Really great channel, been loving all your content! I've heard of people seeing tiny metal shards in their coffee after using sozen, do you ever see problems like that? Also can sozen only do Turkish coffee, or can I use it for espresso too (can I change the grind size)?
I've mentioned the metal piece and how to avoid it (somewhere). Espresso - too much time to grind (~3m for ~15g) and the balance isn't good. Filter coffee - possible with up to 15g dose. Aeropress - without any issues
Where did you find that handle for the Sozen? :) Great comparison by the way. I then do not need any comandante. I have an old swedish grinder that make smallest = moka pot ideal size, and will do for coarse grind swedish boiled coffee (made as turkish, but with coarse grind and more of boiling - in a bigger coffee pot). I HAD a turkish grinder, but used it for pepper and then sold. I will buy a new (or old) one again!
I've created around 30 handles by myself immediately after trying to use the native one. Never heard of Swedish coffee 🤔 Only Cowboy and Arabic (which seems to be similar).
@@wendstudio_coffee I suspect cowboy coffee is the same as our Swedish old fashioned boil brew. I google now, and yes, it is the same. I used this method a long time since I like basic old fashioned stuff. Other i Sweeden often use filter in filter brewing machines. Gives the most disgusting tasting coffee, but after watching some yt channels, I believe there may be better ways to make filter coffe so that i can taste good. My cousings are half greek, so during one visit, I bought a briki and coffee. No YT then (1996), so I boiled it to the bitter maximum. I start over now. :) My cousins only used nescafe so they could not teach me. I may get one handle made by my husband then, he likes making such stuff. I saw someone use a drill instead! It was fast, but looked inconvinient. Thanks for all you YT-videos, I watched all of those about turkish coffee.
@fornamnefternamn4869 as for the filter coffee - it depends. Overall, it's safe to start from a medium (espresso) roast to have a "coffee flavor" in it. The main thing that needs to be done is to find a good coffee and a proper grind size. Luckily, for coffee suggestions - there is a man in Sweden who knows the market well instagram.com/aditusante Turkish / Greek coffee - easiest to master. Since there are less variables which will affect the flavor. I prefer more flavors in coffee, that's why pour over / drip coffee is so great. If brewed towards balance - another world of flavors
@@wendstudio_coffee Thanks for all your input. I do not really know if filter coffee and pour over/drip coffee is the same in English. In my country the common person does not use "filter coffee", just "brewing coffee" (from like small coffee queens or manually poured), instant coffee, or "boil coffee" (cowboy). Regarding filter cones, using a melitta type of separate cone with filter, where manually poring over the water maybe gives better coffee than those automatically dripping machine with built in cone where you put the filter + coffee, and a space to pour the cold water, which then is heated and drips out on one spot. I havent really tried due to bad experiences and then discovering of the fun with old fashioned cowboy coffee or convenience instant coffee. Those small coffee queen-ish machine are supercommon in Sweden, but I can't drink it from other than specific machines, and if it is newly made. Often the coffee are put on thermo server cans and sits there for some hour or two, waiting for the guests. It gets really bitter and IBS (really bas reaction in digesting system) provoking. Also this kind of coffee is served in lunch places, where the can stands on the heater of the Coffee queen machine for hours. Often on some coins to not evaporate totally. This coffe is the worst. Turkish/greek coffee is the only coffee I think is good as strong. Moka pot or espresso I always make cafe americano from. But in Sweden I guess we have the same taste preference as in US so not surprising. ^_^
Filter coffee (no matter what device is used) is very flexible in terms of the result. If you're going to make it using espresso roast - just use the 1:12.5 ratio instead of 1:16. If coffee is dark - there will not be flavors which I'm talking about in videos. Only "wooden notes" if coffee is good. Dark notes mostly. Chocolate, nuts. If it's a very basic coffee and dark - oil, rubber and other flavors will dominate. But I prefer berries and fruits, that's why light roast or espresso but "modern" is the way to go)
K-pro - excellent. K-max - love the magnets, but my palm isn't fitting well (due to widening at the bottom). They have the burrs which will be slower when you decreasing the grind size. So it'll not be able to go super fine as some grinders (like JX). But the grind size is fine enough. Grind size adjustment mechanism - I love it. J-max - not perfect in terms of the ergonomics. Can't hold it near the adjustments mechanism, there is no separation between them. Mechanism will probably wear with time (too many clicks.. aluminum+ metal balls - not the best idea). But still a great grinder
Haven't compared side by side. But JX is the fastest and I like this feature. Though, I'm want to review the x-pro s, should be the best option. JX is very aggressive and sometimes hard to rotate. But k-pro gave an outstanding results in the cup. Just takes a little bit more time and the handle is longer - not super balanced
Don't sure I get it correctly. I've used such tool as well, but for pourover. Very hard process. And in my case it's relatively small to achieve super small grind size, everything will just fly out of it
I'll definitely make a video about it then) It's quite simple. There should be proper layer formation. Light foam at a top, only then particles "push" from the bottom. If the particles starting to float before the foam is formed, it'll be "heavy" and prevent the control of the brewing. At some moment it'll just start to boil. So if there are big particles at a top before the light foam - I mix the coffee. But then - I don't, because I want to have these layers for the control
2 clicks it's quite unconventional grind size for probably most people. Some use 4, some even 7. I'm going to test 6 clicks on the next video. Also it's worth noting that I could set 1 click to have a smaller grind size. And brew coffee in a bigger pot (like 200 ml instead of this ~100 ml) and it could result in a different cup. Though, on induction I've used 2 200 ml Turkish coffee pots at the same time and the result was as in this video.
I have a comment Dante hand grinder as my first and only one. Yes I saved up for a while and made a long-term investment ha ha I’m relatively new to coffee but love both a good filter and of course espresso. However, right now I almost exclusively make cezve kahve Which I also very much love And I’ve been considering getting a sözan at some point. I have musculardystrophy which also affects my hands. The comment Dante grinder is hard for me when turned on three clicks for Turkish coffee. But definitely still doable. Because of the eas of motion and the good grip I’m thinking if you have some thoughts on how that aspect is when using the sözan
As mentioned in comments under another video, you can keep the grinder at 45° to reduce the force needed the rotate the handle. But I just lock the hand between the legs when sitting if I don't want to have a stress on the arm which holds the grinder. So it'll work for any coffee grinder. I recently shot a review of Fellow Opus for a other channel. Seems like this electric grinder will be fine with super fine grind size. But as for Sozen - it's easier to rotate, less force required (at least in my experience). But not super low. Slightly lower effort than Comandante
And spoiler from the video that I'll post tomorrow: 6 clicks on Comandante works pretty good. Doesn't have that mouthfeel, but extraction is great. Highly recommend trying
@@wendstudio_coffee awesome Now that we are both huge fans of Turkish coffee have you heard about the cezve brand soy? I haven’t tried out any of their products myself yet but from what I can tell they are very high-quality. And I’ve been in contact with them to make a custom cezve that’s easy for me to handle. They have absolutely amazing customer service and I would definitely recommend them if you’re ever considering getting, another good cezve
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Exactly the video I have been looking for. Thank you.
Tomorrow I'll upload the video about brewing with slightly bigger grind size 👩🔧
Really great channel, been loving all your content! I've heard of people seeing tiny metal shards in their coffee after using sozen, do you ever see problems like that? Also can sozen only do Turkish coffee, or can I use it for espresso too (can I change the grind size)?
I've mentioned the metal piece and how to avoid it (somewhere). Espresso - too much time to grind (~3m for ~15g) and the balance isn't good. Filter coffee - possible with up to 15g dose. Aeropress - without any issues
Where did you find that handle for the Sozen? :) Great comparison by the way. I then do not need any comandante. I have an old swedish grinder that make smallest = moka pot ideal size, and will do for coarse grind swedish boiled coffee (made as turkish, but with coarse grind and more of boiling - in a bigger coffee pot). I HAD a turkish grinder, but used it for pepper and then sold. I will buy a new (or old) one again!
I've created around 30 handles by myself immediately after trying to use the native one.
Never heard of Swedish coffee 🤔 Only Cowboy and Arabic (which seems to be similar).
@@wendstudio_coffee I suspect cowboy coffee is the same as our Swedish old fashioned boil brew. I google now, and yes, it is the same. I used this method a long time since I like basic old fashioned stuff. Other i Sweeden often use filter in filter brewing machines. Gives the most disgusting tasting coffee, but after watching some yt channels, I believe there may be better ways to make filter coffe so that i can taste good.
My cousings are half greek, so during one visit, I bought a briki and coffee. No YT then (1996), so I boiled it to the bitter maximum. I start over now. :) My cousins only used nescafe so they could not teach me.
I may get one handle made by my husband then, he likes making such stuff. I saw someone use a drill instead! It was fast, but looked inconvinient.
Thanks for all you YT-videos, I watched all of those about turkish coffee.
@fornamnefternamn4869 as for the filter coffee - it depends. Overall, it's safe to start from a medium (espresso) roast to have a "coffee flavor" in it.
The main thing that needs to be done is to find a good coffee and a proper grind size.
Luckily, for coffee suggestions - there is a man in Sweden who knows the market well instagram.com/aditusante
Turkish / Greek coffee - easiest to master. Since there are less variables which will affect the flavor.
I prefer more flavors in coffee, that's why pour over / drip coffee is so great. If brewed towards balance - another world of flavors
@@wendstudio_coffee Thanks for all your input. I do not really know if filter coffee and pour over/drip coffee is the same in English. In my country the common person does not use "filter coffee", just "brewing coffee" (from like small coffee queens or manually poured), instant coffee, or "boil coffee" (cowboy).
Regarding filter cones, using a melitta type of separate cone with filter, where manually poring over the water maybe gives better coffee than those automatically dripping machine with built in cone where you put the filter + coffee, and a space to pour the cold water, which then is heated and drips out on one spot. I havent really tried due to bad experiences and then discovering of the fun with old fashioned cowboy coffee or convenience instant coffee.
Those small coffee queen-ish machine are supercommon in Sweden, but I can't drink it from other than specific machines, and if it is newly made.
Often the coffee are put on thermo server cans and sits there for some hour or two, waiting for the guests. It gets really bitter and IBS (really bas reaction in digesting system) provoking.
Also this kind of coffee is served in lunch places, where the can stands on the heater of the Coffee queen machine for hours. Often on some coins to not evaporate totally. This coffe is the worst.
Turkish/greek coffee is the only coffee I think is good as strong. Moka pot or espresso I always make cafe americano from. But in Sweden I guess we have the same taste preference as in US so not surprising. ^_^
Filter coffee (no matter what device is used) is very flexible in terms of the result. If you're going to make it using espresso roast - just use the 1:12.5 ratio instead of 1:16.
If coffee is dark - there will not be flavors which I'm talking about in videos. Only "wooden notes" if coffee is good. Dark notes mostly. Chocolate, nuts.
If it's a very basic coffee and dark - oil, rubber and other flavors will dominate. But I prefer berries and fruits, that's why light roast or espresso but "modern" is the way to go)
Congrats for your review.
Any opinion on 1zpresso kmax and jmax?
K-pro - excellent. K-max - love the magnets, but my palm isn't fitting well (due to widening at the bottom). They have the burrs which will be slower when you decreasing the grind size. So it'll not be able to go super fine as some grinders (like JX). But the grind size is fine enough.
Grind size adjustment mechanism - I love it.
J-max - not perfect in terms of the ergonomics. Can't hold it near the adjustments mechanism, there is no separation between them. Mechanism will probably wear with time (too many clicks.. aluminum+ metal balls - not the best idea). But still a great grinder
Would you suggest one of them (k-max, k-pro, JX, J-max) against Sozen for Turkish coffee?
Haven't compared side by side. But JX is the fastest and I like this feature. Though, I'm want to review the x-pro s, should be the best option. JX is very aggressive and sometimes hard to rotate. But k-pro gave an outstanding results in the cup. Just takes a little bit more time and the handle is longer - not super balanced
It seems you like the coffee from Sozen better because of its uneven grinding.
And possibly more smaller particles. That's exactly what I've said in conclusions)
What do you like about using mortar and pestle?
Don't sure I get it correctly. I've used such tool as well, but for pourover. Very hard process. And in my case it's relatively small to achieve super small grind size, everything will just fly out of it
How do you determine whether or not to mix during the brewing process?
I'll definitely make a video about it then)
It's quite simple. There should be proper layer formation.
Light foam at a top, only then particles "push" from the bottom.
If the particles starting to float before the foam is formed, it'll be "heavy" and prevent the control of the brewing. At some moment it'll just start to boil.
So if there are big particles at a top before the light foam - I mix the coffee. But then - I don't, because I want to have these layers for the control
2 clicks it's quite unconventional grind size for probably most people. Some use 4, some even 7.
I'm going to test 6 clicks on the next video.
Also it's worth noting that I could set 1 click to have a smaller grind size. And brew coffee in a bigger pot (like 200 ml instead of this ~100 ml) and it could result in a different cup. Though, on induction I've used 2 200 ml Turkish coffee pots at the same time and the result was as in this video.
Did you try the commandante with higher click? I tried with 5 and it started boiling without even raising...
@@fv5033 I've tried 6 clicks. Episode about "espresso grind size for turkish coffee". Worked well
I have a comment Dante hand grinder as my first and only one.
Yes I saved up for a while and made a long-term investment ha ha
I’m relatively new to coffee but love both a good filter and of course espresso.
However, right now I almost exclusively make cezve kahve
Which I also very much love
And I’ve been considering getting a sözan at some point.
I have musculardystrophy which also affects my hands.
The comment Dante grinder is hard for me when turned on three clicks for Turkish coffee.
But definitely still doable.
Because of the eas of motion and the good grip
I’m thinking if you have some thoughts on how that aspect is when using the sözan
As mentioned in comments under another video, you can keep the grinder at 45° to reduce the force needed the rotate the handle. But I just lock the hand between the legs when sitting if I don't want to have a stress on the arm which holds the grinder. So it'll work for any coffee grinder.
I recently shot a review of Fellow Opus for a other channel. Seems like this electric grinder will be fine with super fine grind size. But as for Sozen - it's easier to rotate, less force required (at least in my experience). But not super low. Slightly lower effort than Comandante
And spoiler from the video that I'll post tomorrow: 6 clicks on Comandante works pretty good. Doesn't have that mouthfeel, but extraction is great. Highly recommend trying
@@wendstudio_coffee awesome.
Thank you so much.
I’ll definitely look into that
Looking forward to the next video
Still haven't started editing it, but will be there in a few hours. Uploading new Cezve to ebay ☺️
@@wendstudio_coffee awesome
Now that we are both huge fans of Turkish coffee have you heard about the cezve brand soy?
I haven’t tried out any of their products myself yet but from what I can tell they are very high-quality.
And I’ve been in contact with them to make a custom cezve that’s easy for me to handle.
They have absolutely amazing customer service and I would definitely recommend them if you’re ever considering getting, another good cezve