Coffee Grind Size Converter
Convert coffee grind size settings to microns and find the right grind for your brew method.
Select a brew method or grind number for details.
Select a brew method — see the recommended grind size in microns.
Coffee grind size affects extraction and flavor.
Grind sizes by brew method:
| Brew Method | Grind Setting | Microns | Description |
|---|---|---|---|
| Turkish coffee | Extra fine | 100-200 | Powder-like |
| Espresso | Fine | 200-400 | Table salt |
| Moka pot | Fine-medium | 400-500 | Fine sand |
| AeroPress | Medium-fine | 500-700 | Sand |
| Pour over (V60) | Medium | 600-850 | Sea salt |
| Drip coffee | Medium | 700-1000 | Rough sand |
| Chemex | Medium-coarse | 800-1100 | Coarse sand |
| French press | Coarse | 1000-1200 | Kosher salt |
| Cold brew | Extra coarse | 1200-1500 | Peppercorns |
General rule:
- Finer grind = faster extraction = stronger, more bitter.
- Coarser grind = slower extraction = lighter, less bitter.
- Shorter brew time needs finer grind.
Grind size works by changing the surface area exposed to water. Finer grounds have far more surface, so water pulls flavor out faster, which is why a fine espresso grind brews in seconds while a coarse cold-brew grind steeps for hours. Match the grind to the contact time and the cup comes out balanced; mismatch them and you get sour, under-extracted coffee or bitter, over-extracted coffee.
The biggest real-world factor isn’t the exact micron number, it’s consistency. A burr grinder produces uniform particles, while a cheap blade grinder chops unevenly and leaves both dust and boulders that extract at different rates in the same brew. If your coffee tastes muddy no matter how you set the grind, the grinder is usually the culprit, not the recipe.
How we build and check this converter
This converter runs entirely in your browser, so the numbers you enter stay on your device. The math behind it is written by hand and tested against worked examples and standard references before the page goes live.
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