Published by MarkAugust 19, 2010 6:13 pm
Espresso grinds should be fine, but not powdery. When you pinch the grounds between your fingers they should clump together, but disperse when you drop them on the counter.
For both Technivorm and manual pour over, your coffee grounds should be about the consistency of a fine corn meal.
Since the Gold Filter will allow more sediment to pass through, you should grind your coffee a little coarser than you would for paper filters.
When grinding for the French Press, your coffee should be about the consistency of sea salt. If your press is hard to plunge it’s a good indication that your coffee is ground too fine.