When the Grind Goes Wrong: A Pourover Lesson in Coffee Science
Here’s what you need to know: A single variable—grind size—can unravel a perfectly balanced cup of coffee. Last week, I accidentally ground my beans for espresso instead of pourover, then forced the brew anyway. The result? A cup so flawed it felt like a science experiment gone sideways. The lesson? Grind size isn’t just a detail—it’s the backbone of extraction. Espresso grinds are ultra-fine, designed to compact under pressure and extract quickly. Pour-over methods, like the V60, rely on slower, more even water flow through a coarser bed. When I used espresso grinds, the water struggled to pass through, leading…
