I know high end grinders are probably worth it for espresso, but for pour-over coffee does it make that much difference? I use a Capresso Infinity at either fine coarse or medium coarse and that’s about it. Visibly the grind size does look a bit variable to me. Since I’m already in conical bur territory here, are higher end grinders really going to make a noticeable difference in my pour-over brews? If you feel strongly the answer is yes, I’m also curious what you would recommend (but please don’t bother naming anything over $500usd unless you provide a link to a used version that is in that range).
The Opus is a great grinder for the money. Very powerful. Low enough rpms to not generate too much heat. Not too many fines. Huge torque, like the lightest roast doesn’t even begin to make it work hard.
I already have two very nice hand grinders, so I have good conical burrs. If it hadn’t been for the moka/espresso side track, I was wanting to try out the flat burr profiles.
I have plenty of money for a nice espresso machine, what I don’t have is excess counter space in the kitchen nor an excess of patience that seems to be needed for learning and getting good at espresso.
Also, after lots of moka pot and cafe espresso, I think I just realized I am really more of a light roast filter coffee person.