Is anyone else seeing people ruin their pour-over by grinding too fine?

I've been watching folks at my local cafe in Portland burn through bags of single-origin beans because they're grinding them to dust, thinking finer means better extraction. Last week a guy spent $45 on a bag of Ethiopian Yirgacheffe and got nothing but bitter sludge because his V60 took 5 minutes to drain. What setting are you all using for light roasts on a flat burr grinder?

2 comments

2 Comments

wesley87317d ago

...and that's exactly what I saw happen to a friend last week. He got all excited about this washed Kenyan, ground it like espresso, and ended up pouring out half the cup because it was undrinkable. For light roasts on a flat burr, I usually hover around 18-20 on my Ode, maybe a notch coarser if the beans are super dense. It's rough watching good beans get wasted like that, especially when they cost that much. You've got my sympathy on this one.

nathan_torres3417d ago

Watching someone grind $45 beans into dust hurts my soul. That V60 turning into a 5 minute drain is a dead giveaway. @wesley873 has it right with that 18-20 range on an Ode, coarse for dense beans is the move. I've been sticking around 19 on my Ode for light roasts and it's saved me from pouring out too many sad cups.