Grind size guide
Coffee Grind Size Guide
| Brew Method | Grind Size | Texture | Microns |
|---|---|---|---|
| Turkish | Extra Fine | Powder / flour | 100–200 µm |
| Espresso | Fine | Table salt | 200–300 µm |
| Moka Pot | Fine–Medium | Fine sand | 300–400 µm |
| AeroPress (short) | Medium–Fine | Sand | 400–500 µm |
| V60 / Pour-over | Medium | Granulated sugar | 500–700 µm |
| Kalita / Flat dripper | Medium | Coarse sugar | 600–800 µm |
| AeroPress (long) | Medium–Coarse | Rough sand | 700–900 µm |
| French Press | Coarse | Sea salt | 900–1200 µm |
| Cold Brew | Extra Coarse | Cracked peppercorns | 1200+ µm |
Quick tips
- Lighter roasts often benefit from a slightly finer grind to improve extraction.
- Darker roasts usually prefer a bit coarser to avoid bitterness.
- If coffee tastes sour → grind finer
- If coffee tastes bitter / dry → grind coarser