I will be the first to admit when it comes to making proper coffee, I am as about as profficient as a one legged man trying to tapdance. In fact, if any of you luminaries on here who perform the art of making proper coffee to a standard I can only dream of acheiving ever came to my humble abode, I would have to pretend my espresso machine was broken, my pour over kit stolen and offer only to make you a cup of tea.

My biggest problem is, because I really do not know what I am doing, I need not so much general guidance as more of an ’idiot’s guide’, especially when it comes to being able to get the correct grind size of the bean for the method of brewing I am attempting.

Everything I’ve read, indicates to me that when trying to make an espresso, that the ‘general’ aim is for the grind size to allow for the machine to hit no more than about 9 bar of pressure and for a what, 28-36 second extraction? That’s fine I can more often than not manage that. But, when it comes to pour overs and grind size, I find it is more hit and miss…usually miss.

There are many threads on here where people talk about a particular bean and the flavour, but when it comes to grind size they may say, slightly on the coarse or fine side or the grind size used was so many microns et cetera or not mention that at all, and this is where I come unstuck.

Now I know this is maybe a request too far, but I’ll ask it anyway.

When talking about what you have just done, be it espresso or pour over, well any brewing method actually, can you if you are using the original Niche Zero (which I have) say where you set the grind scale.

I appreciate that diiferent beans will grind differently and there is a good chance I may not have the same beens, but for me this is more of having a starting point and trying to get a better understanding of what to expect on grind size in order to maximise flavour.

Of course, whilst I am an original Niche Zeroite, there are many on here who are not. But, many of you do have the same grinders as each other, so maybe it would be useful for others too, if you mention the grinder used and where you set the grind scale on it.

I also understand there are many other variables that go to making a decent cup, but for me the grind size has always been my nemesis and as a certain supermarket chain says… every little helps.

So, as a certain TV psychiatrist would say… Thanks for listening.