What grind size should I use for my coffee?

It depends on your brew method. Coarse for cafetière and cold brew, medium for pour-over and drip filter, medium-fine for AeroPress, and fine for espresso and Moka pot. Whole bean stays freshest — grind just before brewing.

What's the best coffee-to-water ratio?

A good starting point is 1:15 to 1:16 coffee to water by weight — about 15g of coffee per 250ml of water. For espresso, aim for 1:2 (18g in, 36g out in 25–30 seconds).

What temperature should the water be for brewing coffee?

Just off the boil — around 93–96°C. Water that's too hot over-extracts and tastes bitter; too cool and the coffee tastes sour and weak. Let a boiled kettle rest for 30–60 seconds.

Brew Guide

Brew it like you mean it.

Great coffee deserves a great brew. Here's our no-nonsense guide to grind size, brew ratios and the four most popular home brewing methods — so every cup of Bean There. tastes the way it should.

Start here

The grind size guide

The right grind is the single biggest factor in how your coffee tastes. Match the grind to your brewer and you're most of the way there.

Whole Bean

Max freshness — grind just before brewing.

Best for: All methods

Coarse

Sea-salt texture.

Best for: Cafetière, cold brew

Medium

Sand texture.

Best for: Pour-over, drip filter

Medium-fine

Between sand and table salt.

Best for: AeroPress

Fine

Table salt texture.

Best for: Espresso, Moka pot

Step by step

Four brewing methods

Cafetière (French Press)

Coarse grind 1:15 coffee to water 4 minutes 95°C

1Preheat the cafetière with hot water, then empty it.
2Add coarsely ground coffee — about 15g per 250ml of water.
3Pour water just off the boil in a steady stream, saturating all the grounds.
4Stir gently, place the lid on (don't plunge yet) and steep for 4 minutes.
5Press the plunger down slowly and pour immediately to avoid over-extraction.

Pour-over / Filter

Medium grind 1:16 coffee to water 3 minutes 93–96°C

1Rinse the paper filter with hot water to remove papery taste and preheat.
2Add medium-ground coffee — about 15g per 250ml.
3Bloom: pour just enough water to wet all the grounds, wait 30 seconds.
4Pour in slow concentric circles, keeping the bed level, until you reach the target weight.
5Let it draw down fully (about 3 minutes total) and serve.

Espresso

Fine grind 1:2 (18g in → 36g out) 25–30 seconds 93°C

1Dose 18g of finely ground coffee into a dry, preheated portafilter basket.
2Distribute and tamp level with firm, even pressure.
3Lock in and immediately start the shot — aim for 36g of espresso out.
4The whole shot should run 25–30 seconds. Too fast? Grind finer. Too slow? Grind coarser.
5Serve straight away as a single shot, or split into two for a double.

AeroPress

Medium-fine grind 1:15 coffee to water 2 minutes 90°C

1Assemble the AeroPress with a paper filter and rinse with hot water.
2Add 15g of medium-fine ground coffee per 225ml of water.
3Pour to saturate, stir for 10 seconds, then insert the plunger to create a seal.
4Steep for 1 minute 30 seconds, then press down slowly and steadily.
5Dilute to taste with hot water if you prefer a longer drink.

Five rules for a better cup

1Buy whole bean and grind fresh — flavour fades within minutes of grinding.
2Use filtered water. Tap water with chlorine or hardness dulls the taste.
3Weigh your coffee and water. Eyeballing it is the fastest way to an inconsistent cup.
4Let boiled water rest 30–60 seconds before pouring — 93–96°C is the sweet spot.
5Store coffee in the resealable kraft pouch, away from light, heat and moisture. Never the fridge.