I've been using my Kinu Phoenix for 2 years now, moved up from Timemore c2 and it is night and day difference in terms of speed and grind quality. I brew a variety of ways from espresso, aeropress and v60. It can all of those with great results. It is really great as an all around grinder.
Still haven't found a perfect setting for pour over. Beans roasted 3 days ago, need to wait for the to open 😂 Using only for a couple of days now. And will try Pour over burr within a month. Definitely a huge improvement from the previous grinder, especially when brewing a few cups in a row. Static isn't that big even with the plastic jar. And cleaning take a few seconds ☺️
But it's a vertical movement of the burr. I'm interested is there a way to have some reference in the particles size. Anyway, info from the internet was a good starting point even without knowing this. And the distribution is different between different grinders so the is no point to know the grind size in microns after all. Relativity is the key) And yes, being able to adjust that precisely should be a game changer for espresso, finally)
For me... C40 vs M47 is enough. ;) Maybe you can say something about how good or bad the M47 is to clean and overall build quality. I am looking forward to your next videos, M47 with Espresso and Pour Over! And after that I am ordering the winner of your tests... :D ;)
Haha) As for the build quality etc. - will be in the review. Currently trying to describe the use cases relatively deeply. Pour over - should I compare the taste with c40 and measure the extraction? Though, mine is 2 years old, not super fair in terms of cup quality. Espresso - I'll do only Kinu, it'll be enough. This machine is very delicate, needs precise adjustments, not comfortable for c40 without redclix. Waiting for coffee to rest a little (no old coffee in a roastery 😂 as usual). To check Cezve with the light roast properly. And that way it'll be easier to compare, because there could be way more nuances in taste
@@wendstudio_coffee Do what makes most sense to you, I will be happy either way... ;) I tested recently Kingrinder K2 for Cezve, 8g in 2min. That Kinu will be a game changer... :)
What would be nice is a grinder with the same build quality as the commandante or kinu, but with the finer Turkish capability of the sozen. Personally I also have a sozen for dedicated Turkish, as well as a porlex for my camp aeropress setup, and a commandante as a backup for my dedicated espresso grinder. Does the sozen have the same build quality? No it doesn’t. But do the others grind as fine? No they won’t. Someone in the coffee industry needs to step up. There has to be a better way.
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
Like, Subscribe
What a great review! Your passion for Turkish coffee is really inspiring, and I'm glad I just found your channel. Subscribed forever.
Thank you)
I've been using my Kinu Phoenix for 2 years now, moved up from Timemore c2 and it is night and day difference in terms of speed and grind quality. I brew a variety of ways from espresso, aeropress and v60. It can all of those with great results. It is really great as an all around grinder.
Still haven't found a perfect setting for pour over. Beans roasted 3 days ago, need to wait for the to open 😂 Using only for a couple of days now. And will try Pour over burr within a month. Definitely a huge improvement from the previous grinder, especially when brewing a few cups in a row.
Static isn't that big even with the plastic jar. And cleaning take a few seconds ☺️
@@wendstudio_coffee I use between 1.1-1.6 depending on the roast level. The lighter the smaller I grind until I get muddy results then move back up.
I currently found that for 15g dose the starting point is 3.0 (pour over)
Btw the Kinu offers 10 microns per engraved line and you can go in between lines... ;)
But it's a vertical movement of the burr. I'm interested is there a way to have some reference in the particles size. Anyway, info from the internet was a good starting point even without knowing this. And the distribution is different between different grinders so the is no point to know the grind size in microns after all. Relativity is the key) And yes, being able to adjust that precisely should be a game changer for espresso, finally)
Do we need a comparison of sozen vs c40 vs m47? Or just c40 vs m47? Or skip it at all?)
For me... C40 vs M47 is enough. ;) Maybe you can say something about how good or bad the M47 is to clean and overall build quality. I am looking forward to your next videos, M47 with Espresso and Pour Over! And after that I am ordering the winner of your tests... :D ;)
Haha) As for the build quality etc. - will be in the review. Currently trying to describe the use cases relatively deeply.
Pour over - should I compare the taste with c40 and measure the extraction? Though, mine is 2 years old, not super fair in terms of cup quality.
Espresso - I'll do only Kinu, it'll be enough. This machine is very delicate, needs precise adjustments, not comfortable for c40 without redclix.
Waiting for coffee to rest a little (no old coffee in a roastery 😂 as usual). To check Cezve with the light roast properly. And that way it'll be easier to compare, because there could be way more nuances in taste
@@wendstudio_coffee Do what makes most sense to you, I will be happy either way... ;)
I tested recently Kingrinder K2 for Cezve, 8g in 2min. That Kinu will be a game changer... :)
It just makes it more special... But I want to brew Turkish coffee more often, that's why the easier the routine the better)
What would be nice is a grinder with the same build quality as the commandante or kinu, but with the finer Turkish capability of the sozen. Personally I also have a sozen for dedicated Turkish, as well as a porlex for my camp aeropress setup, and a commandante as a backup for my dedicated espresso grinder. Does the sozen have the same build quality? No it doesn’t. But do the others grind as fine? No they won’t. Someone in the coffee industry needs to step up. There has to be a better way.