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Nine bars of pressure through a compacted puck in 25–30 seconds needs a fine, slightly clumping grind — table salt heading toward powder. It's the tightest target on the chart, where a click or two swings a shot from sour to bitter. Under 20 seconds, go finer; choking past 35, go coarser.

A moka pot builds only 1–2 bars, so it wants a grind a step coarser than espresso — fine sand, gritty rather than powdery. Fill the basket level and never tamp; a compressed bed stalls the pot or scorches the brew. Pull it off the heat as soon as the flow turns pale.

The V60's open cone drains fast, so grind size is what really controls contact time. Medium-fine — about the texture of granulated sugar — usually lands a brew near 2:30–3:00. Draining in under two minutes and tasting thin? Go finer. Water pooling on top and tasting drying? Go coarser.

Chemex's thick bonded filter traps oils and fines and slows the flow, so the grind goes coarser than V60 — closer to coarse sea salt. Too fine and the paper clogs into a stalled, bitter bed. Aim for roughly 4–5 minutes on a full carafe.

The most forgiving method here, which is why its range is so wide. Fine with a one-minute steep gives something espresso-adjacent; coarser with a longer steep behaves like a clean immersion brew. If the plunger fights back, coarsen a step — pushing harder adds bitterness, not extraction.

Four minutes of full immersion behind a metal mesh means anything small enough to slip through ends up in your cup. Keep it coarse — rough sea salt. Too fine gives you bitterness and silt at once. Press slowly and decant immediately; coffee left on the bed keeps extracting.

Twelve to twenty-four hours of cold water needs the coarsest grind on the chart — chunky, closer to breadcrumbs than sand. Fine grounds over that long turn harsh and muddy, and make filtering miserable. If it tastes thin, steep longer or add coffee before reaching for a finer setting.

A drip machine's flow rate is fixed, so grind is your main lever. Medium suits most baskets: coarse enough not to overflow, fine enough to extract within a 4–6 minute cycle. Flat-bottom baskets want a touch coarser than cones. Weak and fast? Finer. Bitter or overflowing? Coarser.

The finest grind in coffee — flour, not sand. The grounds are never filtered out; they stay suspended in the cezve and settle in the cup, so they have to extract almost instantly. Most burr grinders can't reach this at all, which is why dedicated Turkish mills exist.

Full immersion near boiling, then a vacuum pulls the brew down through the filter. Medium — a touch coarser than V60 — keeps that drawdown moving; too fine and it stalls, holding coffee on the heat until it turns bitter. Cloth filters tolerate finer, metal wants coarser.