Short update: they made the new version with a different color. Which works slightly faster but still has a slow feed. To grind 15 g it takes around 1:10
The kinu pour over burr is one of my favorite burr. The POB can provide more acidity and aroma . It definitely one of the best burr in the market. Both burrs are great, so I bought another grinder with italmill 47mm burr .
Nice comparison! I like the pourover burr, but I do prefer a slower RPM ... grinding slower seems to move towards more clarity. I also grind the pourover burr more coarse - the burr seems to grind quickest at coarser settings (although I'm currently trying the pourover burr for espresso in an electric grinder spinning at 120RPM).
When grinding slower with it - could be more torque required) As for the grind size - depends on the recipe, but yes, at 2.8 and lower - could take a lot of time. You mean Kinu pour over burr in some other grinder?
@@wendstudio_coffee Yes, Kinu uses pretty common Flymax/SAECO 47mm/48mm burrset dimensions so other grinders can easily swap cone burrs. I have my original Kinu POB in a Lido2 (the first version with the Italmill burrset so essentially the same as the Kinu) and the current Kinu POB in a DM47.
Sounds great!) I thought maybe the geometry (angles) may be different. It'll be nice if the handle from traveler model will fit the other models though. Because POB doesn't need such a long handle. Checked the DM47 and seems like 3bomber sniper uses similar burr shape as well
How can you know that the end result differences were due to the burrs and not because of the different grind sizes? Wouldn't it be better to do a side by side blinded comparison in which the only difference is the burr used?
Because of the experience. I spent a lot of time adjusting the cup profile towards the best balance. Of course grind size will be different for different particle distributions. I did a blind test of comandante c40 and Kinu m47 on my local channel. The results are the same as non blind. There are cases where it's necessary, but in my opinion - not here. My approach is to describe the burr / grinder cup profile. And it's impossible to not be objective if you don't like the cup
@@wendstudio_coffee okay, makes sens, in terms of performance does the pour-over burr produces less fines then? Many of the complaints I have seen around about the Kinu grinders is that they tend to produce too much fines
@enriquejoseguerraaceves8104 they both do. As well as other grinders. It's not affecting the flavor in a bad way. I suspect people just use agitation when brewing or even swirling the brewer which makes the brewing stall. I have a layer (on some coffee more, on some - less... It's all about the coffee itself) the brewing time is still within the normal range (under 3m). I'm only assessing the flavor when testing the grinders. Recently sieved Comandante c60 and Kinu m47 with the standard burr - same amount of particles less than 500 microns. But then used Cruve and there was more less than 200 microns particles in Kinu standard burr (and Kinu still won in terms of the flavor 😄). I've tried to brew sieved coffee - not balanced, flat. Don't know why people use Cruve etc.
An unrelated question, but what happened to the channel name? Has cezve become great again, so you had to rename? 😊 It's ok, I just couldn't help but notice
Hello, thx for kinu comparison. What the difference between kinu phoenix and classic except materials? Grind speed, etc…? Im looking for grinder that improve my cezve experience (own c40, x25)
Classic - all metal. Phoenix - more plastic parts but has the same burr. The internal parts which hold the axle are from plastic in Phoenix, while simplicity/ classic - metal.
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Short update: they made the new version with a different color. Which works slightly faster but still has a slow feed. To grind 15 g it takes around 1:10
The yellow one? What your impressions on the cup with this newer version?
Same thing 🤷🏿♂️
The kinu pour over burr is one of my favorite burr. The POB can provide more acidity and aroma . It definitely one of the best burr in the market. Both burrs are great, so I bought another grinder with italmill 47mm burr .
Great video! Just started brewing with my Chemex and got a Kinu grinder and still learning about pour over coffee. Thanks for the great content
36-600 works great. Grind size around 3.3 is a good starting point (3 rotations and 3 numbers). Video recipe is somewhere on the channel
*The recipe just in case ua-cam.com/video/VHUXeeTt4xc/v-deo.html
Nice comparison! I like the pourover burr, but I do prefer a slower RPM ... grinding slower seems to move towards more clarity. I also grind the pourover burr more coarse - the burr seems to grind quickest at coarser settings (although I'm currently trying the pourover burr for espresso in an electric grinder spinning at 120RPM).
When grinding slower with it - could be more torque required) As for the grind size - depends on the recipe, but yes, at 2.8 and lower - could take a lot of time.
You mean Kinu pour over burr in some other grinder?
Which electric grinder are u using pob in? Dm47?
@@Oliccino Yes, Turin DM47 "Open Box" from @EspressoOutlet
@@wendstudio_coffee Yes, Kinu uses pretty common Flymax/SAECO 47mm/48mm burrset dimensions so other grinders can easily swap cone burrs. I have my original Kinu POB in a Lido2 (the first version with the Italmill burrset so essentially the same as the Kinu) and the current Kinu POB in a DM47.
Sounds great!) I thought maybe the geometry (angles) may be different.
It'll be nice if the handle from traveler model will fit the other models though. Because POB doesn't need such a long handle.
Checked the DM47 and seems like 3bomber sniper uses similar burr shape as well
thanks for testing, very helpful
How can you know that the end result differences were due to the burrs and not because of the different grind sizes? Wouldn't it be better to do a side by side blinded comparison in which the only difference is the burr used?
Because of the experience. I spent a lot of time adjusting the cup profile towards the best balance. Of course grind size will be different for different particle distributions.
I did a blind test of comandante c40 and Kinu m47 on my local channel. The results are the same as non blind. There are cases where it's necessary, but in my opinion - not here. My approach is to describe the burr / grinder cup profile. And it's impossible to not be objective if you don't like the cup
@@wendstudio_coffee okay, makes sens, in terms of performance does the pour-over burr produces less fines then? Many of the complaints I have seen around about the Kinu grinders is that they tend to produce too much fines
@enriquejoseguerraaceves8104 they both do. As well as other grinders. It's not affecting the flavor in a bad way.
I suspect people just use agitation when brewing or even swirling the brewer which makes the brewing stall. I have a layer (on some coffee more, on some - less... It's all about the coffee itself) the brewing time is still within the normal range (under 3m).
I'm only assessing the flavor when testing the grinders. Recently sieved Comandante c60 and Kinu m47 with the standard burr - same amount of particles less than 500 microns. But then used Cruve and there was more less than 200 microns particles in Kinu standard burr (and Kinu still won in terms of the flavor 😄).
I've tried to brew sieved coffee - not balanced, flat. Don't know why people use Cruve etc.
An unrelated question, but what happened to the channel name?
Has cezve become great again, so you had to rename? 😊
It's ok, I just couldn't help but notice
It will eventually ;) I've made a post about it
Hello, thx for kinu comparison.
What the difference between kinu phoenix and classic except materials? Grind speed, etc…?
Im looking for grinder that improve my cezve experience (own c40, x25)
Classic - all metal. Phoenix - more plastic parts but has the same burr. The internal parts which hold the axle are from plastic in Phoenix, while simplicity/ classic - metal.