Specialty coffee bar and roastery: single-origin beans roasted twice a week, brewed to the gram.
Which grind for which brewer?
13 November 20261 min read
Match the grind to the time.
The longer the water touches the coffee, the coarser the grind. French press likes sea salt, pour-over likes coarse sand, espresso likes icing sugar. If a cup tastes sour, grind a little finer; if it tastes bitter, go a little coarser.
