Whenever I try to do pourover at home, almost straight away it looks like finer grained coffee sediment seeps to the top, and forms a thick layer that essentially blocks water going through. (Does that make sense?). Is it correct to assume that this issue is mainly due to the grinder? Or are there other factors to consider? I have started doing pourover rather than french press as it means no sediment in the bottom. Yay.
The grinder I use is this. I assume it is reasonably ok as a grinder, but I could be wrong. (Excuse the Starbucks branding, I got it at a huge discount when I worked there many years ago now:

Why does the picture come out sideways when I upload it here? I don't know
The grinder I use is this. I assume it is reasonably ok as a grinder, but I could be wrong. (Excuse the Starbucks branding, I got it at a huge discount when I worked there many years ago now:

Why does the picture come out sideways when I upload it here? I don't know

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