Size does matter! That is, about grinding beans and types of brewing

Size does matter! That is, about grinding beans and types of brewing

Type of beans and grinding fineness - does this affect the quality of coffee? As it turns out, huge! Check what you need to know.

You have already chosen a device for alternative brewing, but you still don't know which coffee will be the best? Which one will develop all the flavors? Will it be sour or, on the contrary, sweet? Many people who start their adventure with professional brewing at home ask themselves such questions. It turns out that what matters is not so much the type of beans but the thickness of their grinding. To make your task easier and shorten your search, we have prepared a list of the most popular brewing methods according to the fineness of grinding the beans.


Coarsely ground beans can be poured into this device. Single-origin coffees with a medium roast profile, with notes of citrus, caramel and honey, such as coffees from Cuba, Costa Rica or Brazil, will also work best. Remember that Chemex is a tool for lazy people only in appearance. The taste of coffee is influenced by the quality of the filter and the temperature of the water. It is worth buying a thermometer because the proper brewing temperature is 90-95 degrees Celsius.


The beans are ground a little finer, but still not very fine. More precisely, the grains should resemble coarse sand, i.e. they should be about 1-1.5 mm in size. Grinding is so important because if the coffee is ground too coarsely, it will overflow quickly and the beans will not have time to release their full aroma. However, if it is ground too finely, the filter may become clogged, the coffee will flow slowly and you will get a tart drink. What should the brewing temperature be? Preferably between 88-92 degrees Celsius. However, if you prefer coffee that is more acidic, but with noticeable fruity notes, the water temperature can be slightly lower, i.e. between 80 and 88 degrees. As in the case of Chemex, coffees from tropical regions with a medium roast profile, for example from Costa Rica, will work great.


This is a relatively "young" method, which may be why there is no single school of brewing coffee with this equipment. You have to trust your own taste buds here, but we recommend that the beans for the Aeropress be ground into coarse sand, a little finer than in the case of a dripper. They can also be ground finely, depending on whether you prefer greater acidity and tropical notes or heavier aromas. If you prefer exotic notes, prepare water at a temperature between 88 and 92 degrees Celsius. If it is heavier, pour water at 90 degrees Celsius over the coffee.


This last method is slowly becoming a thing of the past, but it still has its admirers. It involves boiling coffee in a small pot. Grains for this method should be ground as finely as possible (like flour) to release the entire bouquet of flavors. Pour cold water over the coffee and wait until the foam rises to the edges of the vessel. Then we remove it from the heat and wait until the foam subsides. Coffees with tropical and citrus aromas are not suitable for brewing in a pot. However, heavier coffees, for example from Ethiopia, taste great.

The adventure with coffee begins with grinding it yourself for the first time, measuring the water temperature and pouring the beans. Yes, it takes some time, but the effect is worth it. We hope that you now know which coffee will meet your expectations. For more coffee inspirations and tips, visit


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