If you’ve read much about trifecta brewing on our site you’ve probably seen that we recommend a consistent grind size when developing recipes for new coffees. This was difficult for me since I came from an espresso saturated background where grind size was a primary changeable factor. However, when it comes to trifecta brewing there are so many variables that I quickly found leaving grind size out of the variable list is a good thing.


Grinding coffee is one of the most basic tasks that must take place before we can brew great coffee. However, this simple task often gets overlooked as one of the most important ones along the route to great coffee. What exactly happens when we grind coffee? How can different types of grinders and burrs change the grind profile?


Your current browser is not supported by BUNN.com!

This may cause the BUNN website to function incorrectly. 
In order to have the best experience with our website, we recommend that you update your browser to the most current version.

Update (Chrome)

Update (Internet Explorer)

Update (Safari)

Update (Firefox)

Continue to website
(This may result in a poor experience on the site)