Here's a quick summary of grind size recommendations for different coffee brewing processes:

1. Turkish Coffee: Grind as fine as possible to achieve the desired body and extraction speed due to the short brewing time and the need for tiny particles.
   
2. Espresso: Grind slightly coarser than Turkish coffee but still very finely. The fine grind helps with resistance to the pressurized water during the short brewing time.
   
3. Pour Over and Automatic Drip Brewers: Use a medium grind, leaning towards finer for smaller, single-serve pour-overs. Finer grind aids in quick extraction and slower water flow for better flavor. For larger quantities, like in coffee shops, opt for a medium-coarse grind.
   
4. French Press: Grind coarsely to prevent too many small particles from passing through the filter. Extraction is not a concern in French press brewing due to the extended steeping time.
   
5. Cold Brew: Grind beans coarsely for extended brew time and filtration purposes. The coarser grind accommodates the longer extraction process and the filtration system typically used for cold brew.
   

Remember that these recommendations are general guidelines, and you can always adjust the grind size based on personal preference and experimentation to find the perfect balance for your taste.

Our Coffee Grind Size Cheat Sheet:

1. ULTRA-FINE: Turkish grind, Briki / Ibrik Pot (Think: About the coarseness of baby powder)

2. FINE: Espresso Machine, Stove Top, Espresso Pot

3. MEDIUM: One-Cup, Filter or Drip Brewer (Tip: Go a little finer for single serve pour over)

4. MEDIUM-COARSE: French Press, Plunger, Bodum

5. ULTRA-COARSE: Cold Brew or Genuine Percolator (Think: About the coarseness of salt)