Grind Types

Whole Bean

• Grind: Un-ground, whole, roasted coffee beans
• Consistency: Whole, you'll be grinding these yourself
• Best for: Those who prefer to grind their beans fresh right before brewing for optimal flavor and aroma. Allows for complete control over grind size to match any brewing method.

French Press

• Grind: Coarse
• Particle size: 7.25µm
• Consistency: Similar to coarse sea salt, with large, distinct particles.  
• Best for: French press, percolators, and other immersion brewing methods where coffee steeps in water for an extended period.  

Pour Over

• Grind: Medium-coarse
• Particle Size: 4-5µm
• Consistency: Resembles a slightly finer grade of sea salt, with a gritty texture.
• Best for: Pour over devices like Chemex, Hario V60, and Kalita Wave.

Drip

• Grind: Medium
• Particle Size: 5-5.5µm
• Consistency: Similar to medium-grain sea salt, with a slightly finer texture than the pour over grind.
• Best for: Automatic drip coffee makers and flat-bottom pour over brewers.

Fine

• Grind: Medium-fine
• Particle Size: 3.5-3.75µm
• Consistency: Comparable to fine table salt, with smaller, more uniform particles.
• Best for: Moka pot, Aeropress, siphon brewers, and cone-shaped pour over devices.

Espresso

• Grind: Fine
• Particle Size: 3.0-3.5µm
• Consistency: Like finely ground table salt or caster sugar, with a powdery texture.
• Best for: Espresso machines, requiring a fine grind for proper extraction under pressure.  

Turkish

• Grind: Extra-fine
• Particle Size: 1.0-2.0µm
• Consistency: Extremely fine, resembling flour or powdered spices.
• Best for: Turkish coffee, where the coffee is simmered in a cezve and served unfiltered