Focus on the macro. The micro is great for dialing in a shot where you need one or two micro clicks. For pour over, stick to the macro clicks. Once you find the setting that works for you, use it as a starting point for all the different coffees you drink. I find myself in the 18-22 range for most coffees, so I start at 20 on the first cup and adjust a click at a time with each cup. Most of the time all the cups are fine, but you can just dial it in. Too watery, thin, or under-developed sweetness, go a notch or two finer. If it tastes really nice, good body, good acidity, but with an astringency in the finish, go a notch coarser. If it tastes completely astringent and bitter, go a couple notches coarser. You'll get the hang of it!
derekfulmer Senior Member Joined: 26 Jul 2011 Posts: 11 Location: Chicago Expertise: I like coffee
Posted Sat Jul 14, 2012, 6:25am Subject: Re: Baratza Preciso and my V60.
Sam21 Said:
Focus on the macro. The micro is great for dialing in a shot where you need one or two micro clicks. For pour over, stick to the macro clicks. Once you find the setting that works for you, use it as a starting point for all the different coffees you drink. I find myself in the 18-22 range for most coffees, so I start at 20 on the first cup and adjust a click at a time with each cup. Most of the time all the cups are fine, but you can just dial it in. Too watery, thin, or under-developed sweetness, go a notch or two finer. If it tastes really nice, good body, good acidity, but with an astringency in the finish, go a notch coarser. If it tastes completely astringent and bitter, go a couple notches coarser. You'll get the hang of it!
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