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Text Michael 9293324665
At Burnett Coffee Roasters, I believe the perfect cup starts with the perfect grind. Each brewing method demands a specific texture, and my expert guide ensures you get the most out of every bag. Explore the full range of grind sizes, discover which methods work best for each, and follow my expert tips to brew better every time.
Texture — Large, chunky pieces, similar to cracked peppercorns.
Ideal For:
Cold Brew (Immersion)
Steep: 18–24 hours at room temperature or in the refrigerator.
Filter: Coarse mesh or paper filter.
Ratio: 1:5 for a concentrate (dilute 1:1 with water, milk, or ice after brewing) — or 1:15 for ready-to-drink strength.
Cowboy Coffee (Boiled & Settled)
Bring water to a rolling boil, remove from heat, add coffee directly, stir, and let settle 3–4 minutes before pouring slowly.
Ratio: ~2 tablespoons (≈10 g) coffee per 8 fl oz (≈240 mL) water.
Cold Brew Slow Drip Towers
Ice-water drips over grounds at a controlled rate for 8–12 hours.
Produces a smooth, low-acidity concentrate — ideal served over ice or diluted to taste.
Texture — Similar in size to kosher salt granules.
Ideal For:
French Press
Ratio: 1:15 coffee-to-water (e.g., 30 g coffee to 450 g water).
Pour hot water (≈200°F / 93°C) over grounds, stir gently, and steep for 4 minutes.
Plunge slowly to avoid agitation and sediment.
Percolator (Stovetop or Electric)
Ratio: ~1 tablespoon (≈5 g) coffee per 8 fl oz (≈240 mL) water.
Brew over medium heat — avoid boiling or overheating to prevent bitterness.
Cupping (Professional Tasting)
Ratio: 8.25 g coffee per 150 mL water (industry standard).
Steep for 4 minutes, break the crust gently, and skim foam before tasting.
Texture — Similar to rough sand; slightly finer than French press grind but still visibly granular.
Ideal For:
Chemex
Ratio: 1:16 coffee-to-water (e.g., 30 g coffee to 480 g water).
Use water at ≈200°F (93°C).
Bloom for 30 seconds with ~2–3× the coffee’s weight in water.
Continue pouring in slow, concentric circles, keeping grounds evenly saturated.
Siphon (Vacuum Pot)
Ratio: 1:15–1:17 coffee-to-water.
Use 200°F (93°C) water in the lower chamber.
Brew in the upper chamber for 1–1.5 minutes before removing heat to allow drawdown.
Clever Dripper
Ratio: 1:15 coffee-to-water.
Steep for 3:00–3:30 minutes, then place the dripper on your cup or server to begin draining.
Texture — Similar to regular sand; balanced particle size for even extraction in drip and short-brew immersion methods.
Ideal For:
Drip Coffee Maker (Flat-Bottom Filters)
Ratio: ~2 tablespoons (≈10 g) coffee per 6 fl oz (≈180 mL) water.
Use water at ≈200°F (93°C).
Brew time should be 4–6 minutes for optimal extraction.
AeroPress (Standard 2–3 Minute Method)
Ratio: 1:15 coffee-to-water.
Add hot water (≈175–185°F / 80–85°C) — slightly cooler than other methods to prevent bitterness.
Stir for 10 seconds, steep for 1:30, then press gently over 30 seconds.
Siphon Brewer (Shorter Brew Time)
Ratio: 1:15–1:16 coffee-to-water.
Brew in the upper chamber for 45–60 seconds before removing heat to allow drawdown.
Texture — Similar in size to table salt; slightly finer than medium grind, allowing balanced extraction in faster-flow pour-over and short-brew methods.
Ideal For:
Pour Over (Hario V60, Kalita Wave)
Ratio: 1:16 coffee-to-water (e.g., 25 g coffee to 400 g water).
Water temperature: ≈200°F (93°C).
Bloom for 30 seconds with ~2–3× coffee’s weight in water.
Continue pouring in slow, concentric circles, aiming for a total brew time of ~3 minutes.
AeroPress (Inverted Method)
Ratio: 1:16 coffee-to-water.
Add water at ≈175–185°F (80–85°C).
Steep for 2:00 minutes, then press gently over 30 seconds.
Vacuum Pot (Japanese Style)
Ratio: 1:16 coffee-to-water.
Brew in the upper chamber for 45–60 seconds before removing heat to allow drawdown.
Texture — Similar to granulated sugar or fine sand; compact particles that allow short, high-pressure extractions.
Ideal For:
Espresso
Ratio: 1:2 brew ratio (e.g., 18 g coffee in → 36 g espresso out).
Brew temperature: ≈200°F (93°C).
Extraction time: 25–30 seconds from pump start to final yield.
Apply an even, level tamp to ensure consistent flow and crema.
Moka Pot (Stovetop Espresso Maker)
Fill filter basket level with fine-ground coffee — do not tamp.
Use water pre-heated to ~200°F (93°C) in the lower chamber to reduce bitterness.
Brew over medium heat, removing from heat as soon as coffee starts to sputter.
AeroPress (1-Minute Rapid Method)
Ratio: 1:14 coffee-to-water.
Add water at ≈175–185°F (80–85°C).
Stir immediately, then press firmly at the 1:00 minute mark for a quick, concentrated brew.
Texture — Similar to powdered sugar; extremely fine particles that slow water flow, producing intense, concentrated extractions.
Ideal For:
Espresso (Ristretto Shots)
Ratio: 1:1–1.5 brew ratio (e.g., 18 g coffee in → 18–27 g espresso out).
Brew temperature: ≈200°F (93°C).
Extraction time: 18–23 seconds from pump start to yield.
Produces a shorter, syrupy shot with heightened body and sweetness.
Moka Pot (Bolder, Richer Cup)
Fill filter basket level with coffee — do not tamp (prevents overpressure).
Use water pre-heated to ~200°F (93°C) in the lower chamber.
Brew over low–medium heat, removing from heat immediately when coffee begins to sputter to avoid over-extraction.
Texture — Almost flour-like; ultra-fine particles that fully suspend in water, creating an unfiltered, velvety brew.
Ideal For:
Turkish Coffee (Optional Sweetener)
Ratio: 1:10 coffee-to-water (e.g., 10 g coffee to 100 g water).
Use cold water and add sugar (optional) before heating.
Brew in a cezve/ibrik over low heat, stirring until dissolved.
Heat until a thick foam forms — do not boil.
Serve unfiltered, allowing grounds to settle in the cup.
Ibrik / Cezve Method (Traditional)
Same ultra-fine grind; foam formation is essential for authentic texture.
Typically served in small demitasse cups.
Variations may include cardamom or other spices added before brewing.
Texture — Extremely fine, pure powder; finer than flour, almost like talcum powder.
Ideal For:
Turkish Coffee (Traditional)
Requires a superfine grind — typically achieved by stone grinding or high-precision burrs.
Brewed directly in a copper cezve/ibrik over low heat.
Ratio: 1:10 coffee-to-water is standard; sugar and spices added before brewing if desired.
Brew slowly until foam forms; do not boil.
Specialty Ibrik Competitions
Precise control of grind size, dose, water temp, and heat application is critical.
Judges evaluate foam quality, flavor balance, and clarity despite the unfiltered nature.
Grind: Extra-Coarse
Method Overview
Cold brew is a low-temperature, long-steep extraction method that produces a smooth, mellow coffee with low acidity and high sweetness. By brewing over 18–24 hours with coarse grounds, it extracts desirable flavor compounds slowly while minimizing bitterness and astringency.
Why This Grind Size Works Best
Extra-coarse grind maximizes surface area without over-extraction, preventing excessive sediment and bitterness during the long steep. Large particles slow extraction, which preserves clarity and smoothness in the final cup.
Step-by-Step Brewing Directions
Use filtered, fresh cold water to avoid off-flavors.
Add coffee and water to a clean glass jar, pitcher, or a Toddy cold brew system.
Ratio options:
- 1:5 coffee-to-water for concentrate (strong base, to be diluted after brewing)
- 1:15 coffee-to-water for ready-to-drink strength
Stir gently to fully saturate grounds.
Cover and steep in the refrigerator for 18 to 24 hours.
After steeping, filter through a fine mesh, paper filter, or a dedicated cold brew filter to remove grounds and sediment.
If brewed as concentrate, dilute with water, milk, or ice to taste (usually 1:1).
Pro Tips & Common Mistakes to Avoid
Use fresh, filtered water for a clean flavor profile.
Avoid finer grinds to reduce sediment and cloudiness.
Don’t steep longer than 24 hours to prevent over-extraction and off-flavors.
Stir grounds gently after adding water to ensure even extraction.
Troubleshooting FAQ
My cold brew is cloudy or gritty. → Use a coarser grind and filter thoroughly. Avoid stirring vigorously after steeping.
The brew tastes sour or weak. → Steep closer to 24 hours or adjust the coffee-to-water ratio for stronger brew.
It tastes bitter or overly strong. → Reduce steep time or dilute concentrate more before drinking.
Cleaning & Maintenance
Clean your cold brew vessel thoroughly after each use to avoid stale coffee oils building up.
Rinse and dry any filters or mesh screens completely.
If using a Toddy system, regularly clean all parts according to manufacturer instructions to maintain taste integrity.
Grind: Extra-Coarse
Method Overview
Cowboy coffee is a rustic, no-filter brewing method traditionally made over a campfire or stovetop. Ground coffee is added directly to boiling water, then allowed to settle before pouring. This produces a bold, full-bodied cup with a touch of sediment and a nostalgic, outdoorsy flavor experience.
Why This Grind Size Works Best
Extra-coarse grounds are heavy enough to sink after brewing, making it easier to pour without excessive grit. Finer grinds would remain suspended in the water, creating a muddy, overly bitter cup.
Step-by-Step Brewing Directions
Heat fresh, filtered water in a kettle or pot until just boiling.
Remove from heat briefly to stop active boiling (ideal temperature: ~200°F / 93°C).
Add coffee directly to the water: 2 tablespoons per 8 oz (240 mL).
Stir gently to fully saturate the grounds.
Return the pot to low heat or campfire edge, allowing it to steep for 4 minutes without boiling.
Remove from heat and let grounds settle for 1–2 minutes.
Slowly pour into cups, keeping the last bit in the pot to avoid sediment.
Pro Tips & Common Mistakes to Avoid
Never boil after adding coffee — it will extract bitterness.
Letting it rest before pouring reduces grit in the cup.
If you want even less sediment, pour through a fine mesh strainer or add a splash of cold water before serving (helps grounds settle faster).
Use a wide, heavy-bottomed pot for even heating.
Troubleshooting FAQ
Too bitter → Water was boiling after grounds were added or steeped too long.
Too weak → Add more coffee or steep for 30–60 seconds longer.
Too much grit → Let grounds settle longer, use extra-coarse grind, or strain before serving.
Cleaning & Maintenance
Rinse pot immediately after brewing to prevent coffee oil buildup.
Scrub interior with mild soap and a soft brush.
If brewing over an open flame, check for soot buildup on the outside and clean periodically.
Grind: Coarse
Method Overview
The French press is a full-immersion brewing method prized for producing a rich, full-bodied cup with heavy mouthfeel and oils, thanks to direct contact between water and coffee grounds without a paper filter.
Why This Grind Size Works Best
Coarse grind prevents over-extraction and reduces sediment in the cup, ensuring smooth extraction during the 4-minute steep without excessive bitterness or muddiness. Too fine a grind will result in a sludgy texture and harsh flavors.
Step-by-Step Brewing Directions
Preheat your French press with hot water, then discard.
Add freshly ground coarse coffee to the press (e.g., 30 g coffee for 450 g water, 1:15 ratio).
Bring water to 200°F (93°C) and pour evenly over grounds.
Stir gently to ensure all grounds are saturated.
Place the lid with plunger pulled up, and steep for 4 minutes.
Press the plunger down slowly and steadily to separate grounds from brewed coffee.
Immediately pour and serve to avoid over-extraction and bitterness.
Pro Tips & Common Mistakes to Avoid
Use a coarse grind only to reduce sediment and prevent clogging the filter.
Don’t let coffee sit in the French press after plunging — it continues to extract and will taste bitter.
Stir gently to avoid creating a grounds cloud but ensure saturation.
Preheating the press helps maintain stable brew temperature.
Troubleshooting FAQ
My coffee tastes gritty or muddy. → Use a coarser grind and press slowly.
It tastes bitter or over-extracted. → Don’t steep longer than 4 minutes; pour immediately after plunging.
The coffee cools too quickly. → Preheat your French press and cup.
Cleaning & Maintenance
Disassemble the plunger and rinse all parts after each use to avoid coffee oil buildup.
Clean the mesh filter thoroughly weekly to maintain optimal flow.
Dry all components completely before reassembling to prevent mold or rust.
Grind: Coarse
Method Overview
The percolator is a traditional stovetop or electric coffee maker that cycles boiling water through coffee grounds repeatedly, extracting robust flavors. It’s known for bold, full-bodied coffee but requires careful heat control to avoid bitterness.
Why This Grind Size Works Best
Coarse grind slows extraction and reduces over-extraction and grounds escaping into the brew. A finer grind would clog the basket and produce excessive bitterness due to repeated brewing cycles.
Step-by-Step Brewing Directions
Add cold, fresh water to the lower chamber — ensure it’s below the basket level.
Place coarse ground coffee in the basket (about 1 tablespoon ≈5 g per 8 fl oz / 240 mL water).
Assemble the percolator and place it on medium heat.
Heat until you see gentle bubbling or perking action inside the percolator’s upper tube.
Once perking starts, reduce heat to maintain a gentle, steady cycle.
Brew for 5–7 minutes, depending on desired strength.
Remove from heat promptly to avoid over-extraction and bitterness.
Pro Tips & Common Mistakes to Avoid
Use medium heat to prevent boiling and burning coffee grounds.
Avoid leaving the percolator on the heat too long — repeated cycling extracts bitterness.
Clean the basket and upper tube regularly to avoid buildup affecting taste.
Troubleshooting FAQ
Coffee tastes bitter or burnt. → Lower the heat and reduce brew time.
The coffee is weak. → Increase coffee dose slightly or brew closer to 7 minutes.
Grounds in the cup. → Use coarser grind and ensure basket is sealed correctly.
Cleaning & Maintenance
Disassemble after each use and clean all parts with warm, soapy water.
Check and clean the filter basket and upper tube thoroughly weekly to prevent clogging.
Dry completely before reassembling to avoid corrosion.
Grind: Medium
Method Overview
Drip coffee makers use gravity to pass hot water through coffee grounds held in a paper or permanent flat-bottom filter, delivering a clean, balanced cup with moderate body. They’re convenient and popular for everyday brewing.
Why This Grind Size Works Best
Medium grind matches the typical flow rate of drip machines, allowing water to extract flavor evenly without over- or under-extracting. Finer grinds can clog filters and slow brewing; coarser grinds cause weak, under-extracted coffee.
Step-by-Step Brewing Directions
Use fresh, filtered water and preheat your machine if possible.
Add 2 tablespoons (≈10 g) medium-ground coffee per 6 fl oz (≈180 mL) water into a flat-bottom filter.
Start the automatic brew cycle.
Brewing typically takes 4–6 minutes depending on machine and amount brewed.
Serve immediately for best flavor.
Pro Tips & Common Mistakes to Avoid
Use a flat-bottom filter designed for your machine to ensure proper water flow.
Replace paper filters regularly to avoid papery taste.
Don’t let brewed coffee sit on a hot plate too long — it will develop bitterness.
Clean your drip coffee maker regularly to prevent oil buildup and stale flavors.
Troubleshooting FAQ
Coffee tastes weak or watery. → Use a finer grind or slightly increase dose.
Coffee tastes bitter or burnt. → Try a coarser grind or reduce brew time.
Filter clogs or slow brewing. → Check grind size and filter compatibility.
Cleaning & Maintenance
Clean removable parts after every brew with warm, soapy water.
Descale the machine monthly to prevent mineral buildup.
Replace permanent filters periodically and keep the filter basket clean.
Grind: Medium-Coarse
Method Overview
The Chemex is a pour-over brewer known for producing a clean, bright cup with medium body and vibrant clarity. Its thick proprietary filters remove more oils and sediment than standard filters, resulting in a crisp, nuanced flavor.
Why This Grind Size Works Best
Medium-coarse grind allows water to flow steadily through the dense Chemex filter without clogging, enabling balanced extraction. Too fine a grind can cause slow dripping and over-extraction, while too coarse results in weak coffee.
Step-by-Step Brewing Directions
Place a Chemex paper filter in the brewer and rinse it thoroughly with hot water to remove paper taste and preheat the vessel.
Add coffee at a 1:16 ratio (e.g., 30 g coffee to 480 g water).
Pour twice the coffee’s weight in water (e.g., 60 g) evenly over grounds to bloom for 30 seconds.
After blooming, pour the remaining water slowly in concentric circles, maintaining a steady flow and keeping grounds saturated.
Total brew time should be around 3.5 to 4.5 minutes.
Remove the filter and serve immediately.
Pro Tips & Common Mistakes to Avoid
Pre-wetting the filter improves flavor by removing paper notes and preheats the Chemex.
Pour slowly and evenly to prevent channeling and ensure uniform extraction.
Avoid pouring water directly on the filter paper to prevent bypassing the coffee bed.
Use freshly ground medium-coarse coffee for best results.
Troubleshooting FAQ
Coffee drips too slowly or stops. → Grind coarser and ensure even pouring.
Brew tastes weak or under-extracted. → Use a finer grind or pour more slowly.
Brew tastes bitter or over-extracted. → Use a coarser grind or reduce pour speed.
Cleaning & Maintenance
Dispose of used filters and grounds promptly to avoid odors.
Wash Chemex with warm, soapy water after each use; avoid abrasive scrubbers.
Occasionally deep clean with a vinegar or baking soda solution to remove coffee oils.
Grind: Medium-Fine
Method Overview
The Hario V60 is a popular pour-over brewer featuring a cone shape and spiral ribs that promote even extraction and a clean, bright cup with crisp acidity and balanced body.
Why This Grind Size Works Best
Medium-fine grind balances flow rate and extraction. It allows water to flow steadily through the filter without clogging or dripping too quickly, producing nuanced flavors without bitterness or sourness.
Step-by-Step Brewing Directions
Place a V60 paper filter in the dripper and rinse with hot water to remove paper taste and preheat the brewer.
Add coffee at a 1:16 ratio (e.g., 25 g coffee to 400 g water).
Pour about twice the coffee’s weight in water (≈50 g) evenly over grounds to bloom for 30 seconds.
Continue pouring water slowly in 2–3 concentric spirals, maintaining even saturation.
Total brew time should be approximately 3 minutes.
Remove filter and serve immediately.
Pro Tips & Common Mistakes to Avoid
Pour steadily and gently to avoid channeling.
Adjust grind size if water drains too quickly (finer) or too slowly (coarser).
Use freshly ground coffee for best aroma and flavor.
Pre-wet filter to prevent papery taste.
Troubleshooting FAQ
Brew flows too fast and tastes weak. → Grind finer or pour more slowly.
Brew flows too slowly or clogs. → Grind coarser or pour more steadily.
Coffee tastes bitter or over-extracted. → Pour more slowly or use a coarser grind.
Cleaning & Maintenance
Discard used filters and grounds promptly.
Wash dripper with warm, soapy water after each use.
Periodically deep clean to remove coffee oils and residue.
Grind: Medium-Fine
Method Overview
The Kalita Wave features a flat-bottomed dripper with three small holes, designed to promote even extraction by controlling water flow and preventing channeling. It produces a clean, balanced cup with medium body and clarity.
Why This Grind Size Works Best
Medium-fine grind facilitates steady water flow through the flat-bottom filter, balancing extraction speed to avoid under- or over-extraction. Too fine a grind slows flow excessively; too coarse results in weak coffee.
Step-by-Step Brewing Directions
Place a Kalita Wave paper filter in the dripper and rinse thoroughly with hot water to remove paper taste and preheat the brewer.
Add coffee at a 1:16 ratio (e.g., 25 g coffee to 400 g water).
Pour water evenly over the grounds in a slow, controlled manner for 3:00 to 3:30 minutes total brew time.
Avoid pouring directly onto the filter paper to ensure all grounds are saturated evenly.
Once brewing completes, remove the filter and serve immediately.
Pro Tips & Common Mistakes to Avoid
Use slow, even pouring to maintain steady extraction.
Flat-bottom design helps regulate flow; don’t rush the pour.
Pre-wet the filter to eliminate papery taste and stabilize brewing temperature.
Use freshly ground medium-fine coffee for best flavor clarity.
Troubleshooting FAQ
Brew flows too quickly and tastes weak. → Use a finer grind or pour more slowly.
Brew takes too long or clogs. → Grind coarser or pour more steadily.
Coffee tastes bitter or over-extracted. → Pour slower or adjust grind coarser.
Cleaning & Maintenance
Remove used grounds and filter promptly.
Clean dripper after each use with warm water and mild detergent.
Periodically soak in vinegar or baking soda solution to remove oils.
Grind: Medium-Coarse
Method Overview
The Clever Dripper combines immersion brewing with a drip filter system. It steeps coffee like a French Press, then drains through a paper filter when placed on a cup, delivering a clean yet full-bodied cup with minimal sediment.
Why This Grind Size Works Best
Medium-coarse grind allows sufficient extraction during immersion without over-extracting when the brew drains. It prevents clogging the filter while ensuring balanced flavor and body.
Step-by-Step Brewing Directions
Place a paper filter in the Clever Dripper and rinse with hot water to remove paper taste and preheat.
Add coffee at a 1:15 ratio (e.g., 20 g coffee to 300 g water).
Pour hot water (≈200°F / 93°C) evenly over grounds and stir gently.
Cover and steep for 3 to 4 minutes.
After steeping, place the Clever Dripper on your cup or server to begin draining.
Allow the coffee to drain fully through the filter before serving.
Pro Tips & Common Mistakes to Avoid
Use a medium-coarse grind to balance immersion and drip extraction.
Avoid stirring too vigorously to prevent grounds from passing through the filter.
Don’t rush the draining process — allow it to complete naturally for best clarity.
Pre-wetting the filter improves flavor and reduces paper taste.
Troubleshooting FAQ
Coffee drains too slowly or not at all. → Use a coarser grind or check for clogged filter.
Coffee tastes weak or under-extracted. → Increase steep time or use finer grind slightly.
Sediment in cup. → Use proper filter and avoid stirring grounds too much.
Cleaning & Maintenance
Remove and discard filter and grounds immediately after use.
Wash all parts with warm, soapy water after each brew.
Periodically check for buildup and clean thoroughly to maintain flow.
Grind: Medium-Coarse
Method Overview
The siphon (or vacuum pot) is a visually impressive brewing method that uses vapor pressure and vacuum suction to brew a clean, bright cup with pronounced clarity and complex flavor notes. It combines immersion and filtration for a unique extraction experience.
Why This Grind Size Works Best
Medium-coarse grind balances extraction speed with filtration efficiency. It allows water to flow freely between chambers without clogging, preventing over-extraction while maximizing clarity and sweetness.
Step-by-Step Brewing Directions
Fill the lower chamber with fresh, filtered water.
Assemble the siphon with a medium-coarse ground coffee (ratio 1:15–1:17, e.g., 30 g coffee to 450–510 g water) in the upper chamber.
Place the siphon on heat and bring water to a boil in the lower chamber, causing water to rise into the upper chamber and saturate the grounds.
Stir the grounds gently once water reaches the upper chamber to ensure even extraction.
Brew in the upper chamber for approximately 1 to 1.5 minutes.
Remove heat source; as the lower chamber cools, vacuum pressure draws brewed coffee back down through the filter.
Serve immediately.
Pro Tips & Common Mistakes to Avoid
Use a consistent medium-coarse grind to ensure proper water flow and prevent clogging.
Stir gently to avoid grounds sticking to the upper chamber walls.
Avoid over-brewing in the upper chamber — keep brew time within 1 to 1.5 minutes to prevent bitterness.
Ensure all seals and filters are clean and well-placed to maintain vacuum pressure.
Troubleshooting FAQ
Coffee does not siphon back down. → Check seals and filter placement; grind may be too fine or basket clogged.
Brew tastes bitter or over-extracted. → Reduce brew time or use a coarser grind.
Sediment in cup. → Check filter integrity and use medium-coarse grind.
Cleaning & Maintenance
Disassemble all parts and clean thoroughly after each use to avoid buildup of coffee oils and residue.
Regularly inspect and replace rubber gaskets or seals as needed.
Clean glass chambers carefully to avoid scratches that can weaken the glass.
Getting the right grind size is crucial for pulling the perfect espresso shot. The difference between Fine and Very Fine grind can dramatically impact extraction time, flavor, and crema quality. Use this guide to choose the best grind for your machine and brewing style.
Fine Grind
Texture: Granulated sugar — slightly coarse but still very fine.
Best For:
- Most traditional pump espresso machines operating at ~9 bars pressure.
- Machines with commercial or home portafilters that distribute water evenly.
Extraction Profile:
- Dose: 18 g coffee in
- Yield: ~36 g espresso out (1:2 ratio)
- Extraction Time: 25–30 seconds
Flavor & Performance:
- Balanced extraction producing rich crema, clear flavor clarity, and moderate body.
- Suitable for lighter roasts and espresso blends requiring slightly faster flow.
When to Use:
- Shots pull too slowly or taste bitter using very fine grind.
- You want a classic espresso shot with smooth balance.
Very Fine Grind
Texture: Powdered sugar or flour-like — noticeably finer than fine grind.
Best For:
- Pressure profiling or advanced espresso machines.
- Lever or piston espresso machines with lower pump pressure.
- Ristretto shots and darker roasts needing slower, more concentrated extraction.
Extraction Profile:
- Dose: 18 g coffee in
- Yield: ~18–27 g espresso out (1:1 to 1:1.5 ratio)
- Extraction Time: 18–23 seconds
Flavor & Performance:
- Produces syrupy, intense shots with heightened sweetness and thicker body.
- Ideal for espresso styles that require shorter extraction times and higher concentration.
When to Use:
- Shots pull too fast or taste weak with fine grind.
- Brewing ristretto or aiming for very rich, dense espresso.
Additional Tips:
Always adjust grind size incrementally while dialing in espresso shots.
Consistent tamping pressure (~30 lbs) and dose ensure repeatable results.
Roast profile impacts ideal grind — lighter roasts usually require slightly coarser grind, darker roasts can handle finer grinds.
Monitor shot time and yield closely to avoid over- or under-extraction.
Grind: Fine
Method Overview
The Moka Pot is a stovetop brewer that uses steam pressure to force hot water through coffee grounds, producing a strong, rich coffee similar to espresso but with less pressure. It’s popular for its bold flavor and ease of use.
Why This Grind Size Works Best
A fine grind provides the right resistance for water to flow steadily under moderate steam pressure without clogging. Too coarse will result in weak, under-extracted coffee; too fine may cause excessive pressure buildup or clogging.
Step-by-Step Brewing Directions
Fill the bottom chamber with fresh water up to the safety valve level.
Fill the filter basket fully with fine ground coffee and level it off without tamping or packing.
Assemble the Moka Pot securely and place it on medium-low heat.
Heat until the upper chamber fills with brewed coffee, listening for the hissing or bubbling sound.
Remove from heat promptly once the upper chamber is full to avoid bitterness.
Serve immediately.
Pro Tips & Common Mistakes to Avoid
Do not tamp or press grounds; this can cause unsafe pressure buildup.
Use medium-low heat to allow gentle, controlled brewing.
Avoid overheating to prevent burnt or bitter flavors.
Clean all parts regularly to maintain performance and flavor.
Troubleshooting FAQ
Coffee tastes bitter or burnt. → Use medium-low heat and remove promptly once brewed.
Coffee brews too slowly or doesn’t come up. → Grind coarser slightly and check assembly.
Water leaks or pressure issues. → Ensure gasket and filter are clean and properly seated.
Cleaning & Maintenance
Disassemble and clean all parts after each use with warm water (avoid soap that can linger).
Regularly check and replace rubber gasket and filter plate for safety and performance.
Dry thoroughly before reassembling to prevent corrosion.
Grind: Medium–Fine
Method Overview
The AeroPress is a versatile manual brewer that uses immersion and pressure to produce a smooth, clean cup with low bitterness and bright flavor clarity. Its fast brew time and portability make it popular among all levels of coffee drinkers.
Why This Grind Size Works Best
Medium–fine grind provides enough resistance to allow balanced extraction within short steep times while preventing rapid over-extraction or clogging during pressing.
Step-by-Step Brewing Directions
Standard Method:
Insert a paper or metal filter into the AeroPress cap and rinse with hot water.
Assemble AeroPress in standard orientation (plunger at bottom).
Add coffee at a 1:15 ratio (e.g., 17 g coffee to 255 g water).
Pour hot water (~200°F / 93°C) over grounds.
Stir gently for 10 seconds.
Steep for 1 minute 30 seconds.
Press down steadily over about 30 seconds until all liquid is extracted.
Serve immediately.
Inverted Method:
Assemble AeroPress upside down (plunger at bottom, chamber above).
Add coffee and pour hot water as above.
Stir gently for 10 seconds.
Steep for 2 minutes.
Carefully flip AeroPress onto cup and press steadily over 30 seconds.
Serve immediately.
Pro Tips & Common Mistakes to Avoid
Choose paper filter for a cleaner cup or metal filter for fuller body.
Use consistent, moderate pressing pressure for balanced extraction.
Avoid pressing too quickly to reduce bitterness.
Experiment with steep times and grind size to dial in flavor.
Troubleshooting FAQ
Pressing is difficult or slow. → Grind coarser or reduce dose slightly.
Coffee tastes weak or under-extracted. → Increase steep time or grind finer.
Coffee tastes bitter or over-extracted. → Press more slowly or grind coarser.
Cleaning & Maintenance
Disassemble and rinse all parts after each use.
Remove filter cap and clean thoroughly to prevent buildup.
Periodically deep clean with mild detergent and dry completely.
Grind: Powder
Method Overview
Turkish coffee is a traditional brewing method using an Ibrik (or cezve), where very finely ground coffee is simmered with water (and optionally sugar) to create a thick, intense brew served unfiltered. The technique relies on careful heat control and frothing.
Why This Grind Size Works Best
Powder-fine grind is essential to create the thick texture and allow full extraction during the gentle heating process. Coarser grinds won’t suspend properly and produce weak coffee.
Step-by-Step Brewing Directions
Add coffee, water, and optional sugar into the Ibrik at a 1:10 ratio (e.g., 10 g coffee to 100 g water).
Stir to combine and place on low heat.
Heat slowly and watch closely; do not let the mixture boil.
As the coffee foams and rises (about to boil), remove from heat just before boiling.
Let the foam subside, then repeat the heating and frothing 2 to 3 times.
Pour gently into small demitasse cups, allowing grounds to settle before drinking.
Pro Tips & Common Mistakes to Avoid
Never let the coffee boil to avoid burnt flavors and loss of foam.
Stir gently at the start; avoid stirring once heating begins.
Use a small spoon to scoop foam onto cups for presentation.
Serve immediately for best taste and texture.
Troubleshooting FAQ
Coffee tastes bitter or burnt. → Use low heat and avoid boiling.
No foam forms. → Use fresh, powder-fine coffee and heat slowly.
Sediment is too gritty. → Let grounds settle before drinking; don’t stir after brewing.
Cleaning & Maintenance
Rinse Ibrik immediately after use to prevent coffee oils from hardening.
Wash with warm water and mild detergent periodically.
Avoid abrasive scrubbing to preserve copper or brass finish.
At Burnett Coffee Roasters, each roast is crafted to highlight unique characteristics in aroma, body, and flavor. Detailed tasting notes for each roast are available on my individual product pages.
Light Roast
Light roasts showcase coffee in its purest, most delicate form. This level preserves the terroir and varietal character with brilliant clarity, offering lively acidity, layered aromatics, and fruit-forward complexity. Expect bright florals, citrus, stone fruit, and tea-like nuances, with a clean finish and exceptional clarity in the cup. Caffeine content is slightly higher compared to darker roasts, making it ideal for those who enjoy vibrancy and energy in their coffee.
Medium Roast
Medium roasts strike the balance between terroir expression and caramelized sweetness. This level brings a rounded body, balanced acidity, and a harmony of sweetness with origin-specific notes still shining through. Flavor profiles often include chocolate, caramel, nuts, ripe fruit, and gentle florals, creating a versatile and crowd-pleasing cup. Acidity softens into elegance, the body deepens, and caffeine remains moderate, making it the most universally approachable roast.
Dark Roast
Dark roasts embody depth, intensity, and boldness. At this level, the roast character takes center stage, eclipsing much of the coffee's original terroir with rich, developed flavors. Expect a heavy body, low acidity, and notes of dark chocolate, toasted nuts, molasses, and smokiness—sometimes even hints of spice or char. The cup leans toward bitterness with a lingering, robust finish. While caffeine content is slightly lower due to longer roasting, the flavor impact is dramatic. Dark roasts are ideal for those who prefer intensity, comfort, and a classic, full-bodied brew.
Pro Tip: Keep Burnett Coffee fresh by storing it in its resealable, airtight bag or in an airtight container, away from light, heat, and moisture.