Treat grind as flow control
Use grind size as a controlled adjustment to extraction speed and flow, not as a vague taste knob.
The move: use grind as a flow-control lever. Finer does not mean better A finer grind increases surface area and can speed dissolution. It also slows flow and increases the risk of clogging and channeling. If the bed becomes uneven, the average extraction number can hide the real problem. Taste the pattern, not the myth Fast, sour, thin coffee often benefits from a finer grind or more contact. Slow, bitter, drying coffee often needs a coarser grind or less agitation. Slow and sour is the warning sign: the bed may be channeling, so water is spending too long in some…
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