Klatch! walk into a Klatch coffee many years ago, was my first time having coffee not in starbucks and 7 eleven or just ordinary diner coffee, that natural blueberry flavor send me on a whirlwind... couldn't believe that coffee can taste this way.
So glad you mentioned Espresso settings! I've been working those out on my own for the last few drops and it varies wildly! Worth noting, as of the timing of this comment, the brew guide on the Fellow website says 13g in, not 28g in.
Pulled a shot from this for a latte this morning - AMAZING notes! A 3.1 on my 1ZPresso K-Ultra hand grinder was just about perfect for the 20g in, 36g out.
Blog post has been fixed, thanks! Also, stoked to hear it's still pulling amazing shots-- and thanks for the dial notes. I pulled it last week + added some ~120 F oat milk (to make a cortado, my favorite milk-based espresso drink) and it was exactly as intended-- berries + cream. I'd be interested to hear any tasting notes you have for it too!
@@hailiehay what is the correlation of Ode grind settings to grind description? I’ve noticed that from Ode Gen 1 > Ode Gen 2 > Ode SSP varies by 1 macro setting between each (i.e. 3 on Ode Gen 1 is 4 on Ode Gen 2 and 5 on Ode SSP. But you also reference medium-fine/medium/medium-coarse so what are grind settings for each of those? For Ode Gen 2 is medium-fine a 3.2, medium 4.2, and medium-coarse 5.2, for instance?
@@tpcasey1988 yep! I'd say for Ode Gen 2 "med-fine" is 3.1-4.1, "med" is 4.2-5.1, and "med-coarse" is 5.2-7 roughly-- although "fine / med-fine / medium / med-coarse / coarse" are more or less estimations. I'm actively working on better, more visual guidance for these settings :)
@@tpcasey1988 also, each Ode model does tend to vary approximately 1 macro setting between each, with 2 macro settings between Gen 1 and Ode + SSP. I'm also working out the particulars of modified models + their differences, i.e. Ode Gen 2 + SSP vs Ode Gen 1 + Gen 2 burrs, etc. Hope this answers your questions!
Great video! This is the one of my favorite coffees for a pour over. The favorite one is Indonesia Sumatra Lintong Gr 1. Both very delicious using Tetsu Kasuya 4:6 method in Hario V60 02. Cheers from Poland.
Oh...another natural process. Shocking. I can rarely order from you guys anymore because almost everything you've offered for the last couple months is natural or fermented.
We've seen a ton of naturals / experimental processed samples come through our doors lately. Working on selecting some sweet sweet washed / honey processed coffees in the near future, as harvest seasons shift!
Give me the funk!!!! I’ve been loving the naturals and experimental processing!! But I get why some people don’t, I think they try to have a good mix of a variety of coffees.
Thank you for including grind settings for all the ode Burr sets!
Klatch! walk into a Klatch coffee many years ago, was my first time having coffee not in starbucks and 7 eleven or just ordinary diner coffee, that natural blueberry flavor send me on a whirlwind... couldn't believe that coffee can taste this way.
Thanks Hallie for both the espresso input and settings on multiple burr sets / grinders :)
Always striving to put feedback into play for y'all. Thanks for watching!
Very excited to get this!
These beans have been excellent
Loving this bag, so good!
nice information!
💪
What is the grind setting for the Opus? It's not in the video or description
Hi there! We recommend medium-coarse, so 6.1 to 7 on the Opus.
So glad you mentioned Espresso settings! I've been working those out on my own for the last few drops and it varies wildly!
Worth noting, as of the timing of this comment, the brew guide on the Fellow website says 13g in, not 28g in.
Pulled a shot from this for a latte this morning - AMAZING notes! A 3.1 on my 1ZPresso K-Ultra hand grinder was just about perfect for the 20g in, 36g out.
Blog post has been fixed, thanks! Also, stoked to hear it's still pulling amazing shots-- and thanks for the dial notes. I pulled it last week + added some ~120 F oat milk (to make a cortado, my favorite milk-based espresso drink) and it was exactly as intended-- berries + cream.
I'd be interested to hear any tasting notes you have for it too!
Would love to know the Opus grind setting recommendation!
I'd recommend medium-coarse, so 6.1 to 7 as a range on the Opus!
@@hailiehay what is the correlation of Ode grind settings to grind description? I’ve noticed that from Ode Gen 1 > Ode Gen 2 > Ode SSP varies by 1 macro setting between each (i.e. 3 on Ode Gen 1 is 4 on Ode Gen 2 and 5 on Ode SSP. But you also reference medium-fine/medium/medium-coarse so what are grind settings for each of those? For Ode Gen 2 is medium-fine a 3.2, medium 4.2, and medium-coarse 5.2, for instance?
@@tpcasey1988 yep! I'd say for Ode Gen 2 "med-fine" is 3.1-4.1, "med" is 4.2-5.1, and "med-coarse" is 5.2-7 roughly-- although "fine / med-fine / medium / med-coarse / coarse" are more or less estimations. I'm actively working on better, more visual guidance for these settings :)
@@tpcasey1988 also, each Ode model does tend to vary approximately 1 macro setting between each, with 2 macro settings between Gen 1 and Ode + SSP. I'm also working out the particulars of modified models + their differences, i.e. Ode Gen 2 + SSP vs Ode Gen 1 + Gen 2 burrs, etc. Hope this answers your questions!
Great video! This is the one of my favorite coffees for a pour over. The favorite one is Indonesia Sumatra Lintong Gr 1. Both very delicious using Tetsu Kasuya 4:6 method in Hario V60 02. Cheers from Poland.
Oooh I'll have to check out that Indonesia if it's a favorite. Thanks for the tip!
@@hailiehay you're welcome. You won't be dissapointed!
Oh...another natural process. Shocking. I can rarely order from you guys anymore because almost everything you've offered for the last couple months is natural or fermented.
We've seen a ton of naturals / experimental processed samples come through our doors lately. Working on selecting some sweet sweet washed / honey processed coffees in the near future, as harvest seasons shift!
Give me the funk!!!! I’ve been loving the naturals and experimental processing!! But I get why some people don’t, I think they try to have a good mix of a variety of coffees.