I had long thought of, since getting the Evo, having a dedicated thread to share my coffee experience. The laziness got the better off me. I also didn’t have much recounting the journey stories like experienced folks like Dave, dfk41, Systemic, MRS, Jake and many more. Jake’s recording of his journey is beautiful. With the duo due to be delivered soon, it’s about time I take a leaf out of Jake’s and have a thread sharing the user experience of using the Duo the way it was originally meant to be and designed for. Swapping the burrs seem to be quick and easy. Can one really integrate it as a part of a daily routine? Or, would it become a faff over time - what ever may be the reason ? I make 3 espressos in the morning for 3 and at least a filter or two for self during the day. There may or may be any decaf espressos in the evening. I think users like self are perfect candidates for the duo. I have every intentions of swapping the burrs - there is no reason not to otherwise. It remains to be seen if I will enjoy using the dual burrs daily or get bored swapping daily after the honeymoon period - 3 months! I will post my views as I experience it. There will not be any reviews or comparisons for three reasons. 1) I can’t be asked, 2) Tom, I am sure, will do the honours as usual and 3) I can’t afford to buy :-) I do want to know how I will like the espresso (taste wise) from JX pro vs the duo. I mostly drink medium light / light. I take full 2 mins to grind 17g. One thing for sure is I won’t be missing the hand-grinding part! 😁 More later!

Shipping notification https://i.imgur.com/n3egQCZ.jpg

cant wait for you to get hands on, its about time they hit the hands of more real world users, im sure you will love the grinder, im finding 6 to be a good starting point with beans for espresso and then 30-40 range with filter, which i dont drink alot of tbh,

@"Cuprajake"#p48288 Great shout. I will start at those ranges Jake.

Thx to @"dfk41"#4, grabbed a few KGs of cheap beans from Amazon for £30 to season the burrs sets. Supposed to be light / medium roasts [URL=https://i.imgur.com/on0KllQ.jpg][IMG]https://i.imgur.com/on0KllQ.jpg[/IMG][/URL]

think i ran about 500g through, got bored and just used it lol

@"LMSC"#p48290 Would be terrible if you tried drinking it snd enjoyed it!

I think Niche suggest this, but if you can, once unboxed, leave it to come to room temp which takes an hour or so. If you touch it, it will be freezing cold which is just a by product of the delivery system……enjoy matey!

@"dfk41"#p48297 Yeah! I saw their video. Thx mate.

> @"LMSC"#p48286 Swapping the burrs seem to be quick and easy. Can one really integrate it as a part of a daily routine? Or, would it become a faff over time - what ever may be the reason ? You will find that while waiting for the kettle to boil, you can swap the burrs, why not to get extra good filter as opposed to just using the espresso burrs.

@"DavecUK"#p48306 Indeed. No point in getting the filter burrs set otherwise. Let’s see how it goes over time 🤞

Coffee with Duo

LMSC

Systemic It does not shine well as a flat white or a latte, though, as it is intended for filter. :-)

tompoland

DavecUK @Systemic nailed it. Theoretically an omni/hybrid burr. A lot of people love them for filter.

I’ve tried them and like a lot of other 83mm flat burrs, blind taste compared them against the stock Mazzer 151Fs but for the life of me I can’t see the fuss.

The 151Fs remain my favorites for filter. Bear in mind I don’t have the taste buds of the Hoff or Lance H. The burrs they rate highly based on their clarity, are burrs that produce filter coffee that tastes quite close to water for my taste buds.

MWJB

tompoland The burrs they rate highly based on their clarity, are burrs that produce filter coffee that tastes quite close to water for my taste buds.

Do you mean watery in terms of mouthfeel?

tompoland

LMSC unsurpringly you were 100% on the money with your post thanks. I am surprised no more. I simply hadn’t checked carefully enough.

“Measure twice, cut once”!

tompoland

MWJB not sure what the definition of mouthfeel is, but watery in terms of lacking flavor. I can get all sorts of flavor notes using the stock 151F burrs in the Duo.

MWJB

tompoland Mouthfeel would be tactile body, or texture. I’m just a little confused because I haven’t yet come across a burr, or grinder that couldn’t produce flavour (whether I liked that flavour, or not) when dialled in. (Excluding brews with particularly ethereal Gesahas, that is).

tompoland

MWJB

I’ll clarify: I’m not saying the coffee literally tastes like water.

I’m saying that I find that some burrs extract more flavor than others. Being new to filter I’m open to education but to date I’m enjoy burrs that produce a brew that’s not overly subtle. Doubtless that will change as I gain more experience.

A classic example is the 1Zpresso ZP6. When I blind taste compare to the 151B, it’s night and day difference. With a Colombian bean I am enjoying at the moment (Wilton Benitez Caturra, 1,950m, double anaerobic thermal shock - thanks for asking) I pick up distinctive peach notes from the 151B. Those same notes are not nearly as pronounced when using the ZP6.

Bear in mind I’m no world brewing championship judge. Relative newbie and all that, so I’m probably missing something.

Regarding mouthful, I cant say that I’m picking up any great differences. On my tasting log I previously had “Body” as one of the characteristics to compare but I always scored each burr set the same score so I dropped it.

Latest iteration is here if you have any suggestions for making it more intelligible I’ll gratefully read them.

https://1drv.ms/w/s!AvxWEnBrdvahhu0xV4YYPPz8QqftMA

Danke danke danke.

(I’m now thinking this should be on the V60 thread?)

MWJB

I’d maybe start a specific thread, say, ‘flavour intensity in brewed coffee’?

As I understand, the ZP6 uses Etzinger burr, these have been used for many years in Lido & Baratza grinders (I have/had both) and no one (including me) seems to have noticed this before.

It’s not clear to me from the document how the grind size is normalised between the two grinders/burrs?

Being able to detect peach in one coffee seems to be more related to clarity, rather than intensity?

I’d always compare over a range of coffees.

tompoland

MWJB flavour intensity in brewed coffee’

That would be VERY interesting.

I’ll hold off on further thoughts until then.

tompoland

MWJB Being able to detect peach in one coffee seems to be more related to clarity, rather than intensity?

Ah … how clear a particular flavor is … that makes sense. It’s a matter of learning how a word is used. Outside of coffee I would have used “distinct”.

whinmoor85

MWJB As I understand, the ZP6 uses Etzinger burr, these have been used for many years in Lido & Baratza grinders (I have/had both) and no one (including me) seems to have noticed this before.

Coffee Chronicler picked up on it too.
https://coffeechronicler.com/best-1zpresso-grinder-overview/

Lance Hedrick mentioned in his review that the Taiwanese local market found it too clean and tasted ‘like water’. Personally I’ve never had a problem with it making watery brews but it’s a good filter only grinder regardless.

MWJB

whinmoor85 Coffee Chronicler picked up on it too.

He said it is a “clean” tasting grinder and that other grinders in 1ZPresso’s range also are close to this. Making coffee taste watery is a strange claim, unless we are specifically talking about artefacts relating to non-dissolved solids (silt, particles that make it into the brew) that impact the body, texture & mouth feel of the brew.

A clean tasting coffee to me, is one that presents the coffee flavour with the minimum of artefacts that obscure the notes. Not one that makes coffee less tangible to taste.

Neither pundit explains the normalisation process they go through to ensure the closest, ‘apples to apples’ comparison. Anyone can make coffee taste ‘cleaner’, or less clean with the same grinder, just by playing with settings (I’m not saying they can make any grinder taste like any other).

I have noticed clean brews with my own Lido with Etzinger burrs, but they are not less flavoursome.

tompoland

MWJB I think you should write a guide to filter coffee. Seriously.

whinmoor85

MWJB If you have questions for Coffee Chronicler or Lance Hedrick maybe you should contact them directly

MWJB

tompoland Thanks, but I tend to think any guide longer than a paragraph is unnecessary and general/broad concepts less helpful for those that just want a fast track to a good cup. I usually include a process & weights with any updates on beans/brews that I have recently enjoyed.

Always happy to offer my thoughts on questions in a specific subject thread.

MWJB

whinmoor85 I have in the past, (though not with Coffee Chronicler, who seems one of the more reasonable influencers) replies have not been satisfactory/informative.

Why can’t they just be clear to start with?

Cuprajake

Giphy - Star Wars GIF

LMSC

Crankhouse, WILTON BENITEZ AND OSCAR RIASCOS FINCA LA MACARENA, CAUCA, COLOMBIA, ANAEROBIC THERMAL SHOCK, JAVA

Tasting Notes - LEMON VERBENA, LYCHEE AND WHITE WINE

Opened this morning for espresso. Great coffee - espresso, brews and no milk. It is expensive. Spot on by aroma, flavour and taste. It was smooth, creamy, full bodied and very sweet indeed. Will brew as a filter on Monday.

17.3g, 1:2.5, 37s, 7 on the Duo, 94C group and 100C Brew Boiler. Cut the shot at 7 bars.

https://www.crankhousecoffee.co.uk/products/wilton-benitez-anaerobic-java

LMSC

Darkwoods Arboretum Espresso

https://shop.darkwoodscoffee.co.uk/collections/coffee/products/arboretum-espresso?variant=9881133711404

Nice as a black, but nothing extraordinary. My wife says it is lovely with milk. Ground at 5.5 on the Duo for 32s at 1:2 and 35s for about 1:2.5 (7 bars).

LMSC

LMSC Darkwoods Arboretum Espresso

I liked this more as a filter than as an espresso.

Crankhouse’s Costa Rica Martin Ureña La Chumrca, Anaerobic Natural was very nice as usual. Pineapple and boozy.

Foundry’s Honduras was good both as a black and a flat white. Orange with a slight tart edge at the finish.

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