Whether you are a passionate coffee lover or simply looking for ways to improve your coffee experience, the right grind is crucial. We will give you the tools to grind coffee beans and explain how the grind size directly affects the taste and aromas in your cup. This way, you can make the perfect cup of coffee at home with the right grind size!
First, a brief explanation of the term 'microns'
In this article, you will often see the term 'microns'. Microns is another term for micrometers (μm) and is a unit of length used to measure the size of particles in coffee grinds. One micrometer is equal to one millionth of a meter, or 0.001 millimeters.
A fine coffee grind has smaller particles, while a coarser grind has larger particles. The size of the particles affects the extraction during coffee brewing. This, in turn, has a major impact on the taste and characteristics of the brewed coffee.
The different categories such as "extra-fine," "fine," "medium," "coarse," and so on, are defined based on the size of the coffee particles in microns.
An overview of grinds per brewing method
Coffee beans come in all shapes and sizes. Three types stand out as the most common and influential in coffee production.
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Pour-over |
Espresso |
Filter Coffee Machine |
| 410-930 microns | 180-380 microns | 300-900 microns |
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Pour-over, the oldest form of percolation brewing, originated in ancient Ethiopia and Yemen. Today, it involves pouring hot water over ground coffee in a cone- or funnel-shaped dripper with a filter, usually made of paper or cloth. Modern pour-over cones, such as Chemex, V60, and Kalita Wave, each have their own characteristics and subtle advantages, with only slight variations in grind size. A recommended grind size for pour-over is between 410-930 micrometers. |
The grind size for espresso lies within a specific and narrow range of 180 to 380 micrometers. This narrow range is essential due to the extreme pressure and processes involved in espresso, where even a small deviation results in over-extraction or under-extraction. Fine particles facilitate a rapid extraction of the desired compounds, maintaining an ideal brewing time. |
Filter coffee machine and drip coffee machine are general terms for any electric coffee maker that uses a percolation or pour-over mechanism. The grind size varies considerably depending on the manufacturer and the model of the machine. In most cases, the grind size is between medium-fine and fine, approximately between 300 and 900 micrometers. |
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Moka pot |
French Press |
Aero Press |
| 360-660 microns | 690-1300 microns | 320-960 microns |
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Bialetti, the company that invented the original Moka pot (and still produces the most popular stovetop coffee maker), recommends a medium-fine grind that "feels grainy when you rub it between your fingers, but not powdery." The grind size for a Moka pot can vary between 360-660 micrometers. Note that an espresso grind is too fine and can clog your Moka Pot! |
The French press, also known as a cafetière, uses coarsely ground coffee that is immersed in hot water. A plunger-type device separates the coffee grounds. Due to the design, where fine particles are not blocked, a coarse grind size of 690-1300 micrometers is recommended for the characteristic rich and full body. |
The AeroPress offers a wide grind size range between 320 and 960 micrometers, making it suitable for various brewing methods and adjustments. The compact and portable AeroPress has gained immense popularity among coffee lovers. Different brewing techniques, such as the inverted method, may require coarser grind sizes. Start with a medium grind and adjust it based on your routine, equipment, and desired brewing method. |
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Turkish coffee |
Syphon / Siphon |
V60 |
| 40-200 microns | 375-800 microns | 400-700 microns |
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Turkish coffee, prepared in a "cezve", is an immersion method where the coffee grounds remain in the cup. Unlike other methods, such as an Aeropress or espresso machine, the disadvantages of grinding too fine are not limiting for Turkish coffee. The grind size for Turkish coffee must even be lower than that for espresso, between 40 and 220 micrometers, with a powdery consistency for a rich and intense taste. |
A siphon, or vacuum coffee maker, works on the basis of steam pressure and vacuum, consisting of two chambers: one with water and the other with ground coffee. The brewing process requires pressurized water that flows up from the bottom chamber to the top chamber and through the ground coffee. A medium to medium-fine grind size (375-800 micrometers) ensures a steady water flow through the coffee bed, preventing clogging and fine particles in the bottom chamber. |
The V60, a well-known pour-over coffee brewing method from Hario, is characterized by its V-shaped design with a 60-degree angle. Made of various materials such as ceramic, glass, plastic, or stainless steel, the dripper has spiral grooves inside for a controlled water flow and even extraction. As the most popular pour-over brewer worldwide, with successes in brewing competitions, the V60 requires a finer grind size, namely between 400-700 micrometers. |
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Steep & Release |
Cold Brew |
Cold Drip |
| 450-825 microns | 800-1400 microns | 820-1270 microns |
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Steep-and-release, an emerging brewing method, combines the form of pour-over with immersion instead of percolation. The process involves steeping coffee in water, followed by a single release through the filter. Advantages of this method include reduced water bypass, less channeling, and increased extraction. |
Cold brew is a method of making coffee using cold or room-temperature water for a longer period, ranging from a few hours to more than a day. Due to the long brewing time and the cold water temperature, the grind size for cold brew must be very coarse. We have set the scale at 800-1400 micrometers, but some methods go even higher. |
Cold drip is a method where coffee is brewed slowly drop by drop, usually between 4 and 24 hours, with cold or room-temperature water. The result is a smooth, low-acid coffee concentrate that can be diluted or enjoyed over ice. To avoid fine particles, it is recommended to use coarsely ground coffee. A grind size of 820-1270 micrometers is recommended, where a grind that is too coarse can speed up the long brewing process. |
Why measuring the grind size is so difficult
Of all the variables in the coffee brewing process, the grind size has the greatest impact on the quality of the final cup of coffee. Even a small adjustment can drastically change the taste.
But for a factor that is so important, the grind size of coffee turns out to be the most difficult variable to convey to someone else. In every coffee brewing recipe, every variable has a specific numerical value. For example:
- Water in degrees Celsius
- Amount of coffee in grams
- Pressure in bars
Grind size, on the other hand, cannot be accurately defined with a simple numerical value.
There are several reasons why describing the grind size is so difficult:
1. SettingsCoffee grinder settings are not universal. The "2" setting on one coffee grinder is not the same as the "2" setting on another coffee grinder. These settings are also not necessarily simple numbers; they come in the form of whole numbers, decimals, fractions, number of audible clicks, degrees, rotations, letters, words, symbols, illustrations, distance between the grinding discs in micrometers, haptic feedback, and just plain old guesswork. |
2. CalibrationCoffee grinders differ not only between brands, but also between models and even individual units. The same two grinders made in the same factory on the same day can differ significantly in the distribution of the grind size, because most manufacturers do not calibrate or align the grinding discs to such a fine margin. |
3. Opinions differLanguage is imprecise. Our "fine" grind may not be the same as your "fine" grind. What is coarse for someone may be considered "medium" by another, and so on. Comparing grinds with objects, such as sand, flour, and sugar, can also be misleading. These things can differ in size, shape, and availability, depending on regions, cultures, and practices. |
4. No fixed standardsMeasuring the grind size is difficult. Not only because the particles are small and numerous, but because every coffee grinder on every setting produces a range of particle sizes and shapes. A single value cannot be an accurate description of every particle. |
Conclusion
Correctly grinding your coffee beans for a specific brewing method is a craft in itself. Therefore, the saying 'practice makes perfect' certainly applies to this topic. The given grind size indications are therefore only an indication and no guarantee of the perfect cup of coffee. Variables such as the water temperature, amount of coffee per gram, machine settings, and even the brand of the grinder all affect how your coffee grinds. We therefore advise you to mainly experiment with your own brewing methods and routines to find the perfect grind size!
Not completely sure or unsure which grind size you need? Then walk into a Kaldi nearby! Our Baristas are ready to help you.