Whether you're a passionate coffee lover or simply looking for ways to enhance your coffee experience, the right grind is crucial. We'll give you the tools to grind coffee beans and how the grind size directly impacts the flavor and aromas in your cup. From French press to espresso, we'll guide you through the various brewing methods and reveal what to look for when grinding your own coffee beans. This way, you can brew your perfect cup of coffee at home with the right grind size!
First a brief explanation of the term 'microns'
In this knowledge base article, you'll often see the term "microns." Microns is another term for micrometers (μm) and are 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 extraction during the brewing process. This, in turn, significantly impacts the flavor and characteristics of the brewed coffee.
For example, in a coffee grind chart, the grind size is often indicated in microns. 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 varieties stand out as the most common and influential in coffee production.
 |
 |
 |
Pour-over |
Espresso |
Filter coffee machine |
| 410-930 microns | 180-380 microns | 300-900 microns |
|
Pour-over brewing, 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 quirks and subtle advantages, with grind sizes varying only slightly. A recommended grind size for pour-over brewing is between 410 and 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 slight deviation results in over- or under-extraction. Fine particles facilitate rapid extraction of the desired substances, maintaining an ideal brew 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 machine model. In most cases, the grind size falls between medium and fine, approximately between 300 and 900 micrometers. |
 |
 |
 |
Moka pot |
French Press |
Aero Press |
| 360-660 microns | 690-1300 microns | 320-960 microns |
|
Bialetti, the company that invented the original Moka pot (and still makes the most popular stovetop coffee maker), recommends a medium-fine grind that "feels gritty when you rub it between your fingers, but not powdery." The grind size for a Moka pot can vary between 360 and 660 micrometers. Be aware that an espresso grind too fine could clog your Moka pot! |
The French press, also called a cafetière, uses coarsely ground coffee steeped in hot water. A plunger-type device separates the coffee grounds. Because of its design, which doesn't block fine particles, a coarse grind of 690-1300 micrometers is recommended for its characteristically rich and cloudy 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 enthusiasts. Various brewing techniques, such as the inverted brewing method, may require coarser grinds. Start with a medium grind and adjust based on your routine, equipment, and preferred brewing method. |
 |
 |
 |
Turkish coffee |
Syphon / Siffon |
V60 |
| 40-200 microns | 375-800 microns | 400-700 microns |
|
Turkish coffee, prepared in a "cezve," is an immersion method that leaves the coffee grounds in the cup. Unlike other methods, such as an Aeropress or espresso machine, the drawbacks of grinding too finely are not a limitation for Turkish coffee. The grind size for Turkish coffee should be even finer than that for espresso, between 40 and 220 micrometers, with a powdery consistency for a rich and intense flavor. |
A siphon, or vacuum coffee maker, operates using vapor pressure and a vacuum, consisting of two chambers: one containing water and the other containing coffee grounds. The brewing process requires pressurized water to flow upward from the lower chamber to the upper chamber, passing through the coffee grounds. A grind size of medium to medium fine (375-800 micrometers) ensures a steady flow of water through the coffee bed, preventing clogging and fine particles from accumulating in the lower chamber. |
The V60, a popular pour-over 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 features spiral grooves inside for controlled water flow and even extraction. As the most popular pour-over brewer worldwide, with success in brewing competitions, the V60 requires a finer grind, between 400 and 700 micrometers. |
 |
 |
 |
Steep & Release |
Cold Brew |
Cold Drip |
| 450-825 microns | 800-1400 microns | 820-1270 microns |
|
Steep-and-release, an emerging brewing method, combines pour-over brewing with immersion brewing instead of percolation. The process involves steeping coffee grounds 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 brewing coffee using cold or room temperature water over an extended period of time, ranging from several hours to more than a day. Due to the long brewing time and cold water temperature, the grind size for cold brew must be very coarse. We've set the scale to 800-1400 micrometers, but some methods go even higher. |
Cold drip is a method in which coffee is slowly brewed, drip-by-drip, usually over 4 to 24 hours, using 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, a coarse grind is recommended. A grind size of 820-1270 micrometers is recommended; a coarse grind can accelerate the lengthy brewing process. |
Why measuring grind size is so difficult
Of all the variables in the coffee brewing process, grind size has the greatest impact on the quality of the final cup. Even a small adjustment can drastically alter the flavor.
But for such a crucial factor, coffee grind size proves to be the most difficult variable to convey. In every coffee brewing recipe, each variable has a specific numerical value. For example:
- Water in degrees Celsius
- Amount of coffee in grams
- Crowded in bars
Grind size, on the other hand, cannot be precisely defined with a simple numerical value.
There are several reasons why describing the degree of grinding is so difficult:
1. SettingsCoffee grinder settings aren't universal. The "2" setting on one grinder isn't the same as the "2" setting on another. These settings aren't necessarily simple numbers either; they come in the form of whole numbers, decimals, fractions, audible clicks, degrees, rotations, letters, words, symbols, illustrations, grinding distances in micrometers, haptic feedback, and plain old guesswork. |
2. CalibrationCoffee grinders vary not only between brands, but also between models and even individual units. Two grinders manufactured in the same factory on the same day can differ significantly in their grind size distribution, as most manufacturers don't calibrate or align the burrs to such a fine margin. |
3. Opinions differLanguage is imprecise. Our "fine" grind might not be the same as your "fine" grind. What's coarse to one person might be considered "medium" to another, and so on. Comparing grinds to objects like sand, flour, and sugar can also be misleading. These things can vary in size, shape, and availability depending on regions, cultures, and practices. |
4. No fixed standardsMeasuring grind size is difficult. Not only because the particles are small and numerous, but also because every coffee grinder produces a range of particle sizes and shapes at every setting. A single value cannot accurately describe every particle. |
Conclusion
Grinding your coffee beans correctly for a specific brewing method is a specialized skill. Therefore, the proverb "practice makes perfect" certainly applies here. The grind size indications provided are therefore only an estimate and not a guarantee for the perfect cup of coffee. Variables such as water temperature, the amount of coffee per gram, machine settings, and even the brand of grinder all influence how your coffee grinds. We therefore recommend experimenting with your own brewing methods and routines to find the perfect grind size!
Still having trouble figuring out what grind size you need? Then pop into a Kaldi near you! Our baristas are ready to help.