Six grind classes, from extra fine to extra coarse, with a visual particle preview and recommended brew methods.
Grind size controls the surface area available to water and how quickly water flows through the coffee bed. Finer grinds extract faster and slow the flow; coarser grinds extract slower and let water pass more freely. Matching grind to method — and to your kettle temperature and ratio — is the difference between a bright, sweet cup and a hollow, muddy one.
There's no industry-standard scale. Descriptions ("feels like sea salt") transfer between grinders better than numbers do.
Sifting removes fines and can produce cleaner cups, but it's not necessary. A quality burr grinder gives most of the benefit.
Modern hand grinders with steel or ceramic burrs match many entry-level electrics and beat every blade grinder for uniformity.
Brush weekly, deep clean monthly. Old oils and stale fines dull cup clarity fast.