What impact does a coarser grind have on brewing time?

A coarser grind leads to a slower extraction process during brewing. This is primarily because larger particles have less surface area in contact with water compared to finer particles. When the grind is coarser, the water flows more freely and has less resistance, meaning that it extracts flavors and compounds at a reduced rate. Consequently, the brewing time needs to be longer for the water to effectively extract the desirable tastes, oils, and aromas from the coffee grounds.

In methods such as French press or cold brew, where a coarser grind is often used, brewers typically implement longer steeping times to ensure that the flavors are fully developed. Conversely, using a finer grind can speed up extraction but may result in over-extraction if the brew time is not adjusted accordingly. This shift in how grind size affects brewing time is crucial for achieving the desired flavor profile in coffee.