By changing the grind size of your specialty beans, you control the contact surface between water and coffee. This scientific guide helps you find the ideal grind, calibrated to awaken your five senses.
Grind Size Chart
This table compiles the essential physical and technical benchmarks for your daily extractions:
| Brewing Method | Visual Reference Texture | Target Size (Microns / mm) | Impact on the Cup |
|---|---|---|---|
| Turkish Coffee Pot | Powdered sugar / Icing sugar | Less than 100 µm | Dense body, sedimentary texture |
| Espresso | Fine table salt | 200 to 400 µm | Rich crema, highly concentrated aromas |
| AeroPress | Classic table salt | 400 to 600 µm | Balanced, clean and round profile |
| Filter / Pour-Over | White caster sugar | 600 to 800 µm | Bright acidity, great clarity |
| French Press | Coarse sea salt / Coarse semolina | 800 to 1000 µm (0.75 - 1 mm) | Absolute complexity, heavy body |
| Cold Brew | Cracked pepper | More than 1000 µm | Extreme sweetness, no bitterness |
1. Coarse Grind (Coarse salt / Semolina)
- Intended for: French press and cold extractions (Cold Brew).
- Why? Long infusions (4 to 5 minutes) require thick particles to avoid over-extraction and bitterness. A grind that is too fine would also pass through the metal filter, ruining the smoothness of your cup.
2. Medium Grind (Powdered Sugar)
- Intended for: Electric drip coffee makers and pour-over methods.
- Why? Here, only gravity causes the water to flow through the coffee bed. An intermediate grind retains the water for the ideal time (3 to 4 minutes) to release the most subtle aromatic notes.
3. Medium-Fine Grind (Table Salt)
- Intended for: AeroPress and moka pot.
- Why? The AeroPress is an ultra-versatile hybrid tool. A medium-fine size (around 600 microns) ensures a clean cup, without sediment, but with a beautiful roundness in the mouth.
4. Fine Grind (Fine Salt)
- Intended for: Espresso.
- Why? Espresso extraction is extremely fast (20 to 30 seconds) under intense pressure of 9 bars. Increasing the contact surface by refining the grind is essential to extract essential oils and create a perfect crema within this short timeframe.
Moka's Tip 🐾
To adjust your settings at home, rely on the brewing time and your taste buds:
- If your coffee flows too quickly and tastes acidic or watery: your grind is too coarse (under-extraction). Tighten your grinder.
- If your coffee drips out and tastes bitter or astringent: your grind is too fine (over-extraction). Widen the burrs.
To achieve this surgical regularity, ban blade grinders and prefer a conical burr grinder made of stainless steel.
