The world of specialty coffee is a world where small details determine the final taste in the cup. High-quality beans, the right water, and brewing technique are the most talked-about elements. However, at the heart of this entire puzzle is a tool that is often underestimated, yet plays a crucial role: the coffee grinder . Its settings determine whether the brew will be acidic and flat, or balanced, sweet, and full of flavor.

It's not without reason that they say that well-ground coffee is half the battle. The problem, however, is that finding the perfect burr setting often causes a real headache for beginner home baristas. So let's try to organize our knowledge and identify some guidelines that will help transform chaos into conscious experimentation.

Why is grind size so important?

The extraction process involves extracting water-soluble compounds from ground coffee beans. The degree to which these compounds dissolve depends largely on the size of the coffee particles.

• A fine grind allows the water to have more contact with the coffee. It flows more slowly, extracting more flavor.
  

• A coarse grind does the opposite – the particles are larger, so the water flows through faster, producing a lighter but often less complex brew.
  
  

If the coffee tastes sour and flat , it's underextracted. If it's bitter, astringent, and dry on the palate , it's overextracted. The ideal balance lies somewhere in the middle—sweetness, purity of flavor, and a pleasant aftertaste that lingers long after drinking.

Grinding Scale – How to Read "Clicks"

Many grinder manufacturers, such as the popular Comandante C40, introduce a clear scale based on so-called "clicks." Each click represents one movement of the burrs from the fully tightened position. This allows users to achieve repeatable settings and consciously control the grind size.

The example values ​​(for Comandante) show how wide the range of possibilities is:

• Espresso – 7–12 clicks
  

• Coffee Maker – 14–18 clicks
  

• Drip (e.g. V60) – 17–24 clicks
  

• Aeropress – 16–22 clicks
  

• Chemex – 20–28 clicks
  

• French Press – 27–32 clicks
  
  

Of course, these are just ranges, and practice shows that each type of bean or even the size of a coffee portion requires minor modifications.

Espresso – millimeters that make a difference

Espresso is a method where precision is paramount. The difference of a single click can completely transform the brew. Too fine a grind will result in the coffee dripping, creating a bitter and heavy flavor. Too coarse a grind will result in a watery drink lacking in sweetness.

That's why in espresso it's so important to test in 1-click increments and observe both the extraction time (usually 25-30 seconds) and the appearance of the coffee stream.

Coffee maker – a compromise between simplicity and precision

Although the espresso machine is considered a home method and requires little maintenance, the grinder setting is also important. Too fine a grind will cause excessive pressure in the chamber and risk overbrewing. Too coarse a grind will result in a drink that is too light, almost watered down. In practice, a setting slightly coarser than espresso, but still noticeably finer than a dripper, works well.

Drip and Chemex – a game of time and clarity

Pour-over methods (V60, Kalita, Chemex) offer the best understanding of the grind. This is where the differences in water flow are most apparent. If the coffee is ground too finely, the pour-over will take a long time, and the flavor will be dominated by bitterness. If it's ground too coarsely, the water will flow through as if through a sieve, leaving us with a sour and one-dimensional brew.

The Chemex, thanks to its thicker filter, requires even larger coffee particles than a traditional drip. As a result, the brew becomes crystal clear while retaining its rich flavors, provided the grind is selected correctly.

Aeropress – a field for experimentation

The AeroPress is one of the most flexible tools. It can brew both espresso-like coffee and a delicate, drip-like brew. The key here is the contact time between the water and the coffee. For a short infusion, it's best to use a finer grind, while for a longer one, a coarser one. The AeroPress teaches us that there's no single "correct" setting, and the process itself is pure fun and a chance to discover your own flavors.

French Press and Cold Brew – the thicker the better

Full-extraction methods, where the coffee is in prolonged contact with water, use a much coarser grind. Otherwise, the brew will become muddy and difficult to strain. French press requires a compromise between flavor intensity and clarity, while cold brew is the most forgiving—a very coarse grind and a brewing time of several hours is sufficient.

How to find your own setting?

There's no single recipe. Each bean differs in roasting degree, moisture content, and origin. Therefore, manufacturer recommendations are only a starting point. In practice, the most important things are:

1. Experimentation – start with the recommended range and move 1-2 clicks in one direction or the other.
   

2. Recording the effects – record the amount of coffee, extraction time and taste impressions.
   

3. Consistency – change only one parameter at a time. If you're testing the grind, maintain a constant water temperature and the same brewing technique.
   

4. Grinder cleaning – regular removal of coffee residues ensures repeatable settings and eliminates unwanted aftertaste.

Summary

The ideal grinder setting doesn't exist in isolation. It's a dynamic balance between brewing method, bean type, and individual taste preferences. A novice home barista should treat the click scale as a map, but chart their own course.

Coffee is a drink that requires mindfulness and curiosity. It's in the process of finding your own grinder setting that the greatest pleasure lies—the moment when the cup suddenly becomes perfect, and we know it's the result of conscious choices, not chance.