Coffee Grind Size Chart: Dial‑In Guide for Every Brew Method

If you’ve ever brewed a cup that tasted sour one day and bitter the next, your grind size is the likely culprit. This coffee grind size chart will help you match grind to brewer, understand why it matters, and dial in fast. You’ll learn the simple fixes for under‑ vs over‑extraction, plus a 10‑minute method to nail sweetness and clarity—without fancy gear.

Coffee Grind Size Chart (Quick Start)

Use this as your first pass, then tweak by taste.

Brewer	Starting grind	Ratio (coffee:water)	Target time
Espresso	Very fine (table salt)	1:2 (by weight)	25–35 sec
Aeropress (standard)	Fine‑medium	1:12–1:15	1:30–2:00
Pour‑over (V60/Chemex)	Medium (sand)	1:15–1:17	2:30–4:00
Auto drip	Medium	1:15–1:17	4:00–6:00
French press	Coarse (kosher salt)	1:15–1:16	4:00 steep, 5:00 total
Cold brew (immersion)	Coarse	1:4–1:8 (concentrate)	12–18 hrs

Why this works: finer grind increases surface area, speeding extraction; coarser grind slows it. Your goal is balanced extraction—sweetness, clear flavors, and pleasant finish—typically near the “Golden Cup” zone of roughly 18–22% extraction and 1.15–1.35% strength, as defined by the Specialty Coffee Association. You don’t need a refractometer to benefit from this; it simply explains why the chart is a solid starting point. See SCA’s standards for the details behind those numbers. Specialty Coffee Association: Heritage Brewing Standards.

Why grind size is the lever that moves everything

• More surface area (finer grind) = faster extraction. Expect stronger acidity and bitterness to rise quickly if you go too fine for your brew time.
• Less surface area (coarser grind) = slower extraction. Expect flat or sour cups if you go too coarse for your brew time.
• Consistency matters as much as average size. A mix of boulders and dust extracts unevenly—some bits over‑extract, others under‑extract—muddying flavor. Recent research on the role of fines in espresso shows how tiny particles accelerate extraction and impact taste dynamics; the takeaway applies broadly: control fines for clarity. Scientific Reports: Role of fines in extraction.

Pro tip: Brew temperature mostly changes how quickly you reach a given extraction. If your final strength and extraction are the same, sensory differences are surprisingly small across typical brew temps. That’s from UC Davis Coffee Center sensory work—handy context when you’re dialing in. UC Davis: Brew temperature and sensory profile.

The 10‑minute dial‑in method (no lab gear required)

You’ll make two small test brews and compare. Keep everything the same except grind.

1. Set your baseline
   • Pick a ratio from the chart (example: pour‑over at 1:16).
   • Use fresh, whole‑bean coffee and grind just before brewing. If you need a refresher on keeping beans happy, our simple staling‑busters are here: Coffee Storage Playbook.
   • Choose a baseline grind (medium for most drip/pour‑overs; coarse for French press).
2. Brew A (baseline) and taste

   Note aroma, sweetness, acidity, body, finish. Jot quick words like “juicy,” “dry,” “sharp,” “chocolatey.”

3. Brew B (one click finer or coarser)
   • For pour‑over/drip, adjust one small step. For French press, a moderate step is fine. Keep ratio, water temp, and total time the same.
4. Compare and decide direction

   If Brew B tastes sweeter, more balanced, and finishes clean, you moved the right way. If it’s sour/thin, go finer next time. If it’s harsh/bitter/drying, go coarser.

5. Lock it in and add a micro‑tweak

   Once you like the cup, nudge flow time a bit with a tiny grind adjustment to center sweetness. Keep your notes; they’re gold when you switch coffees.

Taste diagnostics: fix any cup fast

Use this matrix to choose your next move in seconds.

• Sour, thin, or salty finish? Under‑extracted. Go finer, or brew longer. Check your ratio: for light roasts, a touch finer often helps. For roast‑level context, skim our Light vs Medium vs Dark Roast guide to anticipate how roast changes resistance to water and perceived acidity.
• Bitter, dry, ashy, or hollow? Over‑extracted. Go coarser, reduce contact time, or slightly lower turbulence.
• Strong but flat? Increase dilution (higher water ratio) while keeping grind the same; strength (TDS) and extraction are different knobs. UC Davis research behind the updated brewing chart shows sensory shifts map to those two variables. UC Davis overview.
• Muddy body or silty finish in immersion? Grind coarser and pour gently to leave fines behind.
• Uneven pour‑over drawdown (stalled, channeling)? Go coarser or reduce fines; level your bed and pour more gently.

Burr vs blade (and why consistency wins)

• Burr grinders create more uniform particles and let you make tiny, repeatable changes. That’s how you steer extraction precisely.
• Blade grinders chop randomly, creating lots of fines alongside big chunks, which pushes you toward uneven extraction. If a blade grinder is what you have, use short pulses and shake between bursts to even out size.
• Any grinder: clean it monthly. Old oils and fines cling to burrs and alter flavor.

If you’re chasing clarity, the science supports minimizing excessive fines for most brews (especially fast‑flow methods). The espresso‑focused study above quantifies how fines shift extraction dynamics; while filter coffee is different, the principle that particle size distribution drives extraction applies. Scientific Reports espresso fines study.

Brewing variables that interact with grind

• Ratio (dose): More coffee at the same grind can taste stronger without necessarily improving extraction. SCA’s “Golden Cup” zone is a helpful compass as you iterate—aim for balanced extraction, not just strength. SCA Golden Cup basics.
• Time and turbulence: Agitation speeds extraction. If you stir or swirl, keep it consistent; otherwise, your grind changes won’t be comparable brew to brew.
• Water quality: If your water is extremely hard or soft, extraction can skew. SCA targets around neutral pH with moderate hardness and alkalinity; filtered tap or reputable bottled spring waters often behave well. SCA water guidance.
• Temperature: Practical takeaway from UC Davis’ sensory work—brew temp mostly affects how quickly you hit your target; flavor at equal strength/extraction is very similar. So prioritize grind and ratio first. UC Davis brew temp study summary.

Cold brew specifics (because it’s different)

Cold water extracts more slowly and favors different compounds. Go coarse, use a concentrate ratio (1:4–1:8), and steep 12–18 hours. After filtering, dilute to taste. Expect fewer bitter/sour notes and often more floral aroma compared to hot‑brewed coffee served cold, as controlled sensory tests have found. Foods journal: cold vs hot brew sensory study.

FAQs

What if my brewer’s time always runs long or short?

Treat the chart as a starting point. If your dripper runs fast, grind a bit finer to hit the window; if it stalls, go coarser and reduce fines.

Do I need to buy a burr grinder right now?

It’s the single biggest home upgrade. But if you’re not ready, ask your local cafe to grind to your method, buy smaller amounts more often, and store in airtight containers away from light and heat. Our storage guide covers when freezing makes sense: Keep Beans Fresher, Longer.

How does roast level change my grind?

Lighter roasts are denser and often need slightly finer grinds to extract sweetness; darker roasts are more brittle and can go a touch coarser to avoid harshness. If you switch coffees, expect to move your grinder a click or two.

Is there a “perfect” ratio?

- Preference rules. The SCA’s classic window (about 1:15–1:17 by weight for filter) tends to land people in a balanced zone; use it as guardrails, then tune to your taste. SCA standards.

Grab what you need for happier brews

• Fresh coffee makes dialing in easier. Explore our rotating picks in the Coffee collection—choose a roast you love, then use the chart above to lock in your grind.
• The right mug changes the feel of the cup (heat, aroma, comfort). Find your daily favorite in Merch.

When your grind and ratio click, mornings feel effortless—and every sip tastes like a tiny win. That’s happiness, brewed.