Im skeptical you could taste a difference. In my grinder, a p100, there's almost nothing that doesn't stay put permanently. Maybe .03-.5 gram of retention that stays put in screw holes, etc. THEN, not all of that retained coffee is exposed surface area... I doubt for a regularly used low retention g...

Do you count every time you grind a new batch cleaning it? lol....i think with low retention single dose grinders there's no reason to clean it....except if your changing burrs, then it gets an anal detailing

100%. I think all too often people like to resort to it being the gear, technique, water, etc.... But coffee is the ingredient in the recipe.. almost 99% of the finished product... you can't really make a top notch dish unless you have quality ingredients. Doesn't matter what cooking technique you use

Definitely not grind. Have tried the extremes and everything between multiple times

I've never had a metal filtered pour over! However, my comments include clever and aeropress with paper filters

What's funny is that a lot of roasters and respected coffee people say just use boiling water

It's not balanced, it's overwhelming "beany" green, grassy, not sure how to describe it otherwise

I have struggled with the same thing, looking for good small drip options. There are none.. I backed the new ratio in hopes.. I just want a machine for 400ml brews. Also looks like hario might come out with something, just looks expensive. Or there's this, haven't tried it... {link}

What I was trying to say, was, I dont think water would be just right for a pour over but not french press, for instance

Interesting take. I figured if I shortened up the brew time on an aeropress to 1 minute that the grind could be medium or close to a pour over grind. What I don't understand is why this never happened to my espresso. The grinds were crazy fine comparatively but never exhibited this "bean" taste... M...