Choosing a grind for phin, espresso and plunger

The grind decides how fast water moves through your coffee. Too fine and it chokes; too coarse and it runs through weak and sour.

A grind for each brewer

• Phin: medium-coarse, like coarse sand. The drip should take 4 to 5 minutes.
• Espresso and moka pot: fine, like table salt.
• Filter and pour-over: medium, like sea salt.
• Plunger: coarse, like breadcrumbs.
• Cold brew: coarse, as for a plunger.

Read the drip

With a phin, the drip tells you everything. Faster than 3 minutes: go finer or press a little firmer. Slower than 6, or it stops: go coarser or loosen the press. With espresso, sour and fast means finer; bitter and slow means coarser.

Whole bean or ground?

Ground coffee is convenient; whole beans stay fresh longer. If you grind at home, a burr grinder gives even particles, which matters more than any other upgrade. We sell our own coffee two ways: whole bean, or ground for the phin. For any other brewer, buy whole bean and grind to the list above.

Try it with our phin guide, or see our grinders.