Coffee Grind Size Guide by Method

I used to blame the beans when a cup went bitter. Half the time it was the grind. Grind size controls how fast water extracts — too fine and it turns bitter, too coarse and it tastes weak. Here's the map I keep by my grinder.

Starting points

• Pour over: medium-fine.
• Drip: medium.
• French press: coarse.
• AeroPress: medium-fine.
• Espresso: fine.

Adjust

If the cup is sour, grind finer; if bitter, grind coarser. Change one variable at a time. See each method page for details.

How I use this

The grind-to-method map above is just the common guidance I keep on a sticky note by my grinder. It's a starting dial, not gospel. When in doubt, go one step coarser and adjust — bitter always means "too fine for this brew."