Coffee Grind Size Chart: Every Method, Every Grinder
Grind size is the single most impactful variable you control. Get it right and everything else falls into place. Get it wrong and no technique will save you.
Why Grind Size Matters So Much
Grind size controls surface area. Finer grounds expose more surface to water, so extraction happens faster. Coarser grounds expose less, so extraction happens slower. Every brew method is designed around a specific contact time — and the grind size needs to match.
Use the wrong grind and you'll either under-extract (sour, thin) or over-extract (bitter, harsh). This is the #1 reason people's home coffee doesn't taste like the cafe — and it's the easiest variable to fix.
The Complete Grind Size Chart
Grind Size Numbers for Popular Grinders
"Medium-fine" means nothing until it's a number on your grinder. These are starting ranges in clicks or dial settings, counted from zero. Pick the middle of the range for your method, brew once, and then adjust by taste using the chart below.
| Grinder | Espresso | AeroPress | V60 / pour-over | French press | Cold brew |
|---|---|---|---|---|---|
| Comandante C40clicks | 7–13 | 12–24 | 18–28 | 26–36 | 30–40 |
| Timemore C2clicks | 6–12 (tight) | 11–20 | 13–22 | 22–30 | 26–30 |
| Timemore C3clicks | 5–10 (tight) | 9–18 | 11–18 | 19–25 | 22–25 |
| Baratza Encoredial 0–40 | Not ideal | 8–18 | 12–18 | 24–32 | 28–40 |
| Fellow Ode Gen 2dial 1–11 | Not designed for it | 3–5 | 4–7 | 8–10 | 9–11 |
Find your zero first. With the grinder empty, close the burrs gently until they just touch — that's zero — and count from there. If your zero sits a few clicks away from the one a chart assumes, every range shifts by that amount, which is why two people with the same grinder can swear by different numbers. Once a setting works, log it in Brewio with the bean so you never have to find it twice.
The Relationship: Grind ↔ Contact Time
Here's the principle that makes grind size intuitive:
Coffee Grind Taste Chart: Sour, Bitter or Weak?
Your cup tells you which way to turn the grinder. Taste, then adjust one step at a time — about 2 clicks on a hand grinder:
Under-extracted. Water passed through too quickly or didn't find enough surface area.
Log this grind setting so you can reproduce it.
Over-extracted. Too much surface area, or contact time was too long for this grind.
| If it tastes… | What's happening | Fix |
|---|---|---|
| Sour, sharp, salty, thin | Under-extracted: water ran through too fast | Grind finer |
| Bitter, harsh, drying | Over-extracted: too much surface area or contact time | Grind coarser |
| Weak or watery, but not sour | Usually too little coffee, not the grind | Check your ratio first |
| Sour and bitter at once | Uneven extraction — channeling, or a grinder making dust and boulders | Pour more evenly; a burr grinder helps most |
| Muddy or silty | Too fine for the filter (common in French press) | Grind coarser |
Burr vs. Blade Grinder: Does It Matter?
Yes — enormously. This is the most important equipment upgrade you can make, more impactful than a better brewer or fancier beans.
Blade Grinder
- Chops beans randomly — mix of dust and boulders
- Inconsistent particle size = uneven extraction
- Some grounds over-extract while others under-extract simultaneously
- No way to adjust grind size precisely
Burr Grinder
- Crushes beans between two abrasive surfaces — uniform particles
- Consistent size = even extraction = better flavour
- Adjustable from Turkish to cold brew
- Even a $40 hand burr grinder outperforms a $100 blade grinder