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A barista in Boise asked me one thing about my pour over and it fixed 3 months of bad cups
I was grinding way too fine for my Chemex and wondering why every cup took 6 minutes and tasted bitter, and I just kept blaming my beans. She asked what my grind looked like and when I showed her a photo she said 'that's espresso, hon' and we backed it off two clicks right there at the counter. How do you all figure out grind size when you switch beans, do you just waste a few cups dialing it in?
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