Which grind size to choose for your brewing method

Choosing good coffee is important, but choosing the right grind size is just as important. Very often, the problem is not the coffee itself or even the brewer, but the fact that the grind size does not match the brewing method.

A grind that is too fine can make coffee taste bitter, heavy or over-extracted. A grind that is too coarse can result in a weak, watery or flat cup.

At 98% Monkey, we want every coffee to be enjoyed as it deserves. That is why understanding grind size is a simple but essential step.

Why grind size matters so much

When coffee is ground, the surface area in contact with water increases. The finer the grind, the faster the coffee extracts. The coarser the grind, the slower the extraction.

That is why each method needs a different grind size.

It is not about making things complicated, but about understanding one basic idea: the contact time with water must match the grind size.

Espresso

Espresso needs a fine grind. Water passes through the coffee under pressure in a very short time, so the grind must allow for an intense and concentrated extraction.

If the grind is too coarse, the espresso will run too fast, taste weak and have little crema.

If it is too fine, it may run too slowly and taste bitter or heavy.

For espresso, we look for body, intensity and balance.

Moka pot

The moka pot needs a medium-fine grind, slightly coarser than espresso.

If the grind is too fine, the coffee can become too bitter or make it harder for the water to pass through. If it is too coarse, the cup will lose strength and body.

The moka pot works very well with sweet, chocolatey coffees with good structure. It is a traditional, direct method with plenty of character.

Filter, V60 and manual methods

For V60, manual filter and similar methods, a medium grind usually works best.

Here, water flows slowly through the coffee, so the grind needs to allow for a clean and balanced extraction.

If the grind is too fine, the water will take too long to pass through and the cup may become bitter.

If it is too coarse, the water will pass too quickly and the coffee may taste flat or weak.

These methods are excellent for appreciating nuance, acidity, sweetness and clarity.

Chemex

Chemex usually needs a medium-coarse grind.

Because Chemex filters are thicker and the extraction tends to be very clean, a slightly coarser grind helps create an elegant, smooth and balanced cup.

It is an ideal method for coffees with floral, fruity or more delicate profiles.

French press

French press needs a coarse grind.

In this method, the coffee stays in contact with water for several minutes. If the grind is too fine, the drink can become cloudy, bitter and full of sediment.

With a coarse grind, the cup is usually rounder, fuller-bodied and more comforting.

A simple guide

We can summarise it like this:

• Espresso: fine grind
• Moka pot: medium-fine grind
• Filter/V60: medium grind
• Chemex: medium-coarse grind
• French press: coarse grind

This guide is not an absolute rule, but it is a very good starting point.

Whole bean is best if you have a grinder

Whenever possible, we recommend buying coffee as whole bean and grinding it just before brewing. This helps preserve aroma, freshness and character.

But if you do not have a grinder, choosing the correct grind size when buying is still very important. A good coffee ground for the right method can taste much better than a coffee with the wrong grind size.

Our recommendation

If you are not sure which grind size to choose, start with the method you use at home. The grind should adapt to your brewer, not the other way around.

At 98% Monkey, we offer different grind options so you can enjoy your coffee in the most suitable way for your brewing method.

Discover our selection

Discover our coffees at www.coffee98monkey.com and choose the format that best suits the way you prepare coffee.