Coffee Grind Size Guide
Grind size is one of the most important variables in coffee brewing. Too fine and your coffee will be over-extracted and bitter; too coarse and it will be thin and sour. This guide covers the six grind levels used across all brewing methods, with examples and links to matching recipes.
Resembles table salt or powdered sugar. Feels smooth between your fingers with almost no visible particles.
Very fast extraction — suits short, high-pressure or high-heat methods where contact time is brief.
Similar to fine sand or granulated sugar. Individual grains are visible but the texture is still fairly smooth.
Versatile grind that works well for methods combining pressure or immersion with paper filtration.
Resembles coarse sand or rough table salt. Grains are clearly distinct and feel gritty between fingers.
The most common grind for paper-filtered pour-over brewing. Balances extraction rate with clarity.
Similar to rough sea salt or coarse beach sand. Noticeably grainy with visible irregular shapes.
Slows extraction for longer-contact methods or recipes that use multiple separate pour phases.
Resembles sea salt flakes or coarse ground pepper. Chunky and irregular with no powdery texture.
Essential for full-immersion methods. Too fine and the grounds pass through the metal mesh filter.
Similar to raw peppercorns or coarse sea salt crystals. The largest grind setting on most burr grinders.
Used for very long steep times (12–24 hours). Coarser grind prevents over-extraction during extended cold brewing.
Frequently Asked Questions
What grind size should I use for V60?
V60 typically uses a medium grind for James Hoffmann's recipe, or medium-coarse for Tetsu Kasuya's 4:6 Method. Medium grind suits a 3:30–4:00 minute total brew time. If your coffee drains faster than 3:30, grind finer; if slower than 4:30, grind coarser.
What grind size for AeroPress?
AeroPress is flexible, but medium-fine is the most common starting point. James Hoffmann's method uses medium-fine at a lower temperature, while competition-style recipes sometimes use medium-coarse with a longer steep. The inverted and classic methods both work well at medium-fine.
What is the difference between coarse and fine grind?
Coarse grind has larger particles that slow extraction — suitable for long-contact methods like French Press or cold brew. Fine grind has smaller particles that extract quickly — used for high-pressure or high-heat methods like cezve or moka pot. Using the wrong grind produces either bitter (too fine) or sour/thin (too coarse) results.
Does grind size affect coffee taste?
Yes, grind size is one of the most significant variables in coffee flavour. Finer grinds increase surface area and speed up extraction, producing more body but also more bitterness if over-extracted. Coarser grinds slow extraction, preserving brightness and acidity. Small grind adjustments have a noticeable effect on every cup.
What grind size for French Press?
French Press requires a coarse grind — similar to rough sea salt. A coarser grind prevents the metal mesh filter from clogging and keeps ground particles above the mesh after plunging. Finer grinds produce a cloudy, overly bitter cup and make plunging difficult.
What grind size for espresso machines?
Espresso requires a very fine grind — finer than any method covered by this calculator. Espresso is not a brewing method available on Calculate.Coffee, but for reference, espresso grind is finer than cezve or moka pot and is typically set between 200–400 microns particle size on a professional burr grinder.