My grinder (Timemore Chestnut) isn’t of the super fancy kind that won’t ever produce any fines. So after some initial skepticism about the video’s topic, I was intrigued and gave it a try. And oh boy, does it make for a change in the result: Where I would normally set the grinder to 14 clicks, now I’m at 9 (where lesser is finer) and the coffee is still more on the sour side.
With the Aeropress, I’m experimenting with longer brew times, no big deal. Overall, I think I’m getting a more even, more efficient extraction with more strength per gram of coffee without the harshness you get when grinding too fine.
But for pour over, I’m unsure if I should really go any finer. The bed already was sort of muddy the last time. Do you have any experience on the topic you’d like to share? Have you tried slow feeding, and if yes, are you still doing it, and are you doing it for everything or only certain brew methods?
Thanks for this! Will start slow feeding and see how it changes.
Based on the theory here, slow feeding doesn’t make the grounds finer, but actually overall coarser by reducing fines on the same grinder setting. So although you are adjusting to a lower number (finer setting) on your grinder, the actual particles are not finer, but more uniformly distributed. Bottom line: you should definitely try this for your pour overs!