higher rotation, back pressure chamber grinders that have a declumper will produce more fines that will get mixed in the coffee before being evacuated outside. That is why you get clumps on df64. This is why the DF64 has better body and a bit more sweetness because it has a higher extraction on the finer size/fines. Kinu has less fines and it produces a cleaner shot with better aftertaste/more elegant. When you do not have a lot of fines over-extracted, the liquid can be easier to taste all of it's layers, the complexity is better, there is more harmony, less spikes of sour and bitter. The problem with kinu, and niche is that you need to know how o extract them efficient.
@@mycoffeeshow111 Yep, I think he could be right about that, the DF64 declumper holds back some coffee and fines can accumulate a bit more. I have a DF64 where the declumper doesn't seem to hold back much and another one now (with the cast burrs) that seems to hold back more, I'm probably going to cut a little hole in it the declumper and see if that helps). Lagom P64 declumper does a good job and doesn't hold back much coffee.
Hi Jack, I saw your video you said about step setting of kinu Phoenix, yours kinu has a ball bearing in the support of the funnel, and the wheel setting has some lines to make click, the new model hasn't that, many people saying about the feeling of click like a bike hahahaha, but you can remove it, in fell more freely
Hi, yea I think I was wrong about that. In the recent video I mentioned about it being stepless. It is all because of my eyesight getting worst but if I look at it closely I can stop the wheel at any position or in between. Thank you for correcting me! BTW apologies for late reply, somehow I missed your comment.
Love your videos! Have you tried Flair 58? I have the Kinu Classic and my settings for the espresso are quite different from what everyone says. I'm using between 0.25 and 0.7, depending on the beans. Maybe the Flair 58 with IMS is the reason? On anything above that I'm failing to get enough pressure.
I heard about it from one of barista champions (don’t remember the name). I use to be into whiskey tasting and we did add a dash of water to develop a full flavour so maybe the same principle works with espresso. Anyway, at the moment I drink my espresso straight.
Moka Pot is not espresso, Americano (espresso with water added) is something very different. You can enjoy espresso with milk, with sugar, straight up, with cream, with ice cream, on top of chocolate etc. I've heard the same thing adding water makes the flavours less intense so you can notice them more I think it applies mostly if your espresso is bitter maybe.
Keep the great videos comming my friend! I've been eyeing a Cafelat Robot for the longest, now that I've gotten my hands on a grinder that actually can grind espresso (K-max). Do you use filtered water for your coffee, or just regular tap water?
Hi I have a Robot and a J-Max, firstly grinding for espresso is a bit of a pain, manageable but a pain (so I'm getting a DF64). J-Max I will keep for medium-dark roast coffees and comparisons. The advantage with the Robot is that it isn't subject to any scale build up. If you are happy drinking your tap water, or you already have tea with regular tap water then you are fine to use that water for the Robot. However you may find it better to filter your water for taste. If I lived in London like Jack I'd probably either be buying water or filtering my tap water.
@@stingrae789 I don't mind the manual grinding to be honest, allthough grinding for espresso is supposely a different ordeal. I live in the country side of Denmark, we are supposed to have great water (filtrering it is probably still the best). I just struggle a bit to get my coffee to taste clean, it tends to get a bit to bitter compared to the coffee shops. Which is why I asked if he used filtered water.
@@stingrae789 out of curiosity,how long on average it takes you to grind 18g of medium light for espresso? Yes I do filter my water, twice. Once wit bwt filter and then with ecm pouch filter.
Hello and thanks for such interesting videos. I see you enjoy the Kinu Phoenix. Since it has no lid do you ever observe debris or beans bouncing out while grinding?
Very nice versus!!! I would love to see some one use a Microscopes to compare the size. I just buy the kinu omg it's amazing it's looks better that I expected!!! I have a question about it, when you used the kinu, then disarm and keep it in to the case, or just used the case for traveling.... This reason for me, is because always disarm and arm the grinder every I use, the screw threads are too fine and fragile, if I put it wrong the will be mash... In comandante red click comment's about it, be careful putting the nut in to the threads... So I don't know if I keep it arm in to kitchen drawer... It's easier this step with the 1zpresso kplus, just lift and go.... Have a nice day my friend!! Greetings from Mexico
Thank you very much. I spent one of my best holidays ever in Cancun, great place , great tequila 😊. I don’t use Kinu that often but yes each time I disconnect the arm. It is made of solid steel and I don’t think you can damage it this way but we will see. What settings do you normally use for espresso on Kinu?
@@mycoffeeshow111 yes cancun is one of the places for holidays!! Almost every time of the year is perfect to be there. I have not done yet espresso, just pour over, on chemex and aeropress, and I used 2.5 for aeropress and 3.0 and 3.5 for chemex... I'm still waiting the pour over burr, they didn't send me with the package
@@mycoffeeshow111 hi my friend, I have a question, I'm new with this kinu, but I can't put the zero, the adjustment wheel stop in - 2, and I saw two details on the the setting number and the axis... If there is a way to send you a pictures and then compare with your kinu, meaby is nothing or a minimal error of the factory, because it's made thinking and thinking hahahaha
@@gabrielalejandrodc4044 hi, mine stops dead on 0 and I heard that how it should be. Not sure if I will be able to help but you can upload private video on yt and send me a link. What I would recommend though is to post the question on espresso aficionado group on FB, there are plenty of clever people there.
higher rotation, back pressure chamber grinders that have a declumper will produce more fines that will get mixed in the coffee before being evacuated outside. That is why you get clumps on df64. This is why the DF64 has better body and a bit more sweetness because it has a higher extraction on the finer size/fines. Kinu has less fines and it produces a cleaner shot with better aftertaste/more elegant. When you do not have a lot of fines over-extracted, the liquid can be easier to taste all of it's layers, the complexity is better, there is more harmony, less spikes of sour and bitter. The problem with kinu, and niche is that you need to know how o extract them efficient.
Thank you for explanation. I think you are spot on. Guess that is why people buy P64 even though is so much more expensive than DF64
@@mycoffeeshow111 Yep, I think he could be right about that, the DF64 declumper holds back some coffee and fines can accumulate a bit more. I have a DF64 where the declumper doesn't seem to hold back much and another one now (with the cast burrs) that seems to hold back more, I'm probably going to cut a little hole in it the declumper and see if that helps).
Lagom P64 declumper does a good job and doesn't hold back much coffee.
How about comparing the Kinu VS the BPlus Apollo?
That would be nice as well. But first I will put it against Comandante.
Hi Jack, I saw your video you said about step setting of kinu Phoenix, yours kinu has a ball bearing in the support of the funnel, and the wheel setting has some lines to make click, the new model hasn't that, many people saying about the feeling of click like a bike hahahaha, but you can remove it, in fell more freely
Hi, yea I think I was wrong about that. In the recent video I mentioned about it being stepless. It is all because of my eyesight getting worst but if I look at it closely I can stop the wheel at any position or in between. Thank you for correcting me!
BTW apologies for late reply, somehow I missed your comment.
6:53, never noticed clumps like that in in my DF64s :O Do you use a needle WDT tool?
I sometimes get them but much less since I changed the burrs. Unless stated otherwise I always use WDT , leveler and tamper.
@@mycoffeeshow111 With WDT I don't think those clumps will do any harm, unless they're actually large clumps of fines or something :)
Love your videos! Have you tried Flair 58?
I have the Kinu Classic and my settings for the espresso are quite different from what everyone says. I'm using between 0.25 and 0.7, depending on the beans. Maybe the Flair 58 with IMS is the reason? On anything above that I'm failing to get enough pressure.
Thank you. I tried it on La Pavoni and Barista Express with IMS baskets , all about one full rotation.
there was a time when kinu made 0.75mm thread (one full turn) and then moved to a much finer thread (0.5mm per revolution).
Mixing espresso with water...might as well go with Moka Pot.
I heard about it from one of barista champions (don’t remember the name). I use to be into whiskey tasting and we did add a dash of water to develop a full flavour so maybe the same principle works with espresso. Anyway, at the moment I drink my espresso straight.
Moka Pot is not espresso, Americano (espresso with water added) is something very different.
You can enjoy espresso with milk, with sugar, straight up, with cream, with ice cream, on top of chocolate etc.
I've heard the same thing adding water makes the flavours less intense so you can notice them more I think it applies mostly if your espresso is bitter maybe.
Keep the great videos comming my friend!
I've been eyeing a Cafelat Robot for the longest, now that I've gotten my hands on a grinder that actually can grind espresso (K-max).
Do you use filtered water for your coffee, or just regular tap water?
Thank you. Let me know how you like Robot when you get it.
In London water is very hard so I use both BWT and ECM filters.
Hi I have a Robot and a J-Max, firstly grinding for espresso is a bit of a pain, manageable but a pain (so I'm getting a DF64). J-Max I will keep for medium-dark roast coffees and comparisons.
The advantage with the Robot is that it isn't subject to any scale build up. If you are happy drinking your tap water, or you already have tea with regular tap water then you are fine to use that water for the Robot. However you may find it better to filter your water for taste. If I lived in London like Jack I'd probably either be buying water or filtering my tap water.
@@stingrae789 I don't mind the manual grinding to be honest, allthough grinding for espresso is supposely a different ordeal.
I live in the country side of Denmark, we are supposed to have great water (filtrering it is probably still the best). I just struggle a bit to get my coffee to taste clean, it tends to get a bit to bitter compared to the coffee shops. Which is why I asked if he used filtered water.
@@stingrae789 plus I love the robot for its workflow and looks, I don't want to wait 15 minutes for a machine to heat up.
@@stingrae789 out of curiosity,how long on average it takes you to grind 18g of medium light for espresso?
Yes I do filter my water, twice. Once wit bwt filter and then with ecm pouch filter.
Hello and thanks for such interesting videos. I see you enjoy the Kinu Phoenix. Since it has no lid do you ever observe debris or beans bouncing out while grinding?
Thank you. Never happened to me. Maybe if you put more coffee than I do, like 35-40g I imagine that could be the case.
Very nice versus!!! I would love to see some one use a Microscopes to compare the size.
I just buy the kinu omg it's amazing it's looks better that I expected!!! I have a question about it, when you used the kinu, then disarm and keep it in to the case, or just used the case for traveling.... This reason for me, is because always disarm and arm the grinder every I use, the screw threads are too fine and fragile, if I put it wrong the will be mash... In comandante red click comment's about it, be careful putting the nut in to the threads...
So I don't know if I keep it arm in to kitchen drawer... It's easier this step with the 1zpresso kplus, just lift and go.... Have a nice day my friend!! Greetings from Mexico
Thank you very much. I spent one of my best holidays ever in Cancun, great place , great tequila 😊.
I don’t use Kinu that often but yes each time I disconnect the arm. It is made of solid steel and I don’t think you can damage it this way but we will see.
What settings do you normally use for espresso on Kinu?
@@mycoffeeshow111 yes cancun is one of the places for holidays!! Almost every time of the year is perfect to be there.
I have not done yet espresso, just pour over, on chemex and aeropress, and I used 2.5 for aeropress and 3.0 and 3.5 for chemex... I'm still waiting the pour over burr, they didn't send me with the package
@@mycoffeeshow111 hi my friend, I have a question, I'm new with this kinu, but I can't put the zero, the adjustment wheel stop in - 2, and I saw two details on the the setting number and the axis... If there is a way to send you a pictures and then compare with your kinu, meaby is nothing or a minimal error of the factory, because it's made thinking and thinking hahahaha
@@gabrielalejandrodc4044 hi, mine stops dead on 0 and I heard that how it should be. Not sure if I will be able to help but you can upload private video on yt and send me a link.
What I would recommend though is to post the question on espresso aficionado group on FB, there are plenty of clever people there.