Emily Long
emilyannlong
Emily is a freelance writer based in Salt Lake City, UT.
Jul 12
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There is more surface area, so it does accelerate the extraction. But the finer grind essentially is more tightly packed, meaning it takes longer for the water to run through, increasing the contact time (in a pour-over, specifically). Like the difference between pouring water over fine sand vs. loose gravel. It Read more

Jul 12
1

I, too, am a single-origin snob. Everyone has a personal coffee preference, and most feel strongly that their way is the only right one :)

Jul 12
1

That’s the main one for us. You never have to remember to order filters, plus it’s easier for traveling/camping. I’ve experienced the *slightest* flavor difference, maybe due to the paper itself but also possibly because metal allows just a little bit more oil (which paper absorbs) to get through? Not really Read more

Jul 12
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Author here. I don’t disagree—I think this comes back to what people mean when they say “strong.” In MANY cases, folks are looking for what you get out of a darker bean and, yes, what coffee tastes like when it’s over-extracted. In specialty coffee, and where someone who defines “flavor” as the nuance of a light or Read more

Apr 10 2019
1

Yeah, this is a bit of mystery to me too. I had my seats and carpets steam cleaned after an incident with a skunk, and that got rid of all the dog hair — it’s just too expensive to do often!

Mar 19 2019
1

Not necessarily—but the tendency with larger pots is to water more (both in volume and frequency). If your container is much bigger and has a lot more soil than your plant needs, you’re more likely to overwater.