What grind size should you use?
6 min read
Match the grind to your brewer: very fine for espresso, fine for moka and AeroPress, medium-fine for V60, medium-coarse for Chemex and coarse for French press and cold brew. Then go finer for lighter roasts and coarser for darker ones. If the cup is sour, grind finer; if it is bitter, grind coarser.
Grinding breaks the bean into pieces. Smaller pieces have more surface, so water pulls flavour out faster. Too fine and you over-extract, which tastes bitter and dry. Too coarse and you under-extract, which tastes sour and thin.
Grind chart (1Zpresso K-Ultra, clicks from zero)
| Brewer | Light | Medium | Dark | Feels like |
|---|---|---|---|---|
| Espresso | 30 | 33 | 40 | Fine powder that clumps |
| Moka pot | 66 | 69 | 72 | Fine, like table salt |
| AeroPress | 68 | 71 | 74 | Fine to medium-fine |
| V60 | 78 | 81 | 84 | Medium-fine, like coarse sand |
| Chemex | 91 | 97 | 100 | Medium-coarse |
| French press | 95 | 100 | 100 | Coarse, like rock salt |
| Cold brew | 100 | 110 | 120 | Very coarse |
These are starting points. Every grinder is a little different and even two K-Ultras can differ by a few clicks. Use the grind tool to look up a setting and save your own.
Why roast changes the grind
- Light roasts are denser and less soluble. Grind finer to get enough out.
- Dark roasts are brittle and very soluble. Grind coarser so they do not turn bitter.
- Many Indian roasts are medium to dark, so the medium and dark columns are a good default for chocolatey, nutty coffees.
- Naturals and anaerobics extract quickly, so they often want a step coarser than a washed coffee of the same roast.
How to dial in by taste
- Brew with the chart setting and a fixed recipe. Note the brew time.
- Taste. Sour, sharp or thin means grind finer. Bitter, dry or harsh means grind coarser.
- Move 2–3 clicks at a time and change nothing else.
- When the cup tastes sweet and balanced, write the setting down for that bag.
- When you open a new bag, start from your last good setting.
Tip: No grinder? Ask the roaster to grind for your specific brewer, and buy smaller bags. Ground coffee loses aroma within days.
Troubleshooting
| Symptom | Likely cause | Fix |
|---|---|---|
| Sour, thin, fast brew | Grind too coarse | Go finer |
| Bitter, slow brew | Grind too fine | Go coarser |
| Sour and bitter together | Uneven grind with lots of fines | Better burr grinder, or sift out fines |
| Changes day to day | Grinder drifting or not zeroed | Re-find zero, check the burrs are tight |
If you are unsure which way to go, the brew compass turns taste into a grind change. The full chart with base recipes is on the brew page.
Compare: Pour-over / V60 vs French press →
Questions
How do I find zero on a K-Ultra?
Turn the dial finer until the burrs just touch and the handle stops turning. That is zero. Count clicks back from there.
Can I use a blade grinder?
It works in a French press or for cold brew, but it makes an uneven grind. A burr grinder is the single biggest upgrade for most people.
Why does pre-ground coffee taste flat?
Grinding exposes a lot of surface to air, so aroma fades quickly. Whole beans ground just before brewing hold their flavour for weeks.
Does grind size affect caffeine?
Slightly, since finer grinds extract more. The dose of coffee matters far more.
Read next
Which grinder do you need for light roasts?
Light roasts are hard, dense and unforgiving of an uneven grind. Here is what separates a grinder that makes them sing from one that makes them sour.
How do you brew light roasts well?
Light roasts are dense and slow to give up flavour. Hotter water, a finer grind and a little patience turn sour cups into sweet, bright ones.
Whole bean or ground coffee: which should I buy?
Why whole beans stay fresh longer, when pre-ground makes sense, and how to order ground coffee the right way.
Why does my coffee taste flat?
Flat coffee is usually stale beans, the wrong water, or a brew that did not extract enough. Here is how to find which one it is.