If one thing separates a flat cup from a bright one, it’s grind size. Same beans, same water — grind them differently and you get a different drink.
The rule of thumb: the faster the water passes through, the finer you grind.
- Espresso — very fine, like caster sugar. Water’s only in contact for seconds, so it needs the extra surface.
- Filter / pour-over — medium, like table salt. Our house method.
- French press — coarse, like breadcrumbs. It steeps for minutes, so a fine grind would turn it muddy and bitter.
Dial it by taste, not numbers: sour and thin means grind finer; harsh and bitter means grind coarser. Change one thing at a time and you’ll find it fast.
Not sure where to start? Bring your gear in and we’ll dial it with you — we’re open Mon–Fri 7am–6pm · Sat 8am–4pm · Sun 9am–3pm.