Keep seeing people grind too fine for pour overs at the shop I hang at

Three different folks this week brought in beans ground like espresso and wondered why their V60 took 6 minutes to drain. Does anyone else just gently ask or do you let them figure it out on their own?

2 comments

2 Comments

stella_lee11d ago

Did you ever think grinding for pour over was no big deal until you actually tasted the difference? I used to just throw my beans in the grinder and go, but after realizing how much finer grinds slow down the draw and make things bitter, I started paying more attention. Now I always check my grind size before brewing to avoid that dreaded six minute drain.

gray_gibson11d ago

Oh man, I'm gonna push back on this hard. Look, I've been grinding my V60 beans at practically espresso fineness for years and my brews come out incredible every time. Six minute draw down? That's just a sign you need to dial in your water temperature and pour technique, not blame the grind. I run a 205 degree water with a very aggressive spiral pour and the bed never stalls. Bitter? Nah, I get this syrupy, intense cup that blows those light, tea-like pour overs out of the water. People are way too scared of a long brew time when it's actually giving you more extraction if you adjust other variables.