How to Grind Coffee for Different Brew Methods

If you want to make the best coffee possible, you need to pay attention to how you grind your coffee beans. The grind size, or the coarseness or fineness of the coffee particles, can have a significant impact on the flavor, aroma, and texture of your brew. Different brew methods require different grind sizes to achieve optimal extraction, which is the process of dissolving the desirable compounds from the coffee grounds in water. In this blog post, we will explain how to grind coffee for different brew methods and what the benefits of using the right grind size are.

Why does grind size matter?

Grind size matters because it affects the surface area, the contact time, and the flow rate of the water through the coffee grounds. These factors influence how much and how fast the water can extract the flavor, aroma, acidity, body, and bitterness from the coffee.

• Surface area: The finer the grind, the larger the surface area of the coffee particles. This means that more of the coffee is exposed to the water, and the extraction can happen faster and more efficiently. However, this also means that the water can extract more of the undesirable compounds, such as oils and fines, that can make the coffee taste bitter or muddy. Therefore, a finer grind is suitable for brew methods that use high pressure and short contact time, such as espresso, but not for brew methods that use low pressure and long contact time, such as French press.
• Contact time: The contact time is the amount of time that the water and the coffee are in contact with each other. The longer the contact time, the more extraction can occur. However, this also means that the water can extract more of the undesirable compounds, such as acids and tannins, that can make the coffee taste sour or astringent. Therefore, a longer contact time is suitable for brew methods that use coarse grinds and low temperatures, such as cold brew, but not for brew methods that use fine grinds and high temperatures, such as Turkish coffee.
• Flow rate: The flow rate is the speed at which the water passes through the coffee grounds. The faster the flow rate, the less extraction can occur. However, this also means that the water can extract less of the undesirable compounds, such as caffeine and chlorogenic acids, that can make the coffee taste bitter or harsh. Therefore, a faster flow rate is suitable for brew methods that use medium grinds and moderate temperatures, such as drip or pour-over, but not for brew methods that use very coarse or very fine grinds, such as French press or espresso.

How to grind coffee for different brew methods?

The ideal grind size for different brew methods depends on the factors mentioned above, as well as the personal preference and the quality of the beans. However, as a general guide, we can use the following coffee grind chart to illustrate the different grind sizes and their corresponding brew methods:

• Extra coarse: This is the largest grind size, similar to peppercorns or coarse sea salt. It is suitable for brew methods that use very low pressure and very long contact time, such as cold brew or cowboy coffee. An extra coarse grind allows for a slow and gentle extraction, resulting in a smooth and sweet brew with low acidity and bitterness.
• Coarse: This is a slightly smaller grind size, similar to kosher salt or bread crumbs. It is suitable for brew methods that use low pressure and long contact time, such as French press or percolator. A coarse grind allows for a moderate and even extraction, resulting in a full-bodied and rich brew with balanced acidity and bitterness.
• Medium-coarse: This is a medium grind size, similar to coarse sand or granulated sugar. It is suitable for brew methods that use medium pressure and medium contact time, such as Chemex or Clever dripper. A medium-coarse grind allows for a controlled and consistent extraction, resulting in a complex and aromatic brew with moderate acidity and bitterness.
• Medium: This is a slightly finer grind size, similar to table salt or regular sand. It is suitable for brew methods that use medium pressure and short contact time, such as drip or pour-over. A medium grind allows for a fast and efficient extraction, resulting in a bright and flavorful brew with high acidity and low bitterness.
• Medium-fine: This is a fine grind size, similar to fine sand or caster sugar. It is suitable for brew methods that use high pressure and short contact time, such as AeroPress or Moka pot. A medium-fine grind allows for a strong and intense extraction, resulting in a bold and full-flavored brew with low acidity and high bitterness.
• Fine: This is a very fine grind size, similar to powdered sugar or flour. It is suitable for brew methods that use very high pressure and very short contact time, such as espresso or Turkish coffee. A fine grind allows for a very high and rapid extraction, resulting in a concentrated and powerful brew with very low acidity and very high bitterness.
• Extra fine: This is the finest grind size, similar to talcum powder or dust. It is not suitable for any brew method, as it can clog the filters and over-extract the coffee, resulting in a bitter and unpleasant brew.

How to choose the best grinder for your coffee?

The best grinder for your coffee is the one that can produce consistent and uniform grind sizes, and that can be adjusted according to your preference and brew method. There are two main types of grinders: blade grinders and burr grinders.

• Blade grinders: Blade grinders use a spinning blade to chop the coffee beans into smaller pieces. They are cheap and easy to use, but they have several drawbacks. They produce inconsistent and uneven grind sizes, which can affect the extraction and the flavor of the coffee. They also generate heat and friction, which can damage the coffee oils and aromas. They are not recommended for any brew method, especially for fine grinds, as they can produce dust and fines that can ruin the coffee.
• Burr grinders: Burr grinders use two revolving surfaces, called burrs, to crush the coffee beans into uniform particles. They are more expensive and complex, but they have several advantages. They produce consistent and even grind sizes, which can improve the extraction and the flavor of the coffee. They also generate less heat and friction, which can preserve the coffee oils and aromas. They are recommended for any brew method, especially for coarse and medium grinds, as they can produce a clean and clear coffee.

There are two types of burr grinders: conical burr grinders and flat burr grinders.

• Conical burr grinders: Conical burr grinders use cone-shaped burrs that fit inside each other. They are quieter and more durable, but they have a larger grind size range, which can make it harder to dial in the exact grind size. They are suitable for any brew method, but they excel at producing coarse and medium-coarse grinds, as they can produce a more uniform and consistent coffee.
• Flat burr grinders: Flat burr grinders use flat burrs that face each other. They are louder and more prone to wear, but they have a smaller grind size range, which can make it easier to dial in the exact grind size. They are suitable for any brew method, but they excel at producing fine and medium-fine grinds, as they can produce a more precise and consistent coffee.

Conclusion

Grinding coffee is an essential step in making the best coffee possible. By choosing the right grind size for your brew method, you can optimize the extraction and the flavor of your coffee. By choosing the right grinder for your coffee, you can produce consistent and uniform grind sizes, and adjust them according to your preference and brew method. Whether you prefer a smooth and sweet cold brew, a full-bodied and rich French press, or a strong and intense espresso, you can find the perfect grind for your coffee. Happy grinding!