Is 'medium' really the best grind for pourovers? I've found a finer grind makes a stronger, richer cup. How can the hot water fully extract all the goodness out of bits
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Answer (1 of 6): Fine; medium; course - these are all relative terms to describe a very generalised degree of grind size. A “finer” grind will expose more surface area to the water and hence tend to draw more flavour and body from the coffee. The flip side to this is the time factor which then ne
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Is 'medium' really the best grind for pourovers? I've found a
