Occasionally we are asked “what kind of grind” do I use for my Ahroma coffee beans? Let me simplify it for you in 2 easy steps!

  1. The coarser the grind, the more time it will take for extraction.
  2. The finer the grind, the less time it takes!

So What KIND of Ahroma coffee should I use?

Well that depends on what you like!

Believe it or not, you can use any flavor or blend or just a single origin (country it comes from) in any brewing process as long as you get the grind right. Of course, use pure water with your freshly roasted Ahroma beans. Don’t be afraid to experiment with different kinds and see what works for your unique palate. Just adjust the grind according to the application you are using…here are some helpful tips:


Since making espresso is the process of running hot water through the coffee quickly (espresso means to press or squeeze), you will want a fine grind to extract the coffee. If the grind is too coarse, the water will travel through too fast, not getting enough contact with the coffee. If it is too fine, it will take longer to pass through and “soak” rather than “press” through the grounds, causing a less desirable extraction.

Drip Coffee

When brewing a pot through a filter and drip process, if the grounds are too fine, you may have residue in your pot – which for some is a bonus swig at the end! More coffee will be extracted making a stronger cup. If it is too coarse, it will make a weaker pot of coffee because the water will flow through it too quickly. So a medium or medium fine grind is recommended for a drip brew because the water only touches the coffee once, but the filter slows it down.

Percolating Pot

A percolating pot will require a coarse grind, since the water is circulated again and again through the pot.

French Press

A French press will also require a medium to course grind, depending on how long you let the water sit before straining. If you are in a hurry, use a finer grind! I like to use our Foghorn or Eclipse Espresso in a medium fine grind with about a 3 to 5 minute extraction before I pour it off. It tastes just like an Americana, smooth and strong. No espresso machine required!

Cold Brew

For a cold brew, “soak” overnight (17 hours is perfect) using a nice coarse grind so that you get a steeped flavor without the residue that too fine of grind will produce. The crew at Ahroma Specialty Coffee prefer our small batch, dark roasted, Coffee House blend for their cold brew concentrate. We keep it in the fridge ready to go, and use it for our Nitro coffee on tap. Just add some half and half and a dash of Italian syrup for that perfect drink! Also check out our blog post on our Foghorn blend, a combination of flavors from seven different countries that makes a perfect cold brew.

Discover the Ah in Ahroma!

And remember, the longer or more often the water touches the grind, the coarser it needs to be.

The shorter the time that the water comes in contact with the coffee, the finer the grind needs to be!