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What is the grinding degree used for coffee beans with different roasting degrees? Recommended grinding degree of hand-brewed coffee!

Published: 2026-06-03 Author:

Last Updated: 2026/06/03, Since there is no way to refine the grinding degree of coffee beans to a specific value, and the scales and grinding qualities of different bean grinders are different, we will measure an approximate grinding degree of coffee powder through a No. 20 sieve., so that we can better communicate and exchange information between colleagues. and then some friends were using it.

Since there is no way to refine the grinding degree of coffee beans to a specific value, and the scales and grinding qualities of different bean grinders are different, we will measure an approximate grinding degree of coffee powder through a No. 20 sieve., so that we can better communicate and exchange information between colleagues.

Then a friend was measuring coffee powder with a sieve and accidentally discovered that the same scale actually got different values when grinding different coffee beans. For example, when he used the 10 scale of EK43 to grind A coffee beans, the thickness of the ground coffee powder was 75% to 80% of the sieve rate of No. 20; while when he used the same scale to grind B coffee beans, the sieve rate of the ground particles reached 78% to 82% of the sieve rate of No. 20. Yesterday, a friend discovered this through sieve measurement, so he asked Qianjie what was going on. The reason for this difference is actually mainly because the density and crispness of different coffee beans are different! The so-called density refers to the amount of material contained in a unit volume. The more matter there is in a unit volume, the higher the density, and vice versa; the so-called crispness can simply be understood as the difficulty of breaking a coffee bean. The higher the crispness, the easier it will be for the coffee beans to break, and vice versa. As Qian Jie said, the crispness and density of different coffee beans are different. The higher the crispness/lower the density of the coffee beans, the easier the beans will be to grind, and vice versa. If you are a friend who uses a hand-shaking bean grinder to grind coffee beans, you should be able to understand the difference between this well!

For example, when grinding coffee beans with high crispness/low density, the millstone can easily rotate; while when grinding coffee beans with low crispness/high density, it takes a lot of effort to rotate the millstone. So the question arises: How do the crispness and density of coffee beans affect the thickness of the ground coffee particles?

In fact, it's easy to understand. Here, I take cookies as an example. The crispness between biscuits is also different. When we eat biscuits with higher crispness, it is easy to eat crumbs all over the place. If we eat biscuits with less crispness, the crumbs will be relatively less. The reason is also very simple, that is, biscuits with high crispness are more likely to break, which will make it more likely to produce debris when broken through biting; biscuits with low crispness are not, because they have high toughness, so biscuits are not so easy to break, and we will not break out too much debris when we bite it. The same goes for coffee beans.

Therefore, for the same grinding degree, when grinding beans with higher crispness/lower density, the ground particles are generally finer. Because they break more easily, they tend to break down into fine particles during grinding; conversely, when grinding beans with lower crispness/higher density, the particles will be slightly coarser overall.

The density and crispness of beans are influenced by many factors, such as the growing environment, handling, and roasting of coffee beans. The higher the altitude the coffee bean is planted, the lower the degree of processing fermentation, or the shallower the degree of roasting, the higher the density/lower the crispness, and vice versa.

To sum up, we can know why the same scale can grind different particles, and this is one of the reasons why different coffee beans use different grinding degrees. When Front Street grinds medium and light baked, high-density, rich and fruity coffee beans such as Front Street Yekashefi Guodin, Front Street Essihuakui, Front Street Grana Guassa, and Front Street Grana Guassa, the grinding degree selected is Ek43's 10-scale grinding, that is, 75% to 80% of the sieve diameter of No. 20. The purpose is to increase the water-contacting surface area of coffee powder, so that hot water can better completely dissolve the flavor substances that are difficult to dissolve in high-density coffee powder;

When grinding medium and deep roasted coffee such as Front Street PWN Gold Mantelin, Front Street Queen's Estate Yellow Bourbon, Front Street Jamaica Blue Mountain No. 1 with strong chocolate, hazelnut, caramel aroma, mellow and acid-free, the grinding degree used on Front Street will be adjusted to the 10.5 - 11 scale of EK43. The purpose is to reduce the fine powder produced by grinding, reduce the water-contacting surface area of coffee powder, and reduce the risk of over-extraction of coffee.

So the above is all the content shared by Qianjie this time. If you have any questions, please leave a message in the comment area. Or if you need to buy boutique coffee beans, you can also learn about it at the Taobao and Tmall flagship stores on Qianjie Coffee Line ~

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FrontStreet Coffee is a long-established specialty coffee roaster in Guangzhou China, selling freshly roasted beans from its own farm in Yunnan as well as dozens of carefully selected single-origin beans from around the world for both pour-over and espresso. The products deliver consistently excellent quality and great value, with shipping within 24 hours. Guangzhou’s FrontStreet Coffee shop is recommended by many coffee lovers, and the beans are now available online at the Tmall 。