Coarseness is a critically important parameter. The finer the ground coffee, the slower the water passes through it. Therefore, finely ground coffee will have more bitter aftertastes in the cup. There are ways of preparing coffee where this is an advantage, such as espresso machines, mocha coffee makers or Turkish ibriks. For these coffee preparation methods, the coffee is finely ground, but there are also differences in coarseness recommendations between them. Coffee is ground to the smallest detail, down to flour, specifically for Turkish preparation.
A coarser grind results in a waterier coffee drink. This is especially noticeable in cooking methods that use pressure. Water seeps through coarser pieces of coffee much more easily and proper pressure simply cannot be obtained. And in an ordinary cup, too coarse coarseness can manifest as a liquid drink, pieces of coffee remaining floating on the surface.
It is in search of the right balance between sufficiently strong, but not bitter coffee, that medium grinding is recommended for roasting in a cup - neither very fine nor very coarse.
The coarsest grind is applied to filter brewing methods (although here too there are subtle differences depending on the thickness of the filter used and the coffee itself).
An exception is the Aeropress cafe . Although it uses a filter, this coffee maker is so versatile that it can create a unique and delicious recipe for any coffee and adapt to any coffee grind.
