Mastering Coffee Grind Sizes: A Guide to the Perfect Brew at Home
Ever wondered why your cafetière tastes muddy while your pour‑over sings? The answer often lies in your grind size. In our article about 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.
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 ensures 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.
- 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 & 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 yield 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.
Tips for grinding like a pro
- Invest in a burr grinder: Even a mid‑range hand grinder delivers consistent grounds and trumps 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 rule of thumb is 60 g of coffee per litre of water.
- Filter your water: Coffee is 98 % water, so filtered (not distilled) water improves taste.
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, let us help grab our beans and a burr grinder and experience the difference.
