Late night, wine assisted, Youtubing lead me to this grinder, which comes with 2 sets of 49mm flat burrs: old fashioned ghost burrs and machined burrs for a more typical grind.
So far, I have just tried this grinder with the ghost burrs for brewed. My current V60/Switch method uses a medium/cupping grind (around 11%400Kruve), but the ghost burrs don’t seem to be able to grind this fine without making a lot of fine dust that coats your mouth and makes cups unusually dry/charred tasting. Extractions are coming out lower in EY and preference than similar brews with Zero, Comandante X25 & Ode v1.1 so far.
The grind adjustment ring is very easily disturbed, so it is essential to avoid touching it accidentally whilst grinding, otherwise you inadvertently knock the setting coarser mid grind.
Grind times are absurdly long, two to two and a half minutes for a 14g dose. This is Porlex/Hario Slim territory (but they can actually achieve usable fine & medium brewed grinds).
Dose consistency varies wildly (see second tab in the Googlesheet linked below), despite this being the only hand grinder I have with an auger. Half the time beans don’t seem to feed to the burrs, whilst also not being visible in the upper section. When emptying the grinder’s catch cup, it also necessitates tipping the whole grinder upside down to empty the rest of it, can get a bit messy.
Grinder dose consistency
I’m obviously going to see if a coarser brew method can reduce the filmy, siltiness and extract normally with the ghost burrs. If not, I still have the machined burrs to try.