There are several types of coffee grind, usually referred to by
the name of the equipment e.g. 'plunger grind', 'espresso grind'.
The key difference is the size of the ground coffee 'particle'.
Here's where it can get tricky. If the particles are too large for
the type of equipment, the hot water won't be able to release all
of the flavours, resulting in a weak, acidic coffee. If the
particles are too small, you'll get a burnt, bitter taste, and end
up with grounds in the cup. So if you're grinding beans at home,
invest in a good grinder i.e. a burr grinder. Otherwise, play it
safe and use a coffee that has been specifically ground for your
The finest of the grinds, with a powdery texture. This fine
texture means the espresso machine can draw out all of the delicate
flavours and oils in just 20-30 seconds, giving espresso its
trademark rich, full flavour.
Plunger and Filter Grind
A coarser grind. The medium sized particles allow the
coffee to brew for 2-3 minutes without turning bitter and prevent
the grounds from passing through the plunger or filter mesh.