Extra coarse
Large pieces slow extraction during very long steeps. Best for cold brew, where coffee and water remain together for many hours.
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Before you brew
The Perfect Grind
Match grind size to the brewing method for a balanced cup.Coffee With Krissy
The Perfect Grind
Grind size controls how quickly water extracts flavor. The shorter the contact time, the finer the grind usually needs to be; longer brewing methods generally call for coarser particles.
See the difference
From coarse to powder-fine
You do not grind finer simply to make coffee stronger. You match particle size to how long water touches the coffee and how it moves through it.
Coarse
A chunky grind lets water circulate during immersion without pulling too much bitterness. Best for French press and coffee cupping.
Medium
Balanced particles suit moderate contact time and steady water flow. Best for automatic drip brewers and many pour-over recipes.
Fine
More surface area allows fast extraction as pressurized water passes through. Best for espresso and some moka-pot recipes.
Powder-fine
An almost flour-like grind extracts almost immediately and remains in the drink. Best for Turkish coffee, not ordinary drip or espresso machines.
Fine
A fine grind creates more surface area for fast extraction. It is suited to espresso and other short-contact brewing methods.
Medium
A medium grind offers a versatile balance for many drip brewers and pour-over methods, where water moves through the coffee at a moderate pace.
Coarse
Larger particles slow extraction during long contact times. They work well for French press and cold brew, helping the cup stay clean rather than over-extracted.
If a cup tastes sharp or thin, try finer; if it tastes harsh or bitter, try coarser—one small adjustment at a time.