The grinder and it's setting does as well. The idea with the Sage grinder is that it will grind fine enough for an espresso machine and coarse enough for other methods and can be accurately set. Easy to use
other than finding the correct setting. Past that things do get more obsessive, type and size of burrs etc. The variable is the mix of grain sizes that come out of the grinder. The usual problem with burr grinders is being able to grind fine enough for an espresso machine. Blade grinders if they are still about have little control of the grinds sizes. Pour over doesn'y need such a fine grind neither does French press.I find espresso shots too strong to drink so drink americano. Bean tastes still come through. Some people with espresso machines use pour over for those and only use the machine for milk based drinks. There is another French item to foam milk but it needs heating first. There is also an electric item that heats and foams. My wife uses one. Neither produce the same foam texture as a steam wand. I'd say the French thing is closer. The electric one is stiffer. A steam wand takes practice. Some go far enough to produce latte art.
