How fine should I grind for pour over?

Grind size is the primary tool you have to control the rate of coffee extraction. For pour-over brewing, the goal is to find the 'sweet spot' where the water spends enough time in contact with the coffee to pull out the desired sugars and acids, but not so long that it extracts the harsh, bitter tannins. A medium grind is the starting point for most pour-over methods, such as the V60 or Chemex.

If your grind is too fine, the water will struggle to pass through the bed of coffee, leading to a long contact time and an over-extracted, bitter cup. If your grind is too coarse, the water will rush through too quickly, resulting in an under-extracted, sour, and watery cup. Because every coffee bean has a different density and roast level, you should treat the 'medium' setting as a baseline rather than a fixed rule.

To dial in your perfect grind, start with the medium setting and taste your coffee. If it tastes sour or thin, your grind is likely too coarse; adjust your grinder to a finer setting. If it tastes bitter, dry, or astringent, your grind is likely too fine; adjust it to a coarser setting. This process of 'dialing in' is a fundamental skill for any home brewer and allows you to adapt to different beans and roast levels.

In practice, consistency is just as important as the size itself. Using a high-quality burr grinder will ensure that your medium grind is uniform, which is essential for a clean, balanced cup. Remember that as you change your grind size, you may also need to adjust your brewing technique, such as the speed of your pour or the total brew time. By keeping your ratio of coffee to water consistent, you can isolate the grind size as the variable you are testing, making it easier to find the perfect brew.