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Grinding coffee too fine liberates more astringent compounds by breaking more coffee cells, causing astringency no matter how evenly water flows.
Drawn from what Jonathan Gagné said
What Jonathan Gagné actually said
Word for word, with the source under each one. They did not write this page.
Astrophysicist and coffee researcher
Grinding too fine will liberate a lot more astringent compounds by breaking more coffee cells, which will result in an astringent cup regardless of how even the water flows through the coffee bed.
Where this was said
↗The Mechanism Behind Astringency in Coffeecoffeeadastra.com
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