Try one step finer
Use a slightly finer setting when coffee tastes thin or sharply sour and the water runs much faster than the recipe expects. Keep dose, water, temperature and technique unchanged for the next test.
Coffee grind size chart
Match the texture to your brewer, then change one small step at a time. Grinder numbers do not transfer between models, so taste and flow finish the job.
Grind size by brewing method
Use these textures as starting points. The recipe, filter, coffee and grinder can move the correct setting in either direction.
| Brewing method | Starting grind | Useful texture cue | What to watch |
|---|---|---|---|
| Espresso | Fine | Finer than table salt; not flour-like | Shot time and flow |
| Moka pot | Medium-fine | Gritty, never powder-fine | Even flow; never tamp |
| AeroPress | Medium-fine | Between drip and espresso | Drip-through and press resistance |
| Pour-over / V60 | Medium to medium-fine | Sand to fine sand | Drawdown and recipe style |
| Automatic drip | Medium | Similar to regular sand | Basket flow and batch size |
| CHEMEX | Medium-coarse | Coarser than sand | Too fast: finer; too slow: coarser |
| French press | Coarse | Coarse sea salt | Plunger resistance and sediment |
| Cold brew | Coarse | Coarse, even particles | Steep time and filtration |
01
Should you grind finer or coarser?
Taste alone can mislead. Read it together with shot time, drawdown, press resistance and sediment.
Try one step coarser
Use a slightly coarser setting when coffee tastes harsh, drying or strongly bitter and flow is unusually slow. Excessive French-press resistance is also a reason to stop and grind coarser.
02
A three-brew adjustment loop
- 01
Write down dose, water, temperature, time and grinder setting.
- 02
Change only the grind by one small, repeatable step.
- 03
Taste after a similar cooling time and note flow, time and resistance.
- 04
Repeat once before changing another variable.
Why grinder numbers and micron charts do not transfer
A “6” on one grinder is unrelated to a “6” on another. Burr shape, alignment, calibration and the coffee itself affect the particles produced. Use manufacturer settings only for that exact grinder and treat unmeasured micron conversions as estimates.
Moka and press safety
For moka, use a medium-fine, gritty texture, fill the basket loosely and never tamp or cover the safety valve. For French press, stop rather than forcing a plunger with unusual resistance.
Brewer and manufacturer guidance
FAQ
What grind size should I use for coffee?
Start fine for espresso, medium for drip, medium-coarse for Chemex and coarse for French press or cold brew. Then adjust one small step using flow and taste.
Should bitter coffee be ground coarser?
Often, if the brew also runs too slowly or tastes drying. Bitterness can also come from temperature, ratio, roast or stale residue, so hold the other variables constant.
Can I copy another grinder’s setting number?
No. Setting numbers are model-specific and can even vary with calibration. Copy the texture and brewing result, not the number.