Did my first run today with the burr grinder. The guide suggested a setting of 30-32 for coarse ground, so I went in the middle at 31. Definitely way too coarse and got a completely underextracted cup of coffee. I knew this wasn't going to taste good when I went to plunge the press and noticed all the grinds sitting at the bottom already. The grinds also ended up being a bit messier than I was expecting, so it was a bit of an annoying cleanup. I didn't expect the grinder to grind that quickly (probably because it was set at such a coarse grind setting), so I ended up with a lot of extra grinds too. Dumping it into a cold brew mix and hoping for a better run next time. I think I'll try turning the setting at 29 next time, maybe even 28.
The suggested setting of 30-32 really doesn't mean anything as the grinders are all calibrated differently. You may find the setting that works for you to be much different than their suggestion. New burrs also improve with use as they need a breaking in period. There are plenty of tutorials online about your grinder and brewing methods
It is helpful to start by measuring bean and water volume to be consistent. You just need an scale. A ratio of 15:1 works well for me. for a 10/12 ounce cup I grind 20 or 22 grams of coffee and use 300 or 330 grams of water by weight. Using water temp between 200 and 204.
French press is a bit messy disposing of the grinds.
Edited by Despos - 5/20/15 at 3:36pm