Thanks for the grind size chart. Bought my Kinu M47 Classic a week ago. Loved it the minute i picked it up. Will start learning Turkish coffee techniques soon.
I'm probably gonna upset a lot of people. But after trying both(Yes I DO own both grinder in my collection) the m47 and C40 for a while. I arrived at the same conclusion that I just prefer the kinu classic. I guess I was not in the lucky chose group to enjoy the best from c40 taste. I'm just really not a fan of the acidity taste in coffee but more leaning towards body and sweetness and somehow my C40 has always been the opposite side. Being the best anchor to highlight the acidity part. Sure I do taste its complexity, cleaniness and transparent profile, but compare to kinu I just prefer the weebit less cleaniness but more milky/buttery slightly thicker body and sweetness. Regardless of either espresso or pour over.(Yes I did a 1 to 1 espresso battle and felt so with the result.)For an entire year(even including travelling with a c40 abroad multiple trips) I've tried all variables with my own C40 workflow for a better cup for my tongue(dosage, grind setting, water tempreature, pouring procedure etc, anything you can alter for a pour over receipe)and my Kinu even with standard burr just consistently produce a sweeter cup compared to my C40 somehow in contrary to all the folks' praise online. Did I get a lemon in my burr? Hardly likely so as I DO taste that extreme clean profile regardless of espresso or pour over. Guess I'm not just belonging to that group that are fine/enjoying with fruity acidity. And end of the day, the difference in complexity and cleaniness is way less significant especially given the grind efficiency is just a godsend for kinu. 2 minutes of working our arms is starting to get to that initial HIIT exercise phase especially if I don't only just pull one shot alone. A pour over grind would be just as fast as a superauto coffee machine. But much simpler and quicker to maintain as a comparison.
I found c40 and c60 "one sided". Not necessarily acidic, but definitely not that I want to have in my coffee. After switching - it becomes especially obvious. With the big doses (30g not that much though)
@@wendstudio_coffee After thinking more on my initial comment during the day I had this speculation that somehow it could just be within me. It just could be that my taste buds are particularly more sensitive to acidity/sourness than usual folks so I became too resistant/reluctant to keep tasting anymore. In my family both my parents freaking bloody love acidity. They can just keep tasting orange/cherry/green apple/tomato as if nothing is significant where as my facial expression just twist to a fully crushed paper for a single drop on such taste on my tongue.
@jamesjin8839 it is definitely a helpful addition to the previous comment. I like acidity, but there must be balance. But in espresso sometimes I enjoy it towards acidity, especially in summer
@@jamesjin8839 indeed, I came across a mirror comment, a man complained that with M47 he had a taste of dark chocolate in everything, it is clear that he preferred C40. I've been trying to make a choice for a month now - C 40 or M47 and I'm just as far from the final conclusion as I was at the beginning of the journey. Everything would be simple if I could do my own test, and other people's impressions, even the most sincere ones, are very contradictory.
@thesupermegagood well, while comparing with Q-grader c60 and m47 - the latter had a better balance. And balance matters. Both of them will be fine, but side by side...
Would really appreciate a side by side of the POB and standard. Mostly interested in the taste difference and grind setting difference. Also any chance you have an April Brewer? I just got one and am trying to dial in my Kinu on the April.
Different coffee will require a different approach. So even without April brewer I can suggest 3.0 setting for 14-220 recipe (80-150-220... Pours at 0:45 and 1:30 or 0:30 and 1:00). Water temperature 90° as a starting point. Recently used loveramics flat bottom, this always works. But I also use Osmotic Flow which works with any brewer. Though with Kinu POB it's not the best cup (at least currently still adjusting... And the coffee is too fresh). Recently brewed at 2.6 (natural processes Tabi from Colombia). But for some coffee - use 3.2 mostly (with the standard burr and 14-220 recipe). Pour over burr showed the similar TDS (as I recall) when used 0.2 lower setting to compensate for smaller amount of "dust". The particle distribution is probably more even (will check it some day).
And if you pair April brewer with some April coffee, 3.0 should be a good starting point. The roast level is somewhat similar to what I used to. Anaerobics - usually 3.0 and lower, washed 3.2.
Not exactly. At least not for my approach. I try to make it easier and grinding to the powder will take way more time. And will not make the taste that much better. Even Mehmet Efendi coffee isn't super small. Smaller than espresso for sure
@@wendstudio_coffee I’m using a niche zero and an sozen grinder. Niche Zero grinds finer, but needs a cleaning or run of expired beans to push out the fine particles if you want to use coarser grinds after wards. For this reason I’m using the sozen for to grind it also give me an arm and for arm work out🤣. What beans would you say are best beans for Turkish? I order speciality and local roaster beans experimenting, and still doing a lot of learning
There are a lot of great roasters) For Turkish, I prefer washed and natural processed mostly. Anaerobics could be too intense. But any local roasters should fit. If you can order from BOB coffee (Romania), he is a legend and the result will definitely surprise you. Pay attention to the amount of delicate notes and target for the lighter color of the foam. I only brew with the full wrap if it's really needed. As for the grind size, if you mix at around one minute (if the dose is up to 15g) - it'll be good enough even with the espresso grind size. Blow on the crema when coffee cooled down in the cup or mix it with the spoon a little at the top. The body will be lower than with the small grind size, but the balance will improve.
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Thanks for the grind size chart. Bought my Kinu M47 Classic a week ago. Loved it the minute i picked it up. Will start learning Turkish coffee techniques soon.
Let me know if you want me to shoot side by side comparison of Pour Over Burr vs Standard
I will be trying this out soon
You can say whatever you want, but I will still use the Comandante C40 MK4 for my pour-overs.😅😅
I'm probably gonna upset a lot of people. But after trying both(Yes I DO own both grinder in my collection) the m47 and C40 for a while. I arrived at the same conclusion that I just prefer the kinu classic. I guess I was not in the lucky chose group to enjoy the best from c40 taste. I'm just really not a fan of the acidity taste in coffee but more leaning towards body and sweetness and somehow my C40 has always been the opposite side. Being the best anchor to highlight the acidity part. Sure I do taste its complexity, cleaniness and transparent profile, but compare to kinu I just prefer the weebit less cleaniness but more milky/buttery slightly thicker body and sweetness. Regardless of either espresso or pour over.(Yes I did a 1 to 1 espresso battle and felt so with the result.)For an entire year(even including travelling with a c40 abroad multiple trips) I've tried all variables with my own C40 workflow for a better cup for my tongue(dosage, grind setting, water tempreature, pouring procedure etc, anything you can alter for a pour over receipe)and my Kinu even with standard burr just consistently produce a sweeter cup compared to my C40 somehow in contrary to all the folks' praise online. Did I get a lemon in my burr? Hardly likely so as I DO taste that extreme clean profile regardless of espresso or pour over. Guess I'm not just belonging to that group that are fine/enjoying with fruity acidity.
And end of the day, the difference in complexity and cleaniness is way less significant especially given the grind efficiency is just a godsend for kinu. 2 minutes of working our arms is starting to get to that initial HIIT exercise phase especially if I don't only just pull one shot alone. A pour over grind would be just as fast as a superauto coffee machine. But much simpler and quicker to maintain as a comparison.
I found c40 and c60 "one sided". Not necessarily acidic, but definitely not that I want to have in my coffee. After switching - it becomes especially obvious. With the big doses (30g not that much though)
@@wendstudio_coffee After thinking more on my initial comment during the day I had this speculation that somehow it could just be within me. It just could be that my taste buds are particularly more sensitive to acidity/sourness than usual folks so I became too resistant/reluctant to keep tasting anymore. In my family both my parents freaking bloody love acidity. They can just keep tasting orange/cherry/green apple/tomato as if nothing is significant where as my facial expression just twist to a fully crushed paper for a single drop on such taste on my tongue.
@jamesjin8839 it is definitely a helpful addition to the previous comment. I like acidity, but there must be balance. But in espresso sometimes I enjoy it towards acidity, especially in summer
@@jamesjin8839 indeed, I came across a mirror comment, a man complained that with M47 he had a taste of dark chocolate in everything, it is clear that he preferred C40.
I've been trying to make a choice for a month now - C 40 or M47 and I'm just as far from the final conclusion as I was at the beginning of the journey. Everything would be simple if I could do my own test, and other people's impressions, even the most sincere ones, are very contradictory.
@thesupermegagood well, while comparing with Q-grader c60 and m47 - the latter had a better balance. And balance matters. Both of them will be fine, but side by side...
Would really appreciate a side by side of the POB and standard. Mostly interested in the taste difference and grind setting difference.
Also any chance you have an April Brewer? I just got one and am trying to dial in my Kinu on the April.
Different coffee will require a different approach. So even without April brewer I can suggest 3.0 setting for 14-220 recipe (80-150-220... Pours at 0:45 and 1:30 or 0:30 and 1:00). Water temperature 90° as a starting point.
Recently used loveramics flat bottom, this always works. But I also use Osmotic Flow which works with any brewer. Though with Kinu POB it's not the best cup (at least currently still adjusting... And the coffee is too fresh).
Recently brewed at 2.6 (natural processes Tabi from Colombia). But for some coffee - use 3.2 mostly (with the standard burr and 14-220 recipe).
Pour over burr showed the similar TDS (as I recall) when used 0.2 lower setting to compensate for smaller amount of "dust". The particle distribution is probably more even (will check it some day).
And if you pair April brewer with some April coffee, 3.0 should be a good starting point. The roast level is somewhat similar to what I used to. Anaerobics - usually 3.0 and lower, washed 3.2.
Is the powder on the finest setting not what you want for Turkish?
Not exactly. At least not for my approach. I try to make it easier and grinding to the powder will take way more time. And will not make the taste that much better. Even Mehmet Efendi coffee isn't super small. Smaller than espresso for sure
@@wendstudio_coffee I’m using a niche zero and an sozen grinder. Niche Zero grinds finer, but needs a cleaning or run of expired beans to push out the fine particles if you want to use coarser grinds after wards. For this reason I’m using the sozen for to grind it also give me an arm and for arm work out🤣.
What beans would you say are best beans for Turkish? I order speciality and local roaster beans experimenting, and still doing a lot of learning
There are a lot of great roasters) For Turkish, I prefer washed and natural processed mostly. Anaerobics could be too intense. But any local roasters should fit. If you can order from BOB coffee (Romania), he is a legend and the result will definitely surprise you. Pay attention to the amount of delicate notes and target for the lighter color of the foam. I only brew with the full wrap if it's really needed.
As for the grind size, if you mix at around one minute (if the dose is up to 15g) - it'll be good enough even with the espresso grind size. Blow on the crema when coffee cooled down in the cup or mix it with the spoon a little at the top. The body will be lower than with the small grind size, but the balance will improve.
the pour over burr doubles the grinding time
Roughly. Sometimes even more, but I suspect why