Grind It
COFFEE GRIND DESCRIPTIONS
(coarsest to finest)
COARSE
Very coarse particles, with the texture of kosher salt. Grind this way for a French Press. Also use for a cold-brewing method such as the Toddy to make iced coffee.
PERCOLATOR
Any pot that boils water and forces it over the grounds contained in a metal filter. Not recommended for optimum flavor, as it severely over-extracts bitter oils and acids.
MEDIUM (Manual Drip Grind)
A little coarser than fine grind, it also looks and feels grittier. Use this grind for a manual drip brew method (a pour-over) or in an automatic drip brewer if you use a gold filter. (This slightly coarse grind will result in less sediment in your cup when using a gold filter.)
MEDIUM (Auto-Drip Grind)
Medium particles, looks and feels like beach sand. This is the right grind for brewing in an automatic drip brewer with a flat bottom filter.
FINE
Use for an automatic drip brewer with a cone filter.
ESPRESSO
Very fine particles, feels almost like confectioner’s sugar in your hand. The resulting brew is heavily extracted and tastes rich and heavy.
TURKISH
Middle Eastern, “Turkish” or “Greek” brewing involves boiling coffee that has been ground into a very fine dust. Traditionally, the coffee is brewed (boiled) in water mixed with large amounts of sugar, but it may also be brewed without sugar.
