If your pour over tastes off — too sour, too bitter, or just flat — the grind is almost always the first place to look. Getting your grind right is the single highest-leverage adjustment you can make, and once you understand the logic, it becomes second nature.
The Basic Rule
Grind size controls how fast water flows through the coffee and how much it extracts:
- Too fine → water flows slowly → over-extraction → bitter, harsh, astringent
- Too coarse → water flows fast → under-extraction → sour, thin, weak
- Just right → balanced flow → sweet, complex, clean
For pour over (V60, Origami, Kalita), you’re aiming for a medium-fine grind — roughly the texture of sea salt or coarse sand.
Start With a Baseline
If you’re using a new coffee or a new grinder, start with these parameters:
- Coffee: 20g
- Water: 320g at 200–205°F
- Grind: Medium-fine (adjust from here)
- Total brew time target: 3:00–3:30 minutes
Brew it. Taste it. Then diagnose.
How to Read Your Cup
Tastes sour or thin? You’re under-extracting. Try grinding finer by one or two clicks on your grinder. If brew time was under 2:30, that’s your signal.
Tastes bitter or harsh? You’re over-extracting. Try grinding coarser. If brew time was over 4:00 minutes, go coarser first.
Tastes flat or hollow? Your beans may still need more rest time. Check your roast date — light roasts benefit from 7–10 days of rest before brewing.
Tastes balanced but a little weak? Try adding 2–3g more coffee rather than adjusting the grind.
One Variable at a Time
This is the golden rule of dialing in: change only one thing per brew. If you adjust grind size and water temperature and dose all at once, you won’t know what fixed (or broke) the cup. Start with grind, brew, taste, adjust. Repeat until you’re happy.
Light Roasts Take More Patience
All of our coffees are light to medium roast, which means they’re denser than darker roasts and require a little more coaxing. Don’t be afraid to grind finer than you think — light roasts can handle it. They also benefit from hotter water (200–205°F) and a longer bloom (45 seconds).
The Takeaway
Dialing in is a process, not a one-time event. Every new bag of coffee — even from the same origin — may need a small adjustment. Think of it as part of the ritual. Once you’re dialed in, the cup will show you it was worth it.
Want to know which brew method fits your coffee best? Check out our Brew Guides. And if you’d rather skip the grinder entirely, we’ll grind it for you — just leave a note at checkout. Details in our FAQ.