Mastering Coffee Grind Sizes: A Guide to the Perfect Brew at Home

This guide explains coffee grind sizes for every brewing method, why grind size matters and how to get better flavour at home with the equipment you already have.

Ever wondered why your cafetière tastes muddy while your pour-over sings? The answer often lies in grind size. In our guide to coffee gear, we point out that fresh beans and grind consistency matter more than expensive machines. Here’s how to dial in your grind for great coffee at home, no £3,000 espresso machine required.

Coffee grind size chart

Use this as your starting point. Adjust one step finer or coarser based on taste.

Grind size affects extraction time. Too fine can taste bitter and harsh. Too coarse can taste weak and sour.

Why grind size matters

Grind size controls how quickly water extracts flavour from coffee. Too fine, and you get over-extracted bitterness. Too coarse, and your cup tastes weak. Consistency across your grounds helps ensure even extraction. Grinding just before brewing preserves aromatics and flavour.

Matching grind sizes to brew methods

• Espresso: A fine grind (similar to table salt) is essential for the high pressure of espresso. Use about 18–20 g of coffee and extract for 25–30 seconds. See our brew method guide for method-specific tips.
• Moka pot: Slightly coarser than espresso. Fill the bottom chamber with water, add coffee to the filter basket and brew on medium heat.
• Aeropress: Medium-fine grind. A 1:14 coffee-to-water ratio (15 g coffee to 210 ml water) delivers a smooth yet punchy cup.
• V60 and pour-over: Medium-fine to medium grind. The V60 rewards precision. Rinse the filter, use a 1:16 ratio and pour in slow spirals over 3–4 minutes.
• Chemex: Medium-coarse grind with a thicker filter. A 1:15 ratio and 4–5 minutes brew time yields a crisp, balanced cup.
• French press (cafetière): Coarse grind, like sea salt. Steep for 4 minutes, then press.
• Cold brew: Extra coarse grind. Combine 1 part coffee to 8 parts water and steep in the fridge for 12–18 hours. For a step-by-step, see how to make iced coffee at home.

Tips for grinding like a pro

• Invest in a burr grinder: Even a mid-range hand grinder delivers consistent grounds and beats pre-ground coffee.
• Grind just before brewing: Coffee stales quickly once ground. Freshly ground beans capture more aroma and sweetness.
• Measure your coffee: Use a scale for accuracy. A useful rule of thumb is 60 g of coffee per litre of water.
• Filter your water: Coffee is mostly water, so filtered (not distilled) water can improve taste.

Want to taste the difference grind size makes? Start with freshly roasted whole beans and a simple, repeatable brew method.

Dialling in the right grind might take a few tries, but once you find your sweet spot, you’ll enjoy barista-quality coffee at home.

Don’t forget: the best grind is the one that matches your brew method and personal taste. If you’re still on pre-ground supermarket beans, a bag of fresh whole beans and a burr grinder will change everything.

Grind size FAQs

Does grind size really matter for taste?

Yes. Grind size changes how fast coffee extracts. A small change can shift your cup from sharp and sour to sweet and balanced.

What happens if my grind is too fine?

Water struggles to pass through the coffee, extraction runs long and the result often tastes bitter, dry or harsh.

What happens if my grind is too coarse?

Water passes through too quickly and under-extracts. The cup can taste weak, thin or sour.

Can I still make good coffee with pre-ground?

You can, but you lose freshness and control. If you buy pre-ground, match the grind to your brew method and store it airtight away from heat and light.

Is a blade grinder or burr grinder better?

A burr grinder is better because it produces more consistent particle sizes, which helps you get a more even extraction.