We use a grind that is almost as fine as espresso grind

I found that I need a bit finer grind with the Hario or the water flows thru a bit too fast.

I will try fresh ground, as i believe that will make a better cup of coffee.

i use fresh grinds each time and always get fantastic coffee

I am going to experiment with a finer grind and see if that helps.

Dump before brewing - duh.-I use a conical burr grinder to fresh grind my coffee beans.

I just use regular old Folgers for my coffee, which is probably a more coarse grind than is ideal for this setup.

If you use it with generic #2 paper, the paper will rip and dump grinds into your cup

With this unit, I'm able to use a fine grind without completely clogging the filter & stopping the brewing or slowing it to a drip.

Using more beans and a finer grind seems to slow the brewing process a little and yields a better taste, but so far I can't say I like the

and you'll see some nice foam, but it you have excellent coffee grinds and are in a hurry one day, it doesn't make too much difference to the taste.

I used a fine-medium grind just as the instructions said (just in between fine and medium settings on a Capresso burr grinder...good grinder by the way, very even), but measured a couple of the included measuring scoop of whole bean (so probably about 1 1/2 of ground) roasted at a full city+ (the type of roast is up to your taste of course)

I've never made better coffee than with my Hario, but I've occasionally clumsily swiped the plastic funnel with my arm while doing other tasks, spilling expensive ground coffee.

The Kalita Wave 185 works great and has a really cool design, but I find the filters a little annoying to separate, and I end up using an AeroPress funnel to guide my grinds into the wavy filter (without missing and dumping them into the cone

I'm sure others use coarser grinds too with varying success.

Remember to use quality coffee that is fresh ground and don't forget the 02 size filters.

Most nice hotels have a coffee device in the room, so you can at least make hot water and then use your dripper (make sure to bring fresh ground coffee with you, too.)

I've been making great cups of coffee every morning for myself and my SO with this and some fresh ground beans

As an aside, the fineness of grounds will play a small role here, since the water and coffee will be exposed to each other for several minutes, the finer the grind the less time it will have to sit in the water, I believe, BUT the longer it will take to get through the FILTER, so in the end, best probably to use a fairly coarse grind, and let the magic of the polar-nature of water molecules do the heavy lifting for you. :-)

" I'd get in the bottom of the pot (even with proper grinding, I think!)

I can select any fresh ground coffee I like and the few extra minutes that go into boiling water and making the coffee are well worth it

Will try more coarse grind

Fresh ground beans are the only way to go

The Starbucks model requires a much coarser grind.

As an aside, the fineness of grounds will play a small role here, since the water and coffee will be exposed to each other for several minutes, the finer the grind the less time it will have to sit in the water, I believe, BUT the longer it will take to get through the FILTER, so in the end, best probably to use a fairly coarse grind, and let the magic of the polar-nature of water molecules do the heavy lifting for you. :-)

Seriously though, the opening is big and it took a while to realize that I had to control the flow with a finer ground than some other pourover drippers.

Go through all the steps and make sure you use the right grind

I'm still working out the appropriate grind setting on the Skerton, but even so the coffee I've gotten from the pourover is just awesome

The only way to make coffee.200°F water over fresh ground

First, you MUST use a finer grind, like sugar, and then you must 'Wet the coffee".

Definitely watch tutroials on YouTube, make sure to perfect you grind, use consistent pour technighe and proper temperature and you will get a mean cup

When used with a fine grind (Cafe Bustello works great), our Hario produces a superb cup of coffee.

The second cup made with a more fine grind Healthwise Low Acid Columbian Gourmet Supremo Decaffeinated Coffee http://smile.amazon.com/gp/product/B002HQMBYS/ref=oh_aui_detailpage_o00_s00?ie=UTF8&psc=1 made a great cup of coffee

In general, the grind should be medium to medium-fine

Grinder makes all the difference, but with good fresh ground coffee the Hario dripper produces an excellent cup

Easy to use after figuring the best grind and method of pouring for my taste.

With good beans, a good grind, and proper technique, using a v60 can easily produce some of the best coffee you've ever had.

But either work fine.-I use a medium-fine grind with the Hario & a medium grind with the RSVP.

I have to use a finer grind in order to make a decent cup of coffee with this otherwise its just too weak.

I found it difficult to get the kind of extraction I wanted unless I went to a fine espresso grind.

Grind is critical, or Avoiding Spit and Donuts

As most know, good coffee is more about the process of how you make it - along with using fresh ground coffee, and brewing at the right temperature for the right amount of time - there is a lot to consider and pay attention to if you are looking for the best cup - but if you take the time to learn it and experiment, you will be rewarded.

Following Hario's brewing instructions and using a medium-to-fine grind results in a brew that is more bitter than I get with the Melitta

Nothing like a manual pour cup of coffee -- fresh beans, fresh grind, and the Hario V60 -- the perfect combination

This dripper seems to like a fairly fine grind

At one level tablespoon and the proper grind, we hit the desired three-minute pour and rendered wonderful fruit with floral overtones - but alas, too little body

if if used properly (Melitta filters can clog as they restrict flow and coffee ground too fine can be a problem as well).

Use a burr grinder to get a medium-fine grind, can use for around 18 oz of coffee.

Sure, I could buy some pre-ground generic beans and put em in a drip machine, or even get as fancy as some course ground beans and put em in a french press... but the coffee was always just "fine"

I use a medium roast, fine espresso grind, or one level less fine works too.

You need to learn on your own the details of making pour over coffee, for example using the right grind size, water temperature, your preference as far as your coffee/water ratio, etc

Fine ground coffee and thin paper filters are the key to great coffee in these.

We use 24g coarse-ground coffee/ 350g water for a 12-ounce cup, and do a 50-gram (roughly) "bloom" pour at the beginning, then wait 30 seconds and pour the rest

The extraction is relatively quick so a finer grind will give you more flavor and body

After watching some instructional videos and being patient and careful, and getting an optimal grind, and using a good amount of coffee, I've managed an excellent cup using my regular water kettle.

If the grind of your coffee is too coarse, you will end up with weak coffee.

I made first cup of coffee with ground coffee, but not "fresh ground" didn't taste too good.

Use the proper grind.

One must have the right water pot and filters with the right ground

If you have the right grind, you can get a beautiful cup of coffee every time

Also, because it seems to drain more quickly than Chemex and probably Kalita Wave, you can feel free to experiment with slightly finer grind sizes.

With the appropriate grind, correct amount of grounds and water and proper pour-over technique, the Hario V60 produces a fantastic cup of coffee!

Paired with a high quality burr grinder, high quality fresh ground beans, and proper pouring, it will produce great coffee.

I suppose a finer grind would help and/or a very careful and slow pour; a metal filter might also work.

24g freshly ground beans + 12oz water over coffee (approx

We use 24g coarse-ground coffee/ 350g water for a 12-ounce cup, and do a 50-gram (roughly) "bloom" pour at the beginning, then wait 30 seconds and pour the rest

liter Sophie carafe and brew 36-40g of coffee ground fine-drip.