Grind Size Guide
Choose a brew method and get the grind size, particle range, and typical brew time that pairs with it.
Recommended grind
Matching grind to contact time
Think of grind size and brew time as two ends of a see-saw. Turkish coffee grinds to a near-powder and simmers for minutes in direct contact with the water. Cold brew grinds extra coarse and steeps for half a day. Everything else — espresso, moka pot, AeroPress, pour-over, drip, siphon, Chemex, percolator, French press — sits somewhere between those extremes, and the grind gets coarser as the contact time gets longer.
A burr grinder gives far more consistent particle sizes than a blade grinder, which chops unevenly and leaves a mix of dust and chunks in the same batch — one of the most common causes of a brew that tastes both bitter and sour at once.
Frequently Asked Questions
Why does grind size change by brew method?
Grind size controls how much surface area is exposed to water and how easily water flows through the grounds. Fast, pressurized, or short-contact methods like espresso need a fine grind to extract enough flavor quickly; slow, full-immersion methods like cold brew need a coarse grind so the brew doesn't over-extract during many hours of steeping.
What happens if my grind is too fine for the method?
Water struggles to pass through, contact time runs long, and the brew tends toward over-extraction — bitter, harsh, sometimes with a plugged espresso shot or a slow, sludgy pour-over that never drains properly.
What happens if my grind is too coarse?
Water flows through too quickly, contact time is short, and the brew tends toward under-extraction — sour, thin, weak flavor even if you used a strong ratio. A too-coarse espresso shot also runs fast and pale ("blonde") without body.
Do all grinders measure in the same units?
No — grinder click settings are specific to each model and aren't standardized across brands. The micron ranges here describe the actual particle size to aim for; use them as a target and adjust your own grinder's setting until the grounds match, then fine-tune to taste.
General guidance only. Grinders vary by model — use these ranges as a starting point and adjust to taste.