instruction:
Given the background description of some cooking related query, summarize the question into a title
question:
I just purchased a burr grinder to use with a chorreador coffee maker. A chorreador is functionally similar to a pour over, but the cloth filter will likely have different characteristics.I've read that the grind should be "fine to medium-fine", and I imagine the specifics are left to taste and depend on other characteristics (roast, amount of beans, etc.). I will tune my grind based on some experimentation, but what are the characteristics I should be looking for? In general, how does coarseness or fineness affect the coffee profile? What characteristics should I expect to vary?Are there particular characteristics that are "bad" and I should tune to avoid (for example, I've heard the silt in coffee can be hard on digestion)?I'm not looking for an answer to "how fine should I grins my coffee?", but rather what are the parameters I should look for when experimenting with the grind?
answer:
Finding the Right Coffee Grind


question:
I'm making sugar cookies and I have ran out of granulated sugar. I only have confectioner's sugar and dark brown sugar left.Can I substitute one of these for white granulated sugar? Which would be the better substitute?
answer:
Can I substitute brown or confectioner's sugar for granulated sugar in sugar cookies?


question:
Like many people, I rely on coffee in the morning to really get me going for the day. I always use more than the directions require to get more caffeine for that extra morning jolt.How much ground coffee should I use to reach caffeine critical mass in my brew? Is there a formula for volume of grounds per unit of water that I can use so I can get the maximum caffeine experience without wasting coffee?
answer:

How can I maximize the caffeine content of my coffee?