Guys, what the heck is this?

I've heard over and over that "Pour over, or maybe ever-so-slightly finer, is the perfect grind for Chemex." However, that's just the more popular coffee people, not necessarily the small-town specialists who really just care about making great coffee and having their customers enjoy it.

I started looking more to the specialist pages, and I found a few different websites claiming that you should be using a grind around the size of French Press (maybe slightly finer).

Any thoughts, friends? I would run and test it out myself, but my great, coffee-loving friend is coming in town tonight and I only have so many beans left for making some tonight!

Anyway, does anyone have any experience with this? Recommendations? Variations to the way I should brew when using this grind size? Or should I just ditch the idea in general?

Thank you guys so much!

I grind coarser but I also stir vigorously during bloom then let it sit 30s then carefully pour over the bloomed coffee. I use a Kone but with a paper filter maybe you can go the next level to French press grind.

The quality and consistency of your grind will probably affect things too.

Are you saying you grind coarser than a French Press grind? Or coarser than a drip grind?

I have a Baratza Preciso, which has served me well with grind consistency at French Press and Drip grinds, so I'm not too worried about consistency.

Coarser than drip on my Bunn g1. French press is one click further left.

Would that be a click to the left with the Trifecta detent plate or just the stock Bunn G1 (older model) detent plate?

Stock