How to choose a grind

Grind size controls how fast the water takes flavour from the coffee. Fine grounds give water more surface to work on, so they brew fast and strong. Coarse grounds brew slowly and gently. This is why every brewer has its own grind.

As a guide: extra fine like powder for Turkish coffee, fine for espresso and moka pot, medium fine for pour over, AeroPress and drip bags, medium for automatic drip, and coarse for French press and cold brew. A South Indian filter uses a fine grind, usually a little coarser than espresso.

If the coffee tastes sour, thin or salty, it is under extracted, so grind finer or brew longer. If it tastes bitter, dry or harsh, it is over extracted, so grind coarser or brew for less time. Change one thing at a time, and write down what you did.

A burr grinder gives even grounds and a better cup than a blade grinder, which chops the beans into uneven pieces. A good hand burr grinder is not expensive and works well for most home brewers. It is the single best upgrade for home coffee, and it is worth more than a fancier brewer.

If you cannot grind at home, tell the seller how you brew. A good shop will grind for your brewer and pack it fresh. Use the coffee within two to three weeks of grinding, keep the bag sealed, and tell the seller if you change your brewer later, so the grind can change too.