Coffee Grind Size Chart and Brew Guide

Turkish coffee is brewed in a cezve, using ultra-fine grounds that stay in the cup without filtration. The water and coffee heat slowly until the water rises just before boiling, creating a bold flavor.

A grind size of 40-100 microns will give you the strong, bold, and slightly muddy taste Turkish coffee is known for.

A grind size of 100-220 microns is used for a lighter brew. The grounds settle faster, creating a smoother texture and milder flavor, which can be appealing for those who find traditional Turkish coffee too strong.

The ultra-fine grind not only affects the taste but also the texture and mouthfeel of Turkish coffee. As the grounds settle, the coffee takes on a rich body and velvety consistency.

Espresso relies on a fine grind size, typically ranging from 180 to 380 microns, to achieve the right balance of flavor and extraction. Due to the high pressure used in espresso machines, even slight changes in grind size can significantly impact the outcome.

Finer grounds create more surface area for quick extraction, which is essential for producing a rich, concentrated shot in just 25-30 seconds.

If the grind is too fine, it can result in over-extraction, leading to a bitter taste. Conversely, if the grind is too coarse, it can cause under-extraction, resulting in a sour flavor. Precision in grind size is crucial for achieving the perfect espresso shot.

When we talk about filter coffee machines, we’re referring to electric brewers that utilize percolation or pour-over methods.

The ideal grind size can vary significantly depending on the model and type of machine, typically falling between medium-fine and fine, or 300 to 900 microns.

A good rule of thumb for finding your perfect grind is to experiment within the middle range. If your coffee tastes too bitter, try a coarser grind; if it’s sour, go for a finer grind.

The AeroPress is a popular coffee maker known for its flexibility. You can use it inverted, customize your brewing method, and explore different techniques.

That’s the reason why it has such a broad range. If you use it inverted, you can certainly go for coarser grinds; otherwise, it’s a good idea to start with a medium grind and fine-tune it from there.

This versatility has inspired many enthusiasts to create tools and accessories that enhance the AeroPress experience even further.

The Moka pot, also known as a press pot or stovetop espresso maker, brews coffee using a medium-fine grind size between 360-660 microns. Bialetti recommends a medium-fine grind that feels gritty but not powdery.

The pot operates at 1-2 bars of pressure, which is more than humans can generate manually but less than a traditional espresso machine. This process results in concentrated coffee, though not quite espresso.

A coarser grind can produce a lighter cup, while a finer grind yields a more intense flavor. Care should be taken with very fine grinds, as they can clog the filter, disrupting the brewing process and preventing the coffee from extracting properly.

A siphon, or vacuum coffee brewer, is an immersion-type coffee maker that operates on the principles of vapor pressure and vacuum. It consists of two chambers: a lower chamber for water and an upper chamber for coffee grounds.

The siphon brewing process involves pressurized water flowing from the bottom chamber to the top chamber, where it mixes with the coffee. For siphon brewing, a medium to medium-fine grind size of 375-800 microns is recommended.

This range allows for a steady flow of water through the coffee bed, preventing excessive clogging and slow filtration, as well as minimizing the risk of fine particles entering the lower chamber.

The V60 is a popular pour-over coffee brewing device created by the Japanese company Hario. Its name derives from its V-shaped 60-degree cone design.

Made from ceramic, glass, plastic, or stainless steel, the inner walls of the dripper feature iconic spiral grooves that facilitate slower and controlled water flow, allowing for a more even extraction.

While we’ve created a range for pour-over brewers in this chart, the V60 deserves its own highlight due to its status as the most popular pour-over brewer worldwide. It is frequently seen in brewing competitions and has won the majority of World Brewers Cup competitions.

For V60 brewing, a medium grind size of 400-700 microns is recommended, which allows for optimal extraction and a flavorful cup of coffee.

Pour-over brewing offers a precise, hands-on approach to coffee, where water is manually poured over coffee grounds through a filter. Devices like the Chemex, V60, and Kalita Wave are popular choices, each providing subtle variations in the brewing experience.

Each brewer thriving in different parts of this range. The V60, known for its 60-degree angle and spiral ridges that promote even extraction, performs best with a medium-fine grind of 410-700 microns. This grind size allows for a balanced, controlled brew, emphasizing bright, nuanced flavors.

The Chemex, with its thicker filter and larger capacity, works better with coarser grinds toward the upper range of 700-930 microns, producing a slower extraction and a lighter, more delicate cup.

The Kalita Wave, with its flat-bottomed design, benefits from a grind size in the middle of the spectrum, offering consistent results with a well-rounded flavor.

Cupping is the best way to taste and evaluate coffee, focusing on important aspects like aroma, flavor, body, and acidity. With my five years of experience coaching people in sensory analysis, I can say it’s a game changer for farmers, roasters, and buyers who want to figure out the quality of their coffee.

During a cupping session, you grind coffee coarsely and put it in small cups, then spoon it out to enjoy all those unique flavors.For a good cupping experience, aim for a grind size between 460 and 850 microns.

This size is slightly coarser than what’s typically used for filter brewing, and many professionals recommend a medium-fine grind or coarser. The National Coffee Association (NCA) suggests that 70-75% of coffee particles should pass through a U.S. Standard size 20 mesh sieve, which is approximately 840 microns.

The French press, also known as a press pot or plunger pot, is a classic brewing method that highlights the robust flavors of coffee. It involves steeping coarsely ground coffee in hot water and then using a plunger to separate the grounds from the brewed coffee.

When using a French press, a coarser grind size is essential—typically between 690 and 1300 microns. The larger openings of the mesh filter allow some fine particles to escape, contributing to the rich, full-bodied taste and cloudy appearance that many coffee lovers enjoy.

This unique texture is part of what makes French press coffee so appealing, as it delivers a bold flavor profile without the bitterness often associated with finer grinds. So, if you’re looking for a strong, textured cup, a coarse grind is your go-to for the French press!

Cold brew coffee offers a smooth and refreshing alternative to traditional hot brews, utilizing cold or room temperature water over an extended steeping period—typically anywhere from a few hours to over a day. This unique brewing method requires a very coarse grind size to ensure optimal extraction and flavor.

For cold brew, we recommend a grind size of 800 to 1400 microns, but it can go even higher if desired. The larger particle size helps prevent over-extraction, resulting in a mellow, less acidic cup that highlights the coffee’s natural sweetness.

Some brewing methods even utilize coarser grinds, enhancing the smoothness of the final product. Whether you’re sipping it straight, over ice, or mixing it into a delicious coffee cocktail, a coarser grind is key to achieving that rich, well-rounded flavor profile characteristic of cold brew.