Coffee Grind Size Guide

Grind size controls how quickly water extracts flavour from coffee. Smaller particles create more surface area and extract faster; larger particles extract more slowly. Matching the grind to the brewing method helps prevent a cup that is thin and sour or bitter and drying.

Espresso: fine

Espresso usually needs a fine grind, similar to fine table salt. The exact setting depends on the basket, dose and machine. If the shot runs too quickly, grind finer. If it barely flows or tastes strongly bitter, grind coarser. Make small adjustments and keep the dose consistent while testing.

Moka pot: fine to medium-fine

A moka pot normally uses a grind slightly coarser than espresso. Do not compact the coffee tightly. Fill the basket evenly, use water below the safety valve and remove the brewer from heat before the final stage becomes aggressive.

Filter and AeroPress: medium

For drip machines and many pour-over recipes, start with a medium grind. A finer setting slows the brew and increases extraction; a coarser setting speeds it up. AeroPress recipes vary widely, so treat medium as a starting point and adjust for immersion time.

French press: coarse

French press works well with a coarse, even grind that reduces sediment and supports a longer steep. If the cup tastes weak, use a little more coffee or grind slightly finer. If it becomes harsh, shorten the brew or move coarser.

Consistency matters

A burr grinder produces a more even result than a blade grinder. Grind immediately before brewing when possible and change only one variable at a time. If you prefer convenience, explore our ground coffee; for maximum control, browse whole coffee beans.