Where do I start when grinding for a new method?

Grinder numbers are meaningless across models. A “12” on one grinder is not a “12” on another.

Visual references

Espresso — like flour, clumps slightly when squeezed. Moka pot — fine table salt. AeroPress — table salt to caster sugar, depending on recipe. V60 — caster sugar. Filter machine, Kalita — coarse sand. Chemex — coarse sand, slightly coarser. French press — coarse sea salt. Cold brew — coarse sea salt or coarser. Turkish — flour, finer than espresso.

Then adjust by time

The reference gets you close. Brew time tells you where to go.

Espresso — 25 to 32 seconds for 1:2. V60, 15 g — 2:30 to 3:30. Chemex, 30 g — 4:00 to 5:00. Filter machine, full batch — 4 to 6 minutes.

Too fast, grind finer. Too slow, grind coarser.

Then adjust by taste

Once the time is in range, timing stops being the guide.

Sour — finer. Bitter and drying — coarser.

Write it down

Once you find the setting for a method, record it. Grinder number, method, coffee, date.

You will return to it, and you will not remember.

Between coffees

Expect small changes. A dense light roast needs a different setting from a soft dark one, on the same method.