Short answer: espresso is fine like table salt, bean to cup slightly coarser, filter and batch brew are medium like sand, cafetiere is coarse like sea salt, and cold brew is coarser still. Adjust finer for sour, coarser for bitter.
Short answer: espresso should feel fine, roughly like table salt. Bean to cup sits a touch coarser. Filter, pour over and batch brew are medium, like dry sand. Cafetiere is coarse, like sea salt. Cold brew is coarser again. If the cup tastes sour, grind finer; if it tastes bitter, grind coarser.
Grind is the single most powerful variable you have. It changes contact time and surface area at the same time, which is why one click on the grinder moves a shot more than any other adjustment.
Grind fresh where you can. Ground coffee loses aromatics within minutes and goes noticeably flat within a day or two of opening. If a site cannot grind on demand, buy ground to the correct specification and in pack sizes that get used quickly.
For business accounts, write the setting down. A recorded grind setting per blend, per grinder, saves a morning of guessing every time staff change.
We grind to order for accounts that cannot grind on site, matched to your brew method rather than a generic medium grind.
Whole bean if you can grind on site, because freshness holds far longer. Ground is a reasonable trade where grinding is not practical, if pack sizes match your usage.
Not well. Espresso and filter need genuinely different grinds. Sites running both should either use two grinders or buy one format ground to spec.
Humidity, temperature and bean rest all shift extraction. Expect small adjustments; that is normal operation.
Yes. Tell us your machine and brew method and we grind accordingly, rather than shipping a generic medium grind.
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