TASK DEFINITION: Given the background description of some cooking related query, summarize the question into a title
PROBLEM: 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?

SOLUTION: Finding the Right Coffee Grind

PROBLEM: I've reached a point where I am very comfortable with a nice red wine/shallot reduction as a pan sauce for my strip roasts/steaks. I think I remember have a meal once where they served sliced tenderloin with a white sauce. I imagine it was cream based but I don't often see this combination.I was wondering if there was hope for throwing together a cream based sauce and if so if anyone had an idea of what base (mother or otherwise) sauce would be a good jumping off point for experimentation?

SOLUTION: Would a cream based sauce go well with steaks?

PROBLEM: My girlfriend and I make a large batch of yogurt every week, and have done so for more than a year now - we just eat a ton of the stuff. THis leaves a lot of leftover whey which we used to just throw out. This past week I took my first swing at making mozzarella, and noticed that the recipe suggested not throwing out the whey, but rather using it to make ricotta by boiling it. I ended up throwing out the whey from the mozzarella anyways because it was a tiny batch, and we had to make yogurt anyway.So, we made the yogurt, and my girlfriend saved they whey for me. I've been simmering it for a few minutes now, and it doesn't appear to be working. Nothing is curdling. I'm wondering if its a function of not having anything acidic in it? I tried adding a quarter teaspoon of citric acid, but still nothing is curdling. At this point I'm curious to play with it, so I may try simmering it all the way down into gjetost. So really i guess my question is, outside of being less acidic, is whey from making yogurt different from whey from cheese making?Also as a note, we use 1% milk.

SOLUTION:
Using whey from yogurt to make ricotta