<?xml version="1.0" encoding="utf-8" standalone="yes"?><rss version="2.0" xmlns:atom="http://www.w3.org/2005/Atom" xmlns:content="http://purl.org/rss/1.0/modules/content/"><channel><title>Pour Over Grind Size on Home Espresso Lab</title><link>https://homeespressolab.com/tags/pour-over-grind-size/</link><description>Recent content in Pour Over Grind Size on Home Espresso Lab</description><generator>Hugo</generator><language>en-us</language><lastBuildDate>Sun, 10 May 2026 00:00:00 +0000</lastBuildDate><atom:link href="https://homeespressolab.com/tags/pour-over-grind-size/index.xml" rel="self" type="application/rss+xml"/><item><title>Pour Over Coffee Technique: Ratio, Grind, Time, and Pour — The Complete Methodology</title><link>https://homeespressolab.com/guides/pour-over-technique/</link><pubDate>Sun, 10 May 2026 00:00:00 +0000</pubDate><guid>https://homeespressolab.com/guides/pour-over-technique/</guid><description>The pour over methodology — the 4 knobs (ratio, grind, time, pour pattern), diagnostic table by taste, the 4-phase pour protocol, equipment-specific timings for V60, Chemex, Kalita, Origami, and the 30-day calibration plan.</description></item></channel></rss>