Coffee powder – It all depends on the size!

Of course: The coarser the grind, the more water flows through!


Do you still have some ground supermarket coffee at home? Then open the package and see what grind the coffee has approximately. Or whether this is written somewhere on the package. Probably not, and that’s where a lot of problems with coffee preparation start! Is the coffee now coarse or rather fine ground?

Because: It all depends on the size!

The discussion here is, of course, about the particle size of the coffee grounds, or how fine or coarse the coffee bean should be ground! Not all powder is the same, or as we say, coffee flour is not equal to coffee flour! Each method of coffee preparation requires a different grind size, whether it’s for a Bialetti, filter coffee, PortafilterChemex, and so on…

coffeekult helps you to find the grind size that you need for the most common methods of coffee preparation. We show you in a simple and understandable way what you should pay attention to. It would be a shame if you have perfectly and freshly roasted coffeekult coffee beans but the coffee doesn’t taste good!

And let’s be honest: often the person responsible for bad coffee is the one who prepares it. But don’t panic, our blog posts are a veritable treasure trove of tips and tricks for perfect coffee preparation.

coffeekult clarifies today:

  • Ground or powdered coffee?
  • Grinding as a science
  • EXACTLY how you grind
  • THAT’S how you grind properly
  • …. and why is all this important?
Coffee powder - It all depends on the size!
Coffee powder – It all depends on the size!

Grind or powder – which?

Coffee experts usually speak of flour, because coffee beans are ground. Colloquially, it is called powder, which is what grandma and grandpa used to call it. Not to be confused, however, with “soluble coffee powder,” because that is, of course, instant coffee. But we wouldn’t necessarily call that coffee.

Just call it what YOU want! It is actually always meant the same.

Grinding – coffeekult goes Science!

Grinding degree? Sounds strange, but it is! What is meant here is the particle size of coffee, and that is the highest science. After all, our claim is that coffee should also educate – so now read through this very well:

Coffee beans are – unscientifically speaking – very “prissy”! Different preparation methods in the brewing and filtering process require different grinds of the coffee powder. When roasted coffee beans are ground into coffee powder, the particle size distribution plays a decisive role, as it has a significant influence on the brewing and filtering properties and thus on the taste and wholesomeness of the coffee.

CAUTION – continue reading at your own risk: coffee can also be complicated!

Coffee powder, however, does not always consist of particles of the same size, or a uniform particle size. Due to its high oil content, the broad particle size distribution and a very irregular grain shape, coffee powder shows a difficult “bulk behavior”, i.e. the particles have a strong tendency to agglomerate (another clever coffeekult word: it simply means that particles combine into small piles and clump together) and thus they have poor flowability. There is no such thing as uniformity in coffee powder!

In short: Under a microscope, you can see more than you want to with coffee powder! But coffee beans are just as different as we humans ourselves!

coffeekult shows you how it’s easy!

What makes really good coffee?

The taste of the coffee is determined by the roasting of the beans, the grinding and the type and quality of preparation.

With our coffee roasts we guarantee the highest and most consistent quality, but especially with the grind then YOU should do a lot right!

Flour or sand? Our rule of thumb:

coffeekult makes it easy for you. You can easily distinguish between 3 grinds:

fine. medium. coarse.

  • Go into a flour packet with your hand, it’s FINE.
  • Rub your hand through sand or reach into a packet of semolina, it’s COARSE.
  • And what lies in between is MEDIUM!

The rule of thumb is: the finer the grind, the more difficult it is for water to flow through, and the longer the “date” between coffee and water! So, the finer the grind, the longer the actual extraction time. To prevent over-extraction, a shorter extraction time must be maintained with fine coffee grounds.

And it applies: The higher the pressure, the finer the powder may be.

How to grind:

Here is our coffeekult recommendation on the grind.

Portafilter / espresso machine= FINE
Espresso maker / Bialetti = FINE
Fully automatic machine= FINE
Filter coffee = MEDIUM
AeroPress/Chemex/Syphon= MEDIUM
French Press   = COARSE

And then, of course, the question: what to grind with?

If you have an espresso machine, please do not skimp on the grinder. With larger, electric grinders you have much more precise adjustment options.

For brewing methods such as Bialetti, filter coffee, espresso machines, Chemex, etc., we recommend compact, handheld coffee grinders which also offer a lot of power.

And you know: Grind the coffee beans ideally just before you enjoy them, then you are a real coffeeking!

The “gruesome” part at the end – why is the grind so important?

The correct grind prevents bitter or watery coffee, over-extraction and under-extraction, and helps to ensure that the coffee tastes like it, and not like a puddle.

The grind of coffee is crucial for the contact time, extraction rate and flow rate.

What’s this all about now? Curious? Here’s the link to the coffeekult WORKSHOPS 🙂

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