Every grinder has different settings. "Medium" on a Baratza Encore is setting 15. "Medium" on a Fellow Ode is setting 5. "Medium" on a 1Zpresso is 3 full turns. The number is useless without context. What actually matters is the texture of the grounds.
Here's what each grind size looks like, feels like, and which brew method needs it.
Extra Coarse (Sea Salt / Peppercorn)
Looks like: rough, chunky pieces. You can see individual fragments. Feels gritty between your fingers, not powdery at all.
Use for: cold brew. The long steep time (12-24 hours) compensates for the large particle size. If you grind finer for cold brew, it over-extracts and tastes bitter and astringent.
Coarse (Kosher Salt)
Looks like: uniform, gritty particles. Smaller than peppercorns but still distinctly granular. Similar to coarse sea salt.
Use for: French press. The metal mesh filter has large holes. Fine grounds slip through and create sludge. Coarse grounds steep cleanly and press smoothly. Also good for percolators and cowboy coffee.
Medium-Coarse (Rough Sand)
Looks like: slightly finer than kosher salt. Sandy texture but still gritty. The transition zone between coarse and medium.
Use for: Chemex. The thicker Chemex filters slow water flow, so a medium-coarse grind prevents over-extraction. Also works for large-batch pour over and some flat-bottom drippers.
Medium (Table Salt / Sand)
Looks like: even, consistent granules. Similar to regular table salt or dry sand. This is the most common grind size and what "drip grind" pre-ground coffee usually is.
Use for: drip machines, Kalita Wave, AeroPress (longer steep recipes). Most auto-drip machines are designed around this grind size. If your drip coffee tastes right, this is probably what your grinder is producing.
Medium-Fine (Finer Than Table Salt)
Looks like: noticeably finer than table salt but not powder. You can still feel individual particles between your fingers, but just barely.
Use for: Hario V60, single-cup pour over, AeroPress (standard recipes). The V60's large single drain hole needs a finer grind to slow the flow and hit the 2:30-3:30 brew time window.
Fine (Granulated Sugar / Flour-Adjacent)
Looks like: smooth, powdery. Similar to granulated sugar. Clumps slightly when pressed between your fingers.
Use for: espresso, Moka pot, AeroPress (espresso-style short recipes). Espresso machines force water through the grounds under 9 bars of pressure. Fine grounds create the resistance needed for a 25-30 second extraction.
Extra Fine (Powdered Sugar)
Looks like: talcum powder. Completely smooth, no visible particles. Clumps like flour when compressed.
Use for: Turkish coffee only. The grounds aren't filtered out - they settle to the bottom of the cup. Any other brew method will clog completely with this grind.
The One Rule
If your coffee tastes sour, thin, or watery: grind finer. The water is flowing through too fast and not extracting enough flavor.
If your coffee tastes bitter, ashy, or harsh: grind coarser. The water is spending too long in contact with the grounds and pulling out unpleasant compounds.
Change one click at a time. Taste. Repeat. Most people find their sweet spot within 3-4 adjustments.