Ground coffee
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Have you ever brewed a cup of coffee that was either way too sour, or so bitter you reached straight for a glass of water? Then you've probably noticed that brewing genuinely good coffee takes more than just fresh beans and a fancy machine. One subtle but decisive factor decides whether your cup is perfectly in balance — and it has nothing to do with your water or your filter.

If you want real control over flavour, aroma and mouthfeel, you'll need to get to grips with something baristas treat as sacred. And it all starts with one crucial variable… the grind size of your coffee.

What is grind size?

Grind size refers to how coarse or fine coffee beans are ground before you brew them. It determines how quickly water can flow through the coffee and how long it stays in contact with the ground particles. This matters a lot, because a coarse grind speeds up the flow and shortens extraction, while a fine grind slows things down and makes flavours more intense. 

Every brewing method calls for a specific grind size: espresso needs a fine grind, while a French press works best with a coarse one. The right grind size is the key to balanced flavour and optimal extraction.

How do you know if your grind size is right?

Flavour Possible cause Solution
Sour, weak coffee Ground too coarse Set the grind slightly finer
Bitter, dry aftertaste Ground too fine Set the grind slightly coarser
Water runs through too quickly Too coarse / poor tamp Grind finer or improve your tamp
Water barely flows or drips Ground too fine / blockage Grind coarser and check the filter

How do you set the right grind size for perfect coffee?

The grind size of your coffee — how coarse or fine you grind the beans — is one of the most important factors for a great-tasting cup. Coffee ground too coarsely often results in a weak, sour flavour. Too fine ground coffee can taste bitter, syrupy or even clog up your filter or portafilter. That's why setting your coffee grinder correctly matters for every brewing method: from espresso to cafetière.

Core rule: the shorter the water's contact time, the finer the grind needs to be. The longer the extraction, the coarser the grind.

Which grind size should I choose? Here's an overview by brewing method

Brewing method Recommended grind Texture / appearance Things to watch out for
Espresso Very fine Powdery, almost like flour Too fine = bitter / blockage, too coarse = sour and watery
Filter coffee Medium-fine Fine sand or table salt Runs through too quickly = too coarse, too slowly = too fine
French press Coarse Coarse sea salt, gritty Too fine = muddy, over-extraction and sediment
AeroPress Medium to fine (depending on recipe) Between filter and espresso Experiment with grind size and press time
Percolator Fine Just slightly coarser than espresso Too fine = blocked, too coarse = flat flavour
Bean-to-cup machine Factory setting as a starting point Usually medium Adjust step by step if the coffee is too bitter or too flat
Cold brew Very coarse Coarse grains, similar to peppercorns Too fine = cloudy and too strong

Which grind size do I choose for an espresso?

For an espresso you need a very fine grind, similar in texture to icing sugar or flour. This lets the hot water under high pressure (around 9 bar) flow slowly and in a controlled way through the ground coffee, usually in 25 to 30 seconds.

Which grind size do I choose for filter coffee?

For filter coffee, go for a medium-fine grind — finer than for a cafetière, but coarser than for espresso. The texture looks most like table salt or fine sand. This grind lets the water flow through the filter at a controlled pace, which is essential for a clean, balanced cup.

Which grind size do I choose for a French press?

For a French press (also called a cafetière), go for a coarse grind — the coarsest of all the common brewing methods. The grind should look like coarse sea salt or cracked peppercorns. This coarse texture stops fine coffee particles slipping through the metal filter, and prevents over-extraction during the relatively long brew time.

Grinding coffee beans coarse or fine: how do you decide on the right grind size?

The grind size you need depends largely on two factors: the brewing method you use, and the roast profile of the coffee beans. 

  • Lightly roasted coffee generally needs a finer grind so the flavours extract properly. 
  • Dark-roasted coffee, on the other hand, already has more soluble flavours, so too fine a grind can lead to a bitter result.

Using a dark-roast espresso from our range, for example? Then we'd recommend setting the grind a touch coarser than for a light roast. That way you avoid over-extraction and keep the sweetness and balance in your cup.

What do grind settings 1 to 12 mean on your coffee grinder?

If you're working with a Solis or Sage grinder with built-in settings, you'll often see numbered settings from 1 to 12. As a rule:

  • 1 = very fine (suitable for espresso)
  • 12 = coarse (for French press or cold brew, for example)

A good place to start is setting 6 as a baseline. From there you can move up (coarser) or down (finer) in small steps, depending on the flow time and the flavour of your coffee.

Here's how to dial in your coffee grinder (step by step)

Whether you've just bought a new grinder, replaced the burrs or switched to a different bean: the grinder needs to be re-dialled. It takes a little patience, but the result is more than worth it.

Follow these steps to get your grinder set up properly:

  1. Fill the bean hopper with the beans you want to use.
  2. Set the grind to a medium setting (e.g. setting 6 on Solis/Sage).
  3. Pull a shot of coffee and measure the flow time (for espresso: 25–30 sec).
  4. Taste the coffee:
    • Too sour or runs through too quickly? Grind finer.
    • Too bitter or syrupy? Grind coarser.
  5. Make small adjustments each time:
    • Grinder with lots of settings? Move 2 clicks at a time.
    • Grinder with fewer settings? Change by 1 step.
  6. Throw away the first few grams after an adjustment, so you don't carry over residue from the previous setting.

Repeat the process until you've found the perfect balance between flow time, flavour and extraction. Ideally, use a scale with timer to keep things consistent.

The right grind size isn't an exact science, but it is a skill you can pick up quickly with a little attention and practice. By testing, tasting and adjusting step by step, you'll work out exactly how your beans behave with your brewing method. And that doesn't just give you better coffee — it makes brewing more enjoyable and rewarding too.