Grind and Water
Direct answer. Match the grind to the brewer: coarse for French press and cold brew, medium for drip, medium-fine for pour-over and AeroPress, fine for moka pot and espresso. Use a burr grinder, a 1:16 ratio by weight, and water between 195 and 205°F. If your tap water tastes bad, your coffee will too.
Grind chart
| Grind | Looks like | Brewer |
|---|---|---|
| Extra coarse | Peppercorn size | Cold brew, cowboy coffee |
| Coarse | Sea salt, breadcrumbs | French press, percolator, cold brew |
| Medium | Coarse sand | Drip machine, flat-bottom pour-over |
| Medium-fine | Table salt, a touch finer | Cone pour-over, AeroPress, reusable Keurig filter |
| Fine | Fine sugar | Moka pot (coarse end), espresso |
| Extra fine | Flour | Turkish coffee |
Why burr beats blade
A burr grinder crushes the bean between two surfaces set at a fixed distance, so the pieces come out about the same size. A blade chops at random and leaves boulders and dust together. Dust over-extracts and tastes bitter while boulders under-extract and taste sour, and you get both in one cup. A decent hand burr grinder costs less than most people expect.
The ratio math, worked out
Ratio is coffee weight to water weight. One milliliter of water weighs one gram.
- Want 500 g of coffee at 1:16? 500 / 16 = 31.25 g of coffee.
- Filling a 12 oz mug (about 355 g)? 355 / 16 = 22 g.
- Want it stronger? Try 1:15, so 355 / 15 = 24 g.
- Want it lighter? Try 1:18, so 355 / 18 = 20 g.
Most brewers work between 1:15 and 1:18. The SCA's Golden Cup reference is 55 g per liter, about 1:18.
Water temperature
Use 195 to 205°F (about 90 to 96°C). That is the range the SCA uses. Water just off the boil, after sitting about 30 seconds, lands in the range. Too hot over-extracts and tastes bitter and harsh. Too cool under-extracts and tastes sour. Cold brew skips heat entirely and makes up for it with time.
Tap water
Coffee is about 98 to 99 percent water, so the water matters. Chlorine adds a chemical taste, and a carbon filter removes much of it. Dissolved minerals (calcium and magnesium) help carry flavor out of the grounds, and water with no minerals, like distilled, can taste flat. Very hard water leaves scale in your machine, which slows flow and lowers temperature. The SCA's water standard targets about 150 mg/L of total dissolved solids, with 75 to 250 acceptable. Plain filtered tap water is usually a fine place to start.
FAQ
What grind size should I use?
It depends on the brewer. See the chart above. When in doubt, start at medium and adjust.
Is a blade grinder okay?
It works, but the grind is uneven. A burr grinder gives a better cup for the same coffee.
What if I don't have a scale?
A scale is worth it. If not, use about 2 level tablespoons of ground coffee per 6 oz of water as a rough guide.
Should I use distilled water?
No. It lacks the minerals that help extraction. Filtered tap water is better.
Does water temperature matter for cold brew?
No, because you use time instead of heat.
Next: order whole bean and grind it yourself, or pick drip or coarse on any product page and we'll ship it ground. See every coffee. Shipping is free on every website order.