tags: [] - coffee/brewing - coffee/equipment/grinders aliases: - Coffee grinding - Grinding for brewing

Grinding Coffee¶

Tags: #coffee/brewing #coffee/equipment/grinders Aliases: Coffee grinding, Grinding for brewing Related: Grinders | ../Maps of Content/Grind Size MOC | Grind Consistency | Extraction | Brewing Variables Status: 🌱 Stub

Overview¶

Grinding coffee is the process of reducing roasted whole beans into particles of a target size immediately before brewing. Grind size controls the surface area of coffee exposed to water, directly governing extraction speed and balance. Finer grinding increases surface area and extraction rate; coarser grinding decreases both.

Key Variables¶

Grind size — the primary adjustment for matching particle size to brew method and target extraction
Grind distribution — the range of particle sizes produced; narrower distribution produces more even extraction
Burr design — the geometry of the grinding surfaces determines distribution quality
Grinder calibration — the grinder must be set to the correct reference point before dialling in
Retention — grounds remaining inside the grinder between doses affect dosing accuracy

Principle¶

A finer grind produces faster extraction and higher yield; a coarser grind produces slower extraction and lower yield. Dialling in involves adjusting grind size by taste, starting with grind before changing other variables such as dose, ratio, or water temperature.

Key Facts¶

Grind size is the most impactful brew variable after the coffee itself
Finer grind → more surface area → faster extraction; coarser grind → less surface area → slower extraction
A burr grinder is required for consistent, adjustable grinding; blade grinders cannot produce controllable particle sizes

References¶

Specialty Coffee Association — Brewing Best Practices

Changelog¶

Date	Change
2026-05-03	Compliance review: replaced non-standard Summary:: notation; added frontmatter, metadata block, all required sections; replaced non-coffee tags

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