The quiet hero of good coffee: grind size

Coffee recipes often begin with grams and seconds. Grind size shapes what happens between those numbers. Finer particles expose more surface area to water, affecting extraction.

If your cup tastes unexpectedly sharp and thin, start by changing one variable. Keep the same coffee and water amounts and try a slightly finer grind. Taste again. For a bitter, drying result, explore a coarser grind. Grind is only one factor: roast, water and temperature also shape the result.

Every grinder uses a different scale. Instead of copying someone else’s number, note your coffee, dose, water amount, brew time and how the cup tastes. After a few brews, you begin to understand your equipment.

Brewing one bean with different grind sizes is a rewarding workshop experiment. The goal is to approach the flavour you enjoy with more awareness.