While grind size may not seem like a big deal at first glance, it plays a critical role depending on your brew method. With coarser grinds, you have less surface area making the coffee less easily extractable and will need more brewing time. With finer grinds, you have more surface area making the coffee more easily extractable and will need less brewing time.

Courser grind levels will be better for brew methods that require immersion and more time. Medium grind levels will be better for various types of pour-overs, drips, and siphons. Finer grind levels will be better for brew methods that use pressure and less time.

Whole Bean:

Coffee beans that have yet to be ground.

Ordering and storing your preferred coffee in its whole bean form will help preserve freshness and maximize flavor for longer.

Great for covering in chocolate (i.e. probably not the best idea to try to brew coffee with whole beans).

Coarse Grind:

Size and texture is comparable to chunky sand or rock salt.

Takes the most amount of time for coffee extraction.

Great for:

  • French Press
  • Cold Brew
  • Cowboy Coffee

Medium Coarse Grind:

Size and texture is somewhere between chunky sand and sea salt.

Great for:

  • Drip Coffee Makers
  • Percolators

Medium Grind:

Size and texture is comparable to sea salt.

Great for:

  • Pour-overs
  • Drip Coffee Makers
  • Siphons

Medium Fine Grind:

Size and texture is somewhere between sea salt and table salt.

Great for:

  • Pour-overs
  • AeroPress
  • Siphons

Fine Grind:

Size and texture is comparable to table salt.

Great for:

  • Moka Pot
  • Espresso Machines
  • AeroPress

Extra Fine Grind:

Size and texture is somewhere between table salt and powdered sugar.

Takes the least amount of time for coffee extraction.

Great for:

  • Espresso Machines
  • Turkish Coffee