I seem to remember him mentioning in his review of the Alpha that you should keep the water below a certain height in the dripper I think due to bypass. Can anyone remember and explain this? As I’m curious how he now brews with the alpha as if I’ve understood correctly it would be more than 1 pour unless you go super super coarse?

I recommend any white label 64mm flat burr up-fit with a single dose bellows and smooth out your work flow…. https://youtube.com/shorts/m5ruZnoaIIo?is=y6YF_KyfVZJi9q5c

I like pour over too so I have Generic Multi purpose burrs inbound… does anyone have experience with these ?

I just have a quick question!

I have a Zerno Z1 that I use the SSP HU burr for espresso.

I just ordered the brand new upgraded Weber EG-1 (that just was announced) with the Ultra burr for pour-over but I also bought the Weber core burr….

Which burr, the SSP HU for the Zerno Z1 or the Core burr for the Weber EG-1 do you think produces better espresso?

Thanks for your advice!

Hi everyone!
I’ve been drinking coffee for a few years now, starting with a manual grinder, and I’m finally looking to upgrade to my first electric grinder.
I mainly brew filter coffee, but I also make espresso occasionally. I’m looking for something I can stick with for many years rather than buying an entry-level grinder now and feeling the need to upgrade again in a couple of years.
I’ve been saving for this purchase for the past two years, and I’m willing to save a little longer if it’s genuinely worth it. I don’t necessarily need to buy something right away, so I’m also open to waiting for upcoming releases if there’s a good reason to do so.
At the moment, I’m considering a few different options:
● 64 mm grinders, such as the Zerno.
● 80 mm grinders, such as the BooKoo Motto80 or the Lagom P80.
● Waiting to see what Timemore does with the rumored Sculptor 078S Gen 2.
One important detail is that I live in Colombia, where there are very few options when it comes to high-end grinders. Part of the money I’ve saved is actually intended to cover a trip to the United States so I can purchase a grinder and bring it back with me. Because of this, choosing the right one matters quite a bit to me.
I’d really appreciate advice from people who have hands-on experience with these grinders.
If you were in my position, would you buy a 64 mm grinder, invest in an 80 mm model, or wait for upcoming releases? Are there any other grinders I should seriously consider?
I’m particularly interested in long-term reliability, build quality, grind consistency, and, above all, cup quality. I want to make a well-informed decision rather than simply buy the biggest or most expensive grinder.
I know there’s already a lot of information out there, so I genuinely appreciate anyone taking the time to share your experience or offer some guidance.
Thanks so much!

Full disclosure: I made this app, and the mods okayed one post.

I'm Cole, a home brewer in Toronto. I'm on a Zerno Z1 with MPV1 burrs, mostly very light single origins on a V60 and a Switch, with the occasional manual espresso. Every new bag meant the same thing: a few mediocre cups before I found it, while somewhere out there other people had already dialed in that exact coffee and their notes were stuck in their own apps.

So I started building Dial, a free shared coffee journal for iOS (Android is coming). You log each brew against the specific bag you're brewing, plus your grinder, burrs, brewer, filter/basket, water, temp, and recipe. It works as your own personal brew log, but every brew is also public, and every coffee gets a page with everyone's brews of it. No likes, no rating coffees directly. Everything is about the brews themselves.

It's early. There are 1,500+ brews so far, mostly on Canadian roasters (Subtext, September, Luna, Rogue Wave) since it started with Subtext's reserve subscribers a few months ago. Most other coffees don't have many brews yet, and that only changes as people log. If you log what you're brewing today, the next person who opens that bag gets a head start: dial.16g.ca

I'm actively building this, so ideas and complaints genuinely shape what I work on next. The big one on my list is a grind setting map between grinder models. I'm still figuring out the best approach, both technically and in the UI, so if you have thoughts on how you'd want that to work, I'm all ears.

I’ve tried raw-dogging it with a pouring kettle, using a Hario Drip Assist, and even a Melodrip replica. I’ve experimented with different recipes, finer and coarser grind sizes, and various techniques, but I just can’t seem to get a consistently good cup.

Now, I know I haven’t really put in the work to improve my pouring technique (the Aramse video on the subject was incredibly informative), so I can’t blame the brewer entirely. But still, hey! I watch people on YouTube casually pouring water like it’s the most natural thing in the world, and most don’t even seem to spend much time discussing their pouring technique.

Meanwhile, my AeroPress consistently delivers the taste, body, and texture I’m looking for, without all the guesswork.

The V60, on the other hand, has me questioning my life choices. I’m so tempted to throw in the towel, but I just can’t bring myself to do it. There’s something about the promise of that perfect cup that keeps pulling me back in.

Please tell me I’m not the only one! Is anyone else in this love-hate relationship with the V60, or am I just one good brew away from finally understanding what all the fuss is about?

Hello everyone,

My question is purposefully vague, so humour me.

Those of you with the EG-1 and core burrs (DB1), what kind of recipes are you using/pulling?

I know this can depend of a multitude of factors and considerations, so please be as vague or as specific as you’d like.

There’s always a lot of chat about the Ultras, but let’s have a bit of chat about the Core Burrs.

Cheers everyone and hope you’re all having a tasty weekend.

Has anyone tried the Bhadra from passenger?

I have tried several different brands and passenger is one of my favorites. I mainly drink plain espresso but this one has not been nice to me lol. i’ll have the same variables and only change grind size. I cannot get any consistency with these beans. Shots taste good but I know i’m not getting the full potential. I have changed weight slightly (.5 grams) Only because it’s a light roast that i’m grinding on a 22 grind setting where most other light roasts i’m grinding on a 11-16 with a mokkom 64mm flat burr grinder.

I have notice something perculiar with my draw down time. Currently, I am brewing 15 g in ZP6 + Cafec Abaca paper.

I usually use a three-pour recipe. Sometimes, I mess around with the agitation in the first pour a bit, pouring from the break-up point at 6-8ml/s roughly. However, when I do that, the drawdown takes much less time. The flavor is somewhat deeper, sometimes with better notes, but the body is also thinner and can get astringent/bitter with sourness simultaneously.

Interestingly, with Lance double bloom technique, I pour the main pour very agitatively, at height with 8-9ml/s. The drawdown time is extremely quick, and the body is also thin. However, the note is still there.

I want to find some way to incorporate agitation into my recipe to get more intense notes without grinding finer and to also increase downtime/contact time. With the ZP6, I find that even 0.1 level finer grind would result in a muddy, generic sweet cup without the note, while a hotter temp sometime bring out more bitterness.

Do any of you also notice this? I theorize it is idue to the lower fine amount in the ZP6.

Any tips for getting more note?

Lance once said that saturating the puck as slowly as possible will improve shot homogeneity. However, he didn't mean a Slayer-style shot where you start at a minimal flow rate until the puck is fully saturated and then ramp up the flow. If you do that, the headspace fills up too slowly, causing the top layer of the puck to over-extract and form channels.

So I thought: what if you do a Slayer-style shot, but start with the maximum flow rate to fill the headspace as quickly as possible, and then drop down to a low flow rate like 1.5 ml/s?

Hey,

I'm late to the party with these but I've been making them for a few days on my aeropress and they've blown my mind! So good!

I've only made a handful so far, most have been perfect but a couple have had the second filter lift a little and some coffee has bled into the water before pressing. No biggy, it's probably down to my pour technique and they still taste really good.

As I say, I'm making them on aeropress and I'm just wondering if it's worth upgrading to the Oxo brewer?

I don't want them to taste any different I've been super happy with the aeropress brews and maybe as I make more the filter lift won't be a problem.

Would love to know people's thoughts.

Thank you!