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My coffee grinder was set way too coarse for months
I kept getting weak, sour cups from my French press and couldn't figure it out. A barista at The Daily Grind in Springfield watched me make one and said my grounds looked like sea salt, not the flour-like texture you need. I switched to a finer setting, around a 20 on my Baratza Encore, and the next cup was totally different. Has anyone else had a grind size issue that made a huge difference?
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christopherwilson16h ago
Wait... you were using a French press with a sea salt grind? That's wild. I can't even picture how the water got through that. It must have been like trying to brew tea with gravel. No wonder it tasted sour, you were basically just wetting the beans. I'm shocked it took months to figure out, but man, that first good cup after fixing it must have been a total shock to the system.
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