Visual Guide to Perfect Coffee Grinding for Every Brewing Method
Interactive • Visual Comparisons • Expert Recommendations
Professional photo showing 5 clear bowls in a row with different grind sizes from extra fine to coarse
| Grind Size | Texture Like | Best For | Brew Time |
|---|---|---|---|
| Extra Fine | Flour/Powder | Turkish Coffee | Instant |
| Fine | Table Salt | Espresso Moka Pot AeroPress | 20-30 sec (espresso) 4-5 min (moka) |
| Medium | Sand/Sugar | Drip Coffee Pour Over Siphon | 4-6 minutes |
| Medium-Coarse | Coarse Sand | Chemex Clever Dripper | 4-5 minutes |
| Coarse | Sea Salt | French Press Cold Brew Percolator | 4-5 min (press) 12-24 hrs (cold brew) |
Click each card to see detailed information and brewing recommendations.
Powder-like consistency, similar to flour or confectioner's sugar
Table salt texture - the sweet spot for moka pots
Most common grind size, like beach sand
Rougher texture, like coarse sand
Chunky pieces, like sea salt or breadcrumbs
Very large chunks, like cracked peppercorns
The moka pot requires a fine to medium-fine grind, similar to table salt. This is slightly coarser than espresso but finer than drip coffee.
If your coffee tastes bitter, try a slightly coarser grind. If it's weak or sour, go finer. The perfect grind should flow smoothly without clogging.
Espresso machines require a fine grind, slightly finer than moka pot. The grind should feel like fine sand when rubbed between fingers.
Extraction time should be 25-30 seconds for a double shot. If extraction is too fast (under 20 seconds), grind finer. If too slow (over 35 seconds), grind coarser.
French press needs a coarse grind, like sea salt or breadcrumbs. This prevents grounds from passing through the metal filter.
Steep for 4 minutes with coarse grounds. Too fine a grind will result in muddy, over-extracted coffee and grounds in your cup.
Pour over methods (V60, Kalita Wave) work best with medium grind, similar to regular sand or granulated sugar.
Adjust based on brew time: aim for 2.5-3.5 minutes total. If water drains too fast, grind finer. If too slow, grind coarser.
Reference guide for common coffee grinder models
| Espresso | 8-12 |
| Moka Pot | 12-16 |
| AeroPress | 12-18 |
| Pour Over | 18-24 |
| French Press | 28-32 |
| Espresso | 2-3 clicks |
| Moka Pot | 4-6 clicks |
| Pour Over | 7-9 clicks |
| French Press | 10-12 clicks |
* Settings may vary by grinder age and condition
Pre-ground coffee loses flavor within 15 minutes of grinding. Always grind fresh before brewing.
Cheap blade grinders create uneven particles, leading to simultaneous over and under-extraction. Invest in a burr grinder.
Using espresso grind in French press or coarse grind in moka pot ruins flavor. Match grind to method.
Start with recommended settings but adjust based on taste. Coffee too bitter? Grind coarser. Too sour? Grind finer.
Set your Baratza Encore to 12-16 for moka pot. Start at 14 and adjust: go finer (12-13) if coffee is weak, coarser (15-16) if bitter.
While similar, espresso grind is typically too fine for moka pot. It can clog the filter and create bitter, over-extracted coffee. Use a slightly coarser, medium-fine grind instead.
Taste test! Bitter = too fine (over-extracted). Sour/weak = too coarse (under-extracted). Balanced, sweet, and rich = just right.
Finer grinds extract slightly more caffeine due to increased surface area. However, the difference is minimal compared to brew time and coffee-to-water ratio.
No! Coffee begins losing flavor immediately after grinding. Only grind what you'll brew in the next hour for best flavor.