Discover Coffee

Maruyama Coffee’s packages of ground beans all fall into the “medium-grind” variety.
We’re happy to do other grinds, though—we’ll prepare the beans however the customer wants them.
The different grinds all have their own characteristics; the finer the grind, for example,
the easier it is for the ingredients in the coffee to dissolve.
One key to remember, however, is that the best size often depends on the extraction device.

Coarse grind
Great for a light-tasting French-press or paper-filter drip brew.

Medium grind
A versatile grind for virtually every extraction device, from French presses
and coffeemakers to drips, siphons, and cold-brew setups.

Fine grind
Ideal for strong-tasting results with a moka pot, drip, siphon, or cold-brew approach.

Extra-fine grind (espresso grind)
Often used to make cooked Turkish coffee or brews in espresso machines.

Start out by sampling a given grind size, using the basic guidelines above for reference.
If you’re after a stronger taste, make your next grind finer; if you prefer a lighter finish, try something coarser.

Home grinders should focus on getting a uniform grind size.
There shouldn’t be too much variation in the grounds—otherwise, you’ll end up with too much variation in the overall flavor.
If you’re hand-grinding, for example, rotating at a steady speed helps keep the size of the grounds consistent.