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Is Pour-Over Coffee American or Italian? Standard Reference for Pour-Over Coffee Grind Size

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, For more professional coffee knowledge and coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style). FrontStreet Coffee - Introduction to Pour-Over Coffee Grind Size. As we all know, various factors affect pour-over coffee, and grind size is one of them. Grind size generally refers to the size of coffee particles, simply put, the

Professional coffee knowledge exchange, more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style)

FrontStreet Coffee - Introduction to Pour-Over Coffee Grind Size

We all know that the factors affecting pour-over coffee are multifaceted, and grind size is one of them. Grind size generally refers to the size of coffee particles, or more directly, how the size of coffee particles affects the contact time between coffee and water.

Under the same conditions of other parameters, the finer the particles, the higher the extraction rate. The finer the coffee powder is ground, the larger the contact area with water, resulting in a higher concentration of dissolved coffee. Conversely, the coarser the coffee is ground, the smaller the contact surface area with water, resulting in a lower concentration of extracted coffee.

Grind coarseness - one of the variables affecting pour-over coffee.

Grind size refers to the size of coffee particles. Simply understood, the size of coffee particles affects the contact time between coffee and water.

Grind coarseness → Contact surface area, dissolution speed

Grind size: Fine grinding allows hot water to extract more substances in the same amount of time. However, if ground too finely, it may extract too many substances, leading to over-extraction. If you choose coarse grinding, hot water will extract fewer substances in the same amount of time. Conversely, if ground too coarsely, it may extract too few substances, leading to under-extraction.

The finer the grind, the more easily coffee powder accumulates on the filter paper, creating greater extraction resistance, resulting in slower flow rate and longer extraction time. The extraction rate of substances contained in coffee is higher, and the brewed coffee is more intense. The coarser the grind, the larger the gaps between the powder layers, with less coffee powder in contact with hot water, creating weaker extraction resistance. Coffee drips faster, the extraction rate is lower, so the coffee flavor is also lighter.

Medium-Fine Grind (suitable for light roasted beans, Fuji "ghost tooth" 3.5)

Medium-fine grind ≈ White sugar (the most common supermarket white sugar, slightly larger than the coarser variety). Generally, pour-over coffee will eventually settle on a medium-fine grind consistency. Because medium-fine grind is very commonly used, coffee lovers should experiment more with their coffee grinders to find their most suitable medium-fine grind degree.

Knowledge point: The coarseness of coffee powder affects the amount and speed of coffee component release during brewing. Generally speaking, coffee powder coarseness can be divided into five levels: very fine, fine, medium-fine, medium, and coarse.

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