Home Third-Wave Coffee Gear: Grinders and Brewers
The grinder is the biggest upgrade for third-wave coffee. A steel conical burr grinder with micro steps keeps particle size consistent and lets you swap between espresso and pour-over quickly. Use beans within 3-4 weeks of roast to preserve aroma. For darker roasts grind finer; for lighter roasts go a touch coarser and use fresh water around 50-150 ppm.
For brewing, keep water between 92-94°C, follow a 1:15 or 1:16 ratio on a scale, and pour in spirals for even extraction. With V60 stick to consistent filters; for espresso aim for 9 bar pressure and 25-30 second shots. If the cup tastes bitter or sour, adjust grind size and total brew time to dial it in.