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PSA: I was grinding my beans way too fine for pour over
Been doing pour over for about 2 years now. Always used a fine grind, like almost espresso fine. Thought that's how you get the best flavor. Last week I watched a video from that guy at Onyx Coffee Lab. He said for pour over you want a medium-coarse grind, like sea salt. I tried it on my next brew. Dumped in 18 grams of a natural Ethiopian from a roaster in Austin. The difference was crazy. No more bitter, muddy coffee. Clean, bright, fruity notes came through. Anyone else been grinding too fine and just now figuring it out?
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lily2301mo ago
Raise your grinder setting a few steps at a time and taste as you go. That natural Ethiopian you mentioned, what specific flavors did you start picking up after you coarsened it? I messed around with a washed Kenyan last month and going from fine to medium-coarse changed it from tasting like bitter dirt to straight up blackberry jam. Were you getting any of those sweet or funky notes before, or did that only happen after the switch?
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derek_brown281mo ago
Funny you mention that, I actually dropped my grinder on the floor last week.
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