Coffee grind size is the single most significant factor in how your morning cup tastes. If your grind is too fine, the coffee becomes bitter and dry. If it is too coarse, you end up with a sour, watery mess. 

This guide breaks down the correct coffee particle consistency for every method popular in Australia, from the humble Plunger to the home Espresso machine. Stop wasting quality beans and start brewing café-quality coffee by mastering these simple adjustments.

Why Coffee Grind Size Matters

Understanding the relationship between water and coffee grounds is essential for a consistent supply of good coffee. This process is called extraction. When you mix hot water with ground coffee, the water pulls fats, acids, sugars, and flavours from the bean. The size of your grind determines the surface area exposed to the water, which dictates how fast or slow that flavour is released.

Think of it like dissolving sugar. Granulated sugar dissolves instantly in hot water because it has a high surface area. A sugar cube takes much longer because the water can only touch the outside edges. Coffee works the same way. A fine grind allows water to extract flavour very quickly, while a coarse grind slows the process down.

Getting this balance wrong leads to two main problems:

• Under-extracted (sour): If the grind is too coarse, the water passes through too fast. It fails to pick up the sweet sugars, leaving you with a sour, salty, or weak cup.

• Over-extracted (bitter): If the grind is too fine, the water interacts with the coffee for too long. This pulls out harsh tannins, making the coffee taste bitter, hollow, or like burnt rubber.

The Australian Coffee Grind Size Chart

In Australia, we use various brewing methods, and each requires a specific texture. While you can look for a visual coffee grind size chart, it is often easier to compare the grounds to common kitchen ingredients.

Here is a simple reference guide to help you visualise the texture:

• Extra Coarse: Resembles rock salt or peppercorns. This is used for cold brewing.

• Coarse: Looks like coarse sea salt. This is the standard grind size for plunger (French press).

• Medium: Similar to beach sand. This is the go-to for drip filter coffee machines.

• Medium-Fine: Finer than sand but not quite powder. This is ideal for Pour Over cones.

• Fine: Feels like table salt or caster sugar. This is the espresso grind size guide standard.

• Extra Fine: Like flour or powdered sugar. This is strictly for Turkish coffee.

Matching Grind Size to Your Brewing Method

Different devices use different mechanics to brew coffee. Some use gravity, while others use pressure. To get the best flavour profile, you must match the grind to the machine.

Plunger (French Press)

The Plunger is a staple in many Australian kitchens. It uses an immersion method where coffee steeps in water for several minutes. Because the coffee sits in the water for a long time, you need a coarse grind.

The metal mesh filter in a Plunger has relatively large holes. If you use a fine grind, two things will happen. First, the coffee will over-extract and taste muddy. Second, the small particles will slip through the mesh, leaving a layer of sludge at the bottom of your mug.

Steps to check your Plunger grind:

• Press the plunger down gently after brewing.

• If there is absolutely no resistance, your grind is likely too coarse.

• If it requires significant force to push down, your grind is too fine.

Espresso Machine

Home espresso machines rely on high pressure to force water through a compact puck of coffee. This method is violent and fast, usually taking only 25 to 30 seconds. To create enough resistance against this pressure, you need a fine grind.

The texture should feel like soft table salt. If the particles are too big, the water will rush through the gaps, resulting in a watery, sour shot with no crema. If the particles are too small, they will block the water entirely or cause the shot to drip painfully slow, leading to a burnt taste.

Pour Over and Drip Filter

Pour over methods (like V60) and automatic batch brewers rely on gravity. The water pours over the bed of coffee and drips through a paper filter. Here, the coffee grind size acts as a flow restrictor.

A medium-fine grind or filter coffee grind size is generally best. You want a texture that looks like sand. This allows the water to flow through at a steady pace—not too fast, not too slow. Since paper filters are dense, they catch the fines, resulting in a very clean cup. Consistency is vital here because boulders (large chunks) will under-extract while dust (tiny particles) will clog the paper filter.

Stovetop (Moka Pot)

The Moka Pot sits somewhere between drip coffee and espresso. It uses steam pressure, but not as much pressure as a commercial machine. Therefore, the Moka pot grind size should be fine, but not as fine as espresso.

Aim for a texture slightly coarser than caster sugar. A common mistake is grinding too fine for a Moka Pot. This can be dangerous as it may clog the device and prevent steam from escaping. It also tends to scorch the coffee, creating an overly metallic or bitter taste.

Cold Brew

Cold brew grind size Australia standards differ from iced coffee. Cold brew involves steeping coffee in cold water for 12 to 24 hours. Because the contact time is so long, you must use an extra coarse grind.

If you use a standard grind for cold brew, the extended brew time will extract extremely bitter compounds, making the concentrate undrinkable. Large particles like rock salt ensure the extraction is slow and gentle, resulting in that smooth, chocolatey flavour cold brew is famous for.

Burr Grinder vs Blade Grinder

Even if you know the correct size, your coffee equipment dictates your success. Many entry-level setups include a blade grinder, but this can hold you back.

Blade grinders work like a blender. They have a metal blade that spins and chops the beans. There is no way to control the particle size. You end up with a mixture of powder (dust) and large chunks (boulders). This leads to uneven extraction where the dust adds bitterness and the chunks add sourness.

Burr grinders use two abrasive surfaces (burrs) to crush the beans to a uniform size. You can adjust the distance between the burrs to change the size accurately.

A good burr grinder ensures coffee particle consistency, which is the key to a reliable, delicious product. If you are buying high-quality beans from a supplier, pairing them with a burr grinder is the best way to honour the product.

Get Your Coffee Grind Size Right

Finding the right coffee grind size is the secret to unlocking the best flavour from your beans. You must match the texture of the grounds to your specific brewing method, whether it is a coarse Plunger brew or a fine Espresso shot. Start with the recommended settings in this guide and adjust based on taste, finer if the coffee is sour, and coarser if it is bitter. A consistent grind leads to a consistent morning cup, day after day.

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Frequently Asked Questions About Coffee Grind Size

Does Coffee Grind Size Matter?

Yes, absolutely. Coffee grind size is the primary variable that changes the taste of your coffee. It controls the surface area and extraction time. Even the best beans will taste bad if the grind size does not match the brewing method.

What Is The Best Grind Size For A French Press?

The best grind for a French Press (Plunger) is a coarse grind. It should look and feel like sea salt. This prevents sediment from passing through the metal filter and stops the coffee from becoming bitter during the long steep time.

How Do I Know If My Coffee Grind Is Too Fine?

You will know the grind is too fine by the taste and the flow. The coffee will taste bitter, dry, or astringent (like strong black tea). In methods like espresso or pour-over, you will also see that the water flow rate is very slow or the machine struggles to push water through.

What Grind Size Should I Use For An Espresso Machine?

You should use a fine grind for an espresso machine. The texture should resemble table salt or caster sugar. The grounds need to be fine enough to create resistance against the 9 bars of pressure used during extraction.

Can I Use Regular Ground Coffee For A Plunger?

"Regular" pre-ground coffee is usually ground for drip filters (medium). While you can use it, it is not ideal for a plunger. It will likely over-extract, making the coffee bitter, and the finer particles will pass through the mesh, leaving sludge in your cup.

Why Does My Coffee Taste Bitter Or Sour?

This is usually an extraction issue. If it tastes bitter, it is over-extracted, meaning the grind was too fine. If it tastes sour or salty, it is under-extracted, meaning the grind was too coarse. Adjust your grinder slightly to correct the taste.

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