Coarse Ground

Commonly used for the French Press coffee making process, which is more labor intensive and can take a bit longer. It requires the operator to press down on a plunger, forcing the coffee grounds to the bottom of the glass cylinder at a rate which will "personalize" the extraction of the grounds to the operator's liking. Also, the operator has greater control of the water temperature of the brewing process. It is recommended that the water be poured into the cylinder at a temperature between 195°-205° F.

This method usually takes 3 to 6 minutes to complete.
Percolator This grind is used typically for stove top percolating or 'cowboy coffee. This method allows a coarse grind to provide floating properties during the extraction process. The grounds then sink indicating the end of the brewing process.
Electric Percolator

This is not the preferred method for many coffee lovers and connoisseurs. The reason is due to the "unforgivable" procedure of boiling - from the extraction process through to the end of the brewing process. Keep in mind that coffee should be brewed at a temperature between 195°-205° F.

This method is favored for its large urns and practical usage for serving coffee to large groups.
Drip The most popular grind for home coffee brewing machines. Typically offered in either of two filtering systems: "Flat-Bottom", which requires a coarser grind (Drip) and "Cone-Shaped", whick requires a finer grind (Auto-Drip).
Auto-Drip The most popular grind for home coffee brewing machines. Typically offered in either of two filtering systems: "Flat-Bottom", which requires a coarser grind (Drip) and "Cone-Shaped", whick requires a finer grind (Auto-Drip).
Fine Generally a stronger coffee is produced than either of the Drip grinds. Fine grind is the preferred choice of certain coffee machine manufacturers and is commonly known as the "Melitta Drip" grind.
Espresso A quick coffee brewing method and perhaps the one requiring the most skill. There are many variation though once you find your preferred "taste" a more routine brewing method can be developed. It is certainly worth the effort.
Turkish This is fibest grind of coffee. It is powdery, almost dust, and requires a special knowledge of brewing technique. Originally, this was a Middle Eastern style of boiling coffee with sugar and spices to produce a thick strong brew with unique characteristics applied by the brewer's taste.