Coffee grind
Coffee grind sizes explained
Grind size changes the surface area of coffee exposed to water. It is one of the variables used to control extraction, alongside dose, water, temperature, agitation and time.
Image placeholder: grind-size spectrumSuggested image: whole beans progressing through coarse, medium and fine grounds.
A practical grind spectrum
| Grind | Common starting applications | General description |
|---|---|---|
| Whole bean | Grind immediately before brewing | No ground surface; freshness is preserved until grinding. |
| Coarse | French press, some cold brew | Larger particles; commonly used for longer immersion recipes. |
| Medium | Many filter brewers | Middle range suitable for many percolation recipes. |
| Medium-fine | Some pour-over and AeroPress recipes | Smaller particles for recipes with shorter contact times. |
| Fine | Espresso, some moka-pot recipes | Small particles provide high surface area and resistance to flow. |
There is no single universal grind chart
Grinder design, burr geometry, coffee density, roast level, brewing recipe and particle distribution all matter. Treat a grind recommendation as a starting point and adjust it based on the brewing result.