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Any 'rules of thumb' for grind sizes of beans of different origins or flavor profiles (pour over)?
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For example, I've learned overtime (and learned from this sub) to by default, grind coarser for Ethiopian beans, since they tend to be finer and over extracted the pour-over. Is there a particular 'rule of thumb' for other beans or flavor profiles? For instance, I struggle to get the flavors out of nuttier and chocolate tasting notes, but can usually get great flavors generally on fruity beans from Colombia or Kenya without adjusting my grind size at all
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