Consistency first: what -even extraction- looks like in drip
Extraction is what happens when water dissolves flavors from coffee grounds. In drip, you want water to extract evenly across the whole bed. If the grinder makes lots of fines, those tiny particles extract quickly and can push the cup toward bitterness and dryness. If it makes lots of boulders, those chunks extract slowly and can leave the cup thin or sour. The result can taste confusing, like both over brewed and under brewed at the same time. A burr grinder is usually the simplest path to consistency. Burrs crush beans to a set gap, which produces more uniform grounds than a blade grinder that chops randomly. For drip, you do not need extreme micro-adjustments, but you do want a grinder that behaves predictably across the middle of its range. If you often brew light roasts, consistency matters even more because light roasts can taste sharp when under extracted.

