Grind Size And Extraction Time Link

Grind size is the master dial of coffee brewing. Finer grounds expose more surface area and extract faster, while coarser grounds extract more slowly, and everything hangs on that balance.

Each brewing method has a matching grind. Espresso needs a fine, powdery grind, pour-over a medium grind, and French press a coarse, chunky one.

If a cup tastes sour, the grind is usually too coarse and under-extracting. If it tastes bitter, the grind is too fine and over-extracting. This single rule solves most brewing problems.

Grind size also controls flow rate. Too fine and the water cannot pass, over-extracting and clogging. Too coarse and the water races through, leaving flavor behind.

Changing the grind is the cleanest way to fix a brew. It is the one adjustment that affects every other variable at once, which is why it is the first thing to reach for.

Invest in a grinder that can hold a consistent setting. A grinder that drifts between sizes makes all this reasoning useless, because you can never repeat the same result.