Coarse ground coffee has a chunky, gritty texture—like raw sugar or breadcrumbs—rather than the fine powder used for espresso. It’s the right grind for French press, percolator, cold brew, and some other methods where water sits with the grounds for minutes. This guide explains when to use coarse grind, how it affects flavor, and how to get it right with a burr grinder or store-bought pre-ground. For equipment, see our best French press, best coffee makers, and best coffee for cold brew guides.

Why Coarse for Some Methods?

Immersion brewing (French press, cold brew, cowboy coffee) means the grounds are fully submerged in water for several minutes. If the grind were fine, you’d over-extract—bitter, muddy cup—and have trouble separating the grounds. Coarse grind gives a larger particle size so extraction is slower and more even, and the grounds settle or are held back by the mesh. Percolator cycles hot water through the grounds; coarse grind prevents over-extraction and reduces sludge. For drip or pour-over, you typically use medium grind; for espresso, fine. Coarse is its own category for long-contact, no-paper-filter methods.

How Coarse Is Coarse?

Aim for chunks, not powder. Comparable to raw sugar, sea salt, or coarse breadcrumbs. If you use a burr grinder, set it to the coarsest or second-coarsest setting for French press; for cold brew you can go similarly coarse. Too fine and the coffee will be bitter and hard to strain; too coarse and it might taste weak. Pre-ground “French press” or “coarse” from the store is a starting point, but it goes stale faster than whole bean ground at home.

Best Uses for Coarse Ground Coffee

French press: Coarse grind, 4 minutes steep, then press. Cold brew: Coarse grind, 12–24 hours in the fridge, then strain. Percolator: Coarse keeps the brew from over-extracting during the percolation cycle. Cowboy coffee: Coarse (or medium) so grounds settle; optional eggshells to help. For percolator how-to see our how to percolate coffee (Priority 2); for cowboy coffee see cowboy coffee (Priority 2).

Grinding at Home

A burr grinder is best for consistent coarse grind. Blade grinders can approximate it with short pulses, but particle size will be uneven. Manual hand grinders work well for coarse—faster and easier than grinding for espresso. Grind right before brewing when you can for the freshest flavor.

Conclusion

Coarse ground coffee is for French press, cold brew, percolator, and similar methods where water and grounds sit together. Use a burr grinder at a coarse setting or buy pre-ground “French press” or “coarse” and use it quickly. For methods and recipes, see best French press, best coffee for cold brew, and best coffee makers.

See Also