pourover is usually slightly finer than FP, but the key is using fresh coffee and grinding fresh, so that it blooms out during the first 30s or so. then with that, there is a good resistance to the water flowing thru the bed.
Quote:
Originally Posted by AngryScientist
For the last couple of years, for the daily brew, pour-over has been my jam. Espresso is saved for "special" times.
Anyway, I have experimented quite a bit. Anyone who really loves pour over - would you care to comment on grind size? A micro photo of the grounds would be marvelous.
How do you feel about the relationship to grind size for pour over vs french press?
Interested in thoughts.
|