Choosing a grind type

Grind types, explained (without the noise)

Grind matters.

But it doesn’t need to be complicated.

We keep it simple.

Four options. Each matched to how you actually make coffee.

No guesswork. No charts.

Whole Bean

The most flexible choice.

Whole beans stay fresher for longer because less surface area is exposed to air.

If you have a grinder — even a basic one — this is the best place to start.

Grind just before brewing and you’re already doing more than enough.

If you don’t have a grinder, that’s fine.

Ground coffee still makes a good cup.

Ground for Cafetière

This is a coarse grind — think rough sea salt.

Best for: French press / Cafetière-style brewing

Coffee sits in the water for longer here, so a coarser grind keeps things clean and balanced.

If your cafetière tastes heavy or muddy, it’s usually the grind — not the beans.

Ground for Filter

This is a medium grind — similar to sand.

Best for: Filter machines / Pour-over brewers / Aeropress (most of the time)

This is the most forgiving option.

If you’re unsure what to choose, this is usually it.

Reliable. Easy. Consistent.

Ground for Espresso

This is a fine grind — closer to table salt.

Best for: Espresso machines / Moka pots

Because water passes through quickly, a finer grind helps extract enough flavour.

Too coarse and it tastes thin. Too fine and it can feel harsh.

Small adjustments make a big difference here — and that’s normal.

The only rule that matters

Grind size doesn’t make coffee “better”.

It just makes it suit the way you brew.

That’s the whole point.

Choose the option that matches your kit.

Make it the same way every morning if you like.

Change nothing.

Good coffee doesn’t need more than that.