If your coffee tastes bitter, go coarser next time. If it tastes sour or watery, go finer. It’s that simple. Just change the grind by one tiny notch—like turning a dial, not a full revolution.
You’ll know in one sip if you got it right. Quiet smugness is allowed. I do it every time.
Coffee Brewing Ratios and Grind Size Chart for Every Brew Method
Pro tip: clean your grinder once a month. Stale coffee dust from last week can ruin your fresh beans. It’s like wearing muddy shoes into a clean house—just don’t.
What about those fancy cone filters?
If you use a V60 or Chemex (the conical kind), you’ll need a slightly coarser grind than a flat-bottom drip machine. Think breadcrumbs instead of sand. Why? The water sits in the cone longer, so you want less extraction per drop.
Flat-bottom machines with holes—like a Mr. Coffee or Bonavita—need medium-fine, almost like fine sea salt. The water drains faster, so the grounds need to be smaller to catch up.
Don’t overthink this. Start with medium. Taste. Adjust. That’s the whole game. You are now a coffee scientist. Wear goggles if it makes you feel cooler.
