When dry ice is dropped into black tea, white mist billows and bubbles surge, and a cup of smoking creative coffee is born. This presentation style, which appeals to both sight and smell, is sparking a new wave in the coffee world. From Hong Kong champion barista's Amber Coffee Brewery, to the extraction technique of freezing coffee beans before grinding, to the unconventional trick of using dry ice instead of ice cubes during pour-over, the applications of dry ice in coffee are far more diverse than one might imagine. This article walks you through the principles and flavor logic behind these creative operations, and shows how baristas use modern technology to give a cup of coffee a richer layered expression. [more…]

Some coffee enthusiasts might think: since a grinder can grind coffee beans into fine powder, grinding already-ground coarse powder finer again should not be a problem, right? This idea seems reasonable, but in practice it can cost the grinder dearly. This article focuses on regrinding, first explaining why putting coffee grounds back into the grinder can lead to clogging, breakdowns, and other risks, and mentioning a real case in which a Front Street Coffee shop's grinder was ruined as a result; then introducing how 2017 WBC Japanese competitor Tetsu Suzuki and 2019 WBrC Chinese competitor Du Jianing used techniques such as liquid nitrogen cooling and coarse grinding followed by fine grinding to pursue a more concentrated particle size distribution and higher uniformity, and finally reminding everyone to make a decision based on their own grinder conditions and budget. [more…]

The coarseness of coffee grinding directly affects the efficiency of extraction and the final flavor performance, making it one of the key variables that determine whether a cup of coffee is good or bad. From extremely coarse cold brew grinding to Turkish grinding as fine as flour, seven different particle sizes each correspond to the most suitable brewing equipment and methods. This article systematically sorts out the appearance characteristics of each grind size, the applicable scenarios, and why grinding fresh at home preserves flavor better than buying pre-ground coffee powder. It will also explain the taste problems that may arise from improper grind size selection, helping you quickly find the appropriate grinding parameters based on the equipment you have on hand, so that every cup of coffee can present the ideal layering of flavor. [more…]

Which grind size from 1 to 10 is the finest for coffee beans? In most cases, the smaller the number, the finer the grounds. The grind size of coffee beans plays an important role in extracting a cup of coffee. For example, if the coffee grounds are too fine and used for pour-over coffee, it will result in over-extraction, while if they are too coarse, it will result in under-extraction. Secondly, factors such as the beans from each producing region [more…]

Grind size is the key variable that determines the success or failure of a cup of coffee's flavor. Facing the 1 to 10 settings on a grinder, which number actually represents the finest? And how should different brewing methods match grind coarseness? Starting from Front Street Coffee's hands-on experience, this article systematically sorts out the mechanisms by which grind size affects extraction efficiency, compares the grind standards for common brewing methods such as espresso, pour-over, siphon, and French press, and focuses on explaining grind recommendations for medium-light and medium-dark single-origin beans in pour-over scenarios, water temperature pairing, and how to use a 0.85mm No. 20 sieve to precisely calibrate grind size, helping coffee enthusiasts establish clear adjustment logic. [more…]

Grind size has a decisive influence on the final flavor of a cup of coffee: if the grounds are too fine, over-extraction is likely; if too coarse, under-extraction may occur. Faced with the 1-to-10 settings on a grinder, many coffee enthusiasts don't know how the numbers correspond to coarseness, nor are they clear about what grind level to choose for different brewing methods. Drawing on the practical experience of Front Street Coffee, this article systematically sorts out the standards for coffee grind size, the appropriate grind levels for common brewing methods, and the reference values for the EK43 grinder. It also explains in detail how to use a 0.85mm No. 20 sieve for sieve verification, helping you accurately judge and adjust grind size at home, so that every cup of coffee can consistently present its ideal flavor. [more…]

Grind size directly determines the extraction direction of a cup of coffee: too fine a grind easily leads to over-extraction and bitterness, while too coarse a grind may result in under-extraction and a weak, bland flavor. Many grinders on the market mark their settings from 1 to 10, but the corresponding coarseness varies across different models. A smaller number usually means a finer grind, but in practice, you need to judge based on your brewing method. Drawing on the hands-on experience of Front Street Coffee, this article sorts out the grinding ranges for common brewing methods such as espresso, pour-over, siphon, and French press, explains whether medium-light roast and medium-dark roast coffee beans are better suited to a medium-fine or medium-coarse grind for pour-over, and provides specific steps for using a 0.85mm No. 20 sieve to check the passing rate, helping coffee enthusiasts find the right grinding parameters. [more…]

Grind size is the key variable that determines the success or failure of a cup of coffee extraction. If the grounds are too fine, they tend to over-extract and become bitter; if the grounds are too coarse, the extraction is insufficient and the flavor is weak. Starting from the practical experience of Front Street Coffee, this article systematically explains the mechanism by which grind setting affects extraction efficiency, sorts out the grind ranges corresponding to different brewing methods such as espresso, pour-over, and French press, and focuses on explaining the setting of the EK43s grinder in the pour-over scenario—medium-light roast beans are recommended at 10, and medium-dark roast beans at 10.5. It also introduces the specific operation of using a 0.85mm No. 20 sieve for sifting verification, helping coffee enthusiasts quickly judge and correct the grind size, so that every cup of coffee can consistently present the ideal flavor. [more…]

Coffee beans must be ground to release their aromatic compounds, but different extraction methods and devices have vastly different requirements for grind size. Too coarse or too fine will throw the flavor off balance, so is there a generally accepted reference standard? This article uses the industry-standard cupping grind parameters as a baseline and examines, one by one, the suitable grind ranges for the French press, pour-over, cold drip and cold brew, siphon, espresso machine, and moka pot, while explaining how factors such as roast level and water temperature affect the final choice. Drawing on everyday brewing experience, Front Street Coffee offers practical sieve-passing recommendations to help coffee lovers find a grind plan suited to their own equipment. [more…]

Grinding is crucial to coffee extraction—one could say that the coarseness of the coffee grind directly affects the flavor of a cup of coffee. And for different extraction methods, the coffee grind size also needs to be adjusted. The coarseness of the coffee grind directly affects the length of extraction time and the level of extraction yield. Coffee grind [more…]

A delicious cup of coffee is hard-won, because from seed to cup is a very long wait, and even at the final step of extraction, you must ensure that the coffee you use meets brewing standards, because extraction is easy, but have you ever thought about it—coffee grounds extract flavor compounds, so the water used [more…]

The same coffee beans can present a completely different flavor profile when brewed with a different device, and one of the key variables determining the extraction result is grind size. Coffee beans must first be ground to efficiently release aroma and soluble solids, but different devices extract in very different ways, so grind coarseness cannot be generalized. Over-extraction brings out bitter, off-flavors, while under-extraction results in a thin, sour taste, so finding grind parameters that match your device is especially important. Based on Front Street Coffee's hands-on testing experience and using the industry-recognized cupping grind standard—the No. 20 sieve pass-through rate—this article provides recommended grind ranges one by one for the French press, pour-over coffee, cold drip and cold brew, siphon, espresso machine, and moka pot, and explains how roast level, water temperature, and extraction time affect grind adjustments, helping you consistently reproduce a delicious cup at home. [more…]

Coffee beans must be ground before their aromatic compounds can be extracted, but different brewing devices work on different extraction principles, so grind size is not interchangeable between them. Using the industry-recognized cupping grind standard (70–75% passing through a No. 20 sieve) as the baseline, this article systematically breaks down the grind parameters and adjustment logic suited to each common brewing device, including the French press, pour-over, cold drip and cold brew, siphon, espresso machine, and moka pot. From immersion to pressurized methods, from coarse sugar to flour-fine powder, Front Street will explain one by one why each device requires a specific grind size, and how to flexibly fine-tune it according to roast level, water temperature, and extraction time, to help you find the grind solution that best suits your own cup. [more…]

Among the many variables in pour-over coffee, grind size is one of the core factors determining extraction efficiency and the final flavor. The coarseness of the coffee grounds not only changes the speed at which water penetrates the coffee bed, but also directly affects the coffee's strength, body, and the balance of acidity, sweetness, and bitterness. In this article, Front Street Coffee systematically sorts out the mechanisms by which grind coarseness affects extraction, and provides reference grind standards for different brewing methods such as cupping, pour-over, French press, espresso, moka pot, and cold brew/ice drip. It also introduces the calibration method using the No. 20 sieve pass rate, helping coffee enthusiasts find grind parameters that suit them. [more…]

No matter what method we use to make coffee—whether it's pour-over, cold brew, or espresso—we first need to grind the coffee beans into grounds before we begin. The purpose of doing this is to increase the surface area of the coffee that comes into contact with water, speed up the dissolution of flavor compounds, and give the brewed coffee a fuller taste. [more…]

"Excuse me, what grind size should I use for pour-over coffee?" "Why is the grind at setting 10 on your machine different from setting 10 on mine?" "When you say 'sugar-like,' do you mean caster sugar, granulated sugar, or brown sugar?" ... Are you still struggling to find the right grind size for your coffee brewing device? Front Street has an article to [more…]

A delicious cup of coffee is hard-won, because from seed to cup is a very long wait. Even at the final step of extraction, you must ensure that the coffee you use meets brewing standards, because extraction is easy—but have you ever thought about it? Coffee grounds are what extract the flavor compounds, [more…]

In coffee brewing, grind size is often the key factor that determines the direction of flavor. Beans of different densities and roast levels will have different requirements for grind coarseness even when the same extraction method is used. This article will use common fine granulated sugar and coarse granulated sugar from daily life as references to systematically explain the brewing methods best suited to fine-sugar grinding and coarse-sugar grinding respectively, and, in combination with specific beans such as Front Street Coffee Gutingting Cooperative, Front Street Coffee Strawberry Candy, Front Street Coffee Sidra, Front Street Coffee Mandheling, Front Street Coffee Huilan, and Front Street Coffee Bird of Paradise, explain why light-roasted beans need a finer grind to improve extraction efficiency, while medium-dark roasted beans are suited to coarser particles to reduce the risk of over-extraction, helping you find a suitable grinding plan in different scenarios such as drip bags, pour-over, and cold brew. [more…]

To enjoy a good cup of coffee at home, the grinding step is crucial. This article explains in detail the classification of coffee bean grind sizes, the best timing, and three key principles—uniform particle size, avoiding heat generation, and removing fines—and compares the features of hand grinders and electric grinders. It also introduces emergency grinding methods such as mortar and pestle, hammer, rolling pin, and blender, as well as Front Street Coffee's product recommendations. Whether you are a beginner or an enthusiast, you can find a grinding solution that suits you, making every cup of coffee rich and delicious. [more…]

Grind particle size is one of the key variables that determines the direction of coffee flavor. Starting from the practices of Front Street Coffee, this article systematically reviews the influence of grind size on extraction efficiency in pour-over coffee, the grind standards suited to medium-light and medium-dark roasts respectively, and how to use a 0.85mm No. 20 sieve to test the pass-through rate. It also extends to the extremely fine grind requirements of espresso, explains the effect of the grinder burr spacing on extraction time, and provides the specific extraction parameters and flavor description of Front Street espresso. In addition, the article also explains the relationship between the choice of Moka pot coffee grounds coarseness and the oils it produces, helping coffee enthusiasts find a grind plan suitable for their own equipment at home. [more…]