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Warning: that fancy grinder setting nearly ruined my pour over
I got a blunt comment from a barista at a cupping in Portland last month: 'your grind looks like sand, not flour.' I was grinding at a 12 on my hand grinder, thinking finer meant better. After I backed it down to 8 and slowed my pour, my V60 actually drained in 2:40 instead of 4 minutes. The flavor went from bitter and muddy to bright and clean. Has anyone else chased the wrong dial and had to eat crow from a pro?
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