An extra coarse grind is the largest grind size used in coffee brewing.

What it is:
1. Coffee particles are very large and chunky
2. Pieces look similar to peppercorns or rock salt
3. Far less surface area compared to smaller grinds

Why it's used: Coarse grounds are perfect for brewing methods that require longer steeping times. Because the particles are big, water flows around them more slowly, extracting flavor evenly without over-extracting (which can cause bitterness).

Best Brewing Methods:
1. Cold Brew → Steeps for 12–24 hours, requiring big grounds for smooth, sweet flavor
2. Cowboy Coffee → Grounds boiled or steeped directly in water, then poured out (coarse chunks settle better)
3. Sometimes used in special tasting sessions (cupping) to slow extraction and highlight clarity

An extra coarse grind is the chunkiest option, perfect for slow, long extractions like cold brew, where smoothness and low bitterness are the goal.

A coarse grind is one of the larger coffee grind sizes, where the coffee particles are about the size of sea salt crystals.

What it is:
1. Large, chunky coffee particles
2. Easily visible individual pieces
3. Note powdery or fine at all

Why it's used: Coarse grounds are perfect for brewing methods that require longer steeping times. Because the particles are big, water flows around them more slowly, extracting flavor evenly without over-extracting (which can cause bitterness).

Best Brewing Methods:
1. French Press → Full immersion brewing where coffee steeps in water
2. Percolator → Cycles hot water through coarse grounds
3. Cold Brew → Requires very long steeping (12-24 hours), and coarse grind prevents the brew from becoming overly bitter

A Coarse Grind gives you clean, bold flavors with less bitterness, making it ideal for slow-brewing methods like French Press and Cold Brew.

A medium-coarse grind sits right in between a coarse grind and a medium grind — it’s a versatile size that works especially well for certain pour-over and immersion methods.

What it is:
1. Coffee particles are slightly smaller than coarse (sea salt) but still gritty
2. Texture is similar to rough sand or kosher salt
3. You can still see and feel individual particles clearly

Why it's used: Medium-coarse grinds allow water to flow steadily while still giving enough surface area for balanced extraction. It’s ideal for brew methods that need a longer contact time than drip coffee, but not as long as cold brew or French press.

Best Brewing Methods:
1. Chemex → Slower pour-over requiring a coarser grind to prevent clogging
2. Clever Dripper → Immersion + filter method (brew then release)
3. Café Solo / Steeping brewers → Balanced clarity and body

A medium-coarse grind gives you a cup that’s cleaner than French press, but fuller-bodied than a typical drip coffee, making it a favorite for Chemex and hybrid brewers.

A medium grind is the most common and versatile coffee grind size — often considered the “go-to” grind because it works well with many brewing methods.

What it is:
1. Coffee particles are similar in size to regular sand or table salt
2. Not too coarse, not too fine — right in the middle
3. Smooth to the touch, but still grainy

Why it’s used: Medium grinds are great for brewing methods that use a moderate extraction time. The grind allows water to flow at a steady pace — not too fast (like with coarse grinds) and not too slow (like with fine grinds). This balance brings out a coffee’s sweetness, acidity, and body without leaning too bitter or sour.

Best brewing methods:
1. Drip Coffee Makers (Flat-bottom or Cone filters) → Standard filter machines at home or cafés
2. Siphon Brewers → Medium grind gives clarity and balance
3. AeroPress (longer brew times) → Works well for immersion with a slower plunge

A medium grind is the classic “drip coffee grind.” It’s the most balanced size — producing a cup that’s smooth, flavorful, and well-rounded — and it’s often the safest starting point if you’re unsure which grind to choose.

A fine grind is one of the smaller coffee grind sizes, most commonly used when brewing methods need pressure or shorter extraction times.

What it is:
1. Coffee particles are tiny and smooth to the touch, much smaller than table salt
2. Texture is similar to powdered sugar or fine beach sand
3. Still has a little grit when rubbed between fingers (not as powdery as flour)

Why it’s used: Fine grinds are perfect for methods where water is pushed through the coffee quickly under pressure or heat. The smaller particles create resistance, slowing down water flow just enough to extract intense flavors in a short amount of time.

Best brewing methods:
1. Espresso → Requires high pressure and a fine grind for crema and bold flavor
2. Moka Pot (Stovetop Espresso) → Fine grind helps build pressure for extraction
3. AeroPress (short brew times) → Fine grind gives espresso-like richness

A fine grind is the key to brewing strong, concentrated coffee like espresso and moka pot brews. It delivers bold, rich flavors with crema — but if it’s too fine, it can clog filters and make coffee taste bitter.

An extra fine grind is the finest possible grind size used in coffee, even smaller than what’s used for espresso.

What it is:
1. Coffee particles are powder-like, almost the same texture as flour
2. Soft, silky, and clumps together easily
3. No visible grit like you’d see in fine or medium grinds

Why it’s used: Extra fine grinds are meant for brewing methods where the coffee is unfiltered and boiled directly with water. Because the particles are so small, they remain suspended in the liquid, creating a thick, velvety body and very concentrated flavor.

Best brewing methods:
1. Turkish Coffee (Cezve/Ibrik) → Requires ultra-fine grind to dissolve into the brew and create its signature rich, frothy texture
2. Rarely used in other brewing methods, as it would clog filters or over-extract too quickly

An extra fine grind is used almost exclusively for Turkish coffee. Its flour-like texture gives a thick, rich, unfiltered cup with bold flavor and a signature foam on top.