Grind Size Reference Guide
The Espresso Studio Pro does not include a built-in grinder. We recommend pairing it with a quality burr grinder for the best espresso results. This guide provides a general reference for grind sizes across different brew methods to help you dial in your external grinder — always fine-tune by taste.
Grind Size by Brew Method
| Brew Method | Grind Size | Texture | Notes |
|---|---|---|---|
| Turkish | Extra-fine | Powder-fine (like icing sugar) | The finest grind possible. Only use for traditional Turkish ibrik brewing. Not all grinders can achieve this level of fineness. |
| Espresso | Fine | Fine (like table salt) | The ideal setting for the Espresso Studio Pro. Start at a medium-fine setting on your grinder and adjust. Light roasts typically need finer; dark roasts coarser. See the Dial In guide for full instructions. |
| Moka Pot | Medium-fine | Fine-medium (like fine sand) | Slightly coarser than espresso. If the moka pot sputters or brews too slowly, go coarser. If it gushes through pale and watery, go finer. |
| AeroPress | Fine to medium | Fine to medium (varies by recipe) | The wide range reflects the versatility of the AeroPress. Short, espresso-style recipes use finer settings. Longer immersion recipes use medium settings. |
| Pour-over (V60, Kalita) | Medium | Medium (like granulated sugar) | Target a total brew time of 2:30–3:30 for a single cup. If the drawdown is too slow, grind coarser. If too fast, grind finer. |
| French Press | Coarse | Coarse (like raw sugar / sea salt) | French press uses a 4-minute steep, so a coarse grind prevents over-extraction and reduces sediment in the cup. |
Dose Reference by Brew Method
| Brew Method | Dose (g) | Water (ml) | Ratio |
|---|---|---|---|
| Espresso (double) | 18 | 36 (yield) | 1 : 2 |
| Espresso (single) | 9 | 18 (yield) | 1 : 2 |
| Moka Pot (3-cup) | 15 – 17 | 150 | 1 : 10 |
| AeroPress | 12 – 18 | 200 | 1 : 11 – 1 : 17 |
| Pour-over (1 cup) | 15 | 250 | 1 : 16.7 |
| French Press (2 cup) | 30 | 500 | 1 : 16.7 |
Adjusting by Taste
The sizes above are starting points. Every coffee bean is different, and factors such as roast level, bean density, age, and ambient humidity all affect the ideal grind size. Use the following principles to fine-tune:
- Sour, thin, or acidic taste: the coffee is under-extracted. Adjust your grinder finer to increase extraction.
- Bitter, ashy, or harsh taste: the coffee is over-extracted. Adjust your grinder coarser to reduce extraction.
- Sweet, balanced, and clean: you have found the right setting for this bean. Make a note of it.
When switching between brew methods (e.g., espresso to pour-over), always purge 2–3 g of coffee through your grinder after changing the setting. This clears grounds retained at the previous grind size and ensures your next dose is consistent.
Important Notes
- For espresso on the Espresso Studio Pro, we recommend a dedicated espresso-capable burr grinder. Blade grinders and very basic burr grinders often cannot produce a consistently fine enough grind for proper espresso extraction.
- As beans age past 2–3 weeks from roast, they become more porous and extract faster. You may need to grind progressively finer through a bag to maintain the same shot time and flavour balance.
Keep a brewing journal
Note the bean name, roast date, grinder setting, dose, yield, time, and your taste impressions for each coffee you dial in. Over time, you will build a personal reference that makes dialling in new beans much faster on your grinder and Espresso Studio Pro combination.