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Unpopular opinion: that guy at the roastery who told me to grind coarser for pour over was dead wrong
Two years back a guy behind the counter at a spot in Sacramento heard me complain about slow drawdowns and said grind coarser, so I did, and my cups went flat and hollow. I went coarser and coarser for about 3 weeks until my coffee tasted like hot water with a hint of cardboard. Turned out my real issue was stale beans from a bag that sat in my cabinet since spring, and the finer grind was fine all along. Now I'm back to a medium fine and the drawdown is fine. Anyone else get steered wrong by a confident barista who never asked about the beans?
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