""The grind texture is critical to getting the correct speed of water flow through the coffee grounds and the best flavor extraction from pour-over," he says."
""A medium-fine grind, between 400 and 600 microns, or roughly the consistency of table salt, is a good place to start.""
""You should always grind your beans within 20 minutes of brewing your pour-over, if possible. This will ensure the most flavor is retained from the beans into the grounds to end up in your final cup.""
""If you use very coarse ground coffee, your pour-over will be thin and acidic, and if you grind too fine, you will over-extract the coffee.""
The grind texture significantly affects water flow and flavor extraction in pour-over coffee. A medium-fine grind, around 400 to 600 microns, is recommended. Grinding should occur within 20 minutes of brewing to retain flavor. Freshness of beans is also essential, ideally using beans within two weeks of roasting. Incorrect grind sizes can lead to undesirable coffee characteristics, with coarse grinds resulting in thin, acidic coffee and fine grinds causing over-extraction.
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