Grinding
How you grind your coffee significantly affects the final brew. More so than brewing method but probably somewhat less than water quality.
Cheaper grinders (blade and flail style as opposed to well-made burr grinders) don't always have coarseness settings, so you might have to experiment to establish
how long to let the machine grind to achieve the right size. But the reality is, flail grinders will achieve an inferior, inconsistent granual.
If you want a superior grinder, capable of doing it well, source a burr type (we use a German hand-cranked variety).
We recommend "Lehmans", an enterprise located in Ohio Amish country that specializes in quality, non-electric, items.
Because terms can be open to interpretation, these comparisons might help you gauge the grind more objectively:
- Coarse - Very distinct particles of coffee. Like heavy-grained kosher salt. Downright chunky.
- Medium - Gritty, like coarse sand.
- Fine - Smoother to the touch, a little finer than granular sugar or table salt.
- Extra fine - Finer than sugar, but not quite powdered. Grains should still be discernable to the touch.
- Turkish - Powdered, like flour. Most inexpensive (blade) grinders will be unable to grind this finely.
Grinding Chart
| Drip coffee makers (flat bottomed filters) |
Medium |
| Drip coffee makers (cone filters) |
Fine |
| Plunger pot / French press | Coarse |
| Percolator | Coarse |
| Espresso machines (pump or steam) |
Extra fine |
| Espresso moka pots | Fine |
| Vacuum coffee pot | Coarse |
| Ibrik | Turkish |