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Do you live in Europe by chance? When people in the USA talk about coffee they are typically not talking about espresso, which is a different beast altogether,
by elhudy 3y ago
Do you live in Europe by chance? When people in the USA talk about coffee they are typically not talking about espresso, which is a different beast altogether, and something I have no experience with.
- chongli 3y agoI live in Canada. I’m not Italian. I only got into coffee a couple years ago. If you ask the experts, much of the physics of espresso apply to pour-over coffee as well. Grind size and distribution, water flow rate through the coffee bed, channeling, fine migration and filter clogging. Of course, the ‘typical’ coffee drinker is just looking for some caffeine with sugar and milk to help start their day, so they don’t care about this stuff. But if you make pour-overs and drink black coffee made with specialty roasts then all of this technique applies, and so a good grinder can help a lot. Pour-over fans tend to prefer lighter roasts and flat burr (as opposed to conical burr) grinders, which are said to produce a more unimodal grind distribution with fewer fines.
- elhudy 3y agoThis entire paragraph reads “because the experts say so”. As an avid coffee drinker and experimenter for many years now I’d challenge you to question that “more unimodal grind distribution” effect on pour overs especially as it relates to very minor differences in distributions measured across grinders.
- chongli 3y agoThis entire paragraph reads “because the experts say so” Well I have to say that because I am not a pour-over drinker and I have no experience with grinders other than my Niche. I think I was pretty clear about the fact that I was relaying hear-say rather than speaking from my own experience.