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How to use a coffee grinder

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In short

Set the grind size for your brew method, weigh the beans you need, then grind only what you will brew straight away. Start from the setting your manual suggests, brew, and taste: if the coffee is sour or weak, grind finer; if it is bitter or harsh, grind coarser. Change one or two steps at a time and only adjust the grinder while the motor is running if the manual says so.

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A new burr grinder can feel intimidating, with dozens of settings and talk of dialling in. The basics are simple. You choose a grind size to match how you brew, you weigh your beans, and you adjust by taste. This guide covers electric burr grinders and hand grinders, with tips that apply to most models. Always check your own grinder's manual for its specific adjustment rules, because some must be adjusted while running and others while stopped.

Before your first grind

Unpack the grinder and wash any removable parts that touch coffee, such as the hopper and grounds container, in warm soapy water. Dry them fully. Do not wash the burrs in water unless the manual says you can; brush them instead.

Many manufacturers suggest grinding a small amount of beans first and discarding them. This seasons the burrs and clears any factory residue. Find a stable, dry spot near a socket, away from the sink, and keep the hopper lid on to stop beans flying out.

Step by step

Extra fineExtra coarse
  1. Turkishabout 100 µm
  2. Espresso200 to 300 µm
  3. Moka pot300 to 500 µm
  4. AeroPress400 to 700 µm
  5. Pour-over500 to 800 µm
  6. Filter machine600 to 900 µm
  7. French press900 to 1,200 µm
  8. Cold brew1,200 to 1,500 µm

Particle sizes in microns are typical values; every grinder's scale is different, so adjust by taste.

Grind size by brew method, from extra fine to extra coarse.
  1. 1

    Pick your brew method and find the matching range in your manual or our grind size chart.

  2. 2

    Set the dial to the middle of that range.

  3. 3

    Weigh your beans on kitchen scales: for example 15 g for a mug of pour-over, or 18 g for a double espresso.

  4. 4

    Add the beans to the hopper, or to the grinder's single-dose inlet.

  5. 5

    Grind into the cup, container or portafilter until it stops or empties.

  6. 6

    Tap or knock the grinder gently to release any trapped grounds.

  7. 7

    Brew, taste, and note the setting so you can adjust next time.

Choosing the right grind size

The finer the grind, the faster water extracts flavour. Espresso uses the finest common setting because water passes through in under 30 seconds. Pour-over and filter machines sit in the middle. French press and cold brew use coarse grounds because the coffee steeps for minutes or hours.

Grinder numbers are not standard between brands, so setting 10 on one grinder is not the same as 10 on another. Use our coffee grind size chart as a starting point, then fine-tune for your beans.

MethodGrindTaste fix
EspressoFineSour: finer. Bitter: coarser.
Moka potFine to medium fineBitter: slightly coarser
AeroPressMedium fineWeak: finer
Pour-over and filterMediumSlow and bitter: coarser
French pressCoarseSilty: coarser
Cold brewExtra coarseWeak: steep longer
Starting points by brew method

Dialling in by taste

Taste tells you which way to go. Sour, sharp or thin coffee is under-extracted: grind finer. Bitter, dry or harsh coffee is over-extracted: grind coarser. Change one thing at a time, ideally only the grind, and keep the dose and water the same.

For espresso, also watch the time and yield. A common starting point is about 18 g in for 36 g out in 25 to 30 seconds; our espresso dose and ratio guide explains why. If the shot runs fast, go finer; if it chokes, go coarser.

Hoppers, single dosing and freshness

If your grinder has a hopper, you can fill it with a few days of beans, but beans go stale faster when exposed to air and light. Many enthusiasts single dose instead: weigh the beans for one brew and grind them all. This keeps the rest of the bag sealed and lets you swap beans easily.

Some ground coffee stays inside the grinder after each use. This is called retention. Grinding a couple of grams and discarding them before your real dose, known as purging, clears out stale grounds. It matters most for espresso and when you change beans.

Note:Always unplug an electric grinder before reaching into the burrs or chute. Never use a knife or metal tool to clear a jam.

Using a hand grinder

Hand grinders work the same way: set the grind with the dial, add weighed beans, then turn the handle at a steady pace until it spins freely. Hold the body firmly, ideally against your chest or the worktop, so the burrs stay aligned. Fine settings take more turns and more effort. Our manual vs electric grinders article explains when a hand grinder makes sense.

Cleaning and care

Brush out the burrs and chute every week or two, and use grinder cleaning tablets every month or so to lift oils. Avoid very oily or flavoured beans, which coat burrs quickly. Our grinder cleaning guide has the full routine, and if it stops working, see coffee grinder not working.

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Frequently asked questions

Should I adjust my grinder while it is running? Some grinders, especially conical models, are best adjusted finer while running to avoid jamming. Others say adjust only when stopped. Follow your manual.

How much coffee should I grind? Only what you need for the next brew. A rough guide is 60 g per litre for filter and 16 to 20 g for a double espresso.

Why does my grinder make a mess? Static makes grounds cling and scatter. A tiny spritz of water on the beans before grinding, known as the RDT method, reduces it on many grinders.

Can I grind spices in my coffee grinder? Not in a burr grinder used for coffee. Spice oils and flavours linger in the burrs.

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