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Grind size
The mean particle diameter of ground coffee, measured in microns (µm) — though most people just refer to "steps" on their grinder.
Category: Extraction — Workflow & Technique
The average particle diameter produced by the grinder. Coarse grinds (1000+ microns) are for French press; medium grinds (500–1000 microns) for filter; fine grinds (200–400 microns) for espresso; very fine (under 200 microns) for Turkish.
Why it matters — Grind size is the most powerful variable in extraction. Adjusting one notch finer can mean the difference between a great shot and a choker; one notch coarser between a great shot and a gusher.
Good to know
- Don't chase shot time alone — taste the shot. A 30-second shot can be great or terrible; numbers serve flavour, not the other way around.
- Recalibrate after every burr swap, every bean change, and every grinder service. Settings don't transfer.