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The old guy at the roastery was right about my grinder setting
A few years back I was at this tiny roastery in Portland, the kind with burlap sacks stacked in the corner. An older dude, maybe 70, saw me buy a bag of their Ethiopian beans and asked what grinder I used. I told him my Baratza Encore and he laughed, said I was grinding way too fine for pour over. I blew him off, figured I knew what I was doing after watching YouTube videos. Six months later I finally tried his advice, set it to a coarser 22 instead of my usual 15. First cup after that change was night and day, no bitterness and actually tasted the berry notes they talked about. Has anyone else had some random stranger give you coffee advice that turned out to be spot on?
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