How to Choose the Right Grind Size

Getting your grind right is one of the easiest ways to make better coffee at home. But before we get to grind size, there are two things that matter just as much: how fresh your coffee is, and when you grind it.

Start with fresh, rested coffee

To get the most out of your coffee, it should be freshly roasted. For me, that means somewhere between 5 and 14 days after roasting.

That short wait matters. Freshly roasted coffee gives off CO₂, and packed in a foil bag with a one-way valve, it can de-gas and stabilize. That resting period is especially important for espresso. In our cafés, we don't brew espresso with any coffee that hasn't rested for at least two weeks, because the crema is much more stable with rested coffee.

Grind right before you brew

Even more important is grinding fresh. Grinding releases volatile aromatics. When you grind right before brewing, those aromatics are extracted into your cup along with the dissolvable solids. That lets you enjoy the coffee more fully, with your nose as well as your mouth, picking up the aroma along with the flavours.

The rule of thumb: match grind to contact time

Grind size should be proportionate to how long the coffee is in contact with the water. The shorter the contact time, the finer the grind. The longer it is, the coarser.

Espresso: fine

Espresso is finely ground. It isn't powder, but it's quite fine, and the exact setting will depend on your machine. Water is pushed under pressure through the coffee in the portafilter for a very short time, typically 25 to 35 seconds. A fine grind is what allows proper extraction in that short window.

French press: coarse

At the other end is the French press. The coffee steeps in water for four to five minutes, so you want a coarse grind. Grind too fine and you'll over-extract, pulling undesirable compounds out of the coffee and ending up with a bitter cup.

Drip brewers like the Moccamaster: medium

At home, I brew almost exclusively on a Moccamaster. I'll admit I'm lazy, and I don't like fiddling with a pour-over or even a French press. For a Moccamaster, you want a grind in the middle of the range, with a consistency somewhere around fine sand.

Then trust your taste

Whatever your brew method, match your grind to it so you don't end up with under-extracted or over-extracted coffee. From there, personal preference comes into play. Use your mouth and your nose, and find what works best for you.

• Too sour? Grind a little finer. More on that in Why does my coffee taste sour?
• Too bitter? Grind a little coarser. More on that in Why does my coffee taste bitter?

Our Coffee Grinding Guide has more on finding the right setting.

Use a burr grinder

If you can, use a burr grinder. There are lots of models out there, ranging from about $50 to thousands of dollars. Hand grinders like the Hario Mini-Slim Plus and Porlex Tall II are an affordable place to start. I use a Fellow Ode, the first version, and it does a great job.

I'd avoid a blade grinder. Blade grinders are indiscriminate and tend to pulverize the coffee, creating a lot of fines. If a blade grinder is all you have, try pulsing it and shaking it as you go so you don't pulverize the coffee. I've done that in the past. But for the best brewing experience at home, a good burr grinder makes the biggest difference.

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