Grind Size

Grind size determines the contact between coffee and water. A finer grind creates more surface area, which speeds up extraction. A coarser grind creates less surface area, so extraction runs slower.

Coffee tasting sour and watery? Grind finer. Tasting bitter and dry? Grind coarser. Every brew method needs its own grind size.

Method	Grind size
Espresso	Fine
Aeropress	Medium-fine
Pour over / V60	Medium
French press	Coarse
Cold brew	Extra coarse

A blade grinder chops coffee into uneven pieces, which leads to inconsistent extraction. A burr grinder grinds uniformly — every particle ends up roughly the same size.

First move when something’s off: always adjust grind size first, before changing anything else. It’s the fastest, most direct fix.

Frequently Asked Questions

How do I know if my grind size is right?

Taste your espresso or drip coffee. Sour and watery means too coarse. Bitter and dry means too fine. For espresso, also watch the shot time — a correct grind gives you 25–30 seconds of extraction. Shot runs in 15 seconds? Too coarse. Takes 40 seconds? Too fine.

Do I need to adjust grind size with every new bag of beans?

Yes, almost always. Origin, roast level, and freshness all affect bean density, which changes how water flows through the grounds. Treat every new bag as a new starting point — your previous setting is a reference, not a guarantee.

Does a finer grind always mean stronger coffee?

A finer grind extracts faster, but that doesn’t automatically mean stronger coffee in terms of flavor. Coffee ground too fine tastes bitter and dry — not strong, just over-extracted. Control strength through your brew ratio instead: use less water or more coffee per serving.