Article: If you have a Toddy Brewer or you simply want to try your hand at making cold-brewed, you need a very coarse grind. Coarsely-ground coffee bits are about the same size as black pepper corns. Use a light hand with your grinder to achieve this grind. If you have a fancy French press, you want the beans to be ground coarsely so they resemble cracked peppercorns or potting soil. The larger pieces of bean will create a cleaner cup of coffee, whereas a finer grind would result in a muddier final pour. If you have a Chemex or cafe solo brewer, grind it coarsely and give it just one extra pulse. Chemex and cafe solo brewers require a medium coarse grind. This is the most popular type of coffee maker, so chances are you'll need to grind your beans to medium at one point or another. Use this grind for both cone or flat-bottomed filters. A medium grind is the texture of sand. If you have a pour over cone, a vacuum pot or a siphon dripper, use a medium-find grind. If you're making special coffee, you'll need a special grind. A fine or extra-fine grind is the texture of flour. This can only be achieved with a burr grinder.

What is a summary?
Use a very coarse grind for cold-brewed coffee. Use a coarse grind for French press pots. Use a medium grind for drip pots. Use a fine grind for Espresso and Turkish coffee.