When people say 'perfect' they often think of something that fits absolutely everything, but in fact the root of this word indicates something complete and suitable in relation to a specific thing.

This premise is essential to understand that there is no perfect grinding in absolute terms, but always in relation to the type of preparation that will be carried out.

Why do you grind coffee?

The beans are ground to expose a greater surface area to the action of the water to allow maximum extraction of flavours. Of course you could also make coffee using whole roasted beans, but the result would be a very weak drink.

Fine or coarse grinding?

The size of the grind affects the speed of preparation and the speed of extraction. These are two different criteria. When we talk about brewing, we mean the time it takes to get the coffee in the cup, whereas extraction times refer to the chemical process that takes place when the water mixes with the coffee. The finer the grind, the more the water will penetrate, making the extraction faster, but beware, the preparation time will be longer... to make the point clearer, imagine what happens when you put a glass of water in a bucket of sand and what happens when you put the same amount of water in a bucket of stones. In the first case the liquid will be absorbed, releasing very little and in a long time, while in the second case the water will slide down the bucket and just 'get dirty'. Having understood this, it becomes clear that to obtain an optimal result it is essential to have a homogeneous grinding of the grains, i.e. of the same size.

In a future article we will explain the differences between a rotary blade grinder and a grinder, but for now we will just remind you that this phase exposes the coffee to more air and therefore to more rapid deterioration. We advise you to always grind only the necessary quantity. We would like to remind you that Cocuma Caffè uses hermetic bags made of eco-sustainable material that are sealed as soon as the coffee is introduced, precisely to prevent air from entering. These bags are also fitted with a valve that allows carbon dioxide to escape, so as to limit as much as possible the deterioration of the beans until they are opened.

We recommend that you always grind only the necessary amount.


Again, it should be noted that not all coffees should be treated in the same way. For example, darker roasts are more brittle and therefore a coarser grind may be ideal, or if the coffee comes from higher altitudes, a finer grind will be necessary.

As you can see from the image, 4 macro categories of grinding can be defined, each of them perfect for specific types of preparation:

  • FINISSIMO: Espresso
  • FINE: Aeropress, Moka.
  • MEDIA: French Press, Pour-Over (or filter coffee), Electric Filter Coffee Machine, Moka, Siphon.

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