Here’s what you need to know: A single variable—grind size—can unravel a perfectly balanced cup of coffee. Last week, I accidentally ground my beans for espresso instead of pourover, then forced the brew anyway. The result? A cup so flawed it felt like a science experiment gone sideways. The lesson? Grind size isn’t just a detail—it’s the backbone of extraction.
Espresso grinds are ultra-fine, designed to compact under pressure and extract quickly. Pour-over methods, like the V60, rely on slower, more even water flow through a coarser bed. When I used espresso grinds, the water struggled to pass through, leading to over-extraction. The brew time ballooned past five minutes, and the coffee turned bitter, stripping away the roast’s natural sweetness. The color was dark and murky, the aroma flat—everything about it felt wrong. Even with the same water, beans, and technique, the grind size was the only variable, and it ruined the cup.
This isn’t just about timing. Finer grinds increase surface area, forcing water to work harder to extract flavors. In a pourover, that leads to bitterness and a lack of clarity. Coarser grinds, by contrast, allow water to flow smoothly, highlighting acidity and brightness. The difference is stark: one grind size can make a coffee feel alive or lifeless.
The takeaway? Grind size is the silent hero of coffee quality. Always match your grind to your method—no shortcuts. Second, trust your equipment: if water is pooling or taking too long, adjust the grind. Finally, experiment mindfully. A single mistake can teach you more than a dozen perfect brews.
Have you ever messed up a grind and learned something unexpected.
What’s your biggest coffee variable? Have you ever messed up a grind and learned something unexpected?
Questions & Answers
Will espresso-ground coffee work in a pourover?
Yes, but it will brew faster and produce a stronger, more concentrated cup. The fine grind increases extraction, leading to a bold flavor with less volume.
How does espresso grind affect pourover?
Espresso grind extracts more quickly, resulting in a stronger, more intense cup. It may also lead to over-extraction if not monitored, affecting bitterness and balance.
Information sourced from industry reports and news outlets.
