title_body: Choosing grind size should be considered for older coffee beans?
upvoted_answer: The reason this is suggested is because beans essentially lose flavor over time. They go stale and their oils go rancid. Grinding finer exposes more surface area of the bean to the brew and helps you eke out a bit more flavor when the bean is old and stale.
  
  However, doing this for pour over can backfire as pour over is highly sensitive to grind. Too fine and your pour over won't drain; the filter will clog.
  
  Try it first with your normal grind, and if that's no good, dial it one or two clicks finer. Much past that and you're in no go territory for the brew method most likely.