Dial In Your Costa Rica Chorreador Coffee with This Grind Size Guide

The Chorreador, a cornerstone of Costa Rican coffee culture, is a simple yet elegant way to brew. Hot water flows through coarsely ground coffee in a cloth filter, producing a clean, full-bodied cup.

But grind size is the key to nailing it—too fine, and you get a bitter mess; too coarse, and it’s weak. This guide dives into grind size for the Chorreador, offers practical grinder settings, and includes a printable chart tying grind size to brew time and flavor notes. Let’s brew better coffee.

Why Grind Size Matters for the Chorreador

Grind size dictates how water pulls flavor from coffee grounds. Smaller particles extract quickly due to more surface area, risking bold but bitter flavors. Larger particles extract slowly, yielding lighter, smoother results.

The Chorreador’s cloth filter (bolsa) and gravity-driven flow demand a grind that balances extraction with flow rate. Too fine, and you clog the filter, over-extracting harsh compounds. Too coarse, and you under-extract, missing depth.

The Chorreador’s cloth filter catches fine particles but lets oils pass, giving a richer body than paper filters. A recent article notes that cloth filters enhance texture but require precise grind size to avoid sludge or bitterness. Let’s break down how to get it right.

Mastering Grind Size for the Chorreador

The Chorreador thrives on a medium-coarse grind, striking a balance between flavor extraction and smooth filtration. This grind size suits the method’s 3–4 minute brew time, letting water flow steadily without clogging the cloth.

Grind Size: Medium-coarse, like coarse sand or sea salt (800–1000 microns). This size ensures even extraction and prevents sediment in your cup.

Grinder Settings:

• Baratza Encore: 20–24
• Comandante C40: 25–30 clicks
• 1Zpresso JX-Pro: 3.5–4.5 rotations
• Blade Grinder: Pulse for 8–10 seconds (burr grinders are better for consistency).

Brew Time: 3–4 minutes. Pour 50g of hot water (195–205°F) to bloom for 30 seconds, then add 200–250g in slow, steady stages to maintain even flow.

Flavor Notes:

• Right Grind: Balanced, with bright acidity and subtle sweetness—think citrus, caramel, or stone fruit.
• Too Fine: Bitter, astringent, with a muddy texture from a clogged filter.
• Too Coarse: Weak, watery, lacking complexity.

Pro Tip: Rinse the cloth filter with hot water before brewing to remove residual flavors. After each use, wash it thoroughly with mild soap and water to prevent rancid oil buildup. 

Step-by-Step Chorreador Brewing

1. Set Up: Place the Chorreador stand over a cup or carafe. Insert a clean cloth filter and rinse with hot water.
2. Grind Coffee: Use 20g of medium-coarse coffee (1:12–1:15 ratio with water, so 240–300g water). Freshly roasted beans shine here—Costa Rican single-origins are a great pick.
3. Bloom: Pour 50g of hot water (just off the boil) over the grounds. Wait 30 seconds for the coffee to degas and swell.
4. Pour: Slowly add the remaining water in circular motions, aiming for a 3–4 minute total brew time. Pause if the filter clogs.
5. Serve: Remove the filter, stir the coffee, and enjoy.

Pro Tip: Experiment with pour speed. A slower pour enhances body; a faster pour highlights acidity.

Chorreador Grind Size Chart

Notes:

Adjust grind slightly based on taste: finer for more intensity, coarser for lighter flavors.

Use a burr grinder for consistent particle size.

Brew times vary slightly with pour technique; aim for 3–4 minutes.

Clean the cloth filter after every use to avoid off-flavors.

Practical Grinding Tips for the Chorreador

1. Choose a Burr Grinder: Blade grinders create uneven particles, leading to inconsistent brews. A burr grinder like the Baratza Encore ($149) or 1Zpresso JX-Pro ($159) ensures precision. 
2. Grind Fresh: Coffee loses aroma within 20–30 minutes of grinding. Grind just before brewing to capture peak flavor.
3. Taste and Tweak: Brew, sip, adjust. If it’s bitter, coarsen the grind by 1–2 settings. If it’s sour or weak, go finer. Keep a brew log to track what works.
4. Maintain Your Grinder: Coffee oils can taint future brews. Brush out your grinder weekly and deep-clean monthly with grinder cleaning tablets or uncooked rice.
5. Know Your Beans: Light roasts may need a slightly finer grind for more extraction; dark roasts extract faster, so stay coarser. 

Troubleshooting Common Chorreador Issues

• Clogged Filter: If water pools and drips slowly, your grind is too fine. Coarsen by 1–2 settings and pour more slowly.
• Weak Coffee: Coarse grinds or short brew times under-extract flavor. Grind finer or extend the pour to 4 minutes.
• Bitter Brew: Fine grinds or overly long contact time over-extract. Coarsen the grind or speed up your pour.
• Sediment in Cup: Fines from a dull burr or blade grinder can slip through the cloth. Upgrade to a quality burr grinder or replace worn burrs.