JohnTarr wrote:Appreciate the replies.
CwD - that's the first I've seen that FP should be finer than drip. I'd have assumed that would result in an over extracted, muddy cup?
Overextraction isn't much of a thing, mostly just channeling that coincides with grinding finer in percolation brews. It's why cupping isn't awful despite being so long.
As for mud, and Espro dispatches that while letting you use a more ideal grind size.
JohnTarr wrote:Had also assumed flat vs conical was just a matter of preference and probably beyond my palate's ability to detect. Do you think it's a massive difference?
I'm of the opinion the most even grind is always and without exception the most ideal, provided you're using well roasted coffee that's desirable to extract everything from. So I don't think anything but unimodal flats or roller mills have any place. For all brewing methods be it French press or espresso. Your opinions may vary.
And finer is a part of more even, thanks to our annoying little friend the square cube law that means disproportionately more coffee becomes inaccessible as grind size increases. So since French press doesn't have channeling problems, it can work wonderfully with a fine grind. But you do need to adjust ratio, or it'll be way too strong since making more coffee accessible is roughly identical to a larger dose in terms of strength(though with a better overall flavor profile, not sour like updosing too much).