{"id":59467,"date":"2022-04-23T15:41:38","date_gmt":"2022-04-23T13:41:38","guid":{"rendered":"https:\/\/koffietcacao.com\/blog\/coffee-grind-size-by-brewing-method\/"},"modified":"2026-10-13T09:48:55","modified_gmt":"2026-10-13T07:48:55","slug":"coffee-grind-size-by-brewing-method","status":"publish","type":"post","link":"https:\/\/koffietcacao.com\/en\/blog\/coffee-grind-size-by-brewing-method\/","title":{"rendered":"Coffee Grind Size by Brewing Method"},"content":{"rendered":"\n

The backbone of every good espresso shot<\/a> or balanced cup of filter coffee<\/a> 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.<\/strong><\/p>\n\n

It\u2019s 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\u2019t adjusted correctly, the coffee will lack body, flavor, acidity, and aroma.<\/span><\/p>\n\n

It\u2019s best to grind coffee using a stepless electric grinder or a hand grinder. It\u2019s also important to take retention into account: the amount of ground coffee that remains in the grinder after grinding. That coffee is already \u201cstale\u201d the next day, so if you only make a few cups of coffee a day, it\u2019s wise to discard the first grind and use the second one. <\/span><\/p>\n\n

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.<\/span><\/p>\n\n

Coffee grind size: brewing methods<\/b><\/h2>\n\n

Espresso<\/i><\/b>Espresso requires a fine<\/span>grind. In addition to the grind size, factors such as your machine\u2019s 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.<\/p>\n\n

French Press<\/i><\/b>The French Press\u2019s steel filter requires a coarse grind. A grind that\u2019s too fine will clog the filter and make the brew cloudy. Because you\u2019re 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).<\/span><\/p>\n\n

Filter Coffee<\/i><\/b>To<\/span>find the<\/span>right grind size for filter coffee, it\u2019s 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\u2019s too bitter, grind it slightly coarser.<\/p>\n\n

AeroPress<\/i><\/b>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\u2019s content. You\u2019ll notice that with a finer grind, it\u2019s very difficult to push the plunger all the way down, while with a coarser grind, you\u2019ll need a much longer extraction time.<\/span><\/p>\n\n

Moka Pot<\/i><\/b>The classic Moka pot requires a slightly coarser grind than espresso. If you grind the coffee too finely, the water won\u2019t rise through it. If you grind it too coarsely, you\u2019ll end up with a weak extraction. Also, don\u2019t 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\u2019t flow through.<\/span><\/p>\n\n

Finding the right balance<\/b><\/h2>\n\n

If you\u2019ve 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\u2019t 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 time<\/span>remains the same. Conversely, you\u2019ll also need to adjust the grind size. If you like the coffee but find it too strong, use less coffee. If you don\u2019t adjust the grind size, it will not only taste less strong but also much more acidic. Grinding it finer is therefore the solution!<\/p>\n\n

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Brewing Method by Grind Size<\/strong><\/p>\n\n\n\n

Extra coarse:<\/strong> Cold brew<\/span>Coarse: <\/strong>French Press, percolator, cupping<\/span>Medium-coarse: <\/strong> Chemex<\/span>Medium: <\/strong>AeroPress, Mokapot, Moccamaster<\/span>Medium-fine:<\/strong> Syphon, V60, Kalita<\/span>Fine: <\/strong>EspressoExtra fine:<\/strong><\/span> Ibrik<\/span><\/p>\n<\/blockquote>\n\n

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The key to any good espresso shot or well-balanced cup of filter coffee is the right grind size of the coffee beans. <\/p>\n","protected":false},"author":2,"featured_media":59468,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4698,5222,4713],"tags":[5557,5547,5553,5554,5071,5549,4661,5550,5551,5548,5552,5558,5546,5555,5556],"class_list":["post-59467","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-coffee","category-coffee-2","category-tutorials","tag-aeropress-2","tag-coffee-beans","tag-coffee-brewing-method","tag-coffee-grind-size","tag-coffee-grinder","tag-degree-of-grinding","tag-filter-coffee","tag-french-press","tag-grinding-2","tag-grinding","tag-mill","tag-moka-pot","tag-placement-method","tag-proper-grind-size","tag-what-grind-size"],"_links":{"self":[{"href":"https:\/\/koffietcacao.com\/en\/wp-json\/wp\/v2\/posts\/59467","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/koffietcacao.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/koffietcacao.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/koffietcacao.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/koffietcacao.com\/en\/wp-json\/wp\/v2\/comments?post=59467"}],"version-history":[{"count":2,"href":"https:\/\/koffietcacao.com\/en\/wp-json\/wp\/v2\/posts\/59467\/revisions"}],"predecessor-version":[{"id":59474,"href":"https:\/\/koffietcacao.com\/en\/wp-json\/wp\/v2\/posts\/59467\/revisions\/59474"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/koffietcacao.com\/en\/wp-json\/wp\/v2\/media\/59468"}],"wp:attachment":[{"href":"https:\/\/koffietcacao.com\/en\/wp-json\/wp\/v2\/media?parent=59467"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/koffietcacao.com\/en\/wp-json\/wp\/v2\/categories?post=59467"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/koffietcacao.com\/en\/wp-json\/wp\/v2\/tags?post=59467"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}