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I saw this on Barista Hustle: Seems like another one of his pseudoscience theories to me. I have a hard time believing in the "water doesn't penetrate into the inside of the grounds" idea when grinds are >250um though I guess there's some upper limit on how large particles can be to hit a decent extraction. But using drip it's possible to hit 20%+ extraction yield using very coarse grinds, like the coarsest setting on your grinder.
Please give a huge welcome to KRUVE Inc. who launched the KRUVE Sifter on Kickstarter last year - backed by a number of Coffee Forums UK Members User experience counts for a lot and here are a few quotes from some happy customers. “I’ve wondered what the best way to communicate grind size is, and there’s never been a great way. Now there is. This could change the way coffee people exchange recipes. Having specific numbers to communicate has never been an option before. My mind is basically blown.” - Garrett Oden, Coffee Brew Guides “Even the world’s best grinders don’t create every particle of uniform size. They’re still just crushing machines after all, and crushin’ ain’t exactly precise.” - Zac Cadwalader, Sprudge “With the precision granted by the KRUVE Sifter, even a low-end home grinder could contribute to the preparation of coffee on par with a competition-level barista.” -Howard Bryman, Daily Coffee News by Roast Magazine I love my KRUVE Sifter. Sure it adds a little extra effort into the process but you can really taste the difference. Don't take my word for it - try it for yourself - kruveinc.com