Coffee grind can be fine, medium or coarse, describing the different levels of the coffee’s resistance to the passage of water. The degree of grinding alters the extraction speed and, consequently, the final sensory characteristics of the beverage in the cup.

Espresso coffee blends are very finely ground to facilitate the extraction speed typical to this method of preparation, thus allowing the water to capture the maximum amount of aroma in a few seconds.

The correct grade of grinding for an espresso is achieved when 25 ml of coffee is obtained in 25 seconds using 7 g of ground coffee with a steam pressure set at 9 bar.

A medium grind blend is the most suitable for the moka pot, while American coffee, prepared with the filter coffee maker known as a plunger or French press, requires a coarser grind, able to soak up the water for the time it takes to brew and to transfer aroma.