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Shoutout to the barista at the shop on 5th who let me smell the grinder burr dust
Last week I stood at the counter in Portland and asked why my home pour overs taste flat compared to theirs, and she pulled out the grinder brush and showed me the old coffee packed around the burrs. She said "that stuff goes stale in a day and flavors every cup after it." I scrubbed my own grinder for the first time in about 8 months and the very next cup tasted brighter, no other change at all. How often are you all brushing out your burrs, and does anybody actually take the top plate off or is that overkill?
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