Choosing the right coffee grind size is one of the easiest ways to improve the flavour in your cup. Use this simple guide as your starting point, then make one small adjustment at a time.
Why grind size matters
The right grind size helps water move through coffee at the right speed. Too fine and the cup can taste bitter or heavy. Too coarse and it may taste thin or sour. The best starting point depends on your brew method.
A simple grind-size guide
Espresso
Use a fine grind. Espresso needs a short brew time, so the smaller particles help water extract enough flavour quickly. If the shot runs too fast, go finer. If it struggles to flow, go slightly coarser.
Moka pot
Choose a fine to medium-fine grind. Keep it a little coarser than espresso to avoid a harsh, over-extracted cup.
Filter coffee and Chemex
Start with a medium grind. For a Chemex, you may prefer the coarser end of medium so the brew stays bright and clean.
Cafetiere
Use a coarse grind. The larger particles suit the longer steep time and help reduce sediment in the cup.
How to dial in your coffee
- Brew using your usual coffee-to-water ratio.
- Taste the cup once it has cooled slightly.
- If it tastes bitter or dry, try a coarser grind or a shorter brew time.
- If it tastes sour, weak or sharp, try a finer grind or a longer brew time.
- Change one variable at a time so you know what improved the cup.
Start with a coffee that suits your routine
A freshly roasted coffee with a balanced profile is a forgiving place to start. El Rosario Colombian Coffee is available as whole beans or ground for espresso, filter, moka, cafetiere and Chemex.
Once you find the grind size that works, note it down. Small adjustments can make a surprisingly big difference from one coffee and brew method to the next.