The correct grind for your coffee
The grind of coffee is important because it affects the extraction of flavors and aromas from the beans. If the grind is too coarse, the coffee will be weak and under-extracted. If it is too fine, the coffee will be over-extracted and bitter. The optimal grind size varies depending on the brewing method and the type of beans being used.
The right grind for Ditting stand mills
Ditting stand mills are standardized mills that have the same calibrated grind settings worldwide. They are available for use in our home store or in Migros, Coop, Jelmoli and Globus.
Sieve grinder (if you don't have your own grinder)
Grinding level 2.5
Mocha (Bialetti Italiano)
Grinding level 3-3.5
Filter, French press (Bodum) & Cold Drip
Grinding level 7-8
Aeropress
Grinding level 6-7
Ditting stand mills are standardized mills that have the same calibrated grind settings worldwide. They are available for use in our home store or in Migros, Coop, Jelmoli and Globus.
Sieve grinder (if you don't have your own grinder)
Grinding level 2.5
Mocha (Bialetti Italiano)
Grinding level 3-3.5
Filter, French press (Bodum) & Cold Drip
Grinding level 7-8
Aeropress
Grinding level 6-7
The correct grind for portafilter with own grinder.
The grind setting for your own coffee grinder is a calibration process that takes some time. You start from a recipe, which is different for each type of coffee (you can find our recipe recommendation in the store when you press on the coffees). Enclosed is a simplified tutorial:
In this example we work with the Doppio recipe of the Premium
1. grind and weigh coffee 16-18g
2. measure extraction time from head pressure/lever actuation (amount of coffee in cup about 40-50g).
Extraction time between 20-24s -> perfect!
Extraction time below 20s -> grinder a little finer (grind smaller)
Extraction time over 25s -> grinder a little coarser (grind more)
3. after adjusting the mill, tip away one grind and start again until the extraction time is correct.
