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There are two things to consider when it comes to grind size. First is the type of BREWER, and second is the ROAST LEVEL of coffee beans. Different brewers require different grind sizes. Espresso needs a fine grind size to slow down the flow rate for strong potent espresso 💪🏼 Whereas drip-brew needs a coarser grind size so that the flow rate is not too slow & brew time doesn’t drag too long. If you brew with different brewers at home, the best is to have a list of grind settings for different brewers. You’ll get a rough idea of which grind size to start with! 😉 The second is the roast level of beans. The darker the roast level of coffee, the more soluble the coffee beans. Hence you’ll need to make minor adjustments depending on the roast level 🤏🏼 The very soluble Dark roast coffee is best with a coarser grind size to prevent over-extraction, whereas light roast (that’s not as soluble) is best to go finer to open up more surface area & encourage extraction 🤗 Let’s say if you have been brewing dark roast coffees and decided to switch to medium or light roast coffee, you MUST change the grind size to a FINER setting! (Ps: please clean your grinder before that 😉) But how fine to grind? The only way to find out is by tasting it and evaluating the aftertaste! If the coffee tastes very SOUR on the aftertaste, it’s under-extracted and needs a FINER grind size (& higher brewing temperature) to encourage extraction! If the coffee tastes very BITTER aftertaste and gives a dry throat sensation after swallowing, it’s over-extracted and a COARSER grind size will make the coffee sweeter 😋 A well-extracted coffee tastes super sweet with great aromatics and leaves a lovely soothing aftertaste that lingers on your palate. If your cup of coffee tastes extreme either sour or bitter, the first thing to adjust is the grind size only! We highly recommend keeping the brew ratio extract the same when you adjust grind size, adjust one thing at a time ☝️ Have fun brewing & have a great week ahead!