Match the grind to how long the water stays in contact with the coffee. Espresso, which takes seconds, uses a fine grind; ordinary pour-over starts at a medium grind; French press, which steeps for minutes, and cold brew, which steeps for hours, start coarse. Then taste and adjust little by little.
Why does the grind differ by brewing method?
About Coffee, the guide site run by the National Coffee Association (NCA), explains that grind size has a significant impact on how coffee tastes. It says espresso, which brews in seconds, needs a fine grind, while cold brew, which can take hours, needs a coarse one. Finer grounds expose more surface to water, so flavor comes out faster; a short brew makes up for its lack of time with a finer grind.
Conversely, if you steep for a long time with grounds that are too fine, more comes out than you want. So once the brewing method is chosen, the grind size is mostly decided too.
Where should you start for each method?
The starting points in About Coffee’s method guides are: espresso, start with a fine grind; pour-over, start with a medium grind; French press, start with a coarse grind; cold brew, start with a coarse grind. These are starting points, not answers, and the guides add that you should adjust to your taste afterwards.
For French press, the same source gives roughly four minutes of contact between coffee and water as an example. For pour-over, a water-to-coffee ratio of 1:13 to 1:16 is listed. The Soruru blog covers ratios in more detail in its hand-drip ratio article.
How do you adjust the grind when it tastes off?
The same source gives a direction for each problem. If the coffee tastes bitter or sour, it may be ground too fine and over-extracted, so try a coarser grind. If it tastes flat or watery, it may be ground too coarse and under-extracted, so try a finer grind. Changing one thing at a time makes the cause easier to find. This is a general rule of thumb; bean type and roast level can also change the taste at the same setting.
Which grinder should you use?
About Coffee recommends a burr grinder, whether at home or where you buy your beans, and explains that blade grinders cannot ensure a consistent grind, which affects taste. It also says buying whole beans and grinding them right before brewing gives maximum freshness. When particles are uneven, coarse ones under-extract and fine ones over-extract, so flavors mix within one cup.
If you have no grinder, you can tell the shop which brewing method you will use and ask them to grind accordingly. Even then, use the ground coffee quickly rather than keeping it for long.
Frequently asked questions
Is grind size the most important variable?
The guide says grind size has a significant impact on taste. Water amount, temperature and time also shape the cup, so do not judge by one factor alone.
How fine should I grind for pour-over?
Start at a medium grind and adjust by taste. If it is bitter and sour, go a little coarser; if it is flat, go a little finer, and compare.
Is pre-ground coffee okay?
It is fine, but the guide says grinding whole beans right before brewing is best for freshness. Use ground coffee as soon as you can.
At Soruru Cafe
If hand-drip coffee interests you, check what Soruru serves on the menu page. You can also rest in the wood-scented space of Soruru Cafe in Mangu-dong. Questions before visiting are collected in the FAQ.
References
- About Coffee (run by the NCA), “Espresso” — aboutcoffee.org (checked 2026-11-08)
- About Coffee (run by the NCA), “Pour-Over Coffee” — aboutcoffee.org (checked 2026-11-08)
- About Coffee (run by the NCA), “French Press Coffee” — aboutcoffee.org (checked 2026-11-08)
- About Coffee (run by the NCA), “Cold Brew Coffee” — aboutcoffee.org (checked 2026-11-08)