Brewio Tools

Coffee Grind Size Chart

Every brew method sits somewhere on one scale, from flour-fine to breadcrumb-coarse. Here's where each one lands, and what it should feel like between your fingers.

Finest The grind scale Coarsest
  • Ibrik / Cezve
  • Espresso
  • Freddo Espresso
  • Moka Pot
  • AeroPress
  • V60 Pour Over
  • Siphon
  • Kalita Wave
  • Drip Machine
  • Chemex
  • French Press
  • Cold Brew

What each grind feels like

  • Extra Fine

    Powdered sugar / flour
    • Ibrik / Cezve
    • Espresso
    • Freddo Espresso

  • Fine

    Caster sugar
    • Moka Pot

  • Medium-Fine

    Table salt
    • AeroPress
    • V60 Pour Over
    • Siphon
    • Kalita Wave

  • Medium

    Sand
    • Drip Machine
    • Chemex

  • Medium-Coarse

    Rough sand
    • —

  • Coarse

    Coarse sea salt / breadcrumbs
    • French Press
    • Cold Brew

Grind size by brew method

MethodGrindFeels likeRatio
Ibrik / Cezve Extra Fine Finer than espresso, like flour 1:10
Espresso Extra Fine Like powdered sugar 1:2
Freddo Espresso Extra Fine Like powdered sugar 1:2
Moka Pot Fine Almost like espresso 1:10
AeroPress Medium-Fine Slightly finer than V60 1:14
V60 Pour Over Medium-Fine Similar to table salt 1:15
Siphon Medium-Fine Similar to table salt, slightly finer than drip 1:15
Kalita Wave Medium-Fine Similar to V60, slightly coarser 1:16
Drip Machine Medium Like sand 1:16
Chemex Medium-Coarse Coarser than V60 1:16
French Press Coarse Like coarse sea salt 1:14
Cold Brew Coarse Like coarse sea salt 1:8

Adjusting by taste

Grind size is the fastest lever you have. Change one thing at a time, and give it a full brew before judging.

Sour, thin, sharp

Under-extracted — water moved through too fast. Grind finer. If it's already fine, brew hotter or longer instead.

Bitter, dry, hollow

Over-extracted — water sat on the grounds too long. Grind coarser. Then drop the temperature a couple of degrees.

Flat and weak

Usually ratio, not grind. Add coffee before you touch the grinder — strength and extraction are different problems.

The theory behind it