How to grind coffee beans to the right thickness?

Different utensils, even different coffee beans in the same vessel, need to be ground to a specific thickness. For all kinds of coffee extraction methods, whether the grinding degree is appropriate or not can directly determine its success or failure. The grinding of coffee beans seems complicated, but in fact there are rules to follow. No matter what kind of utensils are used to extract coffee, generally speaking, the shorter the extraction time is, the finer the powder needs to be ground, and the longer the extraction time is, the thicker the powder is. There are also special cases, such as Turkish coffee is ground very fine, but the extraction time is also very long. But except for those special instruments, other instruments generally follow this law. In addition, the grinding thickness of coffee beans will also affect the taste, under the premise of consistent objective conditions, generally speaking, the finer the grinding, the bitterness of the coffee will be more obvious, and it will also cover up other rich flavors of the coffee. The thicker the grinding, the heavier the sour taste, the more sour will make the coffee difficult to taste, so when you want to show a unique flavor of coffee, you can also achieve the effect through micro-survey grinding. However, this adjustment should be a moderate fine-tuning on the basis of the corresponding grinding degree of the instrument.