Select your brew method, dial in your dose, and get precise recommendations for grind size, water amount, and timing.
Water Amount
240ml
Grind Size
Medium-Fine
Brew Time
3:00 - 4:00
Grind Size Spectrum
Tips for Pour Over
Start with a 1:2 bloom for 30-45 seconds. Pour in slow, concentric circles. Water temperature 195-205 F. A consistent, even bed after drawdown indicates an even extraction.
Grind size is one of the most important variables in coffee brewing. It directly controls the rate of extraction, which determines the flavor balance in your cup. Too fine and your coffee will be over-extracted, tasting bitter and harsh. Too coarse and it will be under-extracted, tasting sour and watery.
Each brew method requires a different grind size because of how water interacts with the grounds. Espresso forces pressurized water through very fine grounds in seconds, while French press steeps coarse grounds for several minutes. The contact time, pressure, and filter type all influence the ideal particle size.
Blade grinders produce uneven particles, leading to inconsistent extraction. A burr grinder (flat or conical) crushes beans to a uniform size. Even an entry-level burr grinder will dramatically improve your coffee quality.
Ground coffee begins to lose aromatic compounds within minutes. Whole beans retain their complexity for weeks when stored properly. Grind only what you need, right before brewing, for the most flavorful cup.
If your coffee tastes bitter, try a slightly coarser grind. If it tastes sour or thin, go finer. Make small adjustments — one or two notches at a time — and keep your dose and water consistent so you isolate the grind variable.
Immersion methods (French press, cold brew) need coarser grinds because of long contact time. Percolation methods (pour over, drip) need medium grinds. Pressure methods (espresso, moka pot) require fine grinds for proper resistance.