Coffee Grind Size Guide: The Right Grind for Every Brew Method
If your coffee tastes sour, bitter or just a bit flat, the beans might not be the problem. Grind size is one of the easiest things to change and one of the biggest influences on flavour. This guide explains what grind size actually does and which grind suits each brew method.
Why grind size matters
Brewing is simply water pulling flavour out of ground coffee. The finer the grind, the more surface area the water touches, so extraction happens faster. The coarser the grind, the slower the extraction.
Get it wrong and you will notice it in the cup:
- Too coarse or too short a brew: under-extracted coffee that tastes sour, thin or salty.
- Too fine or too long a brew: over-extracted coffee that tastes bitter, harsh or dry.
The goal is balance, where sweetness, acidity and body sit nicely together.
The grind size for each brew method
Espresso: fine
Espresso forces hot water through a tightly packed puck in around 25 to 30 seconds, so it needs a fine, even grind. It should feel finer than table salt but not powdery. Espresso is also the least forgiving method, so small adjustments make a noticeable difference.
Moka pot: medium-fine
A moka pot sits just coarser than espresso. Aim for a texture a little finer than table salt, and avoid tamping the grounds down.
Pour over and filter machines: medium
Think of the texture of sand. A medium grind gives the water enough time to extract sweetness without pulling through bitterness. For a flat-bottomed filter basket, medium to medium-fine usually works well.
French press (plunger): coarse
Because the grounds steep in the water for several minutes, a coarse grind similar to raw sugar or breadcrumbs works best. It keeps the cup cleaner and makes plunging easier.
Cold brew: extra coarse
Cold brew steeps for many hours, so a very coarse grind prevents over-extraction and makes the concentrate easier to filter. If you would rather skip the steeping, you can browse our cold brew range ready to pour over ice.
Quick grind size cheat sheet
- Espresso: fine
- Moka pot: medium-fine
- Pour over and filter: medium
- French press: coarse
- Cold brew: extra coarse
How to dial in your grind
Every grinder, bean and roast behaves a little differently, so treat the chart above as a starting point. Change only one thing at a time and taste as you go.
- Brew a cup using the suggested grind for your method.
- If it tastes sour or thin, grind a step finer.
- If it tastes bitter or harsh, grind a step coarser.
- Keep your dose and water amounts the same while you adjust, so you know the grind caused the change.
If you are not sure how much coffee to use, our guide to the coffee to water ratio is a handy companion to this one.
Does roast level change the grind?
It can. Darker roasts tend to be more brittle and extract more easily, so you may need to go slightly coarser. Lighter roasts are denser and often benefit from a slightly finer setting. Again, taste is your guide.
Grind fresh if you can
Coffee starts losing aroma soon after it is ground, because far more surface area is exposed to air. Grinding just before brewing gives you the most flavour. Starting with freshly roasted whole coffee beans and grinding at home is an easy way to lift your daily cup. You can also explore the full coffee beans collection to find a roast that suits your taste.
If you are buying pre-ground coffee, tell your roaster how you brew so they can match the grind to your method, and store it in an airtight container away from light, heat and moisture.
Other tools that help
A consistent grind is only part of the picture. Good milk jugs, tamper mats and other bench essentials make brewing at home smoother and tidier. Have a look at our barista accessories to round out your setup.
The short version
Match your grind to your brew method, taste the result, and adjust one step at a time. Sour usually means go finer, bitter usually means go coarser. With a little practice you will be dialling in great coffee at home in no time.