coarseground

Coarseground is a descriptor used to indicate a material that has been ground to a relatively large particle size, coarser than medium or fine grinds. It is commonly applied to foods and other processed materials to convey texture and behavior during extraction, mixing, or cooking.

In coffee, coarse-ground coffee features sizable, irregular particles that resist quick filtration. It is the standard choice for brewing methods that rely on long contact times or immersion, such as French press, cold brew, or large-batch percolation. The coarse texture helps limit clogging of filters and reduces the rate of extraction, producing a milder, slower-brewed cup.

In cuisine and food processing, coarse grind is used for spices, peppercorns, and seeds sold as coarse-ground; for rubs and crusts that require visible texture and bite. Coarse ground meat is used in sausages, meatballs, chili, or dishes where a chunkier mouthfeel is desired.

Production and characteristics: Coarse grinding is achieved by mills or blades set to wide gap settings, producing larger average particle sizes and a broader distribution. Burr mills typically yield more uniform coarse particles than blade grinders, but both can produce a range of sizes that may affect extraction, texture, or cooking time. Overly fine grinding impairs texture and increases extraction; overly coarse grinding may under-extract.

Storage: Coarse-ground products should be kept in airtight, opaque containers away from heat and moisture to preserve aroma and flavor. Use-by times are shorter for aromatic items like coffee than for dried spices when stored properly.