew times; fine grind gives enough surface area for proper extraction in 25–30 seconds.
Moka Pot / Stovetop Espresso – Needs slightly coarser than espresso but still in the “fine” category.
Aeropress (short brew times) – Ideal when using quick 1–2 minute recipes.
Why it works: These methods use pressure or fast brew times, so they need more surface area to extract flavor quickly.