What is the best grind size for pour-over coffee?

When it comes to pour-over brewing, the goal is to achieve an even, balanced extraction. The grind size is the most powerful variable at your disposal, as it dictates how quickly water passes through the coffee bed and how much surface area of the coffee is exposed to that water.

A medium grind is the gold standard for most pour-over devices, such as the V60, Kalita Wave, or Chemex. If your grind is too fine, the water will struggle to pass through the coffee, leading to an over-extracted cup that may taste bitter, astringent, or harsh. If the grind is too coarse, the water will flow through too rapidly, resulting in an under-extracted, sour, or weak-tasting cup.

Think of your grind size as a dial that you must tune for each new bag of coffee. Denser, high-altitude beans may require a slightly finer grind to ensure proper extraction, while lighter-roasted coffees can sometimes be more forgiving. Additionally, the specific pour-over device you use plays a role; a device with a flat bottom might behave differently than one with a conical shape, requiring minor adjustments to the grind to maintain the same contact time.

In practice, use your first brew as a baseline. If it tastes sour or thin, tighten your grind (go finer) by a notch or two. If it tastes bitter or dry, coarsen your grind. This process of "dialing in" is a fundamental skill for any coffee enthusiast. By paying attention to the relationship between grind size, brew time, and flavor, you gain the ability to troubleshoot any cup, turning a decent morning ritual into a consistently excellent experience.