Grind Size Guide

Why Grind Size Matters

Grind size is the single most influential variable in coffee brewing (after the coffee itself). It determines how quickly water extracts flavor compounds from the coffee. Too fine, and you over-extract (bitter, harsh); too coarse, and you under-extract (sour, thin, watery).

The Grind Size Spectrum

Extra Fine (Powdery)

• Texture: like flour or powdered sugar
• Use: Turkish coffee (ibrik/cezve)
• Contact time: very short immersion

Fine

• Texture: like table salt or slightly finer
• Use: Espresso, Moka Pot
• Contact time: 20-30 seconds (espresso), 2-4 minutes (Moka Pot)

Medium-Fine

• Texture: between table salt and sand
• Use: Pour over (V60), AeroPress
• Contact time: 2-4 minutes

Medium

• Texture: like sand
• Use: Drip/auto-drip machines, Chemex, siphon
• Contact time: 3-5 minutes

Medium-Coarse

• Texture: like coarse sand
• Use: Chemex (with thick filter), Clever Dripper
• Contact time: 4-6 minutes

Coarse

• Texture: like raw sugar or sea salt
• Use: French Press, Cold Brew
• Contact time: 4+ minutes (French Press), 12-24 hours (Cold Brew)

The Rule of Thumb

Shorter contact time = finer grind. Longer contact time = coarser grind. Espresso pushes water through in 25 seconds, so the grind must be fine enough to resist that pressure. Cold brew steeps for hours, so coarse grounds prevent over-extraction.

Adjustment Tips

• Coffee tastes sour/thin? Grind finer
• Coffee tastes bitter/harsh? Grind coarser
• Adjust in small increments — one notch at a time

At Röstschmiede, we include brew recommendations with every bag. If you are unsure about grind size for your brewer, do not hesitate to ask — we are always happy to help you dial in.

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