How to Choose the Right Grind Size for Pour-Over Coffee: Finding the Perfect Grind Setting

FrontStreet Coffee - Pour-over Coffee Grind Guide

Adjusting the coarseness can increase or decrease the overall surface area of coffee particles. The finer the grind, the larger the surface area, which means more area for water to interact with, making extraction easier.

Similarly, when the grind is finer, both the coffee concentration and extraction rate will increase proportionally. Conversely, coarser grinds will result in proportionally lower concentration and extraction rates. We can use a coffee concentration meter to measure the concentration of a cup of coffee, then calculate the extraction rate using the formula: [(coffee liquid weight × concentration) / coffee grounds weight = extraction rate]. According to the Golden Cup extraction rate chart created by the SCA (Specialty Coffee Association), the standard concentration of 1.15%-1.35% and extraction rate of 18%-22% typically provides us with a data framework to adjust coffee during the brewing process. However, this framework is not absolute - even with the same extraction rate and concentration, the taste can vary dramatically. Ultimately, one must rely on their own senses to evaluate; data can only serve as a guide.

What should we do if we don't have a concentration meter when making pour-over coffee at home? In this case, we can only rely on our senses to judge the level of concentration and extraction rate:

• High concentration: Tastes intense, with a strong impact, and all flavor aspects are amplified
• Low concentration: Tastes weak and mild, with all flavor aspects diluted
• High extraction rate: Has a strong bitter taste that overshadows other flavors
• Low extraction rate: Has a sharp, stimulating taste

If you have high concentration with low extraction rate, or low concentration with high extraction rate, you cannot make it delicious by changing only the grind size. You can only rely on adjusting other parameters, which we will discuss later.

Grinding coffee inevitably produces fine particles (fines). The presence of these fines can increase the complexity of our coffee and is also one of the sources of flavor. If we remove the fines through a sieve, the coffee becomes very clean, which can help compensate for the effects of grinders that produce many fines.

When fines are removed, the flow rate of pour-over coffee usually becomes faster, which is something to pay attention to.

When fines are retained, during the later stages of extraction, the fines settle and cause the coffee flow rate to slow down. This can be improved by changing the flow pattern: brewing techniques or external stirring. Sometimes this phenomenon can also be used to increase extraction rate and concentration to achieve desired results.

Different coffee grinders also have different grind settings, and even grinders of the same model can vary. The grind size should be adjusted according to the actual situation.

Knowledge point: When using the same water, time is the key factor for adjusting the variety and amount of extracted substances.

About FrontStreet Coffee

In short: FrontStreet Coffee is a coffee research hall that loves to share coffee knowledge with everyone. We share without reservation just to help more friends fall in love with coffee. Every month, we hold three coffee promotion events with deep discounts because FrontStreet Coffee wants to let more friends enjoy the best coffee at the lowest price. This has been FrontStreet Coffee's mission for the past 6 years!

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473