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Thank you for joining us in creating something really cool and valuable that benefits all coffee lovers. We all know how hard it is to find that perfect grind setting for each brew. To help others quickly find the best grind setting for their hand grinders, we want to build an APP that every coffee lovers can use, so let's get started.
As a grind master, you are assigned a simple but fun task. Adjust your hand grinder's setting to match the request result. For example, If you need to grind extreme fine (No.1 set, 200 µ ), how many clicks on your Comandante/Kinu grinder?

If your grinder is not listed above, choose others

for example, Origin: Ethiopia - Jimma appellation area Elevation: 1950 - 2000m Process: Honey


it is so fine that is almost impossible to filter/separate, like a powder, usually the finest grading in your grinder. Used for Ibrik/Turkish method because it “dissolves”; in pour-over can clog the filters. The substances extraction is extreme and can lead to a more bitter taste.

almost a powder, a little more boulder. Can be used in Ibrik/Turkish coffee, and for some coffee beans in Moka Pot and espresso. The substances extraction is very high but has less surface contact area than the previous one.

it is finer than sand, but not as fine than the previous. It is perfect for tuned recipes with pour-over methods, V60, Kalita, et cetera and also for some Aeropress recipes. It can be tricky if you do not master the brewing techniques leading to clogging. The substances extraction is high; it has a high surface contact area, but less than the previous one.

it is the start point for a test with a new coffee, it is a little bit coarse than the medium-fine. Very similar, in consistence and size, to sand. Can be used in various methods like pour-over, siphon, Aeropress, infusion, et cetera. The water-substances interaction is medium here, as the surface contact area is starting to decrease. In this grind size, and beyond, other variables like temperature and time become to influence more and more. It is the grind size that doesn’t extract too much but don’t extract too little.

it has the aspect of sand with boulder particles. Methods like Chemex, Clever and Aeropress benefit a lot from this grinding size, also some pour-overs with a little adjust in the variables. The surface contact area is smaller, so the solubility of the substance in water become to decrease. In this case, extraction is medium and extraction time starting to get more attention.

it is more rough than sand, almost a sea salt, you can see boulder particles. Methods like French Press and some percolators are the best ones applied here. It is also very used to coffee cupping/tasting. In this case, extraction becomes small to medium, there is even less surface contact area with water and extraction time become fundamental.

similar to peppercorns. Used mainly for cold brew due to small substances extraction rate because the surface contact area is little, the pores are not available for extraction.

also similar to peppercorns, also used for cold brew. The substances are even less extracted than the previous. The surface contact area is small. 1600µ – Extra Coarse (III) – (broken peppercorns)

With your help, we can build a very accurate grind setting converter that every coffee lover will love to use. Is there anything you wan to share with us? Your coffee story? Your favourite recipe? Let us know.