It should be noted that almost all burr coffee grinders provide the ability to adjust the degree of grinding. Espresso makers that have built-in burrs also require similar settings. This means it doesn't hurt to have at least a basic understanding of what these adjustments are for and how to use them.

Why is coffee grind important and what is extraction?

The flavor of your espresso or any coffee drink is intricately tied to the type of beans used. Even from a single variety, you can achieve a taste profile that highlights acidity, bitterness, sweetness, or other distinct notes. This variation is primarily attributed to the extraction process, where hot water extracts soluble compounds from the ground beans. These compounds include acids, sugars, essential oils, caffeine, and other elements.

Achieving a balanced taste in your coffee is all about precise extraction, ensuring the drink reflects the qualities inherent in the beans. The Specialty Coffee Association defines the ideal range for extraction as 18 to 22% of soluble substances. While the average coffee enthusiast might not delve into these numbers, they can certainly taste the difference. If the coffee turns out too sour, it's likely under-extracted (below 18%), while excessive bitterness suggests over-extraction (above 22%).

Extraction, the release of coffee components, is directly related to the grinding of the beans.

Numerous factors, such as the overall brewing time and water temperature, influence the extraction of soluble compounds from coffee beans. Even before the brewing process, the grind size plays a crucial role in determining extraction quality. Finer grinds increase the surface area in contact with water, accelerating the release of taste and aroma-affecting substances. This makes it easier to end up with an over-extracted drink. Conversely, coarse grinding can lead to under-extraction, especially if the brewing time is insufficient.

It would seem that this information is enough to draw the right conclusions and prepare a balanced drink. But there are other nuances. Firstly, extraction is a rather complex process, during which some substances are first released from coffee beans, and then others. There are three stages:

  • essential oils are washed out first and acids are released, and if brewing is interrupted, the drink will become sour;
  • then the sugars are extracted, and the drink becomes sweeter, but inexpressive and unbalanced in taste;
  • finally, bitter substances, including caffeine, are released. It is time to stop preparation, otherwise the flavor will not just turn to bitterness, but will become unpleasantly bitter.

With these three stages in mind, there's ample opportunity for experimentation. By adjusting grind settings and controlling brew time, a user can tailor the coffee-making process to achieve a more preferred taste in the cup.

Secondly, the duration of coffee extraction differs for different preparation methods, for example, in a holder or coffee maker, the entire cycle takes about 20 seconds, and in a French press — from a minute or more.

This means that there is no single grinding setting that will work for everyone. At a minimum, you need to adjust the grinding based on the coffee maker you use.

Manual coffee grinders

How exactly does coffee grind affect the taste?

The grind size directly influences the intensity and richness of the coffee's taste. Finer grinds accentuate the inherent organoleptic characteristics of the beans. For varieties with expected bitterness (like blends with Robusta), a fine grind will highlight that bitterness in the cup. Similarly, for varieties known for acidity (such as many Ethiopian Arabica types), fine grinding enhances this characteristic.

Some beans have a more complex flavor profile. Here you can (and should) “play” with the degree of grinding, as well as vary other variables — the volume of water, preparation time, temperature, etc.

In coffee makers, grinding adjustment is usually carried out using a mechanical wheel on the bean hopper.

This applies to all coffee devices, including coffee makers (high-pressure coffee makers). In the latter, you can set a wide range of operating parameters with a few clicks on the control panel. When it comes to grinding, owners of these models should proceed from the following basic principles:

  • the finer the fraction, the richer and denser the drink, usually the higher the foam of the cream;
  • if you prefer small volume black coffee (espresso or ristretto), then fine grinding will give more sourness, and coarse grinding will give a more neutral taste. As we said above, the first stage of extraction releases acids, and due to the minimal amount of water, the preparation time is reduced by default;
  • if you drink lungo or espresso with an increased amount of water (40 ml or more), then fine grinding usually gives a neutral or bitter taste, and coarse grinding gives a sour taste.

Recommendations for coffee maker grinding settings:

  • the larger the portion of black coffee you prefer, the larger the grinding fraction;
  • the lighter the roast of the beans, the finer the grinding you should choose;
  • if you don't know which setting to set for the first pack of coffee you buy, select the middle value (for example 7 out of 13, the third out of five or the second out of three) for the corresponding control on the coffee maker;
  • There is definitely no need to change the degree of grinding for each serving — you can fully experience the changes in taste at best on the second, and most likely on the third cup after “scrolling the wheel.”

There are extremes in home coffee maker grinders, with some advocating for a "set it and forget it" approach. However, it's essential to adjust the grind for each specific type of coffee bean. While consistency is valuable, even for a favorite variety, experimenting with different grind sizes can unveil new nuances in the familiar drink.

The second stereotype is that all adjustments provided by the manufacturer must be tried. Not at all necessary. If there are conventional 13 degrees, like many De'Longhi devices, then most of them can give a downright bad taste. Initially, it is worth setting the value to medium, and then moving towards a finer grind to unlock the full potential of the beans.

Blade coffee grinders

Five main types of coffee grind

Coffee maker owners do not need to understand the commonly used grind degrees. The manufacturer has included in its appliance settings that are compatible with this method of preparation - high pressure. They will not harm the internal components of the coffee maker. If you have a coffee grinder and another device for brewing ( Turkish pot, geyser, filter model, aeropress), it is better to get into the basics of grinding. The simplest is considered to be the division into 3 degrees, namely:

  • fine grind — with the smallest coffee bean size, which ranges from flour grits to fine salt;
  • medium — intermediate option. In size, this fraction is almost the same as a standard sugar granule (sand, not powder);
  • coarse — with the largest grind size. Ground coffee resembles sea salt and barley.
The simplest classification involves dividing into 3 degrees of grinding — fine, medium and coarse.

Often there are more small grinding options, namely:

  • very-fine. This is the most intense grinding with the smallest fraction size. Visually, ground coffee is similar to cocoa or ground cinnamon. Parallels can also be drawn with flour or fine powdered sugar;
  • fine espresso. The fraction size is the same as that of iodized salt or coarse powdered sugar;
  • fine-medium. Visually similar to finely ground salt or even more coarsely ground sugar.

A more comprehensive classification includes 7 primary grind sizes, with 3 sub-options and a detailed breakdown of larger fractions. This includes medium-coarse (bridging the gap between medium and coarse) and extra coarse (suitable for cold coffee drinks).

The expanded range of grinding degrees includes 7 types.

Coffee grinders with adjustable settings come in various models, often offering over a dozen grind variations, deviating from conventional standards. Even high-quality devices with burrs may not cover every possible grind adjustment. For example, the De'Longhi Dedica KG 520.M has 18 settings but doesn't grind into a dust-like consistency. The significance of this detail will be explored in the next section.

Burr coffee grinders

Which grind is right for your coffee brewing method?

The ideal grind setting, along with the acceptable range of adjustments, is influenced by the type of coffee drink and the specific coffee maker used at home. For instance, a Turkish coffee requires a different grind than filter coffee from a filter model, while a cone or espresso maker provides options for espresso and its various derivatives.

Breaking down the basic rules (recommendations) as the bean fraction increases (from very-fine to coarse):

  • for cooking in a Turkish pot, very-fine grind is recommended. This is how classic Turkish coffee is prepared with characteristic foam and grounds in the cup. You can get just such a grind using a high-quality manual coffee grinder. Often, even blade models cope with this task (but sometimes there are questions about the uniformity of grinding), as well as high-quality burrs (usually semi-professional and professional level). It is also considered acceptable to brew coffee of just fine or even medium grind in a Turkish pot. But this is an option for experimenters and connoisseurs of sourness;
Classic Turkish coffee requires the finest grind.
  • to make espresso using a holder coffee maker, a fine grind, specifically fine espresso, is essential. It falls between the "dust" version and the fine-medium grind. Espresso preparation lacks strict standards, encouraging experimentation with water pouring times (extraction). Experienced baristas even consider the microclimate in the room, suggesting coarser grinding in humid and cool conditions and finer grinding in warm and dry settings. Burr coffee grinders excel in providing the ideal grounds for making espresso;
Espresso also requires a fine grind.
  • for owners of geyser coffee makers, fine grind is suitable (and with an abundance of degrees in the settings, also the finest variations in the medium). Fine-medium will make the drink richer and stronger (usually with bitterness), and medium will make coffee with sourness and a less intense taste. We can also recommend primarily burr coffee grinders to owners of geyser coffee makers ;
  • the optimal grind for coffee making using an AeroPress, pour-over, siphon and Chemex is medium. All of the above methods belong to the so-called alternative, and the brewing itself involves pouring hot water under natural conditions (without applying pressure, as for espresso). All of the methods listed above should not be considered the same, but the medium grind is something that can be used as a starting point in each of them. For AeroPress it is also recommended to shift to a finer fraction (as for a geyser), and for Chemex — to coarser options (the border between medium and course). Again, only a tandem with burrs will give good results;
For most types of alternatives, including pour-over, a medium grind is suitable.

  • for a filter coffee maker, either the coarsest variations of medium grind are recommended, or the finest — for coarse. This type of grinding is sometimes called medium-course. Similar settings are also relevant for brewing coffee in a cup: either simply in the open way (with the addition of hot water to the ground beans) or when using drip bags. Sometimes for filter coffee making it is recommended to grind finer, even very-fine, but there is a risk of getting a very bitter taste;
  • for coffee making in a French press, the coarsest grind is suitable.. This brewing method involves a long extraction, which requires larger grains of coffee beans for a balanced result in the cup. For both filter coffee and a drink from a French press, it is better to choose an automatic coffee grinder with burrs, although the blade counterparts can often manage it (you just need to experimentally determine the required grinding cycle time).
The coarsest grind is recommended for brewing in a French press.

What else is worth knowing about the art of grinding?

General recommendations often offer a range of grinding settings or alternative options, providing leeway for experimentation. Occasionally, personal preferences may lead coffee drinkers to deviate further from standard advice, though these instances are exceptions that confirm the rule.

Sometimes users complain that they follow all the recommendations, but the result in the cup is not pleasing. Perhaps the reason is not the highest quality grinding device. For example, a blade coffee grinder will not provide excellent grinding uniformity, that is, along with the finest fractions, there will almost always be medium and even coarse ones. This mishmash doesn't enhance the bean's flavor; instead, it tends to mellow and homogenize it.

You can read more on this topic in our material “Electric or manual, burr or blades: what you need to know about coffee grinders for better coffee grinding.”

Coffee makers with built-in coffee grinder

Here are some more recommendations:

  • the quality of the drink is directly affected not only by the degree, but also by the freshness of the grind. Ideally, coffee should be prepared immediately (in the first minutes) after grinding. The longer you delay, the worse the drink will be. And after a few weeks, it is not worth expecting even minimal flavor and aroma magic;
  • please note that finely ground coffee is best stored, because here the oxidation processes occur more slowly (the finest fractions in dry form are tightly adjacent to each other, so contact with air is limited);
  • to increase the accuracy and uniformity of grinding, you can sift the coffee using sieves after grinding. But only the most demanding gourmets and enthusiasts are ready to do this on an ongoing basis;
Discerning coffee drinkers can improve grind uniformity by sifting the coffee.
  • if coffee is primarily an energizer and a source of caffeine for you, you need a fine grind and/or an increase in extraction time. If you want coffee in the evening but are afraid of insomnia, increase the fraction size and/or shorten the brewing time;
  • if you found your best drink, you should memorize all the details (from the type of coffee, treatment and roast degree, to the grind and every preparation setting). If you are still searching for a benchmark, keep experimenting, including with bean grinding.