If you ask the experts, much of the physics of espresso apply to pour-over coffee as well. Grind size and distribution, water flow rate through the coffee bed, channeling, fine migration and filter clogging.

Of course, the ‘typical’ coffee drinker is just looking for some caffeine with sugar and milk to help start their day, so they don’t care about this stuff. But if you make pour-overs and drink black coffee made with specialty roasts then all of this technique applies, and so a good grinder can help a lot.

Pour-over fans tend to prefer lighter roasts and flat burr (as opposed to conical burr) grinders, which are said to produce a more unimodal grind distribution with fewer fines.

Well I have to say that because I am not a pour-over drinker and I have no experience with grinders other than my Niche. I think I was pretty clear about the fact that I was relaying hear-say rather than speaking from my own experience.