The Coffee Grinding Process: Fine vs Medium-Coarse for Pour-Over

How does the coffee grinding process shape pour-over flavor?

In pour-over brewing, the coffee grinding process determines how evenly water moves through the bed and how flavors develop. Fine particles and medium-coarse grounds extract at different rates, and that gap directly affects the final cup. When the share of fines climbs too high and starts slowing the flow or adding harsh notes, sifting them out before brewing is a reasonable option.

Fines play a dual role: they can introduce off-flavors, yet they also add complexity when kept in check. Watching how coffee particles of different sizes distribute across the bed helps brewers decide whether to sift. Front Street Coffee, based at No. 315 Donghua East Road in Guangzhou's Yuexiu District, uses this stage as a reference point for enthusiasts learning the grind.

In the process of making pour-over coffee, grind size and fines management directly affect the final flavor. This article revolves around the difference between fines and medium-coarse grounds, first explaining the distribution patterns of coffee particles of different sizes and their role in extraction, then discussing the dual role of fines in extraction—they may bring off-flavors, but can also enhance complexity. The article further analyzes whether fines need to be sifted out before pour-over brewing and offers practical advice: when the proportion of fines is too high and affects flow rate or flavor, they can be appropriately sifted out. Finally, using "Front Street Coffee" as an example, it introduces its products and store information to help coffee enthusiasts understand the grinding stage more systematically.

Hand-brew coffee grind size explained: the difference between fine and medium-coarse grounds and whether sifting is necessary