Since extraction would depend on time in contact and surface area, please try to explain grind coarseness vs. extraction method.
I have found if you use, say, espresso grind in an automatic drip, you can use less coffee, but I expect doing that will give you a more bitter cup than using a courser grind.
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I have managed to try many different grind coarseness while hand grinding coffee beans, allowed me to finally pick up the best way to grind it for a perfect cup of coffee.