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How fine of a grind for Melitta or Hario pour-over?
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kayes
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kayes
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Posted Wed Feb 15, 2012, 6:37am
Subject: How fine of a grind for Melitta or Hario pour-over?
 

I know there is a lot of difference between each grinder and their settings but I am looking for what size the grind partials should be for the pour-over method? I can't seem to find consensus or an actual answer to this question anywhere. Some have said course press grind, which I highly doubt, and some have said espresso grind, again I highly doubt that. Some have told me that it should be the size of fine sand. What are your thoughts? Thanks.

 
My name is Kayes, and I'm obsessed with coffee.
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EricBNC
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Posted Wed Feb 15, 2012, 7:07am
Subject: Re: How fine of a grind for Melitta or Hario pour-over?
 

From my understanding the grind should be of the size to allow the water to drip through the grounds in a certain amount of time - X g of coffee and X mL of water flowing through in X amount of time.  If the pour is consistent from the kettle the coarseness or fineness of the grind is the variable that affects the time it takes.

I would suggest starting out at a setting that produces a little finer grind than auto drip and adjusting the coarseness or fineness of the grind based on the time to complete the extraction and the taste in the cup.

 
I chew coffee beans with my teeth while gargling with 195 F water to enjoy coffee. What is this "coffee brewing" device you speak of?
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JPDyson
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Posted Wed Feb 15, 2012, 7:51am
Subject: Re: How fine of a grind for Melitta or Hario pour-over?
 

For a pour-over without any kind of retention (so we're not talking about the Clever here) you want the grind to be a bit finer than auto-drip machines, and perhaps significantly finer - but not fine enough for a traditional espresso machine. I have my grinder set within the "Espresso" range per the manual, but what I get from that would only be useful to a pressurized basket design. You want to adjust your grind so that the brew takes the right amount of time.

This can even change from one bean to the next, freshness, and of course according to taste. If you have a grinder that tells you what settings are good for what, put it between espresso and drip and play around. My Virtuoso is on 13 out of 40.

 
--Josh
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pjustus
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Posted Tue Mar 6, 2012, 4:09pm
Subject: Re: How fine of a grind for Melitta or Hario pour-over?
 

I've had the best flavor with a very fine grind in my Melitta.  I was hesitant at first, but it still drips through the hole rather quickly, which surprises me; I don't have to stir the grounds, but it helps to get every last bit of coffee surface wet.  I tend to use the same grind with my Chemex, perhaps a little coarser.
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