TECHNICAL GUIDE
CHOOSING YOUR GRIND
Based on your equipment
Practical Guide • 6 min read
Grind size is the most overlooked variable at home, yet the most decisive. Too coarse, the water flows too quickly and the coffee lacks body. Too fine, the extraction gets blocked and bitterness takes over. Here's how to find the right setting for your equipment.
THE PRINCIPLE
SLOWER = FINER
The logic behind the setting
Each extraction method has its own contact time between water and coffee. The shorter this time, the finer the grind must be to maximize extraction. The longer it is, the coarser it must be to avoid over-extraction.
Espresso (25–30 sec) = very fine grind. Filter (2–4 min) = medium grind. French Press / Cold Brew (4–12 h) = coarse grind.
BY EQUIPMENT
METHOD BY METHOD GUIDE
Each device, its setting
Espresso machine
The grind must offer enough resistance for the water to take 25 to 30 seconds to pass through the puck. If the extraction is too fast, grind finer. If it's too slow or blocked, grind coarser.
FINENESS
Very fine
TIME
25–30 sec
DOSE
17–19g
V60 & pour-over filter
Aim for complete extraction in 2 min 30 to 3 min. A grind that is too fine will result in slow flow and a bitter coffee. Too coarse, the water will flow too quickly and the coffee will be flat.
FINENESS
Medium
TOTAL TIME
2:30 – 3:00
RATIO
1:15 (e.g. 20g/300ml)
French Press
The 4-minute full infusion requires a coarse grind. Too fine, particles pass through the filter and the coffee becomes cloudy and bitter.
FINENESS
Coarse
INFUSION
4 minutes
RATIO
1:12 (e.g. 25g/300ml)
Moka pot (Italian coffee maker)
The Moka pot operates at low pressure (1–2 bars). A fine grind like for espresso risks blocking the extraction and creating dangerous pressure. Aim for a grind between fine and medium.
FINENESS
Fine–Medium
FILLING
Full basket
HEAT
Medium heat
Cold Brew
Cold brew requires the coarsest grind of all methods. Cold infusion lasts 12 hours: a fine grind would result in over-extracted and bitter coffee, even when cold.
FINENESS
Very coarse
INFUSION
12–18 h in the fridge
RATIO
1:8 (e.g. 80g/640ml)
THE TOOL
CHOOSING YOUR GRINDER
The investment that changes everything
Conical burrs
Less heat generated, precise adjustment, ideal for filter and espresso. The baristas' choice.
Flat burrs
Very uniform distribution, excellent for specialty espresso. Trend in high-end cafés.
LEARN WITH US
BARISTA TRAINING
In training, we cover in detail grinding, grinder adjustment, and extraction. With your favorite coffee, on our professional equipment.
VIEW TRAINING
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