What are the different "grind sizes" for coffee beans based on taste and brewing method?

Do you drink coffee at home, or do you drink it at a shop?

For those who drink it at home, I imagine you either buy coffee beans or have them ground for you at the shop when you purchase them.

When having them ground, have you ever been asked, "How would you like it ground?"It can be startling if you don't know anything about grind sizes. It seems it's even considered a slightly rude way to ask.

However, perhaps because it has become second nature to those working in coffee shops (is it an occupational hazard? (laughs)), they ask without any ill intent. Please forgive them...

When they ask about the grind size, what are they concerned about? What they are concerned about is the brewing method. The taste changes depending on how the coffee beans are ground.

This time, I would like to talk about things you can keep in mind when grinding at home with a mill, etc., so that you can enjoy a delicious cup.

There are three main types of grind sizes.
Coarse grind, medium grind, and fine grind
. As the names suggest, the difference lies in the size of the grounds after the beans are ground. There seem to be even finer distinctions like "medium-coarse," "medium-fine," and "extra-fine," but I think it's best to start by remembering the three main categories.

Each of these grind sizes has a suitable coffee brewing method. The reason it changes so much is related to differences in how the coffee grounds react when they come into contact with hot water (and cold water, of course). The coarser the grind, the smaller the surface area in contact with the hot water, and the finer the grind, the larger the surface area in contact with the hot water.

The taste of the coffee produced also changes due to this difference in contact area with the hot water.

First, coarse grind.
A coarse grind is about the size of coarse sugar, and it is considered suitable for brewing methods that take time, such as paper drip, cold brew, French press, and percolator. Also, because a coarse grind has a small contact area with hot water (the particles are large), it is said that the acidity is easier to taste as it comes from the inside of the bean upon contact with hot water. This means it goes well with light roasts.

Next is medium grind.
A medium grind is finer than coarse sugar but coarser than granulated sugar. A medium grind is also considered good for those who drink using paper drip, flannel, siphon, or a coffee maker. I think a medium grind is fine for normal coffee drinking. It is the most orthodox type.

Finally, fine grind.
A fine grind is about the size of granulated sugar. It is considered best for brewing with a moka pot or for cold brew. Unlike a coarse grind, because it is ground finely, the contact area with hot water is large, and since there is less acidity from inside the bean, it is said that bitterness is easier to taste. Therefore, it goes well with dark roasts or coffee beans that boast a heavy flavor.

A moka pot is a coffee-making pot that you could say is found in almost every Italian home. Since Italian roast is considered to have the strongest bitterness among roasts, and bitter coffee is drunk in Italy, it might be good to remember them in connection with each other. (I want a moka pot~!!)

Like this, the brewing method changes depending on the coffee grind, so why not choose your grind based on how you usually brew, as well as the roast level and the characteristics of the beans?

With this, you'll be fine even if you're asked at a shop, "How would you like it ground?"◎