GRIND SCALE
1 → 100
Every brew method lives somewhere on this scale.
Drag to feel the difference.
Drag to feel the difference.
VERYFINE
FINE
MEDIUM
COARSE
VERYCOARSE
120406080100
PARTICLE SIZE
COARSE · 64~919μm
120406080100
ZONES
01–20VERY FINE
Dense resistance. Every molecule of water earns its way through.
≈ powdered sugar
EspressoTurkish CoffeeMoka Pot
EXTRACTION
20–35 sec
21–40FINE
Efficient and forgiving. High surface contact without the choke.
≈ fine table salt
AeroPressSiphonPour-over (finer)
EXTRACTION
1–3 min
41–60MEDIUM
The balance point. Flow meets resistance in equal measure.
≈ granulated sugar
V60ChemexDripFlat-bed
EXTRACTION
2–4 min
Your recipe · 64
61–80COARSE
Open and unhurried. Water surrounds each fragment slowly.
≈ coarse sea salt
French PressCold Brew (concentrate)Kalita Wave
EXTRACTION
4–12 min
81–100VERY COARSE
Maximum openness. Time does the work water cannot rush.
≈ rough sand
Cold Brew (long steep)Percolator
EXTRACTION
12–24 hr
YOUR LANGUAGE
Every grinder speaks a different dialect. This is yours.
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DRIPPER
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HOW BREWMIND USES THIS
The grind number is placed within its method's valid zone — then micro-adjusted for roast freshness and the target extraction profile. It is never chosen arbitrarily.
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