Coffee Grind Size by Brewing Method

Laatst bijgewerkt op: 13/10/2026

The backbone of every good espresso shot or balanced cup of filter coffee is the right grind size of the coffee beans. Whether this should be sand or pebbles (figuratively speaking, of course) depends on the coffee, the roast, and, above all, the brewing method. Want to learn more about coffee grind sizes? With these tips, perfection is within reach.

It’s important not to view coffee grinding as just another step in the brewing process. The right coffee grind size is essential to getting the most out of your coffee. Because even if you have award-winning, freshly roasted coffee and a state-of-the-art espresso machine, if the grind isn’t adjusted correctly, the coffee will lack body, flavor, acidity, and aroma.

It’s best to grind coffee using a stepless electric grinder or a hand grinder. It’s also important to take retention into account: the amount of ground coffee that remains in the grinder after grinding. That coffee is already “stale” the next day, so if you only make a few cups of coffee a day, it’s wise to discard the first grind and use the second one.

The grind size determines how long it takes for water at the correct temperature to mix with the coffee. A long extraction time results in more dissolved substances, leading to a bitter taste and an astringent mouthfeel. A shorter extraction time, on the other hand, releases the acids.

Coffee grind size: brewing methods

Espresso
Espresso requires a finegrind. In addition to the grind size, factors such as your machine’s pressure, water quality, and humidity also play a role. The trick is to create the perfect resistance for the hot water that the machine forces through under pressure, as well as an evenly tamped coffee bed. A good basic recipe is 18 grams of coffee for about 55 milliliters of espresso (a double shot) with a extraction time of 20 seconds. If the coffee is too acidic, grind it finer so that the extraction time is longer and more bitter compounds are released. Then, decide whether you find the flavor intense enough. Too weak: use more coffee but grind it slightly coarser; too strong: use less coffee and grind it slightly finer.

French Press
The French Press’s steel filter requires a coarse grind. A grind that’s too fine will clog the filter and make the brew cloudy. Because you’re using a coarser grind here, the coffee also needs a little more time for optimal extraction. A good starting point is 2 to 6 minutes (depending on the desired strength).

Filter Coffee
Tofind theright grind size for filter coffee, it’s helpful to keep the coffee, water temperature, and brewing time consistent and then start with a specific grind size. In any case, it should be coarser than for espresso. For filter coffee, 35 grams per approximately 500 milliliters is a good starting point. If you find the coffee too acidic, grind it finer. If it’s too bitter, grind it slightly coarser.

AeroPress
With the AeroPress, you have a lot of flexibility when it comes to grind size, water temperature, and extraction time. You can experiment to your heart’s content. You’ll notice that with a finer grind, it’s very difficult to push the plunger all the way down, while with a coarser grind, you’ll need a much longer extraction time.

Moka Pot
The classic Moka pot requires a slightly coarser grind than espresso. If you grind the coffee too finely, the water won’t rise through it. If you grind it too coarsely, you’ll end up with a weak extraction. Also, don’t pack the coffee down in the filter; make a small mound and place the top of the filter over it. Here, too, if you press down too hard, the coffee won’t flow through.

Finding the right balance

If you’ve brewed your coffee and you like the taste (a good balance between acidity and bitterness) but find it a bit weak, you should add more coffee. This will bring out more of those same delicious flavors in your cup. If you don’t adjust the grind size, the coffee will not only be stronger but will also taste more bitter. If you want a stronger coffee, you need to add more coffee and grind it coarser so that the brew timeremains the same. Conversely, you’ll also need to adjust the grind size. If you like the coffee but find it too strong, use less coffee. If you don’t adjust the grind size, it will not only taste less strong but also much more acidic. Grinding it finer is therefore the solution!

Brewing Method by Grind Size

Extra coarse: Cold brew
Coarse: French Press, percolator, cupping
Medium-coarse: Chemex
Medium: AeroPress, Mokapot, Moccamaster
Medium-fine: Syphon, V60, Kalita
Fine: Espresso
Extra fine: Ibrik