How fine should I grind for a pour over?

Achieving the perfect pour over grind size is a balancing act between particle surface area and contact time. Because pour over brewing relies on gravity to pull water through a bed of grounds, the grind size acts as the primary regulator of flow rate. A medium-fine grind is the industry standard because it offers enough resistance to ensure the water spends sufficient time interacting with the coffee, yet remains porous enough to prevent the brew from stalling.

When you adjust your grind, you are directly manipulating coffee extraction. If your grind is too fine, the particles pack together, creating a dense barrier that slows water flow significantly. This extended contact time often leads to over-extraction, resulting in a cup that tastes harsh, dry, or intensely bitter. Conversely, if your grind is too coarse, water rushes through the bed too quickly, failing to dissolve enough solubles. This under-extraction typically manifests as a thin, sour, or watery cup that lacks sweetness.

Different drippers require slight adjustments to this baseline. For instance, a V60, which features a large bottom hole and spiral ridges, often benefits from a slightly finer grind to create more resistance. In contrast, a Chemex uses a significantly thicker paper filter that naturally restricts flow, meaning you should generally use a slightly coarser, medium grind to prevent the brew time from dragging on too long.

In practice, your clock is your best diagnostic tool. A standard single-cup pour over should finish draining in roughly 2.5 to 3 minutes. If your brew time is consistently outside this window, adjust your grinder by small increments. Remember that even the best technique cannot compensate for inconsistent particle sizes, which is why a high-quality burr grinder is essential for achieving the uniformity required for a clean, balanced cup.