Coffee Grind Size Chart

Getting that dreamy cup of coffee? It all starts with your grind size. I see so many coffee lovers (myself included!), once upon a time-struggling with this step, accidentally pairing the wrong grind with their brewing method.

The grind size makes or breaks your cup. Coarse grinds bring out the best in French press and cold brew, while medium grinds shine in drip machines. If you’re after espresso or a bold Moka pot, you’ll want to go fine.

Ever wondered why your freshly ground coffee ends up sour or bitter? Odds are, your grind size doesn’t match your brew style. Water temperature matters, sure, but nailing the grind is honestly the first step toward a smooth, aromatic cup.

When I’m out camping, I reach for an extra coarse grind for cowboy coffee. At home with my café solo brewer? Medium-coarse all the way. You’d be surprised how much difference this little tweak makes.

I put together this coffee grind size chart to save you from guesswork. Whether you’re brewing a robust French press or a delicate pour-over, the right grind transforms your coffee ritual.

Let’s dig in and make sure you never second-guess your grind again.

Coarse Grind

Coarse coffee grinds remind me of chunky sea salt—big, rugged particles you can feel between your fingers. This size is perfect for brewing methods that need a longer soak.

My go-to for a French press is always a coarse grind. The larger chunks let the coffee steep slowly, giving you a bold, full-bodied cup without that annoying grit.

Using a percolator? Stick with coarse. It keeps grounds from sneaking through the filter and making a mess.

If your grind is too coarse, you’ll get under-extracted coffee—think sour, watery, and just plain sad.

Here’s where coarse grinds work best:

• French press – the classic choice
• Percolator – keeps things clean
• Coffee cupping – for those tasting sessions

For cold brew, I go even chunkier—extra coarse. It helps balance the long brew time.

Under-extraction happens when water zips through your coffee too fast. With coarse grounds, I aim for a solid 4-5 minute steep for French press coffee.

If your cup tastes flat or sour, try a slightly finer grind next time. It’s all about dialing in that sweet spot.

Medium-Coarse Grind

When I’m brewing with my Chemex, medium-coarse is my sweet spot. Think rough sand or chunky sea salt—just enough texture to slow things down.

Medium-coarse grinds work beautifully for:

• Chemex coffee makers
• Clever Dripper
• Café Solo Brewer

For Chemex, I lean a bit more coarse because those thick filters slow the water flow. If things taste sour, go finer. Too bitter? Try coarser.

Most grinders list medium-coarse around settings 14–21 (on a Baratza Encore), or “drip coffee” on simpler models.

I always check the texture before brewing. The grounds should feel rough, but not as chunky as French press. Not powdery either.

This grind lets water flow just right, unlocking clean, nuanced flavors without bitterness. It’s my Sunday morning go-to when I want something smooth and balanced.

Medium Grind

Medium grind is the everyday hero—looks like regular sand, right between coarse and fine. It’s super versatile and works for lots of brewing styles.

I use medium grind for drip coffee makers and siphon brewers. Most pre-ground coffee on the shelf? It’s usually medium grind.

Why do I like it? It extracts plenty of flavor without bitterness and doesn’t clog your filters.

Best for:

• Drip coffee makers
• Flat-bottom filter brewers
• Siphon/vacuum brewers
• AeroPress (with a longer brew time)

At home, my drip machine always gets medium grind. Four to five minutes of brew time brings out the right balance—rich, but never overpowering.

When I grind beans for this, I aim for the texture of granulated sugar or beach sand. Too fine and it gets bitter; too coarse and it’s weak.

Medium-Fine Grind

Medium-fine is that versatile middle ground—think table salt, but a little less gritty. It’s perfect for brewing methods that need a little more extraction, but not as intense as espresso.

I love medium-fine for:

• Automatic drip coffee makers
• Siphon brewers
• Pour-over cones like Hario V60 and Kalita Wave

Pour-over fans, this is your jam. The slightly finer particles let water flow at a steady pace, coaxing out those rich, layered flavors.

AeroPress is pretty forgiving, but medium-fine almost always gives me a bolder, smoother cup.

Medium-fine grounds should feel a bit gritty—finer than sand, but not powdery. Run them between your fingers and you’ll get a sense for it.

I reach for this grind when I want a cup with more oomph than medium, but not the intensity of espresso. It’s a happy medium for a cozy afternoon ritual.

Fine Grind

Fine coffee grind? Picture table salt—smooth and almost powdery. This is the grind for fast, pressure-driven brews.

I use fine grind for espresso and my trusty Moka pot. Both need that resistance to build pressure and create those bold, aromatic shots.

Fine grounds mean more surface area, so water extracts flavors quickly. That’s why espresso shots take just 25–45 seconds.

Go too fine and you’ll get over-extracted, bitter coffee. It’s a delicate balance.

Signs your coffee’s over-extracted:

• Bitter, harsh flavors
• Burnt notes
• Dry, lingering aftertaste

For espresso, I want fine grounds that aren’t quite floury. If they’re powdery, it’s probably too fine for most home machines.

Moka pot? I dial it back just a hair—still fine, but not quite as tight as espresso. It keeps the flavor bold but avoids clogging.

I always tweak my grind based on taste. Sour? Go finer. Bitter? Try coarser. Small changes make a big difference.

Extra Fine Grind

Extra fine grind is almost like flour—super powdery, almost dusty. If you love strong, intense coffee, this is your playground.

This grind is made for Turkish coffee, brewed in an ibrik. The particles are so fine, they actually stay in your cup and settle at the bottom.

Getting this grind right is tough with regular grinders. I use a specialized Turkish coffee grinder to get that perfect, powdery consistency.

Extra fine grind unlocks a world of deep, aromatic flavor, thanks to its massive surface area.

When to use extra fine:

• Turkish coffee
• Some specialty espresso recipes
• Traditional Middle Eastern brews

Don’t mix up extra fine with regular espresso grind—they’re different beasts. Turkish coffee demands the finest grind you can get.

Never tried Turkish coffee? Give it a shot. The ritual, the aroma, the bold, syrupy flavor—it’s a whole experience. Just remember, the secret is in that ultra-fine texture.

Quick-Reference Coffee Grind Size Chart

The right grind size can totally change your coffee game. Here’s a handy chart to match grind size with your brewing method.

Extra Coarse (peppercorns): Best for cold brew and cowboy coffee. Extra time, zero bitterness.

Coarse (sea salt): Perfect for French press. Keeps grounds out of your cup.

Medium-Coarse (coarse sand): Made for Chemex and Clever Dripper. Balanced extraction, bright flavors.

Your coffee grinder matters. Burr grinders give you more consistent grounds than blade grinders, which means better flavor and smoother extraction.

If your coffee tastes bitter, try a coarser grind. Sour or weak? Go a bit finer.

Always grind fresh, right before brewing. Pre-ground coffee loses those aromatic oils and flavors quickly—trust me, you’ll taste the difference.

At Mugsy Coffee, we believe every brew should be a little ritual—whether it’s a slow French press on a rainy afternoon or a quick, bold espresso before work. The right grind brings out the best in every bean.

Wrap-Up

Dialing in the right coffee grind size? It’s absolutely essential if you want that cup to shine. There’s something almost magical about watching fresh grounds bloom, isn’t there?

Grind size isn’t just a detail—it’s the secret to unlocking smooth, aromatic, or bold flavors, depending on your mood. Too fine, and you’ll get a bitter bite. Go too coarse, and suddenly your cup tastes weak or a bit sour.

Let’s keep it simple with a quick cheat sheet:

• Extra Fine: Turkish coffee (think powdery and intense)
• Fine: Espresso, Moka pot (rich, syrupy shots)
• Medium-Fine: Drip machines, some pour-overs
• Medium: Pour-over methods like V60—classic Sunday morning vibes
• Medium-Coarse: Chemex, Clever dripper (smooth, clean finish)
• Coarse: French press—cozy, full-bodied sips
• Extra Coarse: Cold brew (those lazy, refreshing afternoons)

Always grind your beans fresh if you can. Trust me, it’s a game changer. The aroma hits different, and the taste? Way more vibrant.

If you’re thinking about upgrading, a burr grinder feels like a small luxury—worth it for anyone who wants to get the most out of Mugsy Coffee’s premium beans.

Play around a little. Maybe you’ll discover you like your French press with a slightly finer grind, or your pour-over a touch coarser. Coffee’s personal, after all.

There’s no single “perfect” cup—just the one that makes you pause and smile. So, here’s to your next cozy espresso ritual or leisurely pour-over. Brew happy!