Grind size has a big impact on how your coffee tastes, and a simple way to think about it is by comparing it to common kitchen textures. For a V60, aim for a medium-coarse grind, similar to kosher salt. Chemex works best with a coarse grind, like Maldon salt flakes, while a Kalita Wave sits between medium and coarse, close to sea salt. AeroPress does well with a fine grind, about the texture of table salt, and espresso needs an extremely fine grind, almost like confectioner’s sugar. If your coffee tastes sour or weak, try grinding a little finer to slow down extraction; if it tastes bitter or too strong, adjust coarser to speed it up. Every coffee behaves a bit differently, so small tweaks—and always grinding fresh—make a big difference.