Lyn HG-1 prime vs Weber HG-2?

Lyn HG-1 prime vs Weber HG-2?

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Design Details: Brewing Reinvented at ULA Café in Melbourne

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Lyn HG-1 prime vs Weber HG-2?

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4 Coffee Shops Worth a Visit in Madrid

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Lyn HG-1 prime vs Weber HG-2?

Understanding the Process: Anaerobic Processing

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Thread Coffee Roasters Opens Tailor-Made Roastery in Baltimore

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Lyn HG-1 prime vs Weber HG-2?

Lyn HG-1 prime vs Weber HG-2?

minimum dose size?

Jan 31, 2024 |

I use the Hario switch to brew my coffee and am trying to reduce my caffeine consumption. Hence I would like to brew smaller cups of coffee. I am currently using 10g of coffee with 160g of water. (1:16 Ratio) I am wondering if there is a minimum amount of coffee...

Lyn HG-1 prime vs Weber HG-2?

Ok! I'm about ready (in the next week or two, probably) to take the dive into a legit grinder. And as I kind of love the aesthetic of manual grinders plus would love to have an endgame-level grinder without spending 3 grand, I'm thinking of going for one of the two descendants of the HG-1. Primary use will be for espresso (using a robot for full crazy manual goodness) including roasts on the light end. But maybe with a little bit of pourover tossed in.

So trying to understand what the deal is between the two descendants of the HG-1 and which to get. As I understand it, the reason there are two is because Craig Lyn and Weber split up companies, so both are slightly different improvements on the original.

Here's how I understand the differences, but not sure if this is right:

  • both have changes to make the grinding easier on lighter roasts. The HG-1 prime has a 2.5/1 gear ratio, while the HG-2 has selectable gears… but I'm not sure whether the HG-2's easiest gear is easier than the HG-1 prime's? Also, I assume easier also means slower?

  • the prime is shorter, because of a shorter gearshift

  • the HG-2 has some fancy tumbler magic with magnets plus a kind of spinny thing to distribute grounds, whereas the prime has a bunch of different options that seem less fancy but I don't fully understand them

  • the prime is about $500 cheaper, which obviously matters!

Kind of struggling to understand the practical import of these differences. Can anyone shed some light, and/or share experiences? Thanks!

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Lyn HG-1 prime vs Weber HG-2?

Perfect Little Beans

Chinmey Hill Coffee uses specialty-grade beans with zero primary defects (such as black beans or sour beans) and less than five secondary defects (such as broken beans). This is important because primary defects will greatly affect the taste of the coffee. Having zero defects allows the coffee to be the most optimal flavor.

Window for Optimal Flavor

Chimney Hill Coffee ships our coffee the same day it was roasted, so you will receive it before it enters the window of optimal flavor.  This means you’ll never miss the opportunity to enjoy the coffee’s peak flavor.

Coffee Ratings

Coffee undergoes many scoring processes by professionals who achieved their Q Grader certification. Coffee is first graded when it’s green. If there are defects the coffee is determined to be “not-specialty grade”. For those coffees that pass green grading, they are sample roasted and cupped. (Cupping is the official term for critically tasting and scoring coffees. The official cupping form is standard worldwide, and where the 100-point scoring system comes from.) A coffee’s dry fragrance, wet aroma, flavor, aftertaste, body, acidity, balance, and overall impression are taken into consideration while uniformity issues and defects, will lower the overall score.

Specialty Coffee

Specialty coffee, coined by Erna Knutsen in 1974, refers to a coffee that receives a quality grading score of 80 percent or higher. While “premium” or “gourmet” seem like they’re synonymous with “specialty,” they simply are marketing terms with no defined standards. Specialty coffees are grown in specific and ideal micro-climates, and have distinctive and unique flavor profiles, with little to no defects.

Third-Wave Coffee

We’re currently in the third wave of coffee. The first wave of American coffee put pre-ground, vacuum-sealed cans in kitchens across America. The second wave started with the late ‘60s introduction of Peet’s coffee (by Alfred Peet) through the proliferation of Starbucks. The third wave of coffee focuses on origin transparency, nuanced flavors, and artisan roasting. The term “third wave” is synonymous with specialty coffee.

Lyn HG-1 prime vs Weber HG-2?

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