The pour over is our brewing method of choice at the Beanery. A Chemex or dripper pour over brewer requires a medium to course grind size. Think sea salt crystals. You want to adjust the coffee grind size to the brewing time. The rule of thumb for coffee grind size is:
- Longer exposure to water requires a courser grind (e.g. French Press) - Shorter exposure to water requires a fine grind (e.g. Espresso, AeroPress)
If the grind is too fine in a French Press, you'll over extract the coffee which will produce a bitter taste. If you use too course of a grind for Espresso, you'll under extract the coffee leading to a sour taste. Every grinder and brewer is a little different. Try experimenting within the ranges to dial in your brewing equipment.
It's generally accepted that a solid medium grind is best for pour overs. The general spectrum on grinding goes something like this:
Finest - extraction via pressure (Espresso) Medium - extraction via filter (Drip/Pour Over) Coarse - extraction via immersion (French Press, Cold Brew)
It's also important to know that two of the other key aspects of extraction are time and temperature. That said, beyond fine tuning your grind for your pour over gear of choice (Chemex, Dripper, etc.), the best investment you can make in coffee gear is your grinder.
In other words, if you're still grinding with a blade grinder, and you're ready to fine tune your grind, it just might be high time to upgrade to a burr grinder.
Espresso is one part art and one part science. Every grinder and espresso machine is a little different. As a general rule, you want a finer grind for expresso since the coffee grounds are only...
See full answer
The path to better coffee is pretty simple: Make sure your water is clean. Use only freshly roasted beans. Grind just prior to brewing. That said, as your palate evolves, it will place an ever-greater...
See full answer