You can buy the freshest, best-tasting beans in the world and still end up with a disappointing cup if the grind is wrong. Grind size is one of the biggest levers you have over how your coffee tastes, and it is also one of the easiest things to fix. Here is how to match your grind to the way you actually brew.
Why grind size changes the taste
When hot water hits ground coffee, it pulls out oils, acids, and sugars. That process is called extraction. Finer grounds have more surface area, so water pulls flavor out of them faster. Coarser grounds have less, so extraction happens more slowly. Get the balance right and you get a sweet, rounded cup. Get it wrong in either direction and you will taste it immediately.
If your coffee tastes thin, sour, or a little salty, it is usually under-extracted, meaning the water moved through too quickly. If it tastes harsh, bitter, or leaves your mouth feeling dry, it is likely over-extracted. Most of the time the fix is a grind adjustment, not a different coffee.
Matching your grind to your brewer
The general rule is simple: the longer water stays in contact with the grounds, the coarser you want the grind.
- Coarse, about the texture of sea salt, works for French press, cold brew, and percolators. Water sits with the grounds for several minutes in these methods, so you want to slow extraction down.
- Medium, about the texture of sand, is what standard drip coffee pots and most automatic brewers want. This is the most common grind in American kitchens.
- Medium-fine suits pour over cones, where water passes through a little faster than in a drip machine.
- Fine, almost powdery, is for espresso machines and stovetop moka pots, where water is forced through under pressure in a matter of seconds.
What we offer, and how to ask for something different
On every coffee we sell you can choose Whole Bean, Ground for coffee pot, or Ground for french press. Those three cover the large majority of home setups, and there is never an extra charge for grinding.
If you brew some other way, just tell us. Put a note in the order notes section at checkout describing your brewer or the grind you want, and we will do our best to match it. Pour over, moka pot, percolator, whatever you use, it never hurts to ask.
The case for buying whole bean
Ground coffee has far more surface area exposed to air, which means it goes stale faster than whole beans. A bag of whole beans will hold its flavor noticeably longer than the same coffee pre-ground.
If you own a grinder, even an inexpensive one, grinding right before you brew is probably the easiest upgrade you can make to your morning cup. If you do not own one, that is completely fine. We are glad to grind for you, and fresh roasted pre-ground coffee still beats old whole beans by a wide margin.
A quick troubleshooting guide
- Bitter, harsh, or drying? Go coarser.
- Sour, thin, or weak? Go finer, or use a little more coffee.
- Muddy or silty in the bottom of the cup? Your grind is probably too fine for your filter.
- Brewing much slower than usual? Too fine, or the filter is clogging.
Change one thing at a time and taste as you go. Coffee rewards a little patience.
National Coffee Day is September 29
It is a good excuse to try something outside your usual order. If you normally drink a dark roast, pick up a light roast like our Colombia and see what a different roast level does with the same brewing setup. If you are not sure where to start, our guide to light, medium, and dark roast walks through the differences.
Every bag we send out is roasted to order, so whatever grind you choose, it goes in the mail fresh. Browse our current coffee selection, or take a look at our FAQ page if you have questions about ordering.