Grinding coffee correctly: Why the grind level affects the taste

If you want to enjoy really good coffee with our beans, you should pay particular attention to the grind. It affects how the water extracts the aromas from the coffee and can make the difference between a perfectly balanced cup and a slightly bitter or watery taste experience.

Why the grind is so important

The degree of grinding determines how quickly the water absorbs the coffee aromas. If the powder is too fine, the coffee is quickly over-extracted and can taste bitter. If it is too coarse, many aromas remain unused and the result can seem thin or sour. Depending on the preparation method, there are therefore different degrees of grinding that ensure the best taste experience.

Which grind size for which preparation?

Very coarse – for long brewing times

• Use: Cold Brew, French Press
• Runars Coffee Recommendation: Our ground house roast in 250g
• Consistency: Similar to coarse sea salt
• Taste: Mild and soft

Coarse ground coffee is particularly suitable for methods where the coffee remains in contact with water for a long time, such as French press or cold brew. This avoids excessive extraction and thus a bitter note.

Coarse – for full-bodied enjoyment

• Use: French Press, Karlovy Vary Pot
• Runars coffee recommendation: Our ground house roast in 250g or our 250g house roast as bean
• Consistency: About like granulated sugar
• Taste: Full-bodied and aromatic

A coarse grind is ideal for the French Press, as the coffee can brew for several minutes. This way, the aroma remains balanced without releasing any unwanted bitter substances.

Medium – for filter coffee & hand brewing

• Use: Hand filter (V60, Chemex), Aeropress
• Runars Coffee Recommendation: Our 250g / 1000g house roast as bean
• Consistency: Similar to normal sand
• Taste: Balanced and round

A medium grind ensures even extraction and brings out the beans' subtle flavor nuances. Perfect for anyone who prepares their coffee using the classic filter method or by hand brewing.

Fine – for espresso & stovetop pot

• Use: Espresso machine, Bialetti
• Runars Coffee Recommendation: Our 250g / 1000g house roast as bean
• Consistency: About like table salt
• Taste: Strong and intense

Espresso needs to be finely ground so that the water can absorb enough aromas in the short contact time. If the powder is too coarse, the espresso runs through too quickly and becomes watery.

Very fine – for mocha & Turkish coffee

• Use: Turkish mocha
• Runars Coffee Recommendation: Our 250g / 1000g house roast as bean
• Consistency: Finer than powdered sugar
• Taste: Strong and intense

For the traditional preparation of mocha, the coffee is ground extremely finely, almost to a powder. This means it can be boiled directly in water and develops its full aroma.

Conclusion

The right degree of grinding is crucial for the taste of the coffee. Depending on the preparation method, a different degree of fineness is required to get the best out of our beans. If you experiment a little, you will quickly find out how the aroma can develop optimally.